??Extra Virgin Olive Oil??

By PapaRon Latest Reply 2009-12-17 18:21:15 -0600
Started 2009-12-16 07:52:31 -0600

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?


12 replies

Deb-G 2009-12-17 07:35:21 -0600 Report

I would say some Olive Oils fall into that catagory…however thats why you should use Virgin, or Extra Virgin..they aren't chemically altered…Pure Olive Oil is not the same, its a labeling scam lol…its gotta be virgin :D

Pat Roth
Pat Roth 2009-12-17 09:33:25 -0600 Report

Chee—so much to learn and to remember! I had never heard of Evoo—so am grateful for your input! PR

Deb-G 2009-12-17 09:54:33 -0600 Report

Its extra virgin olive oil…extra good i guess?…I'm not sure how you get extra…but…lets not go there! hahaha! This convo could go wrong in so many directions LOL

Pat Roth
Pat Roth 2009-12-17 01:52:57 -0600 Report

Well, I have a question. Since we have started using OILS that are good for us, I CAN NOT get the stuff off of my stove, sticks like glue! So what is this fancy stuff doing to our innards? I prefer bacon grease, yes, I save it, just like my mom did, and it CLEANS off slick as a whistle. Hopefully it zips thru my innards just as neatly. Pat R

Deb-G 2009-12-17 07:31:28 -0600 Report

Pat your a hoot! lol…I dont have that issue with the oil but I admit I dont "fry" anything…I really use it for flavor in some things, for salad dressing, or to grease a pan…I even use it to grease my baking stones before I bake something good lol…

I'm not a food specialist but I know Evoo is a fruit oil from the Olive and Virgin means the oil was produced by the use of physical means and no chemical treatment. Other oils are refined…Refined means that the oil has been chemically treated to neutralize strong tastes. Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.

Evoo is suppose to be better for your heart…lower choloesterol…More so important for us it is suppose to lower Blood Sugar Level and Blood Pressure…

Its also suppose to be great for your skin…Haven't tried that! yuk! lol

For me…I think its about using what you like, and what you enjoy…and if what you enjoy is not on the diet plan then work it in so you can have it once in a while…I dont like to think of my Diabetes as a curse…so once in a while you have to allow for something that maybe you dont get everyday! :)

ptsparkle 2009-12-16 12:37:03 -0600 Report

Only thing i have heard from various cooking shows on food network is, use evoo instead of butter because it won't burn as butter does at higher temperatures. Don't use it myself, but will try it one of these days.

ptsparkle 2009-12-16 13:35:46 -0600 Report

Also, care to share that site you mentioned?
Thanks, Jim

Deb-G 2009-12-16 21:27:17 -0600 Report

Gotta love Buttah! ;) and I do lol..but…I love my evoo too…I cook with evoo allllllll the time…love it!…its great to make salad dressing too and its just a wonderful oil…Cmon Jim, try it :D

kdroberts 2009-12-16 11:20:19 -0600 Report

For most situations that's pure junk. The only thing that will be lost when heating is flavor and aroma. If you heat it very high, cool it, heat it again, cool it, heat again, and so on (for instance, in a commercial fryer) or if you heat it to a high temperature for a long time (like 24 hours or more) then it can hydrogenate a very small amount but for home cooking you can fry in it with no issues. You won't lose any nutritional benefit.

I personally don't fry with it very often because it's expensive and if you lose the flavor and aroma you might as well use another oil like safflower or sunflower that is similar from a nutritional point of view but is not used for flavor and aroma. The only time I really do is for fried eggs because I tend to cook them at a fairly low temperature.

rebopr 2009-12-16 11:03:24 -0600 Report

She has a valid point. It is not the "same" as cooking with any other oil, just the benefits of being cold processed are destroyed by high temperatures. Use extra virgin olive oil for non heated food prep (dark green in color) and light olive oil (lighter in color), which has been heated already in production for cooking, for recipes calling for "heat"! It's a great food source!