|
Post by mr potatohead on Nov 25, 2023 16:01:33 GMT
Yup, that's it. High temps increases and accelerates oxidation of oils.Do you see the tricky wording? "Cooking oils" and as seen in the studies, "vegetable oils", is an ambiguous, general label applied to all oils used for cooking, right? ....... attempting to gather the perception about all food oils under one study result, as if they are all exactly the same. Does that seem logical to you?
Not to me. The reputable reports I've seen (which are not many) that speak negatively about "vegetable oils" are actually about the one that is possibly the worst; canola oil which is a marketable term for rapeseed oil, which is not even food.Don't "cooking/vegetable" oils have different fat profiles of saturated, polyunsaturated, monounsaturated, etc, fats in addition to coming from different plants, employing different methods of oil extraction, and etc? Are there any reputable studies with study protocol detail, specifically identifying CO or EVOO as dangerously unhealthy or in comparison with canola oil, AKA "vegetable oils"?
|
|
|
Post by mr potatohead on Nov 25, 2023 23:18:29 GMT
Among these specific four fats/oils;EVOOCoconut oilFresh LardCanola oil.... Canola (named for its prime producer Canada, I think) oil is the only one that contains trans fats.No trans fat NATURALLY found in unrefined coconut oil, EVOO or fresh rendered lard ..... unless the natural fat has been adulterated by human processing.Once again, "the devil in the details" ........ Contrary to real, fresh rendered lard, "shelf-stable" lard DOES have trans fat due to processing methods, starting in the differences between an organic orchard garden and a commercial feed lot.Some links to info on lard:Is Lard Healthy?What is lard and is it healthy fat?How to render lard
|
|
|
Post by mr potatohead on Nov 25, 2023 23:32:43 GMT
Just a thought that popped into my head (Danger! Danger, Wil Robinson!);
Perhaps the "healthy" lard replacement, shortening and industrial axle grease, Crisco, invented in 1911 was the inspiration for John Enders and Peebles to come up with the ridiculous "cell culturing" idea?
|
|
denis
Caneguru
Posts: 1,833
|
Post by denis on Nov 25, 2023 23:54:24 GMT
|
|
|
Post by mr potatohead on Nov 26, 2023 0:42:59 GMT
I noticed soybeans and soybean oil mentioned in the above link.
|
|
Michael
Caneguru
He cuts down trees. He wears high heels, suspendies, and a bra?!
Winner of Twatformetrics Spartan Challenge
Posts: 5,291
|
Post by Michael on Nov 26, 2023 14:19:41 GMT
Mikey do You cook with lard or coconut oil?
|
|
moxohol
Caneguru
Biohacker
Quod tu es, ego fui. Quod ego sum, tu eris.
Posts: 3,378
|
Post by moxohol on Nov 26, 2023 14:23:30 GMT
Among these specific four fats/oils;EVOOCoconut oilFresh LardCanola oil.... Canola (named for its prime producer Canada, I think) oil is the only one that contains trans fats.No trans fat NATURALLY found in unrefined coconut oil, EVOO or fresh rendered lard ..... unless the natural fat has been adulterated by human processing.Once again, "the devil in the details" ........ Contrary to real, fresh rendered lard, "shelf-stable" lard DOES have trans fat due to processing methods, starting in the differences between an organic orchard garden and a commercial feed lot.Some links to info on lard:Is Lard Healthy?What is lard and is it healthy fat?How to render lard Canola oil is made from the seeds of the canola plant, which is a cultivar of the rapeseed plant. It’s a very healthy cooking oil with ZERO trans fat and the LOWEST amount of SATURATED fat among common cooking oils[2]. Canola is rich in vitamins E and K & has high amounts of oleic acid & alpha-linolenic acid (plant-based omega-3 essential fatty acid)[3]. It’s used alot in various food products[1]. It’s also used in non-food products such as industrial lubricants, biodiesel, & newspaper inks[1]. The oil is extracted from the seeds by slightly heating and then crushing them, followed by a refining process using water precipitation, organic acid, and steam distillation[1]. Canola is widely used for cooking due to its health benefits & high smoke point, making it suitable for various cooking methods[2]. Canola oil originates from the canola plant, which is a cultivar of the rapeseed plant. It was first produced in Canada in 1974 as a result of cross-breeding experiments by plant breeders Keith Downey and Baldur R. Stefansson at the University of Manitoba..............*huff-huff* Citations: [1] en.wikipedia.org/wiki/Rapeseed_oil[2] www.canolacouncil.org/about-canola/oil/[3] www.healthline.com/nutrition/is-canola-oil-healthy[4] www.foodnetwork.com/how-to/packages/food-network-essentials/canola-vs-vegetable-oil[5] www.allrecipes.com/article/what-is-rapeseed-oil/
|
|
captkronos
Caneguru
If you loved the Shovelglove, here comes the Paddletub!
