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Olive Oil’s Smoke Point – High Heat Turns It Toxic But…

By | June 3rd, 2016 | Modified - February 4th, 2017
Olive Oil Smoke Point
Olive Oil’s Smoke Point – High Heat Turns It Toxic – Image Credit: Vicky Wasik

The olive oil smoke point is not the highest of all oils. This makes it is more susceptible to high heat than other oils.

The concern with cooking with olive oil or any oil is when it nears its smoke point the oil breaks down.

The oil develops into toxic aldehyde compounds like acrolein, and then begins to smoke. This results in the consumption and the inhalation of these toxic compounds.

Aldehydes have been linked to various illnesses like cancer, dementia, and heart disease.[1][2] A study[3] Martin Grootveld even showed that oils heated below their smoke point still developed aldehydes and the longer the oils were heated the more the toxins increased.

Besides the olive oil smoke point and toxicity, there is concern about consuming olive oil and other oils because they are not whole foods.

Consuming Olive Oil

Olive oil is fat that has been extracted from the fiber and of nutrients of the olive. The fiber and nutrients helped to control its fat’s digestion and without the fat floods the bloodstream.

If you do choose to eat oil as a dressing for your salad or as a condiment for other foods, you should do so sparingly and periodically.

More: Olives are just one of the alkaline foods on the Dr. Sebi Nutritional Guide »

Unrefined and extra-virgin olive oil is better for eating, because they maintain more of their of nutrients.

Cooking With Olive Oil

Refined and virgin olive oil is better for cooking, because they have a higher smoke point. They are worse for health because their refining process uses chemicals and removes more of the oil’s nutrients.

It is better to oils to cook with that have the highest smoke point and refined avocado oil would be the most resilient. Sesame oil and grapeseed oil have the next highest smoke points.

It is safer to use lower smoke point oils like olive oil and coconut oil in their extra-virgin or unrefined state as dressings or condiments for foods.

Olive oil and the other oils listed in the table are recommended for consumption over other oils because they are derived from health supporting alkaline plant foods.

Olive Oil Smoke Point

Oil Quality Smoking Point
Avocado oil Refined 270˚C 500-520˚F
Sesame oil Semi-refined 232˚C 450˚F
Grapeseed oil 216˚C 420˚F
Olive oil Virgin 210˚C 410˚F
Avocado oil Unrefined 204˚C 400˚F
Coconut oil Refined 204˚C 400˚F
Coconut oil Unrefined 177˚C 350˚F
Sesame oil Unrefined 177˚C 350˚F
Hemp oil 165˚C 330˚F
Olive oil Extra Virgin 160˚C 320˚F
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Alklaine Plant Based Diet

About Author:

Aqiyl is the author of the books Alkaline Herbal Medicine, Alkaline Plant Based Diet and the children's book, Faith and Justice eat an Alkaline Plant Based Diet." He received a certificate in plant-based nutrition from Cornell University, a BA in Organizational Behavior and Communications from NYU, worked as an elementary school teacher, and studied social work. He enjoys boxing, kick boxing, cycling, power walking, and basically anything challenging, and his alkaline plant-based diet supports all that he does. Learn more about transitioning to an alkaline vegan diet using the Dr. Sebi nutritional guide.

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