do you think heating the olive oil might cause to loose the nutition values?
• United States
23 Mar 07
I try not to use high heat with olive oil. It's better to use it for salads or as a flavoring AFTER cooking the food. Safflower, sunflower, and soybean oils have higher smoke points so they can be heated up to 450 degrees before the flavor and nutritional value are altered. Once oil reaches its smoke point, harmful carcinogens are created.