The Greatest Olive Oil Myth You Should Never Believe

In the food industry, there is a lot of fear-mongering, and misinformation is spread both ways. For instance, The Washington Post discovered that lobby groups—specifically, American beverage, which is the representative of both Coca-Cola and PepsiCo—paid dietitians to use their social media accounts to effectively delegitimize the World Health Organization’s findings after the organization raised concerns in July regarding the popular artificial sweetener aspartame. Similar things have been happening with olive oil; however, instead of paid nutritionists, dubious, conspiracy-theorizing wellness gurus are typically responsible for spreading the widespread belief that you shouldn’t use it for cooking due to its low smoke point. Or do the two differ from one another? Some people might disagree.

However, their assertions have to have a source, don’t they? The founder of the Mediterranean-inspired olive oil and lifestyle business Kosterina, Katerina Mountanos, a certified olive oil sommelier, told Tasting Table that “the reason people believe this myth is because the quality of extra virgin olive oil in the U.S. has historically been very poor.” Low smoke points are inextricably linked to poor quality olive oil. Since extra virgin olive oil has been a mainstay of Mediterranean and Middle Eastern cuisines for thousands of years, it was assumed that it was harmful at high temperatures, but canola oil and other highly processed, contemporary oils were safe.

The claim has now been refuted, and it also turns out that smoke-point isn’t a reliable indicator of which oils are best to use when cooking in the first place.

Dispelling the EVOO Myths Olive Oil

According to Katerina Mountanos, Tasting Table should not rely solely on smoke point when determining whether to cook using olive oil. When applying temperature, we want to take into account the quantity of free radicals that are released.” Thankfully, someone else has already calculated that.

A team of researchers at Australia’s Modern Olives Laboratory Services set out to compare the smoke points of ten different oils. and how they correlate to their stability and safety under heat, despite the fact that olive oil’s smoke point ranges from 350 to 470 degrees Fahrenheit, well within average cooking temperatures. According to the research, which was published in the Acta Scientific Nutritional Health Journal in 2018, olive oil was the most effective in all categories.

It turns out that olive oil’s strong antioxidant content prevents your body from oxidizing, but Mountanos also claims that the antioxidants make it more difficult for the chemical bonds in olive oil to break. Therefore, the harmful byproducts that are safely controlled when olive oil is heated, despite what many ignorant individuals believe to happen. So, contrary to popular belief, olive oil really has the opposite effect on your body’s inflammation. In truth, using olive oil for cooking has many advantages in addition to being perfectly safe. Harvard Health claims that using olive oil instead of other cooking oils will reduce your chances of dementia, certain types of cancer, and heart disease.

read also : Cooking Oil Types: 14 Oils and Best Their Use

The Biggest Olive Oil Myth To Stop Believing (msn.com)

It turns out that strong antioxidant content prevents your body from oxidizing, but Mountanos also claims that the antioxidants make it more difficult for the chemical bonds in to break. Therefore, the harmful byproducts that are safely controlled when is heated, despite what many ignorant individuals believe to happen. So, contrary to popular belief, really has the opposite effect on your body’s inflammation. In truth, using for cooking has many advantages in addition to being perfectly safe. Harvard Health claims that using instead of other cooking oils will reduce your chances of dementia, certain types of cancer, and heart disease

It turns out that strong antioxidant content prevents your body from oxidizing, but Mountanos also claims that the antioxidants make it more difficult for the chemical bonds in to break. Therefore, the harmful byproducts that are safely controlled when is heated, despite what many ignorant individuals believe to happen. So, contrary to popular belief, really has the opposite effect on your body’s inflammation. In truth, using for cooking has many advantages in addition to being perfectly safe. Harvard Health claims that using instead of other cooking oils will reduce your chances of dementia, certain types of cancer, and heart disease..