Myths about nutrition are nothing new but thanks to the internet, misinformation about food can spread like a virus as half truths are rapidly twisted into ‘facts’.
Myth: Olive oil produces carcinogens when it’s heated.
Fact. What’s true is that when any cooking oil is heated to the point where it smokes (its smoke point ) it breaks down and may produce potentially carcinogenic toxins. Different oils reach their smoke points at different temperatures. In the case of olive oil, good quality extra virgin olive oil (EVOO) has a smoke point of 180 ⁰ C to 210 ⁰C that suits most cooking techniques, including deep frying according to Lisa Rowntree, the CEO of the Australian Olive Association.Food fact or fiction?,