Every one of us considers olive oil to be one of the healthy options when it comes to everyday food preparation. Olive oil is rich in healthy monounsaturated fats and antioxidants. Olive oil is good for the heart and for patients suffering from cholesterol. No doubt it is good but not the best choice when it comes to cooking, frying and sautéing. Let us see why?
All kinds of cooking oils react differently to heat. The point at which they all breakdown and lose important nutrients is different for each. ‘Smoke point’ is that temperature where oil starts to form smoke. When oil is heated to their smoke point, the beneficial compounds start to diminish, and potentially harmful compounds including trans-fat are formed.
As soon as olive oil reaches a temperature of over 325°F, its nutritional value is completely lost and it starts giving place to forming carcinogenic free radicals. Instead of doing well, it starts to become harmful for the body. Even the food prepared from this oil turns toxic. The oil releases harmful chemicals in the form of smoke which is dangerous for the person inhaling it in the kitchen.
Flaxseeds Oil 225°F
Hemp oil 320°F
Vegetable Shortening (Hydrogenated) 325°F
Butter 350°F
Coconut oil 350°F
Lard 375°F
Olive Oil
325°F - 375°F
Castor Oil 390°F
Walnut Oil 410°F
Corn Oil 400°F - 450°F
Grapeseed Oil 420°F
Canola Oil 425°F
Sunflower Oil 450°F
Peanut Oil 450°F
Sesame oil – Semi-refined 450°F
Soybean Oil 450°F
Safflower Oil 480°F-510°F
Clarified Butter (Ghee) 480°F
Mustard Refined 490°F
Almond Oil 495°F
Avocado Oil 500°F
The above table shows that olive oil has a lower smoke point as compared to sunflower oil, clarified butter, canola oil, almond oil and avocado oil. Hence, use olive oil selectively and lead a healthier happier life.
Comments