Does heating extra virgin olive oil make it lose it's good properties?

My Mum has high cholesterol and she eats a lot of curry. I was wondering if we replace the oil she uses with extra virgin olive oil will that help lower her cholesterol or does heating it make it lose its good properties?Does heating extra virgin olive oil make it lose it's good properties?
Heating olive oil to frying temperatures ruins its delicate flavor but can also decrease antioxidants and create a host of new chemical species. These new chemicals include hydroperoxides, alcohols, aldehydes, hydrocarbons, free fatty acids, esters, ketones, lactones, furans and others (Kiritsakis). The same is true for any oil.





Place a small quantity of the oil in a glass bowl and refrigerate it for a few days. If it becomes crystalline, the chances are good that it is a true extra virgin olive oil. If it forms a block, it is most likely chemically refined olive oil that has had some first-pressed olive oil added to it.





Another test to see whether olive oil has been blended is to place a tablespoon of olive oil in a hot pan and heat it up. If the olive oil can be poured back into the same tablespoon after heating then it is most likely blended. If the volume of olive oil increases after heating, it is most likely cold pressed pure extra virgin olive oil.





Does heating extra virgin olive oil make it lose it's good properties?
Using olive oil for medium heat uses (regular cooking, sautes, etc.) is fine. You lose some flavor and a few benefits, but not much. I saute with olive oil all the time. If you are going to do a high heat application (frying) use canola or sunflower oils.





It will still be a lower cholesterol alternative for your mom.
good golly, I sure hope not. Is this not why we cook with it??