There is an urban myth that comes our way quite often. Some people believe that cooking destroys the nutritional benefits of olive oil; that the oil degrades at high temperatures. Not true. The benefits of the oil remain the same, though if cooked at too high a temperature, the taste of the oil might change. The smoking temperature of olive oil is above 400 degrees Fahrenheit.

People ask which of our oils is preferable for which uses. Not surprisingly, this is a matter of personal taste. We have given hundreds of people tastes and have sold thousands of bottles of oil. Each person has a different idea about its use. For our part, we use all for everything. The Mission, since it is mild and buttery, works well in baking recipes that call for vegetable oil. The Manzanillo, with its spiciness, is excellent for Italian dishes, is nice for a vegetable finish, or with balsamic vinegar for dipping bread.

One of our customers said the following to me:

“De gustibus non disputandous.”

Meaning, there is no questioning of taste. So, you decide what oils work best for you.

Baking Conversion Chart
Butter/Margarine 1 teaspoon 1 tablespoon 2 tablespoons 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup	Olive Oil 3/4 teaspoon 2 1/4 teaspoons 1 1/2 tablespoons 3 tablespoons 1/4 cup 1/4 cup + 2 tablespoons 1/2 cup 1/2 cup + 1 tablespoon 3/4 cup

 

I found an interesting article on-line about summertime barbeque and the health considerations. This is the address for the whole article:

http://www.care2.com/greenliving/tips-for-healthy-bbq.html

“Q. One of the biggest concerns about BBQing is the possible link between BBQed food and cancer. Is there a real risk?

A. There is a link between BBQed foods and the risk of cancer. Basically, when foods like meat are heated over high temperatures or come in contact with flames, certain compounds can form. These compounds are called: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). These compounds are known carcinogens. But, you don’t need to remember their names to lessen your risk of exposure to them.”

One of the solutions suggested by the article was marinating the food prior to cooking it.

“Marinate foods like meat in [Joëlle] olive oil and lemon juice-based marinades. Research shows that these two items can reduce the formation of the cancer-causing compounds by up to 99% while cooking. Not to mention that they tenderize the meat, add great flavor, and help keep it moist during cooking.”

Of course there was much more in the article, like choosing lean cuts of meat and cutting away the fat before cooking.

Michelle Schoffro Cook, DNM, DAc, ROHP, RNCP is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan. Learn more at: www.TheLifeForceDiet.com.

For recipes click here