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Frying oils BBC Magazine article.

Infinite Chaos

Infinite Chaos

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~ When you are frying or cooking at a high temperature (at or close to 180C or 356F), the molecular structures of the fats and oils you are using change. They undergo what's called oxidation - they react with oxygen in the air to form aldehydes and lipid peroxides. At room temperature something similar happens, though more slowly. When lipids go rancid they become oxidised.

~ Consuming or inhaling aldehydes, even in small amounts, has been linked to increased risk of heart disease and cancer.

~ oils which were rich in polyunsaturates - the corn oil and sunflower oil - generated very high levels of aldehydes."

~ Prof Grootveld generally recommends olive oil for frying or cooking. "Firstly because lower levels of these toxic compounds are generated, and secondly the compounds that are formed are actually less threatening to the human body."

Link.
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Swapped many years ago to frying with olive oils, nice to know this was actually a relatively good idea.
 
I also believe that you're NOT supposed to use Extra Virgin for cooking.

Extra Virgin has a lower smoke point than regular olive oil.

Or something along those lines.
 
grapeseed oil but honestly I can bring my self to care, you could live in a bubble and get cancer.
 
rhinefire said:
grapeseed oil but honestly I can bring my self to care, you could live in a bubble and get cancer.
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Years ago I cut way back on adding salt to meals. I pretty much only put salt on popcorn, corn on the cob, french fries, and nothing else. I compensated by increasing pepper for taste. Worked for me.

Then I read that pepper is/was a "suspected carcinogen". :neutral:

My thoughts: Oh, do shut up.
 
radcen said:
Years ago I cut way back on adding salt to meals. I pretty much only put salt on popcorn, corn on the cob, french fries, and nothing else. I compensated by increasing pepper for taste. Worked for me.

Then I read that pepper is/was a "suspected carcinogen". :neutral:

My thoughts: Oh, do shut up.
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With everyone doing that, including food manufacturers we're looking at the return of the goiter.
 
Infinite Chaos said:
Swapped many years ago to frying with olive oils, nice to know this was actually a relatively good idea.
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And what about canola oil? it is suppose to be about as good as olive oil.
 
Glowpun said:
And what about canola oil? it is suppose to be about as good as olive oil.
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Yeah, the article states canola or rapeseed was a good choice in frying - however I use olive in salads, on baked potatoes and in other cooking so I tend to just keep the one oil in my kitchen. I suppose it's down to personal choice out of the two for anyone else.
 
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