Anonymous wrote:Anonymous wrote:Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.
I thought canola was unhealthy for some reason. Inflammation?
Anonymous wrote:Anonymous wrote:Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.
I thought canola was unhealthy for some reason. Inflammation?
Anonymous wrote:Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.
Anonymous wrote:I hear you are supposed to use lower grades of olive oil than extra virgin as heat turns oil carcinogenic beyond smoke point and that extra virgin should only be used in non cooked stuff. Unfortunately I’m making bread and only have extra virgin . Hopefully one loaf it won’t hurt too much. I honestly don’t even know where to find lower grades that aren’t blends of other oils
Anonymous wrote:I hear you are supposed to use lower grades of olive oil than extra virgin as heat turns oil carcinogenic beyond smoke point and that extra virgin should only be used in non cooked stuff. Unfortunately I’m making bread and only have extra virgin . Hopefully one loaf it won’t hurt too much. I honestly don’t even know where to find lower grades that aren’t blends of other oils