FOOD NEWS
Why You Should Think Twice About Using Olive Oil To Fry Foods
BY KALEA MARTIN
Less processed and rich in antioxidants, olive oil is generally known as the healthiest option when it comes to cooking oils. However, frying foods with it isn't any healthier.
Most olive oils have a smoke point — the point where it begins to produce smoke — of 390 to 470 degrees F, which is lower when compared to oils like safflower and rice bran oil.
Since frying is done at high heat, olive oil will likely reach its smoke point quickly, which will then break down its compounds, including the ones beneficial to our health.
Moreover, when these compounds evaporate and create smoke, they can release carcinogenic toxins. For the healthiest results, it's crucial not to heat the oil to its smoke point.