Alyse Cocliff, Holistic health coach from "An Apple a Day", shares this common mistake we often make with cooking....
If you have ever watched an episode of ‘Jamie’s 30 minute meals’, you will know he loves a “little drizzle of olive oil” over absolutely everything. Whilst I love Jamie’s passion for real food and commend his efforts to bring about change in the food industry, I have to admit that I cringe every time he adds olive oil to a fry pan or dish over high heat. Why? As soon as you introduce Olive oil to high heat, it becomes rancid and can turn into a carcinogen (aka, cancer promoter).
HOW HOT IS TOO HOT?
Olive oil should not be consumed after it has reached its smoke point — the point at which an oil literally begins to smoke. Unfortunately, the smoke point of olive oil is not very clear as different companies list different smoke points across the board (this most likely reflects differences in degree of processing). As such the listed smoke point of Olive Oil usually occurs anywhere between 90-200 degrees celsius. Because we don’t cook with a thermometer in hand, or use the one brand of olive oil, I recommend my clients avoid cooking with olive oil completely.
WHERE TO USE OLIVE OIL?
Olive oil is a great addition to your nutritional plan, but you should avoid heating it! Olive oil is best:
Choosing an extra virgin, cold pressed oil will also ensure that you have a high intake of nutrients and antioxidants.
WHAT SHOULD I COOK WITH?
Help reduce the levels of toxins in your household and make the switch today.
Want to hear more from Alyse? Go to her website "An Apple a Day" where you will find more blogs, tips and information about all things health.