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    News — Health News

    Oil and Fat Smoking Point Guide

    Oil and Fat Smoking Point Guide

    Oil and Fat Smoking Point Guide

    According to the American Oil Chemists’ Society a smoking point of an oil or fat is the temperature at which, under specific and defined conditions, an oil begins to produce a continuous bluish smoke that becomes clearly visible.  When this happens the fats start to break down. Thus releasing free radicals and toxins that can be harmful to you called “acrolein.” (That is that nasty burnt taste you’ve might experienced after burning dinner that one night. Thank goodness for pizza delivery!)

    On a recent blog post we discussed the dangers of cooking with Extra Virgin Olive Oil and the importance of using a low smoke point oil and/or fat. Since then we’ve been asked on occasion which are the best to use. The hugest factor depends on the oil’s smoking point. Without knowing this factor finding a healthy oil can be daunting. Smoking points are so important! So, we’ve created the perfect Oil and Fat Smoking Point Guide based on temperatures for your reference.

    We hope you find this information helpful. Here at EarthNutri we don’t know you, but we consider you and your health very important to us — like you’re a part of our family. Please visit our other blogs for more great informative information on health and living life to the fullest!

    Cooking with Extra Virgin Olive Oil Can Be Dangerous To Your Health

    Cooking with Extra Virgin Olive Oil Can Be Dangerous To Your Health

    Cooking with extra virgin olive oil can be dangerous

     

    We have always been told that Olive Oil was the best and healthiest oil to use. After all, it’s high in monounsaturated fats and antioxidants that are able to lower “bad” cholesterol and raise “good” cholesterol levels. It also has the Omega oils that you need for a healthy nervous system and cardiovascular system. But did you know that cooking extra virgin olive oil at high heats can be dangerous?

    Cooking with Extra Virgin Olive Oil Can Be Dangerous

    Every oil or fat that you cook with has a smoking point. When oils reach temperatures over that smoking point it releases toxic smoke that also have carcinogenic (cancer causing) properties. This is because it causes it’s enzymes to be destroyed, proteins become carcinogenic, carbohydrates become caramelized and all of the vitamins and minerals lose their nutrients.

    Safe Ways to Use Extra Virgin Olive Oil

    Try using EVOO drizzled over vegetables for roasting or pan-frying. Blend it with your hummus or sauces for a smooth, delicious flavor with great health benefits!

    If you do decide to cook with EVOO be sure to not cook over 320º. If you do, be sure to choose a lighter, more refined olive oil with a higher smoke point. That way you can still benefit from all of the healthy benefits it has.

     Sources

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    • Aparicio-Ruiz R and Gandul-Rojas B. (2014). Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation. Food Research International 65: 199—206. 
    • Attya M, Benabdelkamel H, Perri E, et al. Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay. Molecules. 2010 Dec 1;15(12):8734-46. 
    • Bagoria R, Arora A, and Kumar M. Thermal decomposition behavior of edible oils in different atmospheres. Archives of Applied Science Research, 2012, 4 (6):2382-2390. 
    • Bastida S and Sanchez-Muniz FJ. Chapter 21 – Frying: A Cultural Way of Cooking in the Mediterranean Diet. The Mediterranean Diet, 2015, pages 217-234.
    • Casal S, Malheiro R, Sendas A et al. Olive oil stability under deep-frying conditions. Food Chem Toxicol. 2010 Oct;48(10):2972-9. Epub 2010 Aug 3. 2010. 
    • Cicerale S, Conlan XA, Barnett NW, et al. Influence of heat on biological activity and concentration of oleocanthal–a natural anti-inflammatory agent in virgin olive oil. J Agric Food Chem 2009;57:1326-30. 
    • Dairi T, Galeano-Diaz MI, Acedo-Valenzuela MP, et al. Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid—liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method. Industrial Crops and Products, Volume 65, March 2015, pages 303-314.
    • Echevarria B, Encarnacion G, Manzanos NJ, et al. The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. Food Research International, Volume 84, June 2016, pages 150-159. 
    • Katragadda HR, Fullana A, Sidhu S, et al. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 59-65. 
    • Moreno DA, López-Berenguer C, García-Viguera C. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. J Food Sci. 2007 Jan;72(1):S064-8. 2007. PMID:17995900. 
    • Santos CSP, Cruz R, Cunha SC, et al. Effect of cooking on olive oil quality attributes. Food Research International, Volume 54, Issue 2, December 2013, pages 2016-2024. 
    • Vallverdu-Queralt A, Reguiero J, de Alvarenga JR, et al. Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato. Agric. Food Chem. 2014, 62: 3314-3320.