OpenHealth Q&A

It's understandable to feel concerned about nausea after frying with olive oil, especially with information suggesting there could be risks involved. However, olive oil is generally safe for cooking and is a healthy fat choice, though there are a couple of considerations when using it at high temperatures.

What You Should Know:

1. Olive Oil Stability: While extra virgin olive oil can start to break down at high temperatures, it’s still often used for frying. The smoke point (where oil starts to smoke and degrade) is around 375°F (190°C) for extra virgin olive oil, but this is still safe for most cooking applications, especially frying plantains which usually won't reach such high temperatures.

2. Nausea Causes: Your nausea may not necessarily be due to the olive oil. It could be related to the fried food itself, the cooking method, or possibly an unrelated digestive issue, especially after gallbladder removal, which can sometimes lead to fat digestion issues.

Next Steps:

1. Hydration: Drink clear fluids like water or herbal tea to help soothe your stomach. Small sips might be more comfortable if you feel queasy.

2. Rest your stomach: Avoid eating solid foods for a few hours until the nausea decreases. If you feel better, gradually introduce bland foods like toast or rice.

3. Monitor Symptoms: Keep track of your other symptoms. If nausea gets worse, or if you develop severe abdominal pain, vomiting, or diarrhea, it’s essential to seek medical evaluation.

4. Avoid High-Fat Foods Temporarily: Given your history of gallbladder removal, you might experience sensitivity to high-fat foods, so it might be wise to limit such foods for a while and choose leaner options instead.

If you continue to feel unwell after a day or if new symptoms develop, consider reaching out to a healthcare professional for personalized advice. Remember, it's okay to seek care if you're feeling uncertain about your health. Take care!