In a recent Australian study, 10 of the most popular cooking oils were analyzed in an oil specialist laboratory:
- Extra virgin olive oil (EV00)
- Virgin olive oil
- Olive oil
- Coconut oil
- Canola oil
- Rice bran oil
- Grapeseed oil
- Avocado oil
- Peanut oil
- Sunflower oil
Each oil was subjected to two different heating trials before being cooled at room temperature and stored until chemical analysis.
The results found that both extra virgin olive oil and coconut oil are equally stable and safe when used for cooking.
Coconut oil has a greater oxidative stability, but extra virgin olive oil is a profound source of antioxidants that protect against heat damage and likely have health properties.
In contrast, canola oil and other seed oils have poor oxidative stability and virtually zero antioxidants. This means they break down easily with heat and produce much larger amounts of toxic-by-products.
Extra virgin olive oil is very different to virgin olive oil and refined olive oil. It’s a far superior choice and contains many more positive attributes due to the way it’s extracted and produced. You can find out more details at https://www.dietvsdisease.org/coconut-oil-vs-olive-oil-study/
Recipe of the Week:
These Old Bay Shrimp Avocado Cucumber Bites are super tasty but they are also nice, light and healthy and take only a few minutes to make. Perfect appetizer for a Memorial Day gathering.
Quote of the Week:
“There are many things that seem impossible only so long as one does not attempt them.”
- Andre Gide