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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
S

Sim882

New member
I use to avoid frying (even lightly) food at all costs, but started doing it recently with olive oil spray and noticed how much better veggies cost.

So I have 2 questions.

I'm aware there is a danger that the oils can turn into danagerous free radicals when heated, particularly polyunsaturated oils (e.g., flaxseed).

(1) Is there such a thing as healthy frying

(2) What oil is the healthiest cooking oil?

My guess is coconut (stable sat fat, but MCT's so healthier I'm guessing) or macadamia oil (almost no poly, mainly mono).

What does coconut oil taste like too frying with?
 
I use a lot of olive oil when I cook (I cook with stainless steel, none of this Teflon coating crap). The thing to remember with olive oil is extra virgin will smoke at a lower temperature, so if you're cooking with high heat, get regular olive oil and not virgin or extra virgin. For once, virgins are a bad thing!
 
Acid Type Average Percentage Range
Linoleic acid ω−6 unsaturated 69 to 78%
Oleic acid ω−9 unsaturated 15 to 20%
Palmitic acid
(Hexadecanoic acid) Saturated 5 to 11%
Stearic acid
(Octadecanoic acid) Saturated 3 to 6%
α-Linolenic Acid ω−3 unsaturated 0.3 to 1%
Palmitoleic acid
(9-Hexadecenoic acid) ω−7 unsaturated 0.5 to 0.70%
 
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.
 
statdoc said:
I use a lot of olive oil when I cook (I cook with stainless steel, none of this Teflon coating crap). The thing to remember with olive oil is extra virgin will smoke at a lower temperature, so if you're cooking with high heat, get regular olive oil and not virgin or extra virgin. For once, virgins are a bad thing!
Click to expand...

I learned this first hand! Pan was on fire like I was doing a magic trick.
 
statdoc said:
I use a lot of olive oil when I cook (I cook with stainless steel, none of this Teflon coating crap). The thing to remember with olive oil is extra virgin will smoke at a lower temperature, so if you're cooking with high heat, get regular olive oil and not virgin or extra virgin. For once, virgins are a bad thing!
Click to expand...
Stop being a bitch and use a cast iron skillet :heart:

No really it all depends on what you are cooking guys.

Virgins work great for non cooking recipes like when making pesto or dressing for salads.

Guys #1 is health but lets all not forget taste is #2. learning how to balance the two is key. pm me any time for cooking advice as I am a expert on this subject.
13= years as a chef and enough schooling to make your head spin.
 
ceo said:
I use grapeseed as it has one of the highest burn/flash/whatever points. You can heat it a lot higher than say olive oil. Look into it.
Click to expand...
I use a grapeseed mayo (not for cooking) that's real good
I buy it at a health food store and it's not cheap
close to 10 dollars for a standard sized jar
 
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.
 
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.
Click to expand...
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.
Click to expand...

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.
Click to expand...

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.
Click to expand...

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:
Funfun is on the right track here-

http://hubpages.com/hub/cooking-oils

http://www.purezing.com/living/food_articles/living_articles_healthiestoil.htm

http://www.natural-cancer-cures.com/healthy-cooking-oils.html

http://products.mercola.com/coconut-oil/
Click to expand...
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.
Click to expand...

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.
Click to expand...

We have a winner
 
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.
Click to expand...

Here is one, took me 2 minutes of searching EBSCOhost:
I don't feel like putting it in APA format

Title: Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation
Source: Clinical Biochemistry [Clin Biochem] 2004 Sep; Vol. 37 (9), pp. 830-5.
Abstract: OBJECTIVES: The present study was conducted to investigate the effect of consumption of virgin coconut oil (VCO) on various lipid parameters in comparison with copra oil (CO). In addition, the preventive effect of polyphenol fraction (PF) from test oils on copper induced oxidation of LDL and carbonyl formation was also studied. DESIGN AND METHODS: After 45 days of oil feeding to Sprague-Dawley rats, several lipid parameters and lipoprotein levels were determined. PF was isolated from the oils and its effect on in vitro LDL oxidation was assessed. RESULTS: VCO obtained by wet process has a beneficial effect in lowering lipid components compared to CO. It reduced total cholesterol, triglycerides, phospholipids, LDL, and VLDL cholesterol levels and increased HDL cholesterol in serum and tissues. The PF of virgin coconut oil was also found to be capable of preventing in vitro LDL oxidation with reduced carbonyl formation. CONCLUSION: The results demonstrated the potential beneficiary effect of virgin coconut oil in lowering lipid levels in serum and tissues and LDL oxidation by physiological oxidants. This property of VCO may be attributed to the biologically active polyphenol components present in the oil.

