Hospitals should ban Canola oil…how is it possible that this is ignored??

 Olive oils CAN BE PERFECTLY used for cooking and frying  Don’t use Canola oil!!  שמן זית ניתן לשימוש מושלם לבישול וטיגון אין להשתמש בשמן קנולה!

Since 1980-1981 I have been telling my patients that the best oils in the kitchen are extra virgin oils and sesame oil [this last one cold-pressed and not refined] for ALL PURPOSES ALSO FOR COOKING AND FRYING.

During all these years there have been endless philosophies why one should not heat olive oil also be leading doctors.

I have been surprised by their ignoring a few thousand years of the traditional use of olive oil

I have written to Dr Weil who I highly respect and also to George Mateljan about this issue as they insisted on this philosophy, which they considered “proven by science”.

I am happy to tell you that Dr Weil who has a huge reading public had to come back recently from this theory.

Patients have been asking this question non-stop to me as there was always another “television expert”, even professors [of nutrition] advertising this nonsense.

Thanks, G-d I have been telling also how decadent Canola oil is since it came on the market and is alas widely used in Israel.

[Hospital] dietitians continue advising this oil, alas.

See below and read with your own eyes:   

From the website of Dr Weil:

…………………………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. 

From the Website of Dr Weil|:

Is it safe to heat olive oil to high temperatures? If not, what cooking oil do you consider preferable for high-heat cooking?

– AUGUST 9, 2018high heat hurt olive oil 

Answer from Dr Weil:

Dr Weil: [coloring done by me]

I am frequently asked if it is ok to fry in olive oil. The question of how safe a specific type of oil is for high-temperature cooking has long been somewhat murky, but a study from Australia published in May 2018 provides new and useful information.

When cooking oils are exposed to heat in the presence of air, they break down into toxic by-products called polar compounds that have been linked to the development of serious health problems including Alzheimer’s and Parkinson’s diseases. Some oils are more heat-stable than others, due to their chemical structures. In general, a limit of 24 to 27 percent of polar compounds in a frying oil is considered safe for human consumption, the Australian researchers noted. But they added that fried foods stored for a period of time before being consumed should have even lower levels.

The investigators tested the heat stability of 10 of the most commonly used cooking oils in Australia: extra-virgin olive oil, virgin olive oil, refined olive oil, canola, grapeseed, coconut, avocado, peanut, rice bran and sunflower oils. 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.

The researchers also found that canola oil isn’t as healthy as commonly thought, even though, like olive oil, it has A high content of monounsaturated fat. They reported that canola oil was the most unstable of all the oils tested, producing more than 2.5 times the amount of polar compounds of extra-virgin olive oil and about twice that in heated refined olive oil.

We know that olive oil has a very high percentage of heart-healthy monounsaturated fat. Quality olive oil also contains abundant antioxidants, substances that have been shown to have protective cardiovascular and anti-cancer effects. And it provides oleocanthal, a unique anti-inflammatory compound. And, of course, quality olive oil tastes great. We now know it is also the safest oil for sautéing and other high-temperature cooking.

I should note that in general, it is best to cook foods, especially animal foods, at lower temperatures to avoid formation of AGEs (advanced glycation end products), other toxic compounds that undermine health, and to avoid deep-frying and other cooking methods that add excessive fat to the diet.

Andrew Weil, M.D.


Florencia de Alzaa et al, “Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating.” Acta Scientific Nutritional Health, May 5, 2018