Do the assumed 'healthy' properties of olive oil become a hazard if used in cooking at higher temperatures?

[ti33er]

cholesterol levels

[vonniesims]

Michael Mosley in the fast 800 cal book says " dont worry about the 'smoke point' when frying. Olive oil has been found to be safe at regular temps"

[Eryl]

I believe that as long as you don't use it for deep frying, where it is repeatedly held at high tempeartures for long periods, it is perfectly safe. To be doubly sure you could sautee rather than the traditional fry.