Oils that are high in monounsaturated fat should be avoided for cooking, because they are so vital to our organism-olive being one of the highest means you are wasting it, but for cost use in moderation.

oils good for cooking include grapeseed, sesame, safflower, natural palm.

oils marketed as high oleic or super-polyunsaturated are GMO.

NEVER use canola, corn, cottonseed, or soy these are industrial by-product oils, or can cause damage to kidney.

there are getting to be more nut oils available, so look for ones 40% or higher in monounsaturated fat-but low in saturated fat.

I know i read something about olive oil being one of the better oils to use in cooking, because when heated, its fatty acid chain does not mutate (unlike hydrogenated oils, they are heated to such high temps that the chains are destroyed/mutated, hence why its not good for you) at low temperatures.

Just found this:

Its high concentration of oleic acid not only keeps our arteries supple, it is also partly responsible for olive oil’s popularity--it is a fairly stable oil with a high smoking point. This means it is suitable for all cooking except frying, and it stores for a year to a year and a half in cool, dark storage conditions.

//www.curezone.org/foods/olive_oil_for_health.htm

Also, if you look up the Johanna Budwig diet, there are some pages there somewhere that talk about oils and their suitablility for cooking etc.

xoLeah.

When most oils- including olive oil- reaches a certain temperature, it creates toxic substances . The only oil (i'm aware of) that you can safely use to fry without doing this is unrefined coconut oil.

However, When I make wild rice dishes, I mix in unrefined olive oil towards the end- it tastes great and hasnt had a chance to be corrupted by too much heat.