Cooking with Oils: Avoid the Toxic Tipping Point
May 9, 2016•9 min
Did you know that certain cooking oils become toxic at higher heats?Did you know that certain cooking oils become toxic at higher heats?A seemingly innocent extra virgin olive oil (EVOO) might do you more harm than good if you cook it too hot.Once you pass a certain temperature, typically around 350 degrees Fahrenheit, chemical compounds in the oils break down and they become toxic. This is particularly true of oils like EVOO, coconut oil, sesame oil... delicate oils that have a lot of flavor. However, there are oils that can withstand the high temperatures, such as avocado oil, almond oil, hazelnut oil, and macadamia nut oil. Each has a slightly different flavor, which can bring depth to your meals. The important thing to keep in mind is to use these oils in their natural, unrefined state.Clarified butter is also a good option, as it can go up to 425 degrees without being compromised. Steven Masley, MD, joins host Lisa Davis to explain which oils work at which temperatures, as well as why it's dangerous to heat oils to a state of toxicity.