Busting Olive Oil Myths with Yale Research Scientist

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Dr Tassos C. Kyriakides, PhD at the Yale Center for Analytical Sciences &Yale School of Public Health. He is a biostatistician/epidemiologist, provides methodological and statistical consulting in the design, execution and analysis of multiple collaboratory clinical research projects.He has an interest in the history of medicine, social determinants of health and the socio-cultural dimension of the benefits of Greek/Mediterranean nutrition. He also leads the efforts to establish the Yale Olive Institute.

*Disclaimer: The information provided is no substitute for professional medical advice. No liability is accepted as a consequence of any actions taken by any individual in response to this podcast. It is strongly recommended that you independently verify any interpretation of this material and if you have a medical problem that you see your doctor or another medical professional.

[medconceptions]

Exciting news! Since this video has sparked a lot of interest we're planning a special podcast to delve deeper into this topic, covering seed oils, olive oil, coconut oil, avocado oil, butter, ghee, lard, and tallow. We'd love your input - COMMENT your Questions or suggest Experts you'd like to hear from!

[gordonmculloch]

Coconut oil and beef fat for cooking, olive and avocado from sprinkling. Vegetable oils for the trash can.

[argentumflower]

In America, most oils are highly processed, of poor quality and are usually heated. In southern European countries a lot of good olive oil is used and the people are very healthy and live longer than in other countries.

[garyjohnson]

Cold pressed extra virgin olive 🫒 oil is what you want

[tedmingolla]

My precautions for all cooking oil is keep the frying temp well below the smoke point and the other part is the shelf life. How old or ransid is the oil you are using. Ransid (oxidized) oils are high in Free Fatty Acids and many other oxidized molecular compounds that are harmful. Check the best before date meticulously.

[btbb]

I just looked around on several web pages regarding the temperature of a skillet and they pretty consistently said that on “medium” a typical frying pan it will reach 300°-400° and on “high” it can reach 600°. ???

[tnvol]

Olive oil is useful for prostate cancer.

[CMAenergy]

What is the relation using avocado oil
Does it release these that you are speaking of

[stevelong]

You may want to recheck that center pan temperature, me thinks it's closer to 900f.

[dandoneral]

How does coconut oil rate? Is it close to olive oil in being one of the best oils for frying foods?

[Evo]

The good point you said about olive and heat is 'Good Oil' and many are now blended with poor oils.

[royjohnson]

I have quit frying meat in oil and I poach eggs. I boil my meat in water in a stainless-steel pot with a ‘lid’, boil hamburgers, boil chicken breasts and chicken thighs and it works great. Also try boiling beef steaks and pork chops. No complaints, good, moist, and tender food. >Do not have to use any oils.< I put a little cayenne pepper and a little salt in the water when I’m boiling meat, cayenne pepper helps stop it from foaming (boiling) over on the stove. It is a very healthy way to cook and not talked about enough but it works 100% and tasty. I am boiling hamburger patties and chicken breasts right now. A ‘lid’ can be applied to keep the heat in when the temperature is turned down medium-low (simmer) so as not to boil over and the cayenne pepper helps with this. I highly recommend to try this, it “does” work great, it works for me and it will work for you.

[standingbear]

the problem with vegetable oils, [seed oils] is the very high temperature in processing.

[AndyYoung]

What in the world is a polar compound?

[Hipyon]

Depends very much on the manufacturing process of the oil if it press do not heat when it is centrifuge you can heat

[alphaomicron]

tallow has none of the downsides of seed oils " why people call it veggie oil is beyond me" and allot more benefit than any other oil bar none

[asarcadyn]

I never consume unstable oils. Mostly I use home-rendered beef fat (tallow) or lard and sometimes ghee. It's more effort to get animal fat or butter and render it, but it is worth it imho. Because animal fat it is a stable fat, it keeps on the kitchen counter for ages and even longer - many months - in the refrigerator.

[happyhealthylifeever]

The main problem is that people want to consume huge quantities of oils (only very small quantities are really necessary…less than a teaspoon with your vegetable)…… or they think they can avoid cardiovascular disease with olive oil….which is completely nonsense shown by Predimed study…Furthermore you can easily replace these nutrient empty oils with nuts and seeds

[-johnny-deep-]

Good video. Do we know how camelina oil and perilla oil compare to olive oil with respect to "polar compounds" released by cooking? Those two oils both have very high smoke point.

[Nellis]

It will actually protect phytonutrients in food ?
Is this really true ….. I wonder.
Myself, I do use EVOO, but never for cooking, or even sautéing.