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I emailed the author about the smoke point issue, his response as follows: > I agree - some extra virgin olive oils do have a smoke point as low as that, but c
by richthegeek 11y ago
I emailed the author about the smoke point issue, his response as follows:
> I agree - some extra virgin olive oils do have a smoke point as low as that, but certainly not all of them. The smoke point is not the major focus of the issue - we're investigating the oxidation of polyunsaturates (and, to a lesser extent, monounsaturates), which generate toxic lipid oxidation products when subjected to standard frying episodes.
- qznc 11y agoOk, but the title says "Which oils are best to cook with?", which suggest a much broader article.
- richthegeek 11y agoThe subject of the research was quite narrow. The BBC article expanded it into something much more broad, as always seems to happen. I agree, though, that it seems irresponsible for Prof Grootveld to ignore the issues of smoking/burning your cooking medium.
- fnordfnordfnord 11y agoI'd suspect that the author had to compromise on the title, I'm not even sure they have any ability to influence the title.