BONUS EPISODE! Ask Me Anything with Dr Rupy
The Doctor's Kitchen Podcast
00:00
The Smoking Point of Olive Oil
The smoking point of olive oil is a hundred eighty degrees centigrade. When you're deep frying, you want to be using more stable oils. But at the end of the day, when you're deep fried, you're destroying a lot of the nutrition in the product itself. So you goult to allow yourself some enjoyment, andnd, just take the hit, as i care whil i'm having a deep fried food....
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