"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-20-2009, 11:00 AM   #1
Senior Cook
 
Robin's Avatar
 
Join Date: Nov 2005
Location: Ohio
Posts: 101
Olive oil toxic when heated?

So someone was telling me olive oil can be toxic when used with high heat. Is this true? How hot is too hot? And what exactly is the toxicity?

I use a lot of olive oil in my cooking. The only time I don't really use olive oil is deep frying. And then I use veggie oil but only because its cheaper. I've never heard of olive oil being toxic before. So how hot is too hot?

__________________
Blessed Be,

Robin
Robin is offline   Reply With Quote
Old 07-20-2009, 11:07 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,766
All oils, including olive, will start to smoke when they get too hot. The smoke point is different for different oils. That smoking is an indication that the oil is breaking down. If you allow it to continue smoking, the taste will be "off" and will ruin the flavor of the food you're cooking. Allowed to go far enough, the oil could ignite and burn.

I've never heard of it's being toxic.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-20-2009, 11:08 AM   #3
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Hi and welcome to DC. I think the problem is to do with breaking the fat chains in the oil. But there are lots of experts in this forum and someone with a better understanding of food and oil chemistry will be able to answer you in greater detail.

In the meantime, however, people here where I live make their own olive oil and use it for everything, even deep frying. Life expectancy here is very long, so I don't think toxicity is a serious problem.
Snoop Puss is offline   Reply With Quote
Old 07-20-2009, 11:10 AM   #4
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,111
It's not unique to olive oil. Any and all oils become toxic once they've been heated past their smoke point.

When oil is hot eneough to smoke it decomposes. The smoke is toxic and the oil generates free radicals.

Here's a smoke point chart: Cooking Oil Smoke Points
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-20-2009, 12:01 PM   #5
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Olive oil is not toxic when used over high heat. I've been using extra-virgin olive oil for almost all my cooking needs - high heat included - for over 30 years. No problems, "free radicals" or not.
BreezyCooking is offline   Reply With Quote
Old 07-20-2009, 12:10 PM   #6
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
Check this article on the subject:
Food Fried In Vegetable Oil May Contain Toxic Compound

And this:
http://www.news-medical.net/news/2005/05/02/9722.aspx
Scotch is offline   Reply With Quote
Old 07-20-2009, 12:12 PM   #7
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
Quote:
Originally Posted by BreezyCooking View Post
Olive oil is not toxic when used over high heat. I've been using extra-virgin olive oil for almost all my cooking needs - high heat included - for over 30 years. No problems, "free radicals" or not.
I once drove 130 miles per hour on a deserted desert road and I didn't die.
Scotch is offline   Reply With Quote
Old 07-20-2009, 12:18 PM   #8
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Hope that "dessert" road was yummy!!

Anyway, I am NOT giving up cooking with extra-virgin olive oil. Period. Every time you turn around someone is all-too-ready to blitz yet another food item. And then months later there's another flip-flop. Coffee, tea, wine, chocolate, etc. - now it's olive oil? Puhleeze. Do what you want. I don't buy into it anymore.

My cooking/eating mantra has always been: Moderation in all things. And I'm sticking to it.
BreezyCooking is offline   Reply With Quote
Old 07-20-2009, 12:26 PM   #9
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
Quote:
Originally Posted by BreezyCooking View Post
...Anyway, I am NOT giving up cooking with extra-virgin olive oil. Period. Every time you turn around someone is all-too-ready to blitz yet another food item. And then months later there's another flip-flop. Coffee, tea, wine, chocolate, etc. - now it's olive oil? Puhleeze. Do what you want. I don't buy into it anymore....
How on earth did you get that out of this thread? The point is not to overheat your oils -- ANY cooking oil, especially highly unsaturated oils.
Scotch is offline   Reply With Quote
Old 07-20-2009, 12:35 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
What else could I assume? If you overheat your oil to the point where it's "supposed" to be toxic, your food would be incinerated or at the very least inedible. And you'd find that out immediately. However, I saute & fry completely adequately over "high" heat, which was what was stated & don't consider it a health risk.

I just feel that even intimating that olive oil over high heat is harmful unnecessarily puts the fear of God into many people - especially those fairly new to cooking. If they overheat their oil, they'll quickly find they can't cook properly in it. Problem automatically solved without scaring them away from it.
BreezyCooking is offline   Reply With Quote
Old 07-20-2009, 12:42 PM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,111
Oil which has begun to smoke has broken down. The smoke itself is toxic and the oil is said to be unhealthy.

Not to mention that the flavor has entirely changed for the worse.

Of course you can cook with olive oil quickly over high heat without it smoking. But when/if it does, then it's bad for you.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-20-2009, 12:50 PM   #12
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
The problem is associated with reheating of oils, something most of us don't do -- except in deep fryers. Research has shown the practice to cause the formation of HNE, a toxin associated with several diseases, in highly unsaturated vegetable oils.

Here's the conclusion from the University of Minnesota's press release: "HNE is a well known, highly toxic compound that is easily absorbed from the diet," said Csallany. "The toxicity arises because the compound is highly reactive with proteins, nucleic acids--DNA and RNA--and other biomolecules. HNE is formed from the oxidation of linoleic acid, and reports have related it to several diseases, including atherosclerosis, stroke, Parkinson's, Alzheimer's, Huntington's and liver diseases."

Ignore it if you wish, but don't discount the science just because you dislike the findings.

Here's another article of interest from the National Women's Health Resource Center:

Reheating Vegetable Oil Releases Toxin: Study
Scotch is offline   Reply With Quote
Old 07-20-2009, 01:08 PM   #13
Senior Cook
 
Robin's Avatar
 
Join Date: Nov 2005
Location: Ohio
Posts: 101
Wow I guess this is a passionate topic for some. lol. Thanks everyone. I don't know why anyone would get the oil that hot to make it smoke. But glad I have a better understanding. I can now correct that person who passed it along to me. Thanks.
__________________
Blessed Be,

Robin
Robin is offline   Reply With Quote
Old 07-20-2009, 03:27 PM   #14
Senior Cook
 
Join Date: May 2006
Location: Midwest
Posts: 258
Send a message via AIM to Mark Webster
I have never heard of olive oil being toxic. I have lived in Greece and Italy and have been a professional Chef over 30 years.
__________________
Mark Webster is offline   Reply With Quote
Old 07-20-2009, 04:08 PM   #15
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
olive oil shouldn't get that warm, anyway!
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 07-20-2009, 05:23 PM   #16
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
Quote:
Originally Posted by Mark Webster View Post
I have never heard of olive oil being toxic. I have lived in Greece and Italy and have been a professional Chef over 30 years.
I've alerted the university. They've agreed to call off the research project and have retracted their findings.
Scotch is offline   Reply With Quote
Old 07-20-2009, 05:23 PM   #17
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
Quote:
Originally Posted by luvs View Post
olive oil shouldn't get that warm, anyway!
I think that's the point, along with not reusing it.
Scotch is offline   Reply With Quote
Old 07-20-2009, 06:09 PM   #18
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
Quote:
Originally Posted by Scotch View Post
I've alerted the university. They've agreed to call off the research project and have retracted their findings.
This is just way too funny. Wouldn't that be a great way for the world to work.
If you denied your own existence, you would cease to exist.

The oil is not too hot if your food is not burned.
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 07-20-2009, 06:37 PM   #19
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
with due respect, i don't give a plop! i'm keeping my olive oil!
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 07-20-2009, 06:45 PM   #20
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,041
What's your point? No one has suggested that you get rid of it. You're reading something into this thread and into the research that simply isn't there.
Scotch is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.