#99 The Olive Oil Episode with Dr Simon Poole
The Doctor's Kitchen Podcast
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Extra Virgin Olive Oil and Other Ingredients Protect the Omega Threes
In the mediterranean culture and onw is this one of the reasons why extra virgin olive oil and other ingredients protect the meat from those changes. If it's cooked in a tegine, in the juices of extra virgin olive oil, again, you know that lamb will not be produced in the same level of hetrocyclicamins. Another fascinating story is that when we talk about the sensitivity to heat, a when we fry fish, a fish,. the good things about fish include the omega three, polyun saturated faddy acids. Now, omiga threes are not very heat stable, so polyon saturates break down quite soon under heat. But if you cook it in
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