Coconut Oil vs Extra Virgin Olive Oil

There is nothing wrong with cooking with EVOO, but if you are spending
$$$ on high-quality EVOO, probs leave it for salad dressings.

"Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO."

References

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