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napsgear
genezapharmateuticals
domestic-supply
puritysourcelabs
Research Chemical SciencesUGFREAKeudomestic
napsgeargenezapharmateuticals domestic-supplypuritysourcelabsResearch Chemical SciencesUGFREAKeudomestic

Healthiest cooking oil?

What is healthiest frying oil?

  • Macadamia oil

    Votes: 2 3.2%
  • Olive oil

    Votes: 44 69.8%
  • Coconut Oil

    Votes: 12 19.0%
  • Avocado oil

    Votes: 0 0.0%
  • Palm Oil

    Votes: 1 1.6%
  • Other (please specify)

    Votes: 4 6.3%

  • Total voters
    63
FunFun said:
Cooking oil should be as highly saturated a possible. Any unsaturated bonds will oxidize immediately and break down into toxic byproducts.

I like to use pure butter for taste, but keep the heat down to prevent smoking and burning.
This is the worst advice possible. Cooking oil should be highly unsaturated as it's healthier. Saturated fats are bad. If it's solid at room temperature, it's bad.
 
statdoc said:
This is the worst advice possible. Cooking oil should be highly unsaturated as it's healthier. Saturated fats are bad. If it's solid at room temperature, it's bad.

You are totally wrong. Did you actually read my reply?

You don't heat up highly unsaturated oils for the reason that they are very heat sensitive and break down immediately leaving toxic chemicals. The bonds break at the unsaturated carbon bonds and atach to oxygen atoms.

Highly saturated oils do not break down when heated because they don't have unsaturated bonds which attach to oxygen, therefore they do not form toxic chemicals in your frying pan (unless of course you apply too much heat). The more solid the fat at room temperature, the more stable that oil is in your frying pan.

Study some organic chemistry. Unsaturated bonds are extremely sensitive to oxygen, heat and light.

Highly unsaturated fats are only healthy when consumed refrigerated or at room temperature.

Why do you think that flax seed oil (one of the most unsaturated oils) is kept in the refrigerator in a dark container at health shops? To be a good quality oil it even has to be prepared by cold-pressing to keep it away from heat.
 
FunFun said:
Study some organic chemistry. Unsaturated bonds are extremely sensitive to oxygen, heat and light.

I did. You might be surprised at my undergraduate credentials.

People read way too many quack websites.

The Mediterranean people have been cooking with heated oils for many years, and none of them have experienced adverse health problems. In fact, they have better health and life expectancy than we do here in North America.
 
statdoc said:
I did. You might be surprised at my undergraduate credentials.

People read way too many quack websites.

The Mediterranean people have been cooking with heated oils for many years, and none of them have experienced adverse health problems. In fact, they have better health and life expectancy than we do here in North America.

My information does not come from websites at all. It's basic organic chemistry.

If you don't understand the results of heating unsaturated oils then it's true, I would be extremely surprised you have any credentials.

That's a pretty broad statement about Mediterranean people cooking with heated oils isn't it? Of course people cook by heated oils. The question is which oils are healthiest to cook with. Note the title to this thread.

How could you possibly draw the conclusion that Mediterranean people are healthier because they cook with heated oil....that's an absurd statement. There are thousands of contributing factors to a population's health. Japanese have the highest life expectancy in the world...maybe that's due to consumption of uncooked unsaturated oils in sushi? I suppose you didn't even think to consider that mediterranean people consume a lot of unheated olive oil.

Let me give you a clue. The easier an oil burns in a frying pan, the more unsaturated (read unstable) that oil is, and the more toxic it will be when used in food preparation.
 
I thought only polyunsaturates oxidise; I thought mono was fine to cook with (hence, macadamia being OK)
 
shogun7 said:
Quote me a peer-reviewed, scientific journal and I would believe it. Don't quote quack websites and expect someone trained in science (chemistry actually!) and medicine to believe it.

It's one thing to say that something is oxidized, but it's another to say that it's harmful to you. Without clinical trials, I just discredit this crap.

By the way, there are clinical trials that show that diets high in saturated fats increase your risk of cardiovascular disease. That's contrary to what the quack website states.
 
statdoc said:
Quote me a peer-reviewed, scientific journal and I would believe it. Don't quote quack websites and expect someone trained in science (chemistry actually!) and medicine to believe it.

It's one thing to say that something is oxidized, but it's another to say that it's harmful to you. Without clinical trials, I just discredit this crap.

By the way, there are clinical trials that show that diets high in saturated fats increase your risk of cardiovascular disease. That's contrary to what the quack website states.

Right, because scientific journals or peer reviews in no way could be wrong or have a vested interest? Could they not be bought and paid for, research that dictactes whatever corporation want's a specific supplement or food item to be promoted as healthy? From my understanding there's a huge revolving door between government, the medical establishment/big pharma, and agriculture that rakes in billions.

They must be quack websites because they are in disagree with journals and popular opinion, eh? This reminds me of the three stages of truth. But whatever, this was my opinion and I'm not showcasing it as fact. At the end of the day you're going to believe what you want, I was just trying to bring a different perspective to the table and ridicule is always accompanied by something that's different and not part of the norm.
 
Last edited:
tdoom1 said:
I like virgin coconut oil but I don't use it all the time.

Coconut oil is not destroyed by heat. The medium chain fatty acids are very resistant to heat and even commercial oils heated to very high temperatures retain their MCFA's. Coconut oil is one of the best and safest oils to use in cooking.

Numerous studies now show that the high lauric acid content of coconut oil is very beneficial in attacking viruses, bacteria, and other pathogens, and that it builds the body's immune system.

*EDIT* I chose "Other" since most coconut oil is different from organic virgin coconut oil.

We have a winner
 
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