Hello and welcome back to the nutrition diva podcast I'm your host

Monica Reinagel and today I have new research on the best oil to cook with. This is a question that I hear from you all the time.

And I also have a kitchen cooking hack for you from Lisa Lillian, who you might know as Hungry Girl.

Lisa will be sharing a great tip on how you can enjoy a hot protein-rich breakfast

in just two minutes with zero cleanup.

So stay tuned for that at the end of the show.

Last week I got an email from Anne who wrote, I saute and roast vegetables often and I've been

trying to figure out what is the best oil to use.

I was under the impression that I should not use extra virgin olive oil because it

doesn't have a high smoke point. I know you addressed this back in 2011, but I'm wondering if any new studies have

changed your recommendation.

Well, Anne, in fact, there was a great study done just last year that confirms a lot of what I discussed in my previous article on this topic,

but it adds some important new information and if

you've been hesitant to use extra virgin olive oil for high heat cooking you'll want to

listen closely to this episode. First, let's clear up some

misunderstandings about smoke point. Perhaps you've seen charts that list the

exact temperature at which various types of oil will begin to smoke, but these figures are not nearly as reliable as you might think.

There are so many factors that impact smokepoint even more than what plant or animal the oil comes from.

For example, if an oil has already been heated, its smoke point will be quite a bit lower

the second time you heat it up.

Refined and filtered oils will generally have a higher smoke point because they have fewer

impurities than unrefined and unfiltered oils.

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