Entry Dates: Date Created: 20040826 Date Completed: 20050222 Latest Revision: 20061115

Database: MEDLINE

And Another:

Title: In vitro antimicrobial properties of coconut oil on Candida species in Ibadan, Nigeria.
Author(s): Ogbolu DO; Oni AA; Daini OA; Oloko AP
Source: Journal Of Medicinal Food [J Med Food] 2007 Jun; Vol. 10 (2), pp. 384-7.
Abstract: The emergence of antimicrobial resistance, coupled with the availability of fewer antifungal agents with fungicidal actions, prompted this present study to characterize Candida species in our environment and determine the effectiveness of virgin coconut oil as an antifungal agent on these species. In 2004, 52 recent isolates of Candida species were obtained from clinical specimens sent to the Medical Microbiology Laboratory, University College Hospital, Ibadan, Nigeria. Their susceptibilities to virgin coconut oil and fluconazole were studied by using the agar-well diffusion technique. Candida albicans was the most common isolate from clinical specimens (17); others were Candida glabrata (nine), Candida tropicalis (seven), Candida parapsilosis (seven), Candida stellatoidea (six), and Candida krusei (six). C. albicans had the highest susceptibility to coconut oil (100%), with a minimum inhibitory concentration (MIC) of 25% (1:4 dilution), while fluconazole had 100% susceptibility at an MIC of 64 microg/mL (1:2 dilution). C. krusei showed the highest resistance to coconut oil with an MIC of 100% (undiluted), while fluconazole had an MIC of > 128 microg/mL. It is noteworthy that coconut oil was active against species of Candida at 100% concentration compared to fluconazole. Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistant Candida species.

Database: MEDLINE

And one more

Title: Virgin coconut oil supplemented diet increases the antioxidant status in rats
Authors: Nevin, K.G., Rajamohan, T.
Source: Food Chemistry; Nov2006, Vol. 99 Issue 2, p260-266, 7p
Abstract: Virgin coconut oil (VCO) directly extracted from fresh coconut meat at 50°C temperature was tested for its effect on the activities of antioxidant enzymes and lipid peroxidation levels in male Sprague–Dawley rats, compared to copra oil (CO) and groundnut oil (GO) as control. Oils were fed to rats for 45 days along with a semi-synthetic diet and after the experimental period various biochemical parameters were done. Individual fatty acid analyses of VCO and CO were done using gas chromatography. Effect of polyphenol fraction isolated from the oils was also tested for the ability to prevent in vitro microsomal lipid peroxidation induced by FeSO<sub>4</sub>. The results showed that GO, rich in polyunsaturated fatty acids, reduced the levels of antioxidant enzymes and increased lipid peroxidation, indicated by the very high MDA and conjugate diene content in the tissues. PF fraction from VCO was found to have more inhibitory effect on microsomal lipid peroxidation compared to that from the other two oils. VCO with more unsaponifiable components viz. vitamin E and polyphenols than CO exhibited increased levels of antioxidant enzymes and prevented the peroxidation of lipids in both in vitro and in vivo conditions. These results showed that VCO is superior in antioxidant action than CO and GO. This study has proved that VCO is beneficial as an antioxidant. [Copyright 2006 Elsevier]

Database: Academic Search Premier


I'm sure I can find more I did this in 10 minutes on my lunch break
 
The main problem w coconut oil is USA vegetable oil companies. I won't name them but one of them I used to work for pushes one product that was made by Japanese scientists. But basically it is a corn and soy blend that probably just as expensive as coconut. But basically the main reason for pushing the oil is to help US corn and Soy farmers as well as the products made from corn and soy

It has nothing to do with health at all. It's a shame that even to this day people are STILL FALLING for that lie that saturated fats are bad due to them being saturated and not due to marketing from US food producers using corn and soy...
 
