Oil for the best - newsbites - Brief Article

Better Nutrition, Feb, 2003

There's one trouble with omega-3-rich oils--you know, those oils extracted from flaxseeds, canola, olives and fish without any unnatural modification. These life-giving liquids, which provide absolutely essential polyunsaturated fats, turn into unhealthy saturated fats when used for cooking. Olive oil, however, may be the exception to this proven rule.

Research shows that the antioxidant substances found in olive oil, such as vitamins E, K and numerous polyphenols, provide a defense mechanism that delays aging and prevents new cancers, atherosclerosis, liver disorders and inflammations.

And because the forms of olive oil known as virgin or extra virgin aren't tortured during extraction, these substances are left relatively unspoiled, making olive oil very stable--even when frying. So despite common belief, deterioration from frying is much lower in olive oil than with other oils. Consuming oils unheated is still your healthiest option, but as Popeye might tell you, once heated, olive oil is best.