Have you been cooking with Extra Virgin Olive Oil because you thought it was good for you? Well if so you need to know the latest nutritional information is that refined Extra Virgin Olive Oil can take heat but cold pressed or unrefined cannot. When you heat unrefined and cold pressed the heat creates free radicals.
Definition of free radical: An atom or group of atoms that has at least one unpaired electron and is therefore unstable and highly reactive. In animal tissues, free radicals can damage cells and are believed to accelerate the progression of cancer, cardiovascular disease, and age-related diseases.
If you follow the Nutritionist Circle they teach that there are as few as three oils to use for all applications, however, in everyday cooking I find we need a larger selection to prepare what the typical family wants to eat.