Any one got the research behing not using Olive oil for cooking, frying, sauteing etc...something about low smkoking point, but what if one doesnt heat it up as hot to begin with?

cheers

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I didn't know that

I thought is was ok, since it actually had a high "setting itself on fire" point, so was ok (that is what is in my mind anyway, might be wrong). Olive oil for cooking, extra olive virgin oil for dressing.

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I've heard about this too. If you heat it to smoking it alters its chemical composition and loses some or all of it's health benefits. I think Canola oil's supposed to be the best for frying.

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I've just had a stir fry using 'one cal' spray on oil. I was surprised to see how fast it started smoking.

But I would certainly not chose any particular type, thinking that it gave me a particular health benefit when frying.

Everything in moderation

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Jimmie's right. In the great scheme of things it probably doesn't make much of a difference. Unless you're following a low carb diet and eating a lot of fried foods I wouldn't worry.

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Mmmm.

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