Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 I think I react less to: 1. Extra virgin olive oil that I add to cooked foods without placing the extra virgin olive oil under high heat. 2. Poaching fatty fish (e.g., salmon) versus sauteing, baking or broiling. I think the high heats affect the good oils in both negatively. Can anyone comment further on this? Quote Link to comment Share on other sites More sharing options...
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