Oh dear. If you really fancy rat our allotments have a spectacular rodent population. I will not claim as big as cats but certainly as large as kittens. The chap on the adjoining plot had them in his compost heap and told me that had gone into my greenhouse. I could not bring myself to eat anything from there afer that. Yuk. The chap still failed to understand the difference between composting cooked and raw veg so I moved the greenhouse. Why people cannot see the link between attracting rats and poor compost management and being careless when feeding the birds I can never understand.
douglas99
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There is a lot of nature I have no intention of getting near although having a hubby who is site rodent officer does make avoiding some of it more difficult that I would ideally like.
douglas99
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Only one thing is for sure.
No matter what you choose in life, eventually, it'll bite you in the ass.
Rat's are upfront about it.
Indy51
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I found the following chart and article useful:
http://drcate.com/list-of-good-fats-and-oils-versus-bad/
http://drcate.com/list-of-good-fats-and-oils-versus-bad/
If one does I will take great pleasure in deep frying it in rice bran or safflower oil. I am going to have to find if we can grow safflowers in the Uk. According to wiki the ancient Egyptians grew them.
interesting that the list indicates olive oil can be used for all purposes but other sources state it is only safe up to 40 deg C. Using the lists in conjunction seems to put peanul oil at the top of the good oil for frying. It can be used as fuel for the car too. I think it may have quite a distinctive flavour and that is why it is so popular in thai style cooking
Indy51
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The smoke point of olive oil is apparently 200C:
https://scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/
https://scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/
It gets nearly that hot in our kitchen food cupboard at times in the summer, it was 38°C around six weeks ago here in Bundaberg.
Here's a basic article about why I avoid polyunsaturated fats, including rapeseed/canola.
I'm not claiming it's definitive. Simply informative, giving information that can be followed up on.
http://raypeat.com/articles/articles/unsaturated-oils.shtml
Geoff
I'm not claiming it's definitive. Simply informative, giving information that can be followed up on.
http://raypeat.com/articles/articles/unsaturated-oils.shtml
Geoff
That seems to depend on whether it is refined or virgin olive oil. The advise is to go for virgin which has the lower smoke point of 40deg c. No reason not to have both oils so long as the refined is used for cooking though.
We do seem to have a general agreement with fats/oil cooking at lower temperature. uncooked:- Olive oil, undressed or butter.
For sautee I think we may be saying butter, quantity to be used at chef's discretion: plus a lean towards olive oil -virgin?
meats cooked in own juices although @bulkbiker recommends adding some alternative meat based ones for flavour. Would I be right thinking they are in the first column "good, all purpose" of @Indy51 list http://drcate.com/list-of-good-fats-and-oils-versus-bad/ but smoke point is an issue with all these. ?refined olive oil. I think there is no circumstance any of us on here would reccommend anything in the last column of that list -transfats.
So the debate is really about fats/oil for cooking and which is the greater risk to health: - polyunsaturates or the chemical changes an oil undergoes when it reaches smoke point. The contenders seem to be ricebran, or refined olive. Top of the wikipedia list of oils with the highest smoke point was safflower but it is only a whisker above rice bran.
Do we avoid deep frying altogether? I have to admit I only deep fried onion bhaji which I have not made since diagnosis. I read up on oils in one of the Indian papers. They were very anti rapeseed and recommended sunflower.
The cancer dietician we saw recommended cold pressed oils only. Avoid all refined oils. Olive if uncooked, Rapeseed if heating. She also stated minimal butter; only if you really have to have something on your toast. I think most of us never touch toast.
Does this answer your question @serenity648 ?
Pinkorchid
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Well it is obvious from the posts on this threads that we all have our own favourite oils that we use. Mine is coconut oil if it does not have a strong coconut taste as that flavours the food which I don't like, rapeseed oil for cooking but only use very little for that and olive oil for salads. I may well try rice bran oil for stir frying
douglas99
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What does it mean to say butter is not much better than VOO; i thought VOO was meant to be good?
That list suggests olive oil is ok for cooking, but that is contrary to what i've heard elsewhere due to smoke point
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douglas99
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There seem plenty of source of fat, but finding palatable and healthy sources is another question entirely.
