The Health Benefits of Extra Virgin Olive Oil and Why You Should be Using it to Cook and Fry Foods!
One of the most common myths in American cuisine is that while olive oil has tremendous health benefits, particularly extra virgin olive oil, it should not be used in cooking and deep frying, because it allegedly has a low smoke point, and applying heat will damage or cause the oil to become toxic.
However, this is a myth, probably propagated by the seed oil business in the United States which began extracting “vegetable” oils from corn and soybeans just after World War II. These are not healthy oils, and they were not in the food chain prior to WW II. But because these crops are heavily subsidized by the U.S. Government, they are the cheapest oils to use for food mass production.
The truth is that olive oil has been used for cooking and deep frying for thousands of years starting with the Egyptians, to the Greeks, to the Romans, and today in most Mediterranean countries in Europe such as Spain and Italy, and the Middle East in countries like Israel and Turkey.
The main reason why olive oil has not been used in the mass food market in the United States is simply one of cost. Olive oil is not subsidized, and therefore it cannot compete with the cheaper seed oils that are.
Read about the truth regarding frying and cooking with Extra Virgin Olive Oil, and then order some of my new GMO-Tested and Glyphosate-Tested corn tortilla chips fried in Extra Virgin Olive Oil!

































































