Not All Oils Are Created Equal

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I’ve been trying to eat healthfully for years. One of the first big changes I made was switching from cooking with vegetable oil to olive oil. I felt like a champ, an informed, Italian champ.

Fast-forward to a year ago when I read a ton of frantic articles about how evil olive oil is to cook with, that when heated above one temperature or another it becomes toxic. I kept researching articles until I found this one, which seemed the most credible, scientific source.

In the end, there are safer oils to cook with at high heat, and olive oil can always be added when this dish is removed from heat. Diane Sanfilippo put together this handy guide to make it all a bit simpler.

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