Hi all,
I have come around fully to this WOE, but I was wondering as we fry stuff all the time in oils and butter, what about this fat turning into transfats. Are those fats not bad for us, or is that also a myth? Any science out there that sheds some light on this issue? An example are pork rinds - are they fried at high temperatures and is that bad?
Cheers,
Jo
Butter is quite stable (saturated fat is stable), so it is quite hard to become trans fat.
But of course, poly unsaturated fat is another story though: it is way too unstable.
Ok I didn’t know this. So what you’re saying that the pork rinds if they are fried in their own fat (i.e. no added oils) that they would not become transfat.
Thanks for clarifying that!
to my knowledge there is no research that concluded that frying will convert oils to transfat.
unless too high temperature for too long and reusing the oil
for regular household frying I would not be concerned about transfat formation
Polyunsaturated fats become oxidized which is where the harm comes from, aside from the already way too high omega 6 content. Please do not use vegetable, canola, or olive oil to cook with. Stick with coconut or avocado if you absolutely have to fry in a plant oil.
My understanding is that in our homes (meaning not the industrial chemical manipulation of fats and oils) heat and light are the primary sources of fat and oil degradation/rancidity.
Check out the information in these articles:
Science: not sure that’s applicable.
Data: http://www.extravirginity.com/2011/11/the-emperors-new-oil
I dunno that there’s falsely labeled canola, but there’s a lot of cheap oil sold as extra virgin.
This award winners list from this year should be a good guide for true olive oils, free of harmful blends:
https://bestoliveoils.com
olive oil gained it’s repetition from the holy books.
bible, quran and torah
whenever you have something holly expect cheating.
Olive Oil especially the best quality extra virgin should not be used for frying because of its smoke point.
As to the original question, while I think you are fine with animal fats, coconut or avocado and possilbly even peanut oil (not sure about that one), and olive oil for low heat sauteing absolutely avoid unstable seed oils and transfats. Even a small amount of transfat (as per the label) can wreak havoc long term
Saturated fat cant be turned into trans fat by using it for frying.Oxidation have nothing to do with production of trans fats.Trans fats are made hydrogenation in special purpose industrial reactors.
Hydrogenation is practicaly taking polyunsaturated fat and connecting hydrogen atoms at the point in chain where there was double carbon bond previously.This raises the melting point and resistance to oxidation.