Olive Oil: Why cooking with it may be bad for you


Last night I had dinner with a friend who is a food scientist at UBC. I learned this health tip while we dined on a delicious clam and chorizo white wine pasta dish: when cooking, don’t cook with olive oil.

Olive oil has gained a lot of attention this past decade, with a general increased interest in cooking, culinary arts and health and wellness.

Did you know that olive oil has high amounts of unsaturated fats? In fact, it’s high content in monounsaturated fats is why we’ve been told olive oil is good for us. However, when high amounts unsaturated fats are heated, as in with cooking, many double bonds in its chemical make-up turn into radicals. These radicals, when roaming free in the body, create reactive compounds that can damage your cell membranes, and are responsible for many chronic degenerative diseases.

That being said, olive oil is great for drizzling and preparing non-heated dishes. However, cooking with canola or corn oil might be a better choice.

Grace Cheung, Physiotherapist, Vancouver, Canada.

For more health tips, please visit Vancouver Physiotherapists and Physio Vancouver.

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