Fri, Jan-29-10, 15:41
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Senior Member
Posts: 1,047
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Plan: Dirty Carnivore
Stats: 150/128/128
BF:21%
Progress: 100%
Location: North Texas
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I really respect lipid biochemist Mary Enig on anything concerning fats. She says:
http://www.westonaprice.org/The-Skinny-on-Fats.html
Quote:
Olive Oil contains 75% oleic acid, the stable monounsaturated fat, along with 13% saturated fat, 10% omega-6 linoleic acid and 2% omega-3 linolenic acid. The high percentage of oleic acid makes olive oil ideal for salads and for cooking at moderate temperatures. Extra virgin olive oil is also rich in antioxidants. It should be cloudy, indicating that it has not been filtered, and have a golden yellow color, indicating that it is made from fully ripened olives. Olive oil has withstood the test of time; it is the safest vegetable oil you can use, but don't overdo. The longer chain fatty acids found in olive oil are more likely to contribute to the buildup of body fat than the short- and medium-chain fatty acids found in butter, coconut oil or palm kernel oil.
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It's probably not a good idea to overheat olive oil at all - evoo or otherwise. Tallow, lard, ghee and coconut oil would be better choices for high heat, as they are more saturated and thus more stable.
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