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  • olive oil isn't good for cooking?

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    Old 05-11-2004, 08:09 AM   #1
    justme_
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    Question olive oil isn't good for cooking?

    it's not? how about sunflower oil? we use that oil to cook. on another thread i read about coconut oil being all saturated fat but still better for cooking since it doesn't hydrogenate or something. so sunflower oil does? it get's hydrogened? which ultimately makes it worse oil than coconut oil? which is better for weightloss? which oil would be best to cook with and why and why not other oils?

     
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    Old 05-11-2004, 02:10 PM   #2
    HondaDoll
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    Cool Re: olive oil isn't good for cooking?

    Who said olive oil wasn't good for cooking? Thats not right. Especially if you use extra virgin olive oil. Thats like the best kinda cooking oil you can get with the most nutrition in it. Its high in polyunsaturated fat, which is the good fat for you. Olive oil is very low in saturated fat, and saturated fat is the bad fat for you, it sticks to the arteries. If you do a search on the internet you'll find that cooking with olive oil is alot healthier for you. And I'm not just saying this cause I'm Greek and alot of the olive oil brands are Greek made and cause every Greek dish is cooked with olive oil!! LOL

     
    Old 05-11-2004, 02:40 PM   #3
    NineLives
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    Re: olive oil isn't good for cooking?

    [QUOTE=HondaDol)lIts high in polyunsaturated fat, which is the good fat for you. QUOTE]

    Actually olive oil is a monounsaturated fat and very good for you. It raises your good cholesterol and helps protect you against heart disease. If you don't care for the taste of olive oil use canola. It's a polyunsaturated oil and much better for you than other oils. Remember though that it's all 100% fat.

     
    Old 05-11-2004, 02:53 PM   #4
    HondaDoll
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    Re: olive oil isn't good for cooking?

    My bad... bottom line is that both monounsaturated and polyunsaturated is good for you. And cooking with olive oil is just fine.


     
    Old 05-11-2004, 03:36 PM   #5
    justme_
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    Re: olive oil isn't good for cooking?

    ok but if the temperatures go to high won't it like hydrogenate? and get hydrogened or something?

     
    Old 05-11-2004, 04:06 PM   #6
    Crossbow
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    Re: olive oil isn't good for cooking?

    I don't think so.
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    Old 05-11-2004, 09:06 PM   #7
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    Re: olive oil isn't good for cooking?

    Quote:
    Originally Posted by justme_
    ok but if the temperatures go to high won't it like hydrogenate? and get hydrogened or something?
    Hydrogenation--a sure way to ruin the health value of even the best oils and fats--is a separate issue from the problem of cooking any fat or oil at too high a temperature.
    Very high temps. encourage oils and fats to oxidize. this degrades their qualtiy, almost as if immediately rendering them rancid (a bit different, but same idea).
    Some oils handle higher heats better than others. Olive oil is sort of in the middle. Peanut oil can handle higher temps before oxidizing. But why resort to such super high heat? Olive and other oils handle normal sauteeing temps just fine.

    It is true that high-really really high--temperature is also used to hydrogenate oils, but you also have to supply hydrogen in large quantities, and a catalyst is also used. So, your stove top experiments will not produce hydrogenated oils.

    Cook away. the mediterrean diet that has been so much lauded as protective of the heart and health relies heavily on olive oil--raw and in cooking.

    ciao

    sean

     
    Old 05-12-2004, 07:21 AM   #8
    justme_
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    Re: olive oil isn't good for cooking?

    ok so how do you know if you're cooking with too high temperatures? is baking ok? frying etc?roasting?

     
    Old 05-12-2004, 02:49 PM   #9
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    Re: olive oil isn't good for cooking?

    I'm sorry, but this is just silly. People have been cooking with olive oil for thousands of years, and acountries that use more than we do have lower occurrances of heart disease, obesity, cholesterol problems, and lots of other things.
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    Old 05-15-2004, 08:14 AM   #10
    sean
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    Re: olive oil isn't good for cooking?

    Quote:
    Originally Posted by justme_
    ok so how do you know if you're cooking with too high temperatures? is baking ok? frying etc?roasting?
    Baking is not an issue as a rule. In sauteeing or frying, the oil should not reach the point of smoking. As a rule, you only learn by experience. Like most things in cooking.

    sean

     
    Old 05-15-2004, 09:53 AM   #11
    justme_
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    Re: olive oil isn't good for cooking?

    how do you see if it's hydrogened tho? if you learn by experience?

     
    Old 05-16-2004, 05:49 PM   #12
    sean
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    Re: olive oil isn't good for cooking?

    Quote:
    Originally Posted by justme_
    how do you see if it's hydrogened tho? if you learn by experience?
    If it is hydrogenated, it must say so on the label. cooking does not make unhydrogenated oil turn into hydrogenated oil. It takes a catalyst and heat MUCH higher than you can produce on a stove to do so.


    You can ruin oils (oxydize them--essentially burn them) at high temps. This is just as bad, I guess, as hydrogenation, but it is a completely different thing.

    sean

    Last edited by sean; 05-16-2004 at 05:49 PM.

     
    Old 05-17-2004, 06:59 AM   #13
    zip2play
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    Re: olive oil isn't good for cooking?

    Any oil that reaches the smoke point or gives off a very different smell should be considered ruined and discarded.

    For highest heat it's best to use a saturated product like lard (but it's not a great food). Peanut oil is perhaps the best for deep frying at 375F-400. Corn oil for slightly lower.
    Avoid super heating olive, canola, soy oils...they just don't hold up. But all are fine for a sautee' where the temperature really doesn't go much above the boiling point of water...212F, perhaps to 300.

    If you do deep-fry and reuse the oil make sure to keep it chilled or even "frozen."

     
    Old 05-17-2004, 06:52 PM   #14
    Mabulok
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    Re: olive oil isn't good for cooking?

    The Greasy Lowdown on Oils:

    Vegetable/Canola/etc. oils...
    material is ground (who knows what the vegetable quality might be?), steam cooked, then mixed with a solvent (usually petroleum based, Naptha, Pentane, Hexane, Octane, or Trichlorethylene) which disolves out the oils leaving a solid residue. The oil is then separated from the solvent, usually a trace amount of solvent remains.

    Extra Virgin Olive Oil, First Cold Pressing...
    Olives are "squeezed" using a hydraulic press, extracting the oil from the olives. No heat is applied.

    You decide which is better...I'm leaning toward the olive oil.

     
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