Frying with oils.


 
I don't fry a real lot and usually use canola or olive oil. I prefer butter for certain things as well. I guess the good news is that my choices are on the lower spectrum of "bad for you."
 
Brett-EDH said:
Yeah, frying in seed oils is bad. We only have and use Avocado, Evoo, butter and tallow (beef or chicken) in our house now. We also try not to fry anymore.
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Same here, we don't fry but we do need healthy fats to cook with. The fats in our house I believe are my best options.
I have a few what I think are high quality EVOO's......we don't cook with them.
Avocado oil, lard and tallow.........
The MRS still hovers over me while making delicious food to let me know that wants me to use less fats all the time.....:ROFLMAO::ROFLMAO::ROFLMAO::LOL::LOL::LOL::ROFLMAO::ROFLMAO::ROFLMAO:
I have even gone over all the fats with her......
Mono, poly, saturated and trans........I think she thinks all of them are going to make her fat.....:LOL::LOL::LOL:

I made bacon seared brussels last night with bacon cooked in.....:cautious:...they were great.
 
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Mark_E said:
I'm trying to find the dangers of linoleic acid and all I can find is how wonderful it is. Please advise.
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This is from one of the articles I found.
"In terms of suitability and stability for frying, the fatty acid composition of the oil has a major effect, as does its refining. Oils with high linolenic acid (18:3>3%) are unsuitable, followed next by high linoleic acid oils (18:2>45%). France has had legislation since 1973 prohibiting the sale of frying fats with linolenic acid >2%.This is because of the susceptibility to oxidation and polymerisation of polyunsaturated oils. The high PUFA (polyunsaturated) oils were never really considered suitable for high heat and sustained use."

Frying oils Food NZ

www.foodnz.co.nz www.foodnz.co.nz

In this study it "metastasis was significantly decreased when beef tallow (BT) replaced half of a defined vegetable fat blend (VFB)"
https://pubmed.ncbi.nlm.nih.gov/16365064/

There are lots of other articles but most I do not see as scientifically researched or reference but seem to corroborate. It seems a lot of scientific studies are actually geared to frying oils are for commercial use and extending the use period of seed oils.
 
EricV. said:
I would think the best barometer for gauging cooking oils would be your cholesterol levels.....
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Even that seems to now be manipulated. There has been evidence that the "safe" cholesterol levels where brought down to sell more statins. In fact there seems to be evidence that there are properties to cholesterol such as it may beneficial in preventing Alzheimer's.

The Vilification of Cholesterol (for Profit?) - PMC

pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov

www.health.harvard.edu

Cholesterol and statins: it’s no longer just about the numbers - Harvard Health

Updated cholesterol guidelines released yesterday by the American Heart Association and American College of Cardiology aim to prevent more heart attacks and strokes than ever before. How? By increa...
www.health.harvard.edu www.health.harvard.edu
 
Does the linoleic acid correlate to a flavor? The higher the value the more flavor induced?

I am not real happy with Canola oil but I am not the fry cook in the house.

Right now I figure I am going to die eventually so as much as I would like to put that off I do want to enjoy fried foods in moderation
 
BPratt said:
Does the linoleic acid correlate to a flavor? The higher the value the more flavor induced?

I am not real happy with Canola oil but I am not the fry cook in the house.

Right now I figure I am going to die eventually so as much as I would like to put that off I do want to enjoy fried foods in moderation
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I really love coconut so coconut oil in certain foods is really nice for me (Asian, some veggies, bird in the nest) . Most other times I really like tallow or lard.
 
I don't remember about linoleic acid oxidization. I don't know what health benefits/dangers it is associated with. What I do remember is the fear about oxidization of cooking oils is not relevant for most home cooking cultures. Oxidization was an issue for repeated heating of the same oil. So it is about professional cooking environments. Usually.

Also, what exactly should the health dangers be? A lot of cooking oil discussion is linked to heart health. If LA is flat out "bad" for you, you should see a different rate of heart disease for italy/spain compared to france and germany. Most of the supposed benefits or dangers do not have a significant influence on the population as a whole.

But I am part of the issue. Half-remembered health benefits are communicated on the internet. Generally the guidance from official sources like the can be trusted to represent the latest scientific consensus.
 
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