lhenkin Posted April 19, 2013 Share Posted April 19, 2013 I know that we are discouraged from using olive oil with high heat. Is that because the high heat makes the oil bad for us (unhealthy)? Link to comment Share on other sites More sharing options...
Susan W Posted April 19, 2013 Share Posted April 19, 2013 Yes. It oxidizes at a fairly low temp. Ghee and coconut oil are much better. Beef tallow, duck fat and pork lard are the best. Link to comment Share on other sites More sharing options...
Kirsteen Posted April 19, 2013 Share Posted April 19, 2013 there's an interesting discussion about olive oil at Mark's Daily Apple http://www.marksdailyapple.com/defending-olive-oils-reputation/#axzz2QtRZzcKk Just note that he talks about using grassfed butter, whereas on a W30 it would have to be clarified or made into ghee Link to comment Share on other sites More sharing options...
1Maryann Posted April 19, 2013 Share Posted April 19, 2013 there's an interesting discussion about olive oil at Mark's Daily Apple http://www.marksdail.../#axzz2QtRZzcKk Just note that he talks about using grassfed butter, whereas on a W30 it would have to be clarified or made into ghee Thanks for the link, Kirsteen. I roast all my veggies in olive oil. They are usually coming straight from the fridge, and I normally don't have time to bring them to room temperature first. Coconut oil and ghee tend to solidify on them. They wind up unevenly coated and it shows in the end product. Also, in an attempt to coat them evenly, I use a lot more of those than I do of OO. Link to comment Share on other sites More sharing options...
Grandmamadukes Posted April 19, 2013 Share Posted April 19, 2013 From reading Mark's Daily Apple it looks like we should not use grapeseed oil. Is this true? I am lucky that my husband goes to Italy often and brings back wonderful oilve oil. Link to comment Share on other sites More sharing options...
Kirsteen Posted April 19, 2013 Share Posted April 19, 2013 Hi, in this link he gives a full rundown on all the oils, including rapeseed, and what he thinks of them http://www.marksdailyapple.com/healthy-oils/#axzz2QtRZzcKk Link to comment Share on other sites More sharing options...
Jinkse21 Posted April 19, 2013 Share Posted April 19, 2013 Doh! I totally missed the part about not heating olive oil! Good thing I saved my sugar-free bacon fat last weekend! Link to comment Share on other sites More sharing options...
Kirsteen Posted April 19, 2013 Share Posted April 19, 2013 Thanks for the link, Kirsteen. I roast all my veggies in olive oil. They are usually coming straight from the fridge, and I normally don't have time to bring them to room temperature first. . I'm exactly the same except I air fry mine but I swish em in XVOO first Link to comment Share on other sites More sharing options...
Laketon79 Posted April 20, 2013 Share Posted April 20, 2013 What does it mean that the olive oil oxidizes? how bad is it? i really prefer olive oil over coconut oil! Link to comment Share on other sites More sharing options...
angekfire Posted April 22, 2013 Share Posted April 22, 2013 When you oxidize it, it loses the majority of it's nutrients, and it often times turns bitter. It is okay to cook with olive oil at low temperatures, but I always use coconut oil for high heat cooking. Link to comment Share on other sites More sharing options...
Laketon79 Posted April 22, 2013 Share Posted April 22, 2013 Is like medium heat on the stove considered high heat? Link to comment Share on other sites More sharing options...
Maycat Posted April 23, 2013 Share Posted April 23, 2013 Personally I don't buy into the idea that olive oil oxides in high heat.I smell it after cooking to make sure. I buy Trader Joes Extra Virgin Olive Oil and use at least a liter a week. I also smell it first, as you can tell if it goes bad. Although I am that "one" who will send olive oil back in a fancy restaurant. I burn coconut oil more often than olive oil. Link to comment Share on other sites More sharing options...
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