Dear Dr. Gourmet,
Q: Is it true that olive oil loses its health benefits when it is used to saute? I read somewhere that it does.
A: I have read this many times before and there have been people who have [...]
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Q: Isn’t olive oil also poyunsaturated [in addition to being monounsaturated]? Is it as effective in reducing the risk of a heart attack or stroke? A: Certainly polyunsaturated fats are a good choice. Olive oil contains more monounsaturated fat than [...] Q: Is canola oil a good oil or a bad oil? I have been reading a lot about people who are refusing to cook or bake with canola oil. I usually choose expeller pressed when I buy it. Can you clarify the debate surrounding canola oil?
One of the current theories regarding heart disease is that it’s at least partially caused by a chronic level of low-grade inflammation in the body. Olive oil, as part of the style of eating known as the Mediterranean Diet, is associated with a reduced risk [...] |
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