The surprising effect of adding olive oil to your meal and why other oils do not compare
A new Italian study shows that when you eat a meal with added olive oil, your blood sugar does not rise that much after the meal. In addition, LDL cholesterol (the bad cholesterol) also did not rise. This positive effect was not seen when that same meal had corn oil instead of olive oil. I’ve written about the details of the study in Olive Oil Times. This is significant because as we know, it is important to keep blood sugar levels stable. This is more evidence that a Mediterranean style diet and olive oil can also help with diabetes prevention and not only heart disease.
Which brings me to my main point here. Time and time again we see articles but also advertisements about how “better” or just as good, corn oil and canola oil is compared to olive oil. I have even attended educational sessions presenting industry funded studies about the merits of canola and corn oil and how they fit in the Mediterranean diet and wrote about it here.
The fact of the matter is this: they are not better. We hear about smoke point. The reality is unless you are industrial deep frying, you will not surpass the smoke point of olive oil by sautéing or lightly frying. I also want to mention that the smoke points that are often mentioned in various articles are not correct. The smoke point of olive oil depends greatly on the type of olive used, so there is not “one” smoke point for olive oil, it ranges from 365 to 410 degrees Fahrenheit. Read here for more information on using olive oil correctly.