Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Using olive oil to fry is bad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Using olive oil to fry is bad?),it will help you,my kids.
After reading the health benefits of olive oil, I started deep-frying stuff with olive oil, only to be told by a nutritionist that olive oil shouldn't be heated.
Answers:
She is wrong.
"Olive Oil, Lower Temperatures Less Toxic in Frying
Frying with canola oil releases more toxic fumes into the air than frying with olive oil, according to a new study conducted at the University of Dayton Research Institute. And frying at temperatures higher than 350 F, a common practice in American kitchens, releases higher levels of toxins --significantly higher levels from canola oil --than frying at the recommended 350 degrees.
As a result, researchers are recommending frying with olive oil whenever possible and adhering to the 350-degree frying temperature recommended by the International Olive Oil Council.
During a three-month visit to the University of Dayton Research Institute, Angel Carbonell Barrachina --a professor of food technology at Universitas Miguel Hernandez in Orihuela, Spain --worked with UDRI researcher Sukh Sidhu and visiting Fulbright Scholar Andres Fullana to collect and analyze emissions from canola oil and two types of olive oil --extra virgin and "lampante" virgin. Lampante, locally known as "regular" olive oil, is chemically processed to remove most flavors from the oil and is typically the most inexpensive of the virgin oils. It's often the choice of chefs who appreciate the health benefits of olive oil, but don't care for the strong taste of extra virgin oil, Carbonell said.
The researchers focused on emissions of volatile pollutants, particularly the chemical compounds acetaldehyde and acrolein --both the subject of pollution studies by the EPA. The EPA has declared acetaldehyde a "probable human carcinogen" and acrolein "extremely toxic to humans" and "a possible human carcinogen." (From the "National Air Toxics Program: The Integrated Urban Strategy Report to Congress," 2000.) They cooked the oils for 15 hours at 180 degrees Celsius (or 356 F), and for seven hours at 240 degrees Celsius (or 464 F).
At 180 C, canola oil released twice the amount of acetaldehyde as extra virgin olive oil and as much as four times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were five and one-half times higher than from either of the olive oils.
At 240 C, canola oil released two and one-half times the amount of acetaldehyde as extra virgin olive oil and as much as five times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were as much as nine times higher than from either of the olive oils.
"Those are significant differences, especially at the higher temperature," Carbonell said. "A lot of people fry at the higher temperature, especially when they stir fry. What's important about this research is that we're not talking about toxins being absorbed into the body by ingestion but by breathing them. So they can be harmful to the person who is cooking and others nearby. "
Although the researchers used deep-frying techniques to test the oil, Sidhu --a senior research scientist in UDRI's energy and environmental engineering division --said the emissions are just as harmful when using lesser amounts of oil, such as when cooking in a wok. In fact, the UDRI study was prompted by other studies released in the last decade that indicate the air in homes in China is often significantly more polluted than the air outside. Those studies also attribute toxins from burning coal and cooking oil to greatly increased rates of lung cancer in women in some areas of China.
Because of the common practice of cooking with olive oils in Mediterranean countries as well, Carbonell wanted to investigate the toxic properties of fumes from those oils in cooking.
"What really surprised us was that there was relatively little difference in the levels of emissions from the two olive oils, either the extra virgin or the plain," Carbonell said. "And olive oil is actually healthier than canola and other oils." The researchers theorize that the inherent antioxidant qualities of olives oils may have prevented fatty acids from breaking down and releasing toxins as quickly as canola oil.
Based on the research, Sidhu and Carbonell recommend using olive oil when frying. "It's also very important not to fry oils at temperatures hotter than the recommended temperature of 350 F," Sidhu said.
Carbonell, who visited UDRI through a summer faculty research fellowship funded by the Spanish Ministry of Education, said he plans to return to UDRI for additional studies on other types of oils and how different foods might effect emissions. "We're also planning to study whether adding antioxidants to oils inhibits the breakdown of fatty acids and release of toxins as they do in olive oils," Carbonell said.
