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Cooking with Oils: Avoid the Toxic Tipping Point

From the Show: CLEAN Food Network
Summary: Did you know that certain cooking oils become toxic at higher heats?
Air Date: 5/9/16
Duration: 10 Minutes
Guest Bio: Steven Masley, MD
Steven-MasleySteven Masley, M.D., is a physician, nutritionist, author, speaker, and award-winning patient educator. He has devoted his medical career to the study of heart disease and aging, and has published significant research on these subjects in leading medical journals. His passion is empowering people to achieve optimal health through comprehensive medical assessments and lifestyle changes.

Dr. Masley has received the award of Fellow from three prestigious organizations: the American Heart Association, the American College of Nutrition, and the American Academy of Family Physicians. He is also a Clinical Assistant Professor at the University of South Florida, and he teaches programs at Eckerd College. Dr. Masley sees patients from across North America at the Masley Optimal Health Center in St Petersburg, FL. 

Dr. Masley has published several health books, SMART FAT, The 30 Day Heart Tune-Up, Ten Years Younger, and numerous scientific articles. His work has been featured on the Discovery Channel, the Today Show, Public Broadcasting Service (PBS), plus over 250 media interviews. He also completed a chef internship at the Four Seasons Restaurant in Seattle and has performed cooking demonstrations at Canyon Ranch, Pritikin Longevity Center, and on multiple television appearances.
  • Book Title: Smart Fat
  • Guest Twitter Account: @stevenmasley
Cooking with Oils: Avoid the Toxic Tipping Point
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.
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