Vegan Cooking Tips with Ann Gentry

Ann Gentry is a chef, restaurateur, food educator and visionary. She opened Real Food Daily in Los Angeles 1993, a totally vegan and organic restaurant that has since spawned another in West Hollywood. Please visit Real Food Daily to find out more about this truly unique restaurant and to learn more about Ann Gentry.

Question:

I have been told by my local health shop owner that olive-oil should not be used for cooking or heated up, as it becomes toxic. Most recipes that I use or read contain olive- oil for sautéing What is your opinion?

Answer:

Olive oil like any oil is a highly refined food source. Oils are used to add a rich taste to foods and often to carry flavors. Try to choose oils that are expelled or cold pressed, since these oils were extracted by pressing and not by extreme heat, which can render oil carcinogenic. This is probably what your health shop owner was referring to. Choose a high quality oil like an organic extra virgin olive oil which is extracted from the first pressing of the organic olives, therefore making it the best quality. Use it sparingly in sautéing vegetables. This is not toxic and bad for your health or well being. You might like to read my comments on canola oil in the archives as well.

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