4 ms·

Over the years I've learned to take advice like this with a large grain of salt. Every couple of years this sort of advice seems to get reversed. I still rememb

• golergka 11y ago
  > with a large grain of salt This made me stumble, as in this context I wasn't sure if you were being literal or figurative.
• radoslawc 11y ago
  Depends who's lobbying I guess, butter vs margarine, coffee vs tea, lard vs sunflower oil. Joking aside traditional western Europe cuisine was based on lard frying (people also ate large amount of eggs which is also supposed to be bad for you) and many of them reached 100 years and more. Of course env pollution was not that big, but limited calories intake plus animal fats and physical activity contributed to their longevity greatly.
  • Avshalom 11y ago
    Untreated lard and hydrogenated lard are basically two different fats (I mean technically the difference is fairly small but it's as different as any two vegetable oils)
• Lennu 11y ago
  Dunno how bad burnt olive oil can be for you. But there certainly are many kinds of olive oils, and some of them (especially extra virgin) are very likely to get very bad taste when heated to high temperatures. https://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics https://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_...
• forgetsusername 11y ago
  >I still remember reading about olive oil being bad for frying because it was supposedly less resistant to high temperatures and decomposed into something not too healthy. This hasn't changed. Olive oil has one of the lowest smoke points of all cooking oils. Once it's burning, you're eating all kinds of things, some of which aren't good for you. [http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-...]
  • jballanc 11y ago
    Olive oil's smoke point is highly dependent on the variety. Refined olive oil is just as useful for high-heat frying as just about any other. Extra virgin, on the other hand, is not something you want to cook with. In Turkey we have a variety known as "naturel sizma", which is what comes off the olives before pressing even begins. In contrast to other olive oil varieties, it's appearance is cloudy, and you can barely warm it before it starts smoking.
    • gambiting 11y ago
      Really? I only ever cook with extra virgin olive oil. I really can't tell the difference :P
      • baldfat 11y ago
        You need this: http://www.oreilly.com/free/cooking-for-geeks-2ed.csp http://www.oreilly.com/free/cooking-for-geeks-2ed.csp Seriously your cooking can get a lot better aka will taste a ton better because your not cooking at the right temperature for most of your food. PS My wife said the same thing when we got married. She would now slap out of any one's hands if they even tried to use Virgin Olive Oil on anything besides salad dressings and hummus. PSS Food channel quick cooking shows are really poor.
        • DerKommissar 11y ago
          I agree in general, but in many parts of Italy they generally fry everything in extra virgin olive oil.
• chongli 11y ago
  That's because "olive oil" is not a monolithic substance, it is a category of substances. Extra light olive oil, which is clearer and lacking most of the flavour compounds and solids of extra virgin olive oil, is just fine for frying and sautéing.
  • specialist 11y ago
    And how. I had no idea. After reading about counterfeit Italian olive oil, I tried California Olive Ranch. Good stuff! Then I pre-ordered some of their harvest reserve. Wow! Also makes for easy Christmas gifts. Now I randomly pick a grower from this list. Mostly good so far. CA Olive Oil Council https://www.cooc.com/2015-competition-winners/ https://www.cooc.com/2015-competition-winners/