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Old 02-08-2015, 07:51 AM   #11
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Isn't it so that if the oil is bottled in Italy, it needn't say what other EU country the oil might be from?

++

Is anyone paying attention to the 'warnings' that heating EVOO to frying temperatures is not a healthy thing to do?
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Old 02-08-2015, 08:26 AM   #12
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Isn't it so that if the oil is bottled in Italy, it needn't say what other EU country the oil might be from?

++

Is anyone paying attention to the 'warnings' that heating EVOO to frying temperatures is not a healthy thing to do?
Most of the oils, cheeses, canned tomato, etc. we purchase have a label that states "product of", not "bottled in, packaged in".

I would never "deep fry" with olive oil, but will certainly use it to saute.
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Old 02-08-2015, 10:11 AM   #13
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"Most of the oils, cheeses, canned tomato, etc. we purchase have a label that states "product of", not "bottled in, packaged in"."

The post was from EU so I was commenting that here in EU I think it is not necessary to tell the specific country of origin if the product is from a EU country - so if bottled in Italy, the label need not say more if the oil is of EU origin.

I don't know how specific the US labels need to be.


++


As for EVOO and high heat, the thought is that even with shallow frying, the temperature is sufficient to produce undesirable side products - I was just wondering if people are paying attention to this caution.
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Old 02-08-2015, 10:18 AM   #14
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Originally Posted by Harry Coates View Post
As for EVOO and high heat, the thought is that even with shallow frying, the temperature is sufficient to produce undesirable side products - I was just wondering if people are paying attention to this caution.
I haven't heard much about this. Do you have a reference with further information?
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Old 02-08-2015, 12:03 PM   #15
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Studies started to appear a few years back - here's just one example:

Why it's best not to cook with extra virgin olive oil

Supposedly the non.EV 'OO' is better for frying. )That's what TJ's sells as their cheaper OO btw). I use grapseed, rice bran or the reg OO for frying - rapeseed also good - and then add some EVOO if want the flavor - eg pasta sauces, etc.
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Old 02-08-2015, 12:52 PM   #16
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The article only describes damage to the phenols present, it does not make it unsafe for human consumption and WHF would make that distinction if it was needed. Basically you are not getting the healthy components of the oil, but it is not harmful either.
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Old 02-08-2015, 01:21 PM   #17
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The article only describes damage to the phenols present, it does not make it unsafe for human consumption and WHF would make that distinction if it was needed. Basically you are not getting the healthy components of the oil, but it is not harmful either.
That's what I got from it too. If it was truly hazardous, I have to think that the FDA would require warnings on the label.

Overdoing the sear on a steak can create a carcinogen crust (worst example of this I ever saw was when my wife took me to Mortons in Denver - probably the most expensive and worst tasting burnt steak I ever tried to eat), but proper cooking, even when grilling, is not harmful - at least, no more than what red meat is considered normally.
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Old 02-08-2015, 03:13 PM   #18
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The article only describes damage to the phenols present, it does not make it unsafe for human consumption and WHF would make that distinction if it was needed. Basically you are not getting the healthy components of the oil, but it is not harmful either.
Thanks, PF.
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Old 02-08-2015, 03:43 PM   #19
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Olive oil is bad for you only if it has exceeded it's smoke point temperature.

EVOO has a lower smoke point than regular olive oil which is why some prefer using the latter (or another type of vegetable oil) when using high heat.
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