When you cook olive oil, is it true that the amount of cholestrol increases by over 400%?

i know that olive oil does not contain any cholestrol, most probably a minimal amount. but is it true that if you cook with olive oil, the cholestrol level risees up to 400% ???


i've heard that long ago and i'm rather concerned.When you cook olive oil, is it true that the amount of cholestrol increases by over 400%?
Cooking with olive oil lowers the bad cholesterol without affecting the good cholesterol...there is controversy whether people lose or gain weight cooking with olive oil...


http://www.webmd.com/content/article/42/鈥?/a>When you cook olive oil, is it true that the amount of cholestrol increases by over 400%?
there is only a trace of it to start, so even if it was true there would still be hardly any in there.
If the amount of cholesterol olive oil has is 0 then it can't rise up to 400% because it will still be zero.





Here's more about fats and types of oil.


http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=40%26amp;id=189
It is the best oil you can use for cooking. I had never heard of that before.
Sounds like someone was messing with your mind.


I find it highly unlikely that the cholesterol would increase 400% in the olive oil.





There is no cholesterol in olive oil and heating will not cause cholesterol to form.





However, if you eat a lot of fats (especially saturated fats which are mostly animal derived) then your body may convert it to cholesterol. It just depends upon how your body handles the food you eat.





The current medical thinking is olive oil helps lowers the cholesterol in the body, especially the LDL Cholesterol.
Here is a link that debunks myths about cooking with olive oil, try reading here for more info on the subject:


http://www.oliveoilsource.com/cooking_ol鈥?/a>





And here is info regarding Extra Virgin Olive Oil and it's smoke point (cooking with it):


http://www.whfoods.org/genpage.php?tname鈥?/a>





Anyway, hope this helps!
hmm.. if it has no cholesterol then how does your cholesterol increase by 400%? Or perhaps you are speaking of HDL cholesterol which is good for you? (Not sure on scientific data on specific dose you need to take for it to happen)





It actually does good things for your heart like protect it from cholesterol damage because olive oil is a mono-unsaturated fat. Basically the presence of this type of fat means the bad cholesterol, LDL is lowered and your HDL or good cholesterol may increase over time :)





Olive oil also rich in antioxidants which is also a factor in a maintaining a healthy heart. For the best benefits I'd recommend the least processed i.e. extra virgin olive oil.
Olive Oil Myth: Olive oil loses its benefits when heated





The Facts: Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.





Olive Oil Myth: Heating a cooking oil will make it saturated or a trans-fatty oil.





The Facts: As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, (Book - OLIVE OIL FROM THE TREE TO THE TABLE -Second edition 1998), all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.





The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from. For more see our olive oil chemistry page





Changing a cis-fat to a trans-fat does not occur on a home stove.
I don't think so.. because the olive oil doesn't contain cholestrol even if you cook it...





Miss Hollywood..
olive oil shouldn't really be heated or used to fry. something strange does happen to it-bad.I couldn't really understand the Italian lady who told me she was about 100 yr old only that it was bad.It should only be consumed as it is.
there is a really good chart at the website below but I cannot


copy it.





Olive oil has been linked to the following health benefits:





Lowering the risk of heart disease


Reduction in the level of LDL (bad) cholesterol


Lowering of blood pressure


Decrease in blood sugar levels


Increase in the absorption of several vitamins including A, D, E, and K


Stimulation of the gall bladder to secrete bile, which helps to prevent gallstones


Promotes cellular growth, speeds healing, and helps the metabolism





http://www.hormel.com/templates/knowledg鈥?/a>