None of these studies examined longevity and outcome. None of them examined in vitro disease.

You can worry about the minutia (heated olive oil causing disease) or you can worry about the top things that kill you (lard creating heart disease). I choose to concentrate on what is going to kill me and try to prevent that. I try not to sweat the small stuff.
 
statdoc said:
None of these studies examined longevity and outcome. None of them examined in vitro disease.

You can worry about the minutia (heated olive oil causing disease) or you can worry about the top things that kill you (lard creating heart disease). I choose to concentrate on what is going to kill me and try to prevent that. I try not to sweat the small stuff.
Click to expand...


Who's to say the small stuff isn't what's killing you over a longer period of time? You'd be pretty hard pressed to use a blanket statement like lard creating heart disease; a lot of small farmers would disagree with this when using copious amounts which sustained them in good health without problems. I've met quite a few of these local organic farmers who I buy produce and meat from and are adamant about it. All I know is what I see and these 80-90 year olds are still very active and throwing 60-90lb bails of hay around.

Here's another 'quack' website-
http://westonaprice.org/knowyourfats/index.html

Weston A Price a dentist in the early 30's who noticed more people were having dental caries due to nutrient deficiencies; he studied abroad in different parts of the world spending time with indigenous tribes who were far and removed away from society that remained in fantastic health when they had access to fresh natural foods. Most of which were centered around fats being the one macro consumed the most due to all the essential fat soluble vitamins and minerals.
 
Captain FagTart 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.
Click to expand...
Coconut Oil is the best oil you can use for cooking.there is a lot of research behind this.
 
shogun7 said:
Who's to say the small stuff isn't what's killing you over a longer period of time? You'd be pretty hard pressed to use a blanket statement like lard creating heart disease; a lot of small farmers would disagree with this when using copious amounts which sustained them in good health without problems. I've met quite a few of these local organic farmers who I buy produce and meat from and are adamant about it. All I know is what I see and these 80-90 year olds are still very active and throwing 60-90lb bails of hay around.

Here's another 'quack' website-
http://westonaprice.org/knowyourfats/index.html

Weston A Price a dentist in the early 30's who noticed more people were having dental caries due to nutrient deficiencies; he studied abroad in different parts of the world spending time with indigenous tribes who were far and removed away from society that remained in fantastic health when they had access to fresh natural foods. Most of which were centered around fats being the one macro consumed the most due to all the essential fat soluble vitamins and minerals.
Click to expand...

His response was brain dead....
 
I am pretty sure that once Olive oil is heated to a certain temperature then it looses its healthy qualities.I have read this some where.Need to dig up info.
 
Olive Oil and Grapeseed are 2 of the very best.
Olive Oil is likely the most healthy oil of all.

It has been shown that meats marinated in olive oil show a dramatic decrease in nitrosamines when grilled/cooked.

Olive oil & red wine are believed to be the answer to "The French Paradox" (Why French eat more fat, smoke more cigs, etc. than Americans but have lower cancer rates)
 
Clarified butter for pan frying. peanut oil for deep frying. EV Olive oil for dressings. taste is what matters. ;)
 
I found this pretty intersting
I will fix it later
 
I deep fry in peanut oil and cook using non-stick spray olive oil and then add in 2-4 tablespoons of the following mixture onto my food portion, extra light olive/grapeseed/almond/hazelnut/walnut/oil, planning on adding in green tea oil and maybe some other oils. This mixture has literally no taste and I add 4 tabelspoons of this mixture to all my protein shakes except for the post work out one (just protein there)

By adding the oil to the cooked food portion, I do not have worry about how much I am getting, whether or not I have destroyed it with heat, etc. I do this for salads too.
 
I don't like to fry foods, but once and a while I'll use cranola with fries. However for other sautes and even when cooking sizloin sizzlers I use bell pepper, onion, and Oilve Oil,. That stuff is proven to be healthier of the oils.
 
so... what was the correct answer if I want to fry my fish?

and if I want to baste/bake my chicken (as I love putting oil and oregano on my chicken)?
 
Go olive for baste or baking. I've never used oil for my fish, I always bake or steam it with coconut milk, onions, and garlic.
 
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