A guide to cooking oils: Consider smoke point, nutrition, taste

Leslie Beck, RD See Bio

Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

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Q:

What does “smoke point” mean? I was told not to cook with extra virgin olive oil because it has a low smoke point and will break down when it’s heated. Is this true? What is the best oil to sauté vegetables with?

A:

It’s true that cooking oils with what’s called a low smoke point aren’t suitable for high-heat cooking, but it’s a myth that you can’t cook with olive oil. Contrary to popular belief, you can sauté vegetables with extra virgin olive oil.

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Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

 

 

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