I recently had a patient ask me if cooking with olive oil was bad. Honestly, I cook with olive oil or butter and never really thought about the subject. Mono unsaturated fats, such as Canola oil, can when heated at high temperatures produce oxidized serum lipids which are not heart healthy. Olive oil is a naturally occurring mono unsaturated oil so does it react the same way?
Mark Sisson of Mark's Daily Apple defends the Mediterranean staple with his usual detail.
In one study, the authors heated various oils to “deep-frying conditions” and checked oxidative markers every three hours. The olive oils made it 24-27 hours of constant high heating before reaching the maximum legal value of heat damage. Not bad, and it’s not like you’re going to use your olive oil to deep fry anyway
I am guilty of leaving the Olive oil near the stove exposed to not only the kitchen light but also the heat from the stove.
Dr. David Marcon
Marcon Chiropractic & Wellness Center
Cincinnati, Ohio 45255
drdavidmarcon.com
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