For one of my meals, I usually have a whole wheat pita with 1/2 a tablespoon of olive oil as well as some other stuff. Usually I just spread the olive oil on the pita and eat it, but I was wondering if I could put the 1/2 tablespoon of oive oil in a pan and let it get hot and then put the pita in the pan and I guess you could say fry it. It really wouldn't be frying b/c it's only 1/2 a tablespoon so I guess it would just be toasting it. I was just wondering if heating the olive oil to this high temperature would effect the healthy benefits of the olive oil at all. Would it change it's profile or is this ok?
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"Frying" in olive oil
- Thread starter ddawg
- Start date
why are you having just pita and oil as a meal? just wondering.
right but he's only eating the pita and the oil. there's no mention of protein. i'm not a huge fan of fats and carbs in the same meal either though. i subscribe to the p/c or p/f combo to avoid the extra unnecessary insulin push.KentDog said:
thanks
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it has a smoke point of about 400. excessively heating will evaporate the alcohols and esters that make up the taste/flavor but it doesn't change the health benefits.ddawg said:
Jodi said:
Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.
The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.
The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from.
Changing a cis-fat to a trans-fat does not occur on a home stove.
i pulled that from here: http://www.oliveoilsource.com/cooking_olive_oil.htm
i've seen additional research on it, i'll dig around.
i've seen additional research on it, i'll dig around.
Yeah I wouldn't trust it. It's a biased article.
Here are some articles I would trust over an olive oil.com site and they state that it will turn rancid.
http://pubs.acs.org/cen/whatstuff/stuff/8233margarine.html Hmm this isn't the article I was looking for
http://www.scientificpsychic.com/fitness/fattyacids2.html
The only fats that will not turn rancid is saturated fat. All over oil have the possiblity of turning into transfat.
Here are some articles I would trust over an olive oil.com site and they state that it will turn rancid.
http://pubs.acs.org/cen/whatstuff/stuff/8233margarine.html Hmm this isn't the article I was looking for
http://www.scientificpsychic.com/fitness/fattyacids2.html
The only fats that will not turn rancid is saturated fat. All over oil have the possiblity of turning into transfat.
