Great video. One correction though. If olive oil hits the smoke point it will oxidize the unsaturated fats (much larger percentage of unsaturated fat than most oils) and create trans fats. *do not* cook at high temperature with olive oil. You can cook with olive oil at low heat, but you have to be careful. Better to adopt your approach and not cook with olive oil at all. I use coconut oil for higher heat cooking as it is 90% saturated fat that will not easily convert into trans fat
You can safely fry and saute with olive oil. It doesn';t have more unsaturated fats than other oils. Rape seed oil has even less yet has a higher smoke point. Smoke point isn't a very good measure of stability Also the trans fat formation is very low. Up to 200C (unlikely to be hit when pan frying things), there no statistically significant raise in trans fat. Between 200C and 240C - the limit of most domestic ovens - the TFA increase is 0.05% per 10 degrees. Of all the seed and fruit oils, olive oil is actually one of the most stable. Coconut oil might be stable but contains 86% saturated fats. Some speculate that the type of SFAs in coconut oil MIGHT not be so bad for you but they're not sure yet. The jury is out on coconut oil's healthfulness
@@RaveyDavey any trans fats are bad. Since no one is actually measuring temperatures when frying, best to just avoid olive oil and use coconut oil for higher temperatures. There is nothing wrong with saturated fat btw. Of course, it is best not to ever fry at all, as any high temperatures produce carcinogenic compounds. I steam or boil almost everything I eat (fry *very* infrequently and only at what is a low temperature for frying and only with coconut oil). I consume a significant amount of room temperature olive and macadamia nut oil.
Actually when you go to the professional kitchens in Spain, Greece and Italy, they fry in olive oil. They have no problem with it and say that you don't have to worry and that it is not true.
@@yos8172 commercial kitchens make toxins. Never ever eat out anywhere. There is no such thing as food that is healthy that isn't prepared by yourself. Restaurants and chefs are there to make stuff that addicts people, they are not trying to make healthy food.
@@yos8172 professional chefs have one job and one job only. To get their customers addicted to toxins. Never and I mean *never* eat food cooked by a for profit cook where you don't have strict control over what they do. They have zero incentive not to poison you and cooking with olive oil at high temperatures is just one of the myriad of ways that chefs poison their patrons. The other common way they poison their customers is by adding sucrose throughout their dishes. Sucrose is 50% fructose which is a well established toxin.
Hello...what is the NAME of the Olive oil that you presntly use that you like so much, the one that you ae holding.....you never even mention the brand or name of it????
Butter burns when you try cooking with it for longer periods. Always add a little of the best virgin olive oil to grass-fed organic butter to prevent this.
There is an easy way to test for true olive oil. Take a glass container and put 2 to 4 teaspoons of olive oil in it. Place it in the refrigerator. After 24 hours real olive oil will mostly solidify (assuming you didn't move it at all during the 24 hours - so don't bump it). Because Olive oil is monounsaturated oil it will solidify. If the oil is not olive oil, or is adulterated with another oil, it will remain a liquid because it is polyunsaturated.
I don't use any oils at all, I cook with butter because I'm on the Carnivore diet, butter is the best and only way to cook, as long as you get good quality butter
This man is one of the most honest, sincere and delightful healthcare givers on TH-cam.
Thank you, Dr. Steven....😊
Thank you, very kind!
I second that!!
EVOO is supposed to come in dark glass yet everyone shows it in use in a clear glass fancy decanter.
Great video. One correction though. If olive oil hits the smoke point it will oxidize the unsaturated fats (much larger percentage of unsaturated fat than most oils) and create trans fats.
*do not* cook at high temperature with olive oil. You can cook with olive oil at low heat, but you have to be careful. Better to adopt your approach and not cook with olive oil at all. I use coconut oil for higher heat cooking as it is 90% saturated fat that will not easily convert into trans fat
You can safely fry and saute with olive oil. It doesn';t have more unsaturated fats than other oils. Rape seed oil has even less yet has a higher smoke point. Smoke point isn't a very good measure of stability Also the trans fat formation is very low. Up to 200C (unlikely to be hit when pan frying things), there no statistically significant raise in trans fat. Between 200C and 240C - the limit of most domestic ovens - the TFA increase is 0.05% per 10 degrees. Of all the seed and fruit oils, olive oil is actually one of the most stable. Coconut oil might be stable but contains 86% saturated fats. Some speculate that the type of SFAs in coconut oil MIGHT not be so bad for you but they're not sure yet. The jury is out on coconut oil's healthfulness
@@RaveyDavey any trans fats are bad. Since no one is actually measuring temperatures when frying, best to just avoid olive oil and use coconut oil for higher temperatures. There is nothing wrong with saturated fat btw.
Of course, it is best not to ever fry at all, as any high temperatures produce carcinogenic compounds.
I steam or boil almost everything I eat (fry *very* infrequently and only at what is a low temperature for frying and only with coconut oil). I consume a significant amount of room temperature olive and macadamia nut oil.
Actually when you go to the professional kitchens in Spain, Greece and Italy, they fry in olive oil. They have no problem with it and say that you don't have to worry and that it is not true.
@@yos8172 commercial kitchens make toxins. Never ever eat out anywhere. There is no such thing as food that is healthy that isn't prepared by yourself. Restaurants and chefs are there to make stuff that addicts people, they are not trying to make healthy food.
@@yos8172 professional chefs have one job and one job only. To get their customers addicted to toxins. Never and I mean *never* eat food cooked by a for profit cook where you don't have strict control over what they do. They have zero incentive not to poison you and cooking with olive oil at high temperatures is just one of the myriad of ways that chefs poison their patrons. The other common way they poison their customers is by adding sucrose throughout their dishes. Sucrose is 50% fructose which is a well established toxin.
Hello...what is the NAME of the Olive oil that you presntly use that you like so much, the one that you ae holding.....you never even mention the brand or name of it????
Yolioo Italian Extra Virgin Olive Oil. It’s from Amazon in the UK
What’s the name of the expensive one?
It’s called Yolioo Italian Olive Oil that I got from Amazon however it’s recently become unavailable unfortunately
i use the aldi one its quite peppery and burns your throat slightly
also the aldi one does go cloudy at a colder temperature in my experience
@@saradoherty3875 If so it's not real olive oil. Olive oil should get cloudy and more or less solidify in the fridge.
Great video. Thank you. What is the name of the inexpensive (first bottle) olive oil?
Butter burns when you try cooking with it for longer periods. Always add a little of the best virgin olive oil to grass-fed organic butter to prevent this.
My recent EVOL came in a tin container, which for ease of use I funneled into an opaque bottle...
Not sure why you're not showing tge brands in close up or link?
There is an easy way to test for true olive oil. Take a glass container and put 2 to 4 teaspoons of olive oil in it. Place it in the refrigerator. After 24 hours real olive oil will mostly solidify (assuming you didn't move it at all during the 24 hours - so don't bump it). Because Olive oil is monounsaturated oil it will solidify. If the oil is not olive oil, or is adulterated with another oil, it will remain a liquid because it is polyunsaturated.
Awesome! Thank you.
Olive oil will only solidify in cold weather. It won’t in a medium to warm room
It should be in a dark glass bottle, or opaque, but NEVER in plastic!!
Rape seed oil can be 60% monounsaturated. Olive oil is 73%.
Fun fact:
There are more types of olive oil than wine
What's your thoughts on Terra Delyssa Extra Virgin Olive?
And Bragg's olive oil?
I’m afraid I’m not familiar.
I don't use any oils at all, I cook with butter because I'm on the Carnivore diet, butter is the best and only way to cook, as long as you get good quality butter
if you ignore all the science showing saturated fats cause cardio vascular disease, sure.
I'm scared of adultered butter!
BAD SOUND & Speaker !!!