Debate here, olive oil vs butter for cooking?

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Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. It produced the lowest quantity of polar compounds compared to the other oils tested. The runner up was coconut oil.The study also disproved the commonly held view that oil with a high smoke point is best suited for high-temperature cooking. In fact, an oil’s smoke point doesn’t indicate how it will perform when heated.

From <https://www.drweil.com/diet-nutrition/cooking-cookware/does-high-heat-hurt-olive-oil/>

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> Substituting corn oil, canola oil, or olive oil for equal amounts of butter and margarine was related to lower all-cause mortality and mortality from certain causes, including CVD, diabetes, cancer, respiratory disease, and Alzheimer’s disease.

Across the board, PUFAs perform better than SFAs. Essentially every single time. The above study was specific to cooking oils/fats. Not even just cold.

Before the anti seed oil crusaders swamp this thread, here is a comprehensive review dismantling every point they make and many they haven’t thought to.

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Butter not the best or a good idea for cooking because of it cant tolerate higher temperatures well, but clarified butter is. Or how it is called “Ghee” in India. It is way more tolerable for higher temperatures.

https://thetastytip.com/how-to-make-clarified-butter-and-why-great-cooks-always-do/

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Combining EVOO+butter gives you some butter flavor in a more healthy way but ensures you won’t (as easily) burn anything.

Both are delicious, it’s not a contest, but in some cases I do think the combo is perfect. Such as for:

      - Sautéing mushrooms      - Searing steak       - Some pasta dishes      - Anything where you just feel like it

A bit of science here:https://www.simpleitaliancooking.com/when-to-combine-butter-and-oil-for-italian-cooking/

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I’ve mostly moved to an air fryer without oil, and usually use butter when pan cooking stuffs.

If you’re asking about the calories, it depends how much you use. 1 tbsp of butter would be better than 3 tbsp of olive oil, 1 tbsp of olive oil would be better than 3 tbsp of butter

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Depends on what I’m cooking. I have extra virgin olive oil, canola oil, sesame seed oil, coconut oil and butter in my kitchen. Depends on the recipe and the flavor I’m looking for. Sometimes it’s a combination!

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Like, where is the evidence? and who are Acta Scientific Nutritional Health? copied form the web

Acta Scientific is a predatory publisher that produces a constant stream of crap presented as “scientific papers” after “peer review”.
Do not publish with them.

Dr Elisabeth Bik

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