I have created this topic because I was just reading my copy of PB and discovered a very confusing statement about the nature and physical properties of olive oil in relation to heat.
Let me say first that the book is great so far and I agree with Mark on all points. I have been following the same diet before I bought the book and therefore have known most of its basics already (about fats, cholsterol etc) since its nothing new actually.
It is forgotten wisdom that Mark Sisson beautifully resreached and presents in his very well investigated book. What was new to me was Marks explanation why exactly strict insulin regulation (sweet spot) will result in fatburn modus. I like this. Ive been around 150g of carbs so far instinctively but will cut down now in order to lose those last percent of bodyfat (I am at 11%bodyfat right now but want to go down to 8%)
Anyway, I am not here to critisize but for clarification of an important aspect discussed within the book on the matter of fats, in particular, olive oil.
the phrase in the book says as follows:
"Olive Oil: Choose extra virgin, first cold press, locally grown, and savor the flavor! Best not to cook with olive oil due to temperature fragility."
Now, where does the claim of temperature fragility of olive oil has its origin?
Olive oil is made up predominantly of monounsaturated oleic acid which is proven to be very heat-stable. Therefore, oliveoil has always been considered a good choice when roasting some meat for example.
I hope that the staff on this forum can talk for Mark if he is too busy to answer or read this post (that is, you have the sufficient knowledge about diet and dont just tell me im "wrong" because this is not a matter of opinion but a matter of physical factum)
Anyway, I am glad I bought the book and would really appreciate an answer to my concern.
Best Regards from Austria