"You Eat Life or Life Eat You"
Posts: 481
|
Post by captkronos on Nov 26, 2023 17:02:07 GMT
I have EVOO + CO in my first coffee of the day. Any after that is just half and half. I use avocado oil for cooking now. I love tuna and sardines packed in olive oil. Even if they’re packed in water I usually add olive oil to them now.
|
|
|
Post by mr potatohead on Nov 26, 2023 18:39:49 GMT
Among these specific four fats/oils;EVOOCoconut oilFresh LardCanola oil.... Canola (named for its prime producer Canada, I think) oil is the only one that contains trans fats.No trans fat NATURALLY found in unrefined coconut oil, EVOO or fresh rendered lard ..... unless the natural fat has been adulterated by human processing.Once again, "the devil in the details" ........ Contrary to real, fresh rendered lard, "shelf-stable" lard DOES have trans fat due to processing methods, starting in the differences between an organic orchard garden and a commercial feed lot.Some links to info on lard:Is Lard Healthy?What is lard and is it healthy fat?How to render lard Canola oil is made from the seeds of the canola plant, which is a cultivar of the rapeseed plant. It’s a very healthy cooking oil with ZERO trans fat and the LOWEST amount of SATURATED fat among common cooking oils[2]. Canola is rich in vitamins E and K & has high amounts of oleic acid & alpha-linolenic acid (plant-based omega-3 essential fatty acid)[3]. It’s used alot in various food products[1]. It’s also used in non-food products such as industrial lubricants, biodiesel, & newspaper inks[1]. The oil is extracted from the seeds by slightly heating and then crushing them, followed by a refining process using water precipitation, organic acid, and steam distillation[1]. Canola is widely used for cooking due to its health benefits & high smoke point, making it suitable for various cooking methods[2]. Canola oil originates from the canola plant, which is a cultivar of the rapeseed plant. It was first produced in Canada in 1974 as a result of cross-breeding experiments by plant breeders Keith Downey and Baldur R. Stefansson at the University of Manitoba..............*huff-huff* Citations: [1] en.wikipedia.org/wiki/Rapeseed_oil[2] www.canolacouncil.org/about-canola/oil/[3] www.healthline.com/nutrition/is-canola-oil-healthy[4] www.foodnetwork.com/how-to/packages/food-network-essentials/canola-vs-vegetable-oil[5] www.allrecipes.com/article/what-is-rapeseed-oil/Sorry, mox, I'm going to remain in my current trance on this over w .... w .... wackipedia and go with the references I posted, but as always, thanks, m8! I knew Canada was involved somehow.
|
|
moxohol
Caneguru
Biohacker
Quod tu es, ego fui. Quod ego sum, tu eris.
Posts: 3,378
|
Post by moxohol on Nov 26, 2023 19:21:52 GMT
Canola oil is made from the seeds of the canola plant, which is a cultivar of the rapeseed plant. It’s a very healthy cooking oil with ZERO trans fat and the LOWEST amount of SATURATED fat among common cooking oils[2]. Canola is rich in vitamins E and K & has high amounts of oleic acid & alpha-linolenic acid (plant-based omega-3 essential fatty acid)[3]. It’s used alot in various food products[1]. It’s also used in non-food products such as industrial lubricants, biodiesel, & newspaper inks[1]. The oil is extracted from the seeds by slightly heating and then crushing them, followed by a refining process using water precipitation, organic acid, and steam distillation[1]. Canola is widely used for cooking due to its health benefits & high smoke point, making it suitable for various cooking methods[2]. Canola oil originates from the canola plant, which is a cultivar of the rapeseed plant. It was first produced in Canada in 1974 as a result of cross-breeding experiments by plant breeders Keith Downey and Baldur R. Stefansson at the University of Manitoba..............*huff-huff* Citations: [1] en.wikipedia.org/wiki/Rapeseed_oil[2] www.canolacouncil.org/about-canola/oil/[3] www.healthline.com/nutrition/is-canola-oil-healthy[4] www.foodnetwork.com/how-to/packages/food-network-essentials/canola-vs-vegetable-oil[5] www.allrecipes.com/article/what-is-rapeseed-oil/Sorry, mox, I'm going to remain in my current trance on this over w .... w .... wackipedia and go with the references I posted, but as always, thanks, m8! I knew Canada was involved somehow. I just couldn’t let u slight Canada with an erroneous post like that. Hmph! Trans-fats indeed??
|
|
|
Post by mr potatohead on Nov 26, 2023 19:27:46 GMT
Hrrmph! Hrrmph!
|
|
|
Post by mr potatohead on Nov 27, 2023 14:03:05 GMT
Mikey do You cook with lard or coconut oil? Yes.
I don't fry food often due to the higher heat, but when I do, I use either EVOO or lard, not CO.
Most (90%? or +?) of my food is cooked by poaching, so the temp never exceeds boiled water, 100*C/212*F and I'll use any of the three oils in that.
|
|
Michael
Caneguru
He cuts down trees. He wears high heels, suspendies, and a bra?!
Winner of Twatformetrics Spartan Challenge
Posts: 5,291
|
Post by Michael on Nov 27, 2023 20:01:49 GMT
I use EVOO. I just like the taste.
|
|
denis
Caneguru
Posts: 1,833
|
Post by denis on Dec 26, 2023 13:55:28 GMT
medium.com/cacao-ceremonies/whats-the-difference-between-ceremonial-cacao-regular-cacao-powder-56937616119e“Cacao powder, although it may be organic, “raw” and a “superfood” is also highly processed to commercial standards, removing the bean’s natural fat — cacao butter. This means that many living enzymes, healthy fat and most of the subtle energetic properties of cacao have been destroyed. This isn’t so much an issue if you’re looking for the flavor, focus and energy-boost the cacao bean offers, but as the powder has been separated from its natural fiber and fat, it can often be overstimulating for your delicate nervous system and quite taxing on your liver and digestive tract, much like coffee. You’ve probably heard of bullet-proof coffee, right? Well, science has shown that consuming these plants (coffee and cacao, for example) with healthy, undamaged fat is much more beneficial for the body, assisting in the absorption of nutrients and gradual release the plants’ chemicals”
|
|
captkronos
Caneguru
If you loved the Shovelglove, here comes the Paddletub!
"You Eat Life or Life Eat You"
Posts: 481
|
Post by captkronos on Dec 26, 2023 20:25:00 GMT
I've given up cacao, or cocoa. Too many oxylates. I now use ghee, coconut oil, and collagen in my coffee, with cinnamon.
|
|