5 nutrition myths that fail the test

1. Don’t fry with olive oil

Extra virgin olive oil, a classic ingredient of Mediterranean diets, can be used for frying because it has a high smoking point (210°C), well above the ideal temperature for frying food at 180°C.1

Olive oil will not structurally change at these temperatures so it will keep its nutritional value. Extra virgin olive oil is rich in antioxidants (phenolics and vitamin E) and the monounsaturate fat oleic acid, which helps keep it stable when heated.2

Studies have shown

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