I know. We’ve been cooking with Olive Oil for years and have been told that cold pressed extra virgin Olive Oil is super healthy and has many benefits that outweigh other oils. This is all true, but when it comes to cooking with it, things change drastically.
Olive Oil is primarily a monounsaturated fat, in the form of oleic acid. Olive Oil has many wonderful health benefits like cancer-fighting properties, improved insulin resistance and improved heart health. It is also these high concentration of monounsaturated fats that give Olive Oil a low smoking point, turning it toxic when heated to temperatures above 250’F (121’C).
Another issue with cooking with olive oil is that the high content of oleic acid, creates an imbalance on the cellular level when cooked that can inhibit prostaglandin production, ultimately increasing the risk of getting breast cancer and heart disease.
Cook with Grapeseed Oil, it is more suitable for frying because it can be heated to a higher temperature. Grape seed oil is low in saturated fats and is extracted from pressed grape seeds. The oil has a nutty flavor and is used commonly for deep-frying.
Deep frying foods in Grapeseed Oil can be seen in visitor videos at Dr Sebi’s Usha Village in Honduras where individuals have been cured of a number diseases including cancer and lupus.
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