COOKING WITH OLIVE OIL? - You need to know THIS!!

[@robhingston]

The Mediterranean diet wouldn't work if cooking with Olive oil was a problem

[@godwinsboom]

Extra Virgin is better

[@LaOwlett]

Adding it after the cooking process is not cooking with it. Olive oil has one of the lowest smoke points, heating it too high creates toxic chemicals. Mediterranean's don't ONLY use olive oil.

[@jwalker5175]

I am not at all agreeing with the argument that cooking with olive oil is a problem, but the types of harmful things people are worried about when it comes to cooking with olive oil isn't something you're going to necessarily see. They're worried about things that will harm their health in ways you won't see coming, like cancer and other internal issues.

[@LaOwlett]

@@jwalker5175 People who don't understand the smoke point of the oils they're using, should not cook with an oil with a low smoke point like olive oil. This is what causes cancer.

[@BryanSolo_1]

I’m a very novice chef (to say the least) and for the life of me I can’t find a straight answer online on which cooking oil is the right oil to use. Some recipes are saying “oil” and I still don’t know what to do. The oil aisle at the grocery only has 30 different options to choose from. I’m so lost

[@enkursory]

Hey there, cooking oil is all a preference, you can use whichever you prefer! If you're cooking at home for yourself or your family, I suggest using Extra Virgin Olive Oil (exact name in stores), though it's rather expensive, it's incredibly healthy, gives your food a nice pinch of extra flavor, and it's versatile for plenty of dishes. For reference, I'm a certified chef for 7 years and though I use all types of oils/fats, I always refer to my good ol EVOO when making dishes at home, and I'm talking Asian, American, Etc all types of dishes, works wonders!

[@BryanSolo_1]

@@enkursory Thank you!

[@deme22255]

Just stay away Canola Oil and Vegetable oils.

[@Chaotic_Enigma]

​@@deme22255I have alot of vegetable oil, the only thing i use it for the past few years is to lightly coat a small wad of paper towels under the chimney starter to get charcoal going 👍

[@eviez2984]

Just use Butter for high heat applications. Clarified butter has an even higher smoke point and is one of the best options for high heat cooking. Its also super low in omega 6 and cheap

[@archanapcv]

Hi Dale - what is your opinion on using virgin coconut oil for cooking please?

[@frankus54]

Or clarified butter?

[@hollikrebs]

I agree, but what do you use for frying at high heat?? I tried avocado oil and I don’t like the flavor at all. I just like evo. Also, what’s up with them putting evo in plastic green bottles? Could we expect it to still be quality evo? Hope I can find these answers.

[@jaylordginete6834]

I used oil to sprinkle on my white rice , soup, and pasta once it is served, and salad dressing :) For stir- frying it’s best to combine olive & coconut or butter (heat stable)

[@selenabone1]

Thank you for this video and information! I love Olive oil and Yes there are so many misconceptions about using it for cooking. I only purchase the olive oil you recommended. The dark deep green extra virgin olive oil. It’s so good for you. Love the way you clarified this!!!! Archiving this video to share.

[@mysticamethyst1398]

So let me tell you. One thing ive notice is people attack you on a whole only repeating what they've heard not what they kno. I cook with olive oil most of the time. For years with no problems.

[@billcook7483]

This video is 100% on the mark. EVOO is perfect for frying, but it's best to fry with it low and slow. For hot frying (e.g. chips, fish etc.) I use lard or beef dripping (tallow). Never use any of the seed oils ! NB Olive oil is not a seed oil.

[@polaris911]

how are you supposed to know if you have "good" EVOO or not? I hear it's frequently cut with inferior oils

[@jwalker5175]

I heard one way is to look at where it came from. If it's from one place, like ONLY Italy, then it's more likely "pure" olive oil, not a mix of several oils.

[@josephsong7169]

Hi man, nice content! Just out of curiosity, what would be beater for stovetop cooking, extra virgin olive oil, coconut oil or avocado oil?

[@mariajaramillo1135]

Now that I have seen many videos, all 3 are good for cooking on the stove.

[@lrn_news9171]

The ones that have the lowest linoleic acid content which would be coconut and then olive. By the way it doesn't really matter if it's extra virgin or not. Whether extra virgin or refined they have the same fatty acid profiles and as long as your don't overheat it for hours you're fine.

[@space8101]

@@lrn_news9171hello I have question, is refined olive oil bad cause I searched online and one of the websites said that it has side effects and can cause heart problems as well as painful gallbladder stones and that it causes diseases cause of trans fat and that it causes acne , is it true? Please tell me , thank you.

