Open Letter to Rachel Ray

Dear Rachel Ray,

I love you! I love that you have reached millions of people and shown them how to enjoy cooking, eating and "playing" with food. I know people that did not know the kitchen was supposed to be used, not decorated - and you changed them! Years ago, I bought your cookbooks in order to get my daughters interested in cooking. Worked like a charm. By the way, they now love you too!

I am writing to beg you to change one thing - PLEASE STOP COOKING WITH EVOO!!! I love EVOO so much but there is more to this food than meets the eye. I don't intend to write a long tedious paper on the science behind this topic, especially since I am already writing you an unsolicited open letter criticizing your use of a very popular ingredient. But I do want to tell you why you should stop cooking with EVOO.

The long and short of it is this: olive oil is high in MUFA (monounsaturated fatty acid), also known as oleic acid, which becomes rancid and damaged when introduced to high heat (anything above 250 degrees). Olive oil is best used after cooking or in low-heat cooking (less than 250 degrees).  Olive oil has, in fact, been shown to have an anti-cancer effect on the body but only at temperatures less than 250 degrees, which is why it is perceived as a "healthy" fat.

Unfortunately, you are doing a great disservice to the public by promoting the inappropriate use of an otherwise GREAT food .  I know you would not intentionally promote a dangerous habit, that is why I am broaching this topic with you. You have influence - When Rachel talks, people listen!

I also want to say that I appreciate that when you cook a high fat meal you own up to it and tell your audience to "put on your fat pants for this meal". Thank you for being honest!! Balance is really important where food is concerned, whether it is flavor, health benefit, emotional comfort, etc.

Lastly, Rachel, if I didn't care about people's health, I would never write such a letter as this. But I do care, and I hope you do too.

Yours Truly,
Sharon Krahn