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<blockquote data-quote="Winnie53" data-source="post: 804111" data-attributes="member: 160246"><p>Lenny3, not sure there's an affordable option for deep frying, if your goal, like mine, is to only use oils appropriate for high heat that are limited in polyunsaturated fatty acids, here's the list, based on information found here... <a href="http://www.todaysdietitian.com/newarchives/021115p24.shtml" target="_blank">http://www.todaysdietitian.com/newarchives/021115p24.shtml</a></p><p></p><p>Almond</p><p>Avocado</p><p>Hazelnut</p><p>Palm/Red Palm</p><p>Palm Kernal</p><p>Tea Seed</p><p></p><p>Not sure about Olive oil, refined, because of the additional processing. Additionally, this type of oil is sometimes a mix of olive and non-olive oils in the US, though I don't know about Europe.</p><p></p><p>Not sure about Safflower or Sunflower oil either because I believe there are two types available now, regular and "high oleic". The later is preferable because it's lower in polyunsaturated fatty acids, but I don't know if both types are appropriate for high heat cooking. Perhaps this is stated on the label.</p><p></p><p>My understanding is that saturated and monounsaturated fatty acids are healthy, polyunsaturated fatty acids less healthy and should be minimized.</p><p></p><p>At this time, I use butter, sometimes bacon grease, for pan frying, and olive oil for sauteing.</p><p></p><p>Another option would be to use animal fat, perhaps. I don't know. An oil high in polyunsaturated fatty acids could be used, but in that case you'd probably want to minimize how often you deep fry foods.</p><p></p><p>Great question. I've been wondering about this too for some time now. If high oleic Safflower or Sunflower oils are high heat oils, that might be the oil to use. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Winnie53, post: 804111, member: 160246"] Lenny3, not sure there's an affordable option for deep frying, if your goal, like mine, is to only use oils appropriate for high heat that are limited in polyunsaturated fatty acids, here's the list, based on information found here... [URL]http://www.todaysdietitian.com/newarchives/021115p24.shtml[/URL] Almond Avocado Hazelnut Palm/Red Palm Palm Kernal Tea Seed Not sure about Olive oil, refined, because of the additional processing. Additionally, this type of oil is sometimes a mix of olive and non-olive oils in the US, though I don't know about Europe. Not sure about Safflower or Sunflower oil either because I believe there are two types available now, regular and "high oleic". The later is preferable because it's lower in polyunsaturated fatty acids, but I don't know if both types are appropriate for high heat cooking. Perhaps this is stated on the label. My understanding is that saturated and monounsaturated fatty acids are healthy, polyunsaturated fatty acids less healthy and should be minimized. At this time, I use butter, sometimes bacon grease, for pan frying, and olive oil for sauteing. Another option would be to use animal fat, perhaps. I don't know. An oil high in polyunsaturated fatty acids could be used, but in that case you'd probably want to minimize how often you deep fry foods. Great question. I've been wondering about this too for some time now. If high oleic Safflower or Sunflower oils are high heat oils, that might be the oil to use. :) [/QUOTE]
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