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Cooking Oil

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  • 27 Aug 2012 3:10 AM
    Message # 1057426
    Deleted user

    Good Afternoon Everyone,

    I have just read David's lastest book - Big Fat Lies. I need clarification on what type of oil we should be cooking with?

    Is Canola oil okay?

    Kindest Regards

    Fiona

  • 27 Aug 2012 7:51 PM
    Reply # 1058038 on 1057426
    Deleted user
    I believe no Canola oil is definitely a big no along with other seed oils and vegetable oil.  Olive oil, coconut oil, lard, ghee, butter are all good.
  • 28 Aug 2012 1:23 AM
    Reply # 1058252 on 1057426
    Deleted user
    Any saturated fat will do, coconut oil has a low smoking point and sets my smoke alarms off if I try to cook tempura inside. But it's ok for frying eggs indoors and onions.

    Don't heat olive oil, it turns it into a trans fatty acid which is no good at all.

    So...........lard, beef dripping, duck fat...........all are good.

    Olive oil is great as a salad dressing as is Macadamia nut oil, but not peanut oil.
    cheers
    Freda
    Last modified: 28 Aug 2012 1:24 AM | Deleted user
  • 30 Aug 2012 2:17 AM
    Reply # 1060263 on 1057426
    Deleted user
    Rice Bran oil is good(as far as I know) - especially for high heat
  • 30 Aug 2012 2:22 AM
    Reply # 1060268 on 1057426
    Deleted user
    I retract what I just posted on the rice bran oil - it looks like it is no good.  Sorry
  • 30 Aug 2012 4:51 AM
    Reply # 1060335 on 1057426
    Deleted user

    Thanks everyone for your posts.

    I guess there is a miss conseption out in the big wide world that olive oil is good for cooking in as I have been doing it for year. Will be stopping now and just using it for salads.

    Fiona

  • 30 Aug 2012 11:35 PM
    Reply # 1061276 on 1057426
    Deleted user
    Re Olive oil there is quite a lot of contradictory "evidence" about its suitability for cooking. I have searched for more information and can find nothing from a totally independent scientific source.
    If you are interested you could read the article at 
    http://www.oliveoilsource.com/page/heating-olive-oil
    which, given the URL, is possibly biased but appears to be sound.
    When you think about it Olive oil has been used for cooking for centuries in the Mediterranean region.

    As a vegetarian I am not going to use lard or animal fats to cook with but feel that Olive oil is the best choice for me. I used to use Canola as well but have stopped using that even before reading David's latest book.
  • 31 Aug 2012 2:50 AM
    Reply # 1061380 on 1061276
    Deleted user
    JANIE ROLLINSON wrote:Re Olive oil there is quite a lot of contradictory "evidence" about its suitability for cooking. I have searched for more information and can find nothing from a totally independent scientific source.
    If you are interested you could read the article at 
    http://www.oliveoilsource.com/page/heating-olive-oil
    which, given the URL, is possibly biased but appears to be sound.
    When you think about it Olive oil has been used for cooking for centuries in the Mediterranean region.

    As a vegetarian I am not going to use lard or animal fats to cook with but feel that Olive oil is the best choice for me. I used to use Canola as well but have stopped using that even before reading David's latest book.

    Hello Janie............use coconut oil, it makes a great frying oil. Italians use a lot of butter for frying.
    cheers
    Freda
  • 27 Aug 2016 12:31 AM
    Reply # 4212837 on 1057426
    Deleted user

    What if you wanted to make fritters? what oil would you suggest? Coconut is too flavoured to go with some items.

  • 28 Aug 2016 5:13 AM
    Reply # 4214199 on 1057426
    Anonymous

    I suggest that you read David's book "Toxic Oils" and check the links on his home page www.howmuchsugar.com, especially those to "toxic oils". Basically any seed oil is bad for you because of the large amounts of polyunsaturated oils. These have two valences (chemical bonds) which are available for oxidation  . . . to trans fats, which are very bad for you. Like any "poison" the degree to which it is harmful depends largely on the quantity you ingest.


    There are two more or less essential PUOs, Omega-3 and Omega-6. The latter is made from cheap seed oils such as canola, and is used in great quantities in "healthy" foods to replace "bad"(?) saturated fats as well as in frying fast foods. Omeg-3 is a powerful antioxidant. We should be consuming these in a ratio of about 2:1 (O3:O6). in fact the ratio in the Australian  diet is more like 15:1(O6:O3) . . . . .  roughly 30 times what it should be. We are advised to take Omega-3 supplements to redress the imbalance. The best source is "concentrated Omega-3 oil", variously called flax-seed or linseed oil (same thing). And it must be of  "virgin" or "organic" form.Tablets and capsules are useless.

    JohnN

    Last modified: 28 Aug 2016 5:15 AM | Anonymous
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