Is it safe to cook with olive oil?

Question

I've heard that it can cause cancer. Is that true?

Wow! Lost of great answers thanks everyone!

Wow! Lots of great answers thanks everyone!

Answer 1

If you were going to cook with olive oil ... you should cooko with extra virgin olive oil ... EVOO is so much better and it's healthier for the body. If you were going to deep fry with oil, I would use canola oil ... it has a high smoking temperature and most foods cooked in canola oil doesn't have a bitter taste in your cooked product.

Answer 2

intense high quality better-virgin olive oil, the type it quite is very eco-friendly and peppery, isn't a great determination for cooking because of the fact each and every of the olive solids in it tend to burn. So-stated as "organic" olive oil, which in all fairness noticeably filtered, is marvelous for cooking, because it has each and every of the well-being reward of olive oil with out the possibility of burning.

Answer 3

Olive oil is one of the best oils you can cook with. One could find cancer producing products wherevever one looks according to whatever production you read on any particular day. If you believe everything you read or hear you would have a hard time just living day to day. Use common sense and I believe you will live well.

Answer 4

Olive oil is healthier for than vegetable, canola or corn oil. Fry at a lower temperature because olive oil has a lower smoking point.

Answer 5

The beneficial effects of consuming olive oil are backed by lengthy, painstaking scientific research. Fats and oils have a common denominator in the energy value (9 calories per gram) but the metabolism of each different group differs greatly from the rest.
Olive oil contains a series of compounds that are very beneficial to most functions of the human body and its' biological and therapeutic value is related in many aspects to its chemical structure.
The first aspect is its triglyceride composition, made up of fatty acids. Olive oil has a prevalence of monounsaturates, oleic acid principally, while animal fats are fundamentally made up of saturated fatty acids and seed oils of polyunsaturates.
Monounsaturated fatty acids are much more stable. Olive oil also has a low percentage of polyunsaturates and this is important because these kind of fatty acids cannot be synthesized by the body.
The second aspect is in its minor components. The most salient ones are the tocopherols and polyphenols. These components have a major antioxidant function and are closely connected with virgin olive oils because refining processes alter and
remove them.
Extra-virgin olive oil is the most digestible of the edible fats and:
it helps to assimilate vitamins A, D and K;
it contains essential acids that cannot be produced by our own
bodies;
it slows down the aging process;
it helps bile, liver and intestinal functions.

The ancient Greeks were in the habit of consuming 1-2 spoonfuls of olive oil every morning. It was a matter of hygienic practice which helped deal with simple chronic constipation and with stomach ulcers. Now, in spite of the advancements in modern medicine and pharmacology, this practice is recommended for its positive influence on the digestion.
It is noteworthy that olive oil has a beneficial effect in the dietary treatment of diabetes. In addition it helps control blood pressure and increases the bone mass. It is believed that olive oil has a favorable effect on the development of the central
nervous and vascular systems, in brain development as well as normal child development.
The human body easily absorbs olive oil. This means that the body absorbs the good ingredients such as vitamin E and phenols, which have anti-oxidizing properties and prevent the oxidization of fatty tissue. Another important element is chlorophyll. Olive oil facilitates the cleansing of the gull bladder. Olive oil is not only easy to digest but it also helps the digestion of other fatty substances because it helps the secretions of
the peptic system and stimulates the pancreatic enzyme lipace.
A major cause for the degeneration of the cells – and their eventual destruction – is the accumulation of free radicals, which are produced by the oxidization of the fatty tissues in the body. Vitamin E, phenols and other antioxidizing substances protect the human body from the negative effects of free radicals. Olive oil contains a high percentage of phenols and vitamin E and as a result helps delay the aging process.Olive oil consumption has a very positive effect on blood cholesterol. Olive oil limits the
oxidizing of bad cholesterol (cause of artillery skilorsus and heart disease) because it is rich in anti-oxidizing agents.

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Answer 6

i cook with olive oil all the time and it does have a higher burning point than most vegtable oils and works great with any food that you are cooking but not good for baking (butter is the best)i use it with every thing

Answer 7

Eh...this is by far one of the strangest postings I have seen, especially considering the boat load worth of articles on how healthy olive oil is. So no, olive oil is very safe, and is one of the best oils to use. Of course, I would not use it for baking cakes or cookies because it is not suitable.

Answer 8

Olive oil is one of the best oils that you can cook with

Answer 9

i don't know about the cancer thing but i cook with olive oil any time i make Italian food so does my grandpa (hes Italian) he won't cook with anything else.

Answer 10

Olive oil it the best oil that you can cook with. Second best is canola oil.