[@intelliGENeration]

Mediterraneans only had olive oil and lard… they’ve done alright.

[@jasonwilcox6637]

Use lard or ghee, or you can actually throw a steak on a seasoned pan dry, and it will release itself from it.

[@lrn_news9171]

Unless you want a specific flavour one that olive oil gives

[@alexripianzi]

Don’t forget beef tallow!

[@lrn_news9171]

@@alexripianzi I made fries with tallow for the first time the other day. Interesting taste for sure

[@Wipez]

Will frying with EVOO lose much of its nutritional value? Do we know how much value we're losing if we bring it to the smoke point, or frying meats with it? Or should I really try to add it to my meals without being heated? To over simplify it I wish I knew if it was a 5% or 50% loss.

[@enkursory]

Frying with EVOO is 100% fine, you're unlikely to go past the smoke point, but do keep in mind that when using any oils/fats, you want to minimize reuse or frying for long hours... that's exactly how the molecules break down and harmful chemicals start to form (for any oil/fat). Each time you reheat an oil/fat, it's smoke point is reduced and it's chemical structure weakens, so as long as you use a fresh batch of oil each time you cook, you'll have no problems (and yes it maintains the nutrients).

[@Wipez]

Thanks very much for your informative reply! Blessings@@enkursory

[@lrn_news9171]

@@enkursoryI've never reused oil after cooking once with it. I never felt like that was okay intuitively lmao

[@francestutt3661]

If you make herb and spice oils do you heat them first.

[@kamaalalawi5793]

Praise the Lord , Amen… i finding more & more video that start to make sense about cooking with evoo. Thank you Sir…. People like u are God send to educated us 😄👍

[@ElBeeEss]

What oil is the one to use for roasting a chicken or veg in the oven?

[@schadenfreude6274]

Kerosene. :)

[@dracogangleader9676]

​@@schadenfreude6274diesel

[@the_rogue_prince]

​@@schadenfreude6274 😂

[@KittyKat77512]

Great thank you l think a lot of us like myself have been on awful diets for years and olive oil and avocado’s were a no no too much fat 🙄I’m doing slimpod now and am learning & changing mindset so much! your interview on slimpod was very knowledgeable & inspiring I’ve gone down the rabbit hole 😂

[@KamrulIslam-dc1zn]

What about Mustard oil, is mustard oil safe for human consumption?

[@dale_pinnock_nutrition]

Well, certainly I know of its use in Ayurvedic medicine, usually un heated or topically. Certainly it has been taken internally in medicinal preparations. I have to admit that I don’t know a great deal about it’s fatty acid composition so I couldn’t confidently advise regarding cooking with it necessarily 🙏🏻🙏🏻

[@dr.namratahulavale5]

​@@dale_pinnock_nutrition Hello I am an M.D.(Ayurveda) consultant...glad to know that people from the U.K. got such extensive knowledge regarding the medicines in Ayurveda❤ & yes it is used as a form of medicine in Ayurveda.

[@annamcmanus2140]

What type of fat would you recommend for oven roasting eg roast spuds ??

[@ElBeeEss]

Yes, I want to know this too!

[@dale_pinnock_nutrition]

I love either coconut oil or....heaven forbid.....good old fashioned lard or goose fat. Yes, a saturated fat (that's not a huge problem), but totally stable at those consistent high temperature.

[@anandapradayini3220]

What about baking with evoo?

[@sebastianpayne8757]

So i have here: organic, first cold pressed exrta virgin olive oil with all the non GMO, USDA certs BUT ITS YELLOW!!! Im confused now 😅

[@dale_pinnock_nutrition]

I would imagine, if it has that level of certification, it is likely just a variation in olive variety. Polyphenols do have a sliding scale in colour - from purple to yellow, so likely will have just as high a content :o)

[@lrn_news9171]

It doesn't matter, all olive oils have the same fatty acid profile anyway. Even the flavourless refined extra light olive oils

[@timbrandt7211]

⁠@@lrn_news9171does the flavorless refined olive oil have all the polyphenols referred to in the video?

