You SHOULD use Extra Virgin Olive Oil for high temperature cooking.
Take Home Points
- Prefer virgin oils.
- An oil’s smoke point does NOT tell you about its resistance to high temperatures.
- It is reusing cooking oils that is most responsible for breaking them down into toxins.
This is a big reason why deep fried fast food is bad for your health.
- Extra Virgin Olive Oil is actually the BEST choice for high temperature cooking.
The anti-oxidants “cancel out” the toxins produced as the oil breaks down at high temperatures.
- The processing of typical cooking oils removes the anti-oxidants.
This makes them less bitter, but LESS resistant to high temperatures.
Dr Ronald Krauss on LDL Cholesterol, Particle Size, Heart Disease and Atherogenic Dyslipidaemia
YouTube listing description
In this episode, Rhonda and Ron discuss what HDL and LDL cholesterol are, what they do in the body, critical distinctions between the particle sizes of LDL and HDL, and how they play a role in heart disease.
Terms: “friendly bacteria”, “good bacteria”, microbes, microbiome, microflora
This is an easy going and well presented talk on the gut microbiome.
It highlights that there are huge differences between the types of gut microbes found in individuals, even when comparing identical twins.
Accordingly, one twin may have a relatively healthy response to consuming white rice, whereas the other twin may have a profoundly adverse response, such that eating white rice over years could lead to the second twin experiencing a spectrum of health issues including insulin resistance, type 2 diabetes and cardiovascular diseases.