Food Oils -Getting Familiar with them

Posts: 8599

*the following information might be subject to errors, additions and corrections:

Exceeding the smoke point of an oil causes indoor air pollution, bad flavor, harmed health benefits, and possible health hazards.

Smoke Point Related Uses:

Below 212 F Uses:

Boil, parboil, salad dressing steam, scald, simmer, steep, stew

Oils You Could Use:

Below 320 F Uses:

Light sauté, Low-heat baking, pressure cooking

Oils You Could Use:

Below 375 F Uses:

Baking sauté, stir-fry

Oils You Could Use:

Below 500 F Uses:

Brown, deep fry, Sear

Oils You Could Use:

Refined avocado oil (smoke point is below 520 F, 271 C)*

*avocado is very toxic to many animals

Why soy is left off the list: Click Here
Canola (rape), corn, and peanut, were also intentionally left out for similar reasons making the suggested oils more concise.

Last edited by madthumbs on Thu Dec 04, 2008 12:40 pm; edited 16 times in total

Posts: 8599

*WIP - Will be updated as more information is discovered*

Useful Oil Information: (Click * for source):

*You can run your diesel engine on used food oil

*Macadamia oil contains the world’s highest percentage of monounsaturates, exceeding both olive and canola oil.

*Canola oil produces a high amount of carcinogens at high temperatures (soy is almost as bad)

*Olive oil is derived physically and naturally has anti-acid substances while other oils are chemically processed and anti-acid is added to them for storage

*"There are four kinds of fats: monounsaturated fat, polyunsaturated fat, saturated fat, and trans fat. Monounsaturated fat and polyunsaturated fat are the "good" fats. It is generally accepted that consumption of saturated fat should be kept low, especially for adults. Trans fat (which means trans fatty acids) is the worst kind of fat, far worse than saturated fat."

*"Nearly 50% of the fatty acid in natural coconut oil is lauric acid, which converts to the fatty acid monolaurin in the body. Lauric acid has adverse effects on a variety of microorganisms including bacteria, yeast, fungi, and enveloped viruses. It destroys the lipid membrane of such enveloped viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and cytomegalovirus (CMV). Its usefulness in treating AIDS is currently under investigation. It is a main component of human breast milk and helps protect children from illness during infancy."

*When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

*"Compared to flax and soy, hemp is more biologically compatible with the human body. Many people have trouble digesting soy products due to the oligosaccharide content, which can cause gas and stomach upsets. Ground flaxseed releases cyanide gas because of the presence of cyanogenic diglycosides. Hemp does not create these problems."

*Hemp seed oil has an appropriate balance of Omega-3 and Omega-6; these two substances work together to promote health.

*"Health professionals often recommend hemp oil over other oils for reducing symptoms of eczema, cardiovascular, and the menopause."

*Hemp seed oil is fragile and should be kept refrigerated in dark, air tight containers."

*ADHD could be caused by a deficiency in certain components of food oils

*Food Oil Component deficiencies are linked to psychological health

*Vitamin E (An oil soluble vitamin) is naturally abundant in many food oils, but may be diminished by pasteurization. "Nearly all vitamin E is manufactured are sold to vitamin companies by Eastman Kodak or Henkle." - http://www.mercola.com/2001/apr/18/hot_flashes.htm . This un-natural vitamin e is suspected of causing heart disease; not preventing it. Vitamin E is also a natural blood thinner.

Last edited by madthumbs on Sun Oct 26, 2008 8:02 pm; edited 24 times in total

Posts: 8599

*work in progress*

Suggested Substitutions for Common Fats and Oils:

For Popcorn:

For Bread Spread:

Cooked Vegetables:

Salad Dressing:

Halibut (or mild fish):

Macademia Nut Oil

Suggestions?

Posts: 8599

Omega-3 fatty acids slash colorectal cancer risk in men by 66 percent

(NewsTarget) Omega-3 fatty acids, found in flaxseed, fish and other foods, may reduce the risk of getting colorectal cancer by two-thirds in men, a new study suggests. There is one caveat, though: the effect is seen in men who do not take aspirin.

What you need to know - Conventional View

What you need to know - Alternative View
Statements and opinions by Mike Adams, author for Truth Publishing

http://www.newstarget.com/021699.html

*note*

As mentioned above: "Ground flaxseed releases cyanide gas because of the presence of cyanogenic diglycosides."