[@lrn_news9171]

@@timbrandt7211 It has a little bit left and typically refined olive oil is mixed with extra virgin or virgin olive oil. Typically 65/15 ratio. Extra light olive oil 99/1 ratio. In other words "pure olive oil" has some virgin oils added to it to add a very slight aroma and flavour. And extra light has very little. If you go with oil that's marketed as "pure olive oil" it's going to be a blend. Extra light almost all refined olive oil. Hope that answers your question. Refined olive oil by itself will have a tiny bit of Polyphenols, but since even refined olive oil on the market is blended with virgin oils it's gonna have a decent amount in it. Whether refined or extra virgin. Olive oil has essentially the same fatty acid profile. Refined or not refined it'll be overwhelmingly monounsaturated which is relatively stable and 10 to 40 times more resistant to oxidation.

[@timbrandt7211]

@@lrn_news9171awesome explanation thanks

[@tracybownes7612]

Thankyou, thankyou, thankyou, at last some solid truefull advice, up until now its been so confusing ! X

[@dale_pinnock_nutrition]

I have a sneaky suspicion that the debate will rage on, but I have said my piece now :o)

[@tracybownes7612]

@@dale_pinnock_nutrition i trust you and what ever you say goes ! Thankyou

[@HammersnBlades]

I find to be the best options for stove top cooking to be Steamed coconut oil, or ghee.

[@dale_pinnock_nutrition]

Oh I looooove ghee. Heavenly flavour

[@brendexxruiz]

Thanks for sharing! Now I understand. Makes sense!

[@michellewernham4876]

Love this 🙏 I’ve been trying to explain this to my family now I can show them exactly what I mean. Xx

[@Faye-p4o]

Thank you you are sooooo right

[@matherese-flexikitchen4061]

Very well explained, thanks Doc

[@janettempest716]

Well done your video brilliant thank you ❤️🙏😇🙏❤️

[@ufukpolat4691]

Beautifully explained, earned a follower!

[@dale_pinnock_nutrition]

🙏🏻🙏🏻🙏🏻

[@Crayfish-]

Also Even Though it wasn't Mentioned here; I Would " Never Use Pan Sprays " ! Why ? Because the Smell like " Propane Gas " ! / And I Do Not Want Propane in my Body.

[@geoffdavison6776]

Thanks. Well explained 👏

[@williampalchak7574]

Use the best quality olive oil you can afford and use moderate heat to cook. Use Castleveltrano to finish.

[@KeranAKB]

As a Chinese, I still can not understand why people who from America or Europe love olive oil so much?? I suppose you guys can get better materials to make oils...

[@noezyks6652]

Its not like they love olive oil.They know its a healthier option. I myself made a decision to use lard and olive for cooking.Shit is expensive but its for my health

[@davidbollar5596]

Do you have a suggestion?

[@1019caveman]

I've always used Olive oil to cook with. But The price of it has gone through the roof.

[@craigdwillia]

I thought it was bad to buy evoo in light or clear containers.

[@lrn_news9171]

It's not "bad" necessarily it just reduces its quality faster when it's exposed to light

[@yajwells6153]

what about the air fryer????

[@dale_pinnock_nutrition]

Can definitely create some interesting things in there, and they are useful…..for me it’s just the texture sometimes.

[@lesleyclairvo-j1n]

where does the saturated fat come from in olive oil???

[@stephenclenton3122]

the chefs been snorting SUGAR!!!

[@ranns2805]

Frying with olive oil is the worst. I hate it. I am 70 and most of my life fried food with vegetable oil. I have given Olive Oil a good try and now I am over it.

[@bartvanransbeeck1341]

I test oils with acmos lecher antenna...for toxicity....: all seed oils don't resonate at the lowest minimal 2,5 , so are toxic, only 2 Oliv oils tested very good , so lots of Oliv oils are not pure or treated....avocado oil also good value , and ghee , cocos , butter all resonate well non toxic ....

[@holylabs]

Do you have a video on this? Would love to see the experiment. Also, with the good oils that are not toxic while heated and being used to cook, is it now not bad to eat fried foods if using those good oils?

[@holylabs]

And which virgin Olive Oils passed your test?

[@mitchfishes]

Best oil has to be avocado oil

[@rebeccaszczypka3955]

Shame extra virgin olive oil is so much more expensive. It’s not in everyone’s budget to use as an all round oil.

[@dale_pinnock_nutrition]

Just do the best you can. That's all anyone can do right?

[@rebeccaszczypka3955]

@@dale_pinnock_nutrition very true. It’s not about perfection 😄

[@dale_pinnock_nutrition]

@@rebeccaszczypka3955 If only that existed right? Would make our jobs easier wouldn't it. :o)

[@rebeccaszczypka3955]

@@dale_pinnock_nutrition there’d be no progress without imperfection ;)

[@ishaks8152]

Olive oil is not oil but a fruit juice and therefore not to be used as a cooking oil.Meant to be eaten as is.

