There's no such universally defined concept as an "oxidation point" at a specific temperature in food science. It's called "smoke point". Also 140°F (60°C) that’s barely warm, and nowhere near any cooking temperature. The actual smoke point of extra virgin olive oil is between 190–220°C (375–428°F).
The above reflects a misunderstanding of both terminology and the chemistry of cooking oils. But what do I know. I only worked in that industry for +30 years.
This is literally page 1 of my personal recipe book.
There are two kinds of sunflower oil. Normal and "high oleic" which has less "seed oil" content
Smoke point is the consesus as to when oil is being damaged, but the problem is that this consensus is wrong.
Fatty fruit oils like olive and avocado oxidize well below their smoke points.
Just because restaurants have been using smoke points as a guiding principle for decades doesn't make outright.
I like that page! 🍻
This is maybe the third or fourth low intelligence interaction I've had with this handle.
The idea that oil is not being damaged (oxidized) until you visibly see smoke is a marketing ploy used to sell seed oils, which have very high smoke points due to their extreme manufacturing process.
Just like the McDonalds meal that can be left out in the open for decades without going bad, a high smoke point only tells us how easy it is for the oil to be broken down by our body and nature.
Avocado and olive are exposed to the elements and have a need to be more durable in order to protect their delecate monounsaturated fats.
These fruit fats are adapted to be tough, but not so tough that animals wouldn't find them attractive due to digestive discomfort.
What's important to the human body is whether the foods we ingest incur oxidative damage that, when consumed regularly, retard our health.
That oxidation point for EVOO is only 140F, which means by the time you've seen smoke, the oil is already toxic to your cells.
Plants created fruit for animals to consume directly, which probably explains why they aren't prepared to be fried in a pan without oxidizing.
Stick with saturated fats for high heat applications.
#Peatstr
