Why You Shouldn't Fry in Olive Oil: A Cooking Mistake That Can Negatively Affect Your Health
When a hostess wants to serve an exquisite restaurant-quality dish for dinner, her hand involuntarily reaches for olive oil, and not just regular olive oil, but a valuable extra virgin olive oil.
If you plan to use the product to, for example, dress a salad, there is nothing criminal about it.
But if you intend to grease the frying pan with oil, it is better to abandon the idea, advises expert of the online publication BelNovosti, chef Yulia Arkhipova.
You may think that frying in olive oil improves the taste of your food, but in reality it can be harmful to your health.
The thing is that extra virgin olive oil has a smoke point of about 170 degrees.
This means that at this temperature, carcinogens are formed in the fat, which spoil the taste of food and are dangerous for the body.
Considering the fact that products begin to fry at a temperature of 140-150 degrees, you can cook in such oil with a small caveat - you need to do it quickly, while constantly monitoring the smoke.
But it’s better not to take risks and use regular refined oil for frying.
