Polyphenols, heat, and shipped olive oil

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Jan18
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Re: Polyphenols, heat, and shipped olive oil

Post by Jan18 »

NF52 wrote: Tue Sep 06, 2022 5:36 am Hi Jan,
I think you are thinking like a scientist!
Yes, odd for a retired Humanities/Literature/Writing educator that I'm becoming more left-brained than right these days (even though those terms are controversial)! I often fall into analysis-paralysis. :lol:

Your points are well-taken. Thanks!
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Jan18
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Re: Polyphenols, heat, and shipped olive oil

Post by Jan18 »

NF52 wrote: Tue Sep 06, 2022 5:36 am
Jan18 wrote: Mon Sep 05, 2022 8:38 pm ... You know, like is that more destructive than cooking, say, spanakopita (which I make, but with only two scant sheets of phyllo dough on top and bottom instead of the many layers called for in most recipes) for 25 minutes at 424 degrees? The article said 40% of the polyphenol content is degraded at 248 degrees Fahrenheit (thanks for the conversion.) So gosh, even my spanakopita then has been degraded.

Is my thinking off here?


Ooops, I meant 325 degrees! Sorry, Jan18
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