[@lindawood474]

Bet you feel better now, getting that off your chest,well explained, 😊

[@mochagypsymagick]

Thank you. I was trying to decide which olive oil to buy in bulk. Extra virgin it is!

[@Crayfish-]

@ 3:41 Olive Oil & it's Smoking Point ! Any Oil that you Cook with will reach a Temperature to where it Smokes ! When Oil Smokes " it Breaks Down " and is No Longer good for you ! / But Some Oils have Higher " Break Down " Points then Others. I haven't Studied the Health Effects of " Peanut or Grape Seed Oils, " But They Have a Break Down ( or smoking ) Point of 500 Degs. Fahrenheit / or 260 Degs. Celsius. They have the highest Smoking Points of all the Cooking Oils !

[@judybrown7601]

I drink at morning and night. All by itself.

[@ArminiusVicious]

UC riverside study showed a significant propensity of neurological/brain changes from consumption of soybean oil in mice. It also affects the gut in a negative way. This seems in line with cottonseed and corn oil as well from what i can find study wise. So i wouldnt say all seed oils are good for you

[@dale_pinnock_nutrition]

This is a big driver of why I opt for olive. A huge amount of this relates to N6/N3 ratios.

[@palmthief339]

Shouldn't the EVOO be kept in the dark-glass bottle? hmm

[@lrn_news9171]

Yes that's typically a rule

[@LaOwlett]

Time and time again, I see chefs I used to respect, cooking with olive oil.

[@dale_pinnock_nutrition]

It’s fine, we will get over it. 👍🏻

[@LaOwlett]

@@dale_pinnock_nutrition You're harming people's health. People at home aren't paying attention to the smoke points in oils, and olive oil is one of the WORST for creating volatile chemicals when over heated. PLUS it changes it's flavor, like cooking with flax seed oils creates a toxic wood lacquer called linseed oil. Cooking is 50% chemistry.

[@LaOwlett]

​@@dale_pinnock_nutrition You deleted my reply instead of forming a proper argument against it... That says a lot about your character and explains why you think cooking with olive oil is ok. Avocado is the safest oil for home cooking. It has a smoke point of 500F, because most home cooks don't know the point or volatility of the oils they're using. Olive oil being one of the worst, with one of the lowest smoke points.

[@dale_pinnock_nutrition]

@@LaOwlett nothing deleted. Can still see it. What is your nutrition background out of interest

[@LaOwlett]

@@dale_pinnock_nutrition Oh so it's been hidden then, because it doesn't appear publicly. What's the smoke point of olive oil?

[@max3eey]

So what i got from this is basically that i have to take NSAIDS everyday

[@sallyosho-williams2697]

Got you ❤

[@HutchinsonJC]

Smoke Point is like ~400F for Olive Oils. Most foods are recommended to cook to ~165F internal temps. If you can't cook foods that take like 20mins on the stove with Olive Oil without smoking it, it's probably not an oil problem. Look else where.

[@lrn_news9171]

lol good point

[@lrn_news9171]

Takes me about 15 minutes to get my stir fry with eggs done and then I don't even reuse the oil. I dump it and add new oil the next time

[@erikg007]

Also about the roasting potatoes in the oven for two hours.. never do that. It creates advanced glycation

[@janettempest716]

Rapeseed oil v olive oil 🤷‍♀️which is best 🙏

[@moomin7461]

Olive oil, no question.

[@charlesstuart1119]

😂 what is the point of buying good olive oil when you kill all the vitamins with cooking it?

[@dale_pinnock_nutrition]

@@charlesstuart1119 the only notable vitamin is vitamin E but please, do explain further. Where did you get your nutrition degree out of interest?

[@babyche3514]

❤

[@ruhulamin7177]

Speak should be smoothly!

[@dale_pinnock_nutrition]

grammar should be better

[@ishaks8152]

@@dale_pinnock_nutrition Ha ha he.Karma.

[@jroe8089]

Doctor Robert Lustig says that olive oil turns to transfats at three hundred and ten degrees fahrenheit. I'll take his word over some chef thank you very much.

[@dale_pinnock_nutrition]

A chef with 2 degrees in nutrition and a masters in nutritional medicine but hey ho. Be a love and shut the door on your way out

[@sasatodorovic3210]

Thy man