I was browsing through the recipies section tonight, and found a post which generally suggested that one shouldn't be cooking with olive oil because it releases "bad" stuff when heated. (Can't find it because I cleared my history.) I have read Atkins and I don't remember any reference to nixing olive oil. I've been using it all along. Any info. or comments would be appreciated. If it's not so good to cook with, what is?

This is a good question, Peetou. There are entire books that address the topic. I think nearly everyone agrees on cooking in either olive oil or butter, though some others here are better informed. I suggest reading this thread as a starting point. After that, try the search feature at the top of the page and use "olive oil" or "butter" as your search criteria.

Allison

Allison

I always use olive oil and occasionally butter in my cooking which are both natural, especially cold pressed olive oil.

I remember reading that corn oil and most vegetable oils are transformed due to heat in the process of extraction and these are no longer natural oils and therefore not good for you. Other oils, such as walnut oil, are heat sensitive and hence should just be used cold for salad dressing etc.

Keep at what you are doing and use olive oil.

The oils to 'not fry with' are polyunsaturates - they breakdown easily and become toxic to us. Use butter and olive oil, both are ok when heated. Try not to fry at temperatures that are too hot and never reuse oil. You might want to get a copy of Udo Erasmus' "Fats that heal fats that kill" - its the book on oils.

Nat