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Essentially, I'm thinking about introducing a bit more olive oil to my diet, mainly through confit garlic and tomatoes. I was thinking about whether or not this would be healthy, mainly to see if any of the benefits from olive oil aren't lost in the continual reheating.
Other than making my meals a bit more flavorful (and ideally impacting my health for the better), would there be any benefit or detriment to the oil after repeated low heat usage? I'm not intimately familiar with polyphenols and monounsaturated fats.
Everything I've read said that as long as it wasn't high heat, the polyphenols and monounsaturated fats wouldn't be impacted greatly. If you did have more information about the benefits of raw EVOO, I'd love to get a bit more reading in about the subject, if you have it.
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- 9 months ago
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Okay, well if you find anything exact, definitely keep me in the loop