Cooking with oil? Know its smoke point. Heating oil above its recommended temperature creates toxic fumes and carcinogenic free radicals.
Cooking with olive oil instead of butter? Good for you! Swapping butter for monounsaturated olive oil may lower your risk of heart disease by reducing levels of LDL cholesterol (that’s the bad stuff) in your blood. Virgin and extra-virgin olive oil are great for salad dressings, dipping sauces and low-to-medium-heat cooking methods, such as sautéing and stir-frying. Heating oil above its recommended temperature can produce toxic fumes and cancer-causing free radicals. So if you’re doing high-heat cooking, like browning, searing or frying, choose light olive oil, sunflower oil or avocado oil, all of which have higher smoke points.
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