03-08-2006
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 | | | | Join Date: Feb 2006 Location: N.C., USA
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 Oils
Since SB recommends using Canola or Olive Oil I thought that it might be of interest to some that oils have "smoke points" that they should not be heated above! It breaks down the oils into unhealthy things that may cause cancer if they are heated too high
Here is the olive oil info Quote: Olive oil and its smoke point
Before I discuss the specifics of the smoke point of olive oil, I want to clarify some terms used to define olive oils since these terms are often a source of confusion for many people:- Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
- Fine virgin: created from the second pressing of the olives.
- Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to press the oil, refined oil is created by using chemicals to extract the oil from the olives.
- Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils.
Now, unlike the information presented in Table 1, the information on olive oil smoke points is, unfortunately, not very clear or consistent since different companies list different smoke points for their olive oil products; this variability most likely reflects differences in degree of processing. Generally, the “smoke point of olive oil” ranges from 220-437°F. Most commercial producers list their pure olive smoke points in the range of 425-450°F while “light” olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke points in a range that starts “just under 200°F” and that extends all the way up to 406°F. Again, the variability here is great, and most likely reflects differences in the degree of processing. Practical tips
In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Based upon this, I cannot imagine exposing this type of olive oil to high heat, anymore than I can imagine exposing fresh organic flax oil or evening primrose oil. For a natural, very high-quality extra virgin olive oil, I believe the 200-250°F range reflects the most likely upper limit for heating without excessive damage. In other words, this would allow the use of extra virgin olive oil for making sauces, but not for 350°F baking or higher temperature cooking. It is best to add it to your dishes after they have been cooked to enjoy the wonderful flavor and nutritional value of olive oil.
| Go here to find the smoke points for the variants of Canola oil http://www.whfoods.com/genpage.php?tname=george&dbid=56  |
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