There is another diabetic site I frequent, which helps me with various foods, cooking, quantities, etc. I can have a meal plan made for a day, a week, a month. I like their program's help like that! Anyway…I'm told there (as well as having been told by other people, non-professionals) that I should be using extra virgin olive oil, not only on salads and uncooked things but…also to fry/stir fry foods with. Okay so, just a couple of days ago, I have a sister-in-law (who is not a diabetic, but yet a supposed health conscious person) who told me that if you 'heat' extra virgin olive oil for cooking/frying/stir frying, that it is no different than using any other kind of cooking oil. That in the 'heating process' it somehow chemically converts the extra virgin olive oil to whatever makes the other cooking oils bad for you. So…what do ya'll have to say about 'that'? And…I'm wondering 'why' (unless I've just simply misunderstood on the other site) it tells me to use extra virgin olive oil to 'cook' with?
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