What are the pros/ cons of using oil instead of coal?

What are the pros and cons of using Olive Oil?

• Answer:

  First, let's start with the cons. It's expensive, often 2 to 3 times the cost of plainer vegetable oils. Second, it has a strong, distinctive flavor. This is terrific in some cases, but used too often or with subtle flavors, it becomes too dominant. Last, it had a low burn/smoke point. This means that it breaks down and burns in frying over longer periods. Great for a quick saute, though. The benefits are numerous: first, the flavor (when used sparingly) is terrific, and some olive oils have real "personality". Second it's rich in monounsaturated fat, which can lower total cholesterol and low-density lipoprotein -- LDL or "bad" -- cholesterol. Virgin and Extra-virgin contain a good amount of polyphenols, which are an anti-oxidants. These purge out unstable molecules called free radicals and reduce harmful cellular inflammation.