There's single trouble with omega-3...

There's single trouble with omega-3-rich oils--you know, those oils extracted from flaxseeds, canola, olives and fish without any unnatural modification. These life-giving liquids, which provide absolutely essential polyunsaturated fats, revolve into unhealthy saturated fats when used for cooking. Olive oil, however, may be the exception to this proven rule

Research exhibit tos that the antioxidant substances build in olive oil, such as vitamins E K and numerous polyphenols, provide a defense mechanism that delays aging and precludes new cancers, atherosclerosis, liver disorders and inflammations.

And because the forms of olive oil known as virgin or extra virgin aren't tortured during extraction, these substances are left relatively unspoiled, making olive oil real stable--even when frying. So despite everyday belief, deterioration from frying is often lower in olive oil than with other oils. Consuming oils unheated is still your healthiest option, still as Popeye might tell you, one time heated, olive oil is best.

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