Exploding Food Myth 10. Olive oil is less fattening if uncooked

Virgin olive oil is an excellent source of Vitamin E and certain anti-oxidants; it is also rich in mono-unsaturated fats, which are healthy. But 1 g of olive or any other kind of oil provides 9Kcal per gramme, cooked or not. The only difference is in the cooking process. Frying generates what are called polar composites, which are not healthy and are the reason that oil should be thrown out after only a few uses. Frying also destroys the minerals and anti-oxidants contained in uncooked oil, so, all in all, olive oil is better taken uncooked. The only question is: How d'you fry without oil? (Secret answer, use a wok, which uses a lot less oil - better yet: steam rather than fry, also possible with a wok. Mind you, our research did not include steamed eggs...)