Olive Oil’s Smoke Point – High Heat Turns It Toxic But…
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.
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
|Olive oil||Extra Virgin||160˚C||320˚F|