Last night I was speaking on Facebook Live in my Living on Purpose 2018 group about plant-based eating, and some really interesting topics arose. One such subject was around the types of oils we use to cook. In particular, we spoke about what we perceived to be the benefits (or not) of Rapeseed oil. My knowledge on it was very sketchy but what I did know was that Rapeseed oil has a high smoke point. This is a positive attribute because it means that it can be cooked at high temperatures without breaking down. Once it breaks down, it loses its health benefits and can actually become toxic and carcinogenic (cancer causing). But admittedly, I didn’t know much more beyond this.
Olive Oil has long been touted as a healthy oil but again, I could categorically tell you why. So, today I set about doing some research and this is what I found:
Personally, I need to be drizzling extra virgin olive oil on my salads for those antioxidant polyphenols. But as for my cooking, it has to be Rapeseed oil all the way, mainly due to its high smoke point. What’s the point having a so-called healthy oil, if it becomes toxic when heated? Which do you prefer?