kelly4185 Posted January 14, 2014 Share Posted January 14, 2014 I keep finding info about avocado oil, safflower oil, sunflower oil but cant find anything on olive oil - - please please advise?!? Also is balsamic only allowable in tiny doses? Link to comment Share on other sites More sharing options...
LauraLish Posted January 14, 2014 Share Posted January 14, 2014 Olive oil is fine -- as long as you don't cook with it or otherwise heat it to high temps. Having it drizzled on your salad or in your homemade mayo is perfect. For cooking stick with saturated fats. Balsamic is fine as well, *as long as there are no added sulfites or other sweeteners (I think another poster came across some maple-infused balsamic and that was a no)* Link to comment Share on other sites More sharing options...
ang11 Posted January 14, 2014 Share Posted January 14, 2014 I was also curious why I haven't seen more about olive oil - why is cooking with olive oil bad? Link to comment Share on other sites More sharing options...
LauraLish Posted January 14, 2014 Share Posted January 14, 2014 I swear I read this on Whole9, but I'm having a hard time tracking down the article. However, olive oil is a monounsaturated fat. Perfectly fine at room temperature, but when heated to high temps oxidation occurs. I'm no chemist, but olive oil is a long chain fatty acid. When heated the chains can break, causing "free fatty acids" which are no so good to consume. Saturated fats are much more stable. They can be heated at very high temperatures without breaking at a molecular level. I hope I helped! I hope someone who has a degree in biochemistry can chime in.... Link to comment Share on other sites More sharing options...
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