Its dangerous! That's true, you read it right! Do not cook with olive oil because it is dangerous to health. With dozens of studies recently completed, they come to this conclusion. Olive oil is one of the best sources of Omega that is needed for health, nervous and cardiovascular systems. But what specialists neglect to say is the fact that these very good benefits of this kind of oil can be destroyed while it is burning. It is true that while olive oil is burned, it can cause a lot of health damage, including serious diseases such as cancer. Burning oil causes the destruction of enzymes, natural proteins, thus increasing the amount of carbohydrates and sugar, the loss of vitamins and minerals, and the elimination of water.
So is cooking with olive oil dangerous?
Ok, it's a question that has often been asked: Do you have to cook or not with olive oil? Nor does science have a definite answer, but from recent studies, it turns out that if cooked, olive oil loses all its qualities that make it different from others in terms of curative properties. According to the researchers, in any kind of cooking at high temperatures, the loss of olive oil qualities is noticed.
The reasons are several:
When olive oil is heated, its quality degrades, losing much of its value. This applies to all cooking modes (fried or baked foods).
Vegetable oils are oxidized over time, from exposure to air and temperature. This process accelerates in high temperature cases.
Olive oil has more antioxidants than other oils and bioactive ingredients, which are thought to be effective in preventing many diseases such as cancer.
Corn oil and sunflower oil are lighter than olive oil and coconut oil, so cooking with them is more advisable.
Virgin and extra virgin olive oil have high antioxidant content. Some studies have shown that olive oil produces less oxidation products than other types of oils.
conclusion:
Skepticism of some scholars proved after testing in different groups of people. Olive oil, of course, is not in the group of oils with high toxic content, but although small, it also has oxidation levels. If you continue to use extra virgin olive oil for cooking, then you should be careful to be so.
