Here’s a recent (2019) scientific study confirming that sautéing and pan frying using extra virgin olive oil that’s high in phenols, does not fully destroy the antioxidant properties or create harmful aldehydes, which makes it the absolute healthiest option to use for cooking, hands down. The study showed that under regular cooking applications, only 40% of the phenols were sacrificed to heat oxidation at 240 F. This means that if you start with an oil that’s higher in phenols, you’re left with more health benefit at the end of the cooking process. The stale notion that we should not be cooking with the finest, freshest, highest phenol extra virgin olive oil is an unhealthy myth that’s been debunked.
CLICK HERE to see the study:
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