Extra Virgin Olive Oil Is The Best Cooking Oil – Australian Study
Australian scientists compared the effects of heating Extra Virgin Olive Oil against other oils. They found that Extra Virgin Oil is one of the safest and most stable oils at high temperatures.
In the study, published in the journal, Acta Scientific Nutritional Health, scientists heated various oils to cooking temperatures. They performed several tests to determine the stability and toxicity of several oils, including Extra Virgin Olive Oil, refined olive oil, canola oil, sunflower oil, coconut oil, avocado oil, peanut oil, rice bran oil, and grapeseed oil.
Cooking oils produce toxic polar compounds linked to a host of chronic diseases, including heart diseases, Alzheimer’s disease and autoimmune diseases. The scientists wanted to know which of the oils produced the most toxins and posed the most significant health risks. The oils were purchased from supermarkets in Australia, meaning that the results produced were directly applicable to home cooking.
The scientists heated the oils to temperatures of 180ºC/350ºF for over six hours, which is more than average cooking times and temperatures and means that they went much further than is typical for meal preparations.
The results showed that Extra Virgin Olive Oil produced the lowest concentration of toxins of all the oils. This ties in with traditional knowledge of Extra Virgin Olive Oil as a healthy oil and the healthy ‘Mediterranean Diet’ theory.
This study differed in its approach from other studies that have looked at the safety of oils. Typically, the smoking point of oils has been the method employed to determine toxicity rather than heating times and temperatures. The smoking point will not always predict the performance and safety of oil when it is heated. For example, Extra Virgin Olive Oil has cooking and frying temperatures below its smoking point. Thus, measuring its toxicity at this low temperature does not reflect its effect when consumed in day-to-day life.
When the Australian scientists examined the indicators that measured the health safety of oils, such as the total level of unsaturated fats, oxidative stability and UV coefficient, they found that Extra Virgin Olive Oil came out as the best cooking oil. Interestingly, the worst was canola oil.
Before you head to the supermarket to load up on Olive Oil, you should know a crucial difference between Extra Virgin Olive Oil and refined or ordinary Olive Oil.
Extra Virgin Olive Oil is produced by cold pressing the oil from the olive fruit using traditional methods. Ordinary Olive Oil, by contrast, has been refined with chemicals that destroy its health-sustaining properties.
The results of this study show that Extra Virgin Olive Oil is something we should all include in our diets – not just as a salad dressing but also as a cooking oil.
Coconut Oil, Palm Oil and Sesame Oil.
Corn Oil, Sunflower Oil, Canola Oil, Safflower Oil, Rapeseed Oil, Soybean Oil, Rice Bran Oil and Grapeseed Oil.
Dr Machi Mannu is a medical doctor and specialises in medical diagnostics and Science-based Natural Medicine.
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