Any Success with olive oil?

I use EVOO externally all over my body and my hair without mixing it with anything, it's absorbs fairly quick and when I use it in my hair I do that only at night before bed then wash it out the next day...I'm a parfume person so I DON'T smell like olive oil or an Italian restaurant or anything like that...I smell like Mackie, or Paris Hilton, or Godess, the list goes on, I have tons of different fragrances and besides the EVOO that I use on myself externally isn't harshly strong...BTW the only olive oils worth purchasing are ones that state on the bottle that it's from Italy.

:)

oops, wrong movie name, what was that movie called with the kid with cancer and his parent's trying to treat it with some olive oil concoction?

Pb4 - I am a big fan of olive oil from the Andalucia region of Spain. There is also a local shop run by a young man whose family lives on a little farm in greece. They hand pick their olives and make very high end and VERY delicious olive oil.

pb4 said...

EMom said...


Ivy, I recently had a conversation with a VERY knowledgeable woman at Lucy's Kitchen (SCD linked). She recommended the book "Fats that Heal, Fats that Kill", by Udo Erasmus, to me (she said it's a great book). Among other things, it explains why certain oils, such as olive oil, should NOT be used in high temperature cooking. It is actually unhealthy at high temps. She said good ol' canola oil or a coconut oil for high heat is best in this situation. I haven't yet gotten the book, but this thread has reminded me of it. I think I'll call my library today! In the mean time, I did stop using olive oil for high temp cooking.

Olive oil, as with any fatty substance, deteriorates during the frying process especially if it is used over and over and if the frying temperature is very high. High temperature destroys the good ingredients of any oil while it creates harmful agents for the liver, the arteries and the heart.

It is important however to take into consideration that these harmful agents are less likely to be created in olive oil than in all other known vegetable oils and this is because olive oil has a different composition. It contains a high percentage of oleic
acid, which is much more resistant to oxidization than the polyunsaturated acids, which are found in large amounts in seed oils. But more importantly olive oil contains natural anti-oxidizing agents such as phenols and vitamin E. When heated, olive oil is
the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

Pb4, don't get me wrong, I LOVE olive oil! I still use in in many recipes and I think it is a fabulous, healthful food! But I have heard for years it is not good for high temp cooking. So this whole thread got me looking into it a bit more. From what I can tell, this is a somewhat heated (pardon the pun) topic among those in the health industry. It seems, though, that the information put out by the olive oil industry says it is fine for high temp cooking, while other information disagrees. Here is an article which states just that, and says they feel the temp for olive oil cooking shouldn't exceed 200-250F degrees (93-121C). Scroll down to "High-heat cooking and vegetable oils":

http://www.whfoods.com/genpage.php?tname=george&dbid=122

I'm looking forward to reading what the book has to say on this whole topic.

In any case, I can't trust myself when cooking to cook anything on low or even medium heat, so for me personally, I think I'll stick to alternatives!