Who's Right????

[starfire]

I was suprised to read this. What do "ya'll" think?

http://www.westonaprice.org/knowyourfat ... sform.html

[moremuscle]

Shirley,

I am not surprised - I never thought heating would produce trans fatty oils; I think hydrogenation of the oil(s) is what makes trans fatty acids.

Perhaps I read about hydrogenation and partially hydrogenated oils in one of Mary Enig's articles and that's why I am so well informed (see me patting myself on my back LOL!!) - she is quite the expert on cooking oils and fats.

Love,
Karen

P.S. Recently I was shopping for bread for my children/husband - I noticed the big writing on the bag: "No trans fats". My jaw nearly dropped because it had never occured to me to read the ingredient list on the stupid bread bags to see if they contained hydrogenated oils. I always naively assumed that bread was more