We already talked about the best oil for fatty liver, which is extravirgin olive oil, but I still see a lot of people making a bad decision about it. After talking with some friends and checking out various support groups online, I found out that many people use olive oil for frying and cooking their foods. In the end, it’s the healthiest oil there, so why not?
However, the truth is that even extravirgin olive oil, if fried, is BAD for your health – and especially bad if you have a fatty liver / suffer from NAFLD. At least this is my opinion.
I have read countless studies over the internet in the past 12 months and it seems that the more recent studies tend to consider fried olive oil not as bad as they did in the past, but most of the results of these studies (those claiming it’s healthy and those claiming otherwise) are extremely contradictory: some state that olive oil has a low smoke point, others claim the exact opposite. Some claim that once you heat the olive oil for frying, it loses all its antioxidants and goodies that raw olive oil has, others claim that the changes are very low and not to be taken into consideration. You can check out an article stating that olive oil is safe for frying here.
But since there are two sides of the story and it’s not a general consensus regarding the health benefits of frying olive oil – why risk it?
When I decided to stop drinking alcohol, after being diagnosed with my fatty liver, I was in real pain. I was not a big drinker, but I did enjoy a glass of wine every now and then. I also spent countless hours on the internet, finding out that many people still drink moderately and some doctors and dietitians say that there’s not a great risk involved. But what made me say no to it forever was a question I received from one of my friends:
But what if they’re wrong? What if, 10 years from now, your ‘one glass every now and then’ actually turns your fatty liver into something far more dangerous? What will you do then, when you can’t turn back the hands of time?
The same thing goes with extravirgin olive oil and any type of olive oil: fried foods are big no no when you suffer from a fatty liver because that increases the amount of fat (usually saturated, unhealthy) that you ingest. It does improve the taste in most cases, but you can get used with it. I haven’t eaten anything fried for a bit over 12 months now so it’s perfectly doable!
So why risk it?
If you REALLY think that you need to add extra oil to your foods when cooking, although that’s not really true in most cases, you can do the following: add one-two table spoons of olive oil to the food AFTER you’ve cooked it, as soon as it’s done: this way, the temperature is no longer high enough to break it into unhealthy grease and you’ll get that oily taste too.
And finally, if you really believe that you can’t sacrifice frying for your well being and health, it is indeed better to accept the latest studies and prefer extra virgin olive oil for this purpose instead of other types of oils. But again, always remember that there’s a risk that it might actually be bad for you and always ask yourself: “Should I really risk it for this?”