Posts: 508

I love olive oil! It's the best. I use it for almost all cooking. You can even make a cake with it.

You can smear it all over your body for moisturizing and it's great for hair.

I prefer the really dark green extra virgin. Because it's cold pressed. There are several grades of olive oil. Most all are cold pressed (meaning just some machinery squeezes the heck out of it) Another form is Pomace olive oil. I wouldn't touch that for cooking/eating.

I really wish they'd legalize hemp. Hemp seed and it's oil is amazing, but oh so costly. Even though by large it's illegal, the governments in Canada and the states do have special growing fields. Maybe that's why the price is so high. Another pocket-liner project perhaps?

I trust Mary at Wellnaturally, both in Canada (British Columbia) and the states (Washington state). I order the majority of my carrier oils and organic kitchen herbs and salts from her, as well as my soapmaking supplies. She's got some killer cayenne pepper there too! Just in case anyone wants to locate some of the oils not carried in regular grocery stores. Just do a search for the name and you'll find it no problem.

Posts: 226

	Ceara wrote:
	I really wish they'd legalize hemp. Hemp seed and it's oil is amazing, but oh so costly. Even though by large it's illegal, the governments in Canada and the states do have special growing fields. Maybe that's why the price is so high. Another pocket-liner project perhaps?

Here in Oz we can buy hemp oil ... I get mine from the daughter of a friend who began making her own homemade beauty products www.hemphemphooray.com.au (which are fabulous btw).

Other than hemp (salads only) I use mostly virgin coconut oil http://www.mercola.com/products/coconut_oil.htm and virgin olive oil because they're the best (although I sometimes use macadamia) and never cook foods on high heat ... no deep fried foods.

Coconut oil is the best for keeping long term as it's shelf life is about five years while others turn rancid very quickly (especially virgin oils). Rancid oils can cause cancer.

Posts: 8599

Somewhere I read that Macademia nut oil was the only oil that doesn't denature when cooking. Canola and Soy were the top carcinogen producers (by far) in a stir frying test. Olive oil ranked very low.

Many things can increase the risk of cancer like barbecuing chicken. Weigh this against possible salmonella or parasites. If they tested barbecued chicken vs deep fried; they'd have to use multiple oils, and take into consideration the freshness of the oil. I think if you eat enough of certain other foods; you won't have to worry too much about the occasional cooked meat, coffee, etc when it comes to cancer.

Posts: 226

madthumbs wrote:

Somewhere I read that Macademia nut oil was the only oil that doesn't denature when cooking. Canola and Soy were the top carcinogen producers (by far) in a stir frying test. Olive oil ranked very low.

Many things can increase the risk of cancer like barbecuing chicken. Weigh this against possible salmonella or parasites. If they tested barbecued chicken vs deep fried; they'd have to use multiple oils, and take into consideration the freshness of the oil. I think if you eat enough of certain other foods; you won't have to worry too much about the occasional cooked meat, coffee, etc when it comes to cancer.

I have had, and beeaten cancer ... thanks to my knowledge gained from the book "World without cancer" by G. Edward Griffin. That was the book that not only began my study into natural cancer cures but also the politics behind so called cancer research and funding. I contribute the book with saving my life, waking me up to conspiracies and finding real spirituality.

I first got the book in 1979 because my mother died of cancer in 1974. I became obsessed with finding out just what it was, how it developed and what would treat it etc, because she was told she had mild arthritis and the pain was psychosomatic, she died 9 weeks later. I've never trusted mainstream medicine since that time.

Posts: 2

The similar subject was already observed somewhere at this thread

Posts: 19

Why is extravirgin olive oil (apparently) unsuitable for salad but good for frying? The whole point of it is that it iscold pressed. If you heat it,it isn't extra virgin oil any more. Save it for salad and use the cheaper stuff for frying

Posts: 8599

	pignut wrote:
	Why is extravirgin olive oil (apparently) unsuitable for salad but good for frying? The whole point of it is that it iscold pressed. If you heat it,it isn't extra virgin oil any more. Save it for salad and use the cheaper stuff for frying

First post is based on smoke points, second contains suggested uses which contains this:

Salad Dressing:

Posts: 19

oops my bad

Posts: 22

That's good point
My mother always use olive oil to saute or fry something.
to avoid oily, she try does modification by bake, steam or roast

Posts: 1

Pairing the right oil with the proper cooking method is important as well. Some oils are good for high heat cooking, while others are better for salad dressing.