Originally posted by M00chie69
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Vegetable Oils Make You Fat And Cause Chronic Disease
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EXTRA VIRGIN olive oil breaks down at high temperature. It's not suitable for stir frying, roasting, etc. It is good on salads, dipping bread, etc.
I would consider a "light" olive oil for cooking. It has much better thermal breakdown resistance.
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Originally posted by Scrumhalf View PostJust because you've been doing it for years doesn't mean it's the right thing.
EVOO for salads and dipping, light olive oil for cooking.
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Dude you just said olive oil for cooking?!.. u think im putting massive amounts of olive oil?
I put like a 2 table spoon or marinate it with my chicken.. non sticky pan and bam..
Thats why america obese!! Using all that triglycerides fats and raising cholesterol
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I don't understand your stubborn insistence on refusing to learn stuff. I'm telling you that EVOO does not have good thermal resistance to breakdown. You are ruining the oil and losing any benefits by heating it.
But carry on.
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Originally posted by Scrumhalf View PostEXTRA VIRGIN olive oil breaks down at high temperature. It's not suitable for stir frying, roasting, etc. It is good on salads, dipping bread, etc.
I would consider a "light" olive oil for cooking. It has much better thermal breakdown resistance.
Sent from my Nexus 5X using Tapatalk
Sent from my SM-G950F using Tapatalk
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Originally posted by Scrumhalf View PostI don't understand your stubborn insistence on refusing to learn stuff. I'm telling you that EVOO does not have good thermal resistance to breakdown. You are ruining the oil and losing any benefits by heating it.
But carry on.
Sent from my Nexus 5X using Tapatalk
Sent from my SM-G950F using Tapatalk
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