4 Eye-Opening Reasons To Never Cook with Olive Oil

Olive oil is a very healthy oil to consume but just don’t change its form by cooking it. 

Extra-virgin olive oil is a good monounsaturated fat that is also well-known for its health benefits. It’s a staple in healthful diets such as Mediterranean-style diets.

However, it’s important to realize it is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food. 

Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable!

did you know that cancer cells thrive in acidity?Cancer cells thrive in an acidic environment but cease to exist in Alkaline environments. 

4 Reasons to Never Cook with Olive Oil

Low smoking point

If an oil is heated beyond its smoke point, it gives off toxic smoke. Because olive oil has a low smoking point, cooking with olive oil runs the risk of creating smoke that contains compounds that are harmful to human health.

Olive oil is primarily a monounsaturated fat, in the form of oleic acid.

Olive oil has many wonderful health benefits like cancer-fighting properties, improved insulin resistance and improved heart health. It is also these high concentration of monounsaturated fats that give olive oil a low smoking point, turning it toxic when heated to temperatures above 250’F (121’C).

High Content of oleic acid

Another issue with cooking with olive oil is that the high content of oleic acid, creates an imbalance on the cellular level when cooked that can inhibit prostaglandin production, ultimately increasing the risk of getting breast cancer and heart disease.

HEATING OLIVE OIL DESTROYS OMEGA FATTY ACIDS:

Olive oil contains both Omega 3 and Omega 6 Fatty Acids. According to Dr. Mercola, omega-3 fats are “significant structural components of the cell membranes of tissues throughout the body and are especially rich in the retina, brain, and sperm, in which docosahexaenoic acid (DHA) constitutes 36.4% of total fatty acids”.

Choose saturated fats for cooking, not unsaturated. Fats that I recommend cooking with:

coconut oil
butter
ghee
lard/tallow