Fullana, who just completed his first year of a two-year appointment at UDRI to study how pollution effects the food chain in his homeland of Alicante, Spain, helped conduct the cooking oil research. He and Carbonell specifically requested to conduct their research at UDRI. "Only about 10 research programs for heat and emissions exist in the world, and UDRI has one of the best," Fullana said."
Other Answers:
Olive oil shouldn't be used for frying because of its burning point. It will decompose at high temperatures.
I believe macadamian nut oil has a high heat characteristics and much healthier than olive oil too.
Source(s):
http://www.S2000turbo.com
Nope, healthier than corn oil
deep frying no panfrying yes use cannola oil for dep frying
I am not a nutritionist but i know exactly that in South America, South Europe and Middle East people use olive oil for all purposes for a very long time.
WHOA!!!! can't even follow angies answer. sounds good and makes sense! good luck
olive oil just doesn't have a high burning consistence try canola it is better for deep frying also peanut oil all these are healthy,,
olive oil is one of the healthier oils but if eating healthier is your concern deep frying is out.Heating oil changes chemical structure of the oil and digestibility.Think pan fried if you most.the most advantageous thing with olive oil is that it has a high flash point allowing you to sear food at a high temp without burning .
Angie knows WAY too much about this.
of course not its healthy
Yes, according to the studies. Olive oil is suitable for cook or mix with cold dishes, but it can't be cooked with high temperature. Because that may break good things in the olive oil.
Use peanut oil is best
Then canola oil or vegetable shortening
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Using olive oil to fry is bad?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Using olive oil to fry is bad?),it will help you,my kids.
After reading the health benefits of olive oil, I started deep-frying stuff with olive oil, only to be told by a nutritionist that olive oil shouldn't be heated.
Answers:
She is wrong.
"Olive Oil, Lower Temperatures Less Toxic in Frying
Frying with canola oil releases more toxic fumes into the air than frying with olive oil, according to a new study conducted at the University of Dayton Research Institute. And frying at temperatures higher than 350 F, a common practice in American kitchens, releases higher levels of toxins --significantly higher levels from canola oil --than frying at the recommended 350 degrees.
As a result, researchers are recommending frying with olive oil whenever possible and adhering to the 350-degree frying temperature recommended by the International Olive Oil Council.
During a three-month visit to the University of Dayton Research Institute, Angel Carbonell Barrachina --a professor of food technology at Universitas Miguel Hernandez in Orihuela, Spain --worked with UDRI researcher Sukh Sidhu and visiting Fulbright Scholar Andres Fullana to collect and analyze emissions from canola oil and two types of olive oil --extra virgin and "lampante" virgin. Lampante, locally known as "regular" olive oil, is chemically processed to remove most flavors from the oil and is typically the most inexpensive of the virgin oils. It's often the choice of chefs who appreciate the health benefits of olive oil, but don't care for the strong taste of extra virgin oil, Carbonell said.
The researchers focused on emissions of volatile pollutants, particularly the chemical compounds acetaldehyde and acrolein --both the subject of pollution studies by the EPA. The EPA has declared acetaldehyde a "probable human carcinogen" and acrolein "extremely toxic to humans" and "a possible human carcinogen." (From the "National Air Toxics Program: The Integrated Urban Strategy Report to Congress," 2000.) They cooked the oils for 15 hours at 180 degrees Celsius (or 356 F), and for seven hours at 240 degrees Celsius (or 464 F).
At 180 C, canola oil released twice the amount of acetaldehyde as extra virgin olive oil and as much as four times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were five and one-half times higher than from either of the olive oils.
At 240 C, canola oil released two and one-half times the amount of acetaldehyde as extra virgin olive oil and as much as five times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were as much as nine times higher than from either of the olive oils.
"Those are significant differences, especially at the higher temperature," Carbonell said. "A lot of people fry at the higher temperature, especially when they stir fry. What's important about this research is that we're not talking about toxins being absorbed into the body by ingestion but by breathing them. So they can be harmful to the person who is cooking and others nearby. "
Although the researchers used deep-frying techniques to test the oil, Sidhu --a senior research scientist in UDRI's energy and environmental engineering division --said the emissions are just as harmful when using lesser amounts of oil, such as when cooking in a wok. In fact, the UDRI study was prompted by other studies released in the last decade that indicate the air in homes in China is often significantly more polluted than the air outside. Those studies also attribute toxins from burning coal and cooking oil to greatly increased rates of lung cancer in women in some areas of China.
Because of the common practice of cooking with olive oils in Mediterranean countries as well, Carbonell wanted to investigate the toxic properties of fumes from those oils in cooking.
"What really surprised us was that there was relatively little difference in the levels of emissions from the two olive oils, either the extra virgin or the plain," Carbonell said. "And olive oil is actually healthier than canola and other oils." The researchers theorize that the inherent antioxidant qualities of olives oils may have prevented fatty acids from breaking down and releasing toxins as quickly as canola oil.
Based on the research, Sidhu and Carbonell recommend using olive oil when frying. "It's also very important not to fry oils at temperatures hotter than the recommended temperature of 350 F," Sidhu said.
Carbonell, who visited UDRI through a summer faculty research fellowship funded by the Spanish Ministry of Education, said he plans to return to UDRI for additional studies on other types of oils and how different foods might effect emissions. "We're also planning to study whether adding antioxidants to oils inhibits the breakdown of fatty acids and release of toxins as they do in olive oils," Carbonell said.
Fullana, who just completed his first year of a two-year appointment at UDRI to study how pollution effects the food chain in his homeland of Alicante, Spain, helped conduct the cooking oil research. He and Carbonell specifically requested to conduct their research at UDRI. "Only about 10 research programs for heat and emissions exist in the world, and UDRI has one of the best," Fullana said."
Other Answers:
Olive oil shouldn't be used for frying because of its burning point. It will decompose at high temperatures.
I believe macadamian nut oil has a high heat characteristics and much healthier than olive oil too.
Source(s):
http://www.S2000turbo.com
Nope, healthier than corn oil
deep frying no panfrying yes use cannola oil for dep frying
I am not a nutritionist but i know exactly that in South America, South Europe and Middle East people use olive oil for all purposes for a very long time.
WHOA!!!! can't even follow angies answer. sounds good and makes sense! good luck
olive oil just doesn't have a high burning consistence try canola it is better for deep frying also peanut oil all these are healthy,,
olive oil is one of the healthier oils but if eating healthier is your concern deep frying is out.Heating oil changes chemical structure of the oil and digestibility.Think pan fried if you most.the most advantageous thing with olive oil is that it has a high flash point allowing you to sear food at a high temp without burning .
Angie knows WAY too much about this.
of course not its healthy
Yes, according to the studies. Olive oil is suitable for cook or mix with cold dishes, but it can't be cooked with high temperature. Because that may break good things in the olive oil.
Use peanut oil is best
Then canola oil or vegetable shortening
correctness,It's Non-profit and only for informational purposes.
- Recipe of Pepperoni?
- is kevin prescott a better chef than gordon ramsey?
- Recipe for taco sauce?
- Is it ok to use whole wheat flour if you are on the Sugar Busters diet?
- O.K., now that I've finished microwaving my cat, what should i do?
- What is the recipe for pi?
- what is the recipe for Moe's joey bag of donuts?
- i'm havin homemade mac an cheese fer dinner.......what to have with it???
Related Question about Food and Health
- I'm a terrible cook!! Can someone tell me an easy way to make fried rice??
- I'm allergic to eggs but crave chocolate. Any eggless cake recipes out there
- I'm cooking a turkey. Should I use Convection Bake or Standard Bake?
- I'm cooking BBQ beef, with what else can I serve it, what other dishes?
- I'm cooking black beans tonight. If you've got a good recipe, please sha
- I'm cooking NY strip steak - how would you like it done???, and....?
- i'm cooking pork tenderloin today, how long and at what temperature should i
- I'm cooking rice, please help!?