Olive oil has long been touted as a healthy option to other cooking oils because it reaps of health benefits. In fact, we are faced with different types of olive oils such as "extra-virgin" and "cold-pressed" that it's hard to determine which are best.
Finally some of your most asked about olive oil myths have been busted. Read on to find out what they are!
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It's easy to be unsure about what we should or shouldn't believe when it comes to oils since there are so many to choose from. You can assume that just by tasting it or smelling it you can determine if the olive oil you're buying is the real deal. However, there's a lot more to it than you think.
To have your oil doubts finally answered, check out the olive oil truths below!
Myth #1: Always cook with extra virgin olive oil. The problem with using extra virgin oil while cooking at high temperatures is that the bad chemicals are released. These include peroxides, aldehydes, ketones, and hydroperoxides. Instead go for refined oils such as "extra-light" or simply "olive oil."
Myth #2: "Light" and "extra-light" olive oil are lower in calories. False.The fat content and calories are still the same as any other oil. The difference is the taste of the oil which goes through different processes to change it.
Myth #3: If "extra-virgin" olive oil freezes, it's the real deal. Nope, this can be said about ANY oil. When oils are chilled, they all turn solid,so this is no indication that the "extra-virgin" stuff is the real thing.
Myth #4: "Pure" olive oil is a better choice than "extra-virgin." This is false because "pure" olive oil goes through a refining process which ironically makes it less pure. "Extra-virgin" oil is in fact the purest form and contains all the antioxidants for all the health benefits you need.
Myth #5: You can't fry with olive oil. At the end of the day it's still oil, and yes you can fry with it. It isn't recommended that "extra-virgin" olive oil is used because of the chemicals it releases when heated. If you do choose to fry with olive oil, opt for the "pure" version which can cook safely at higher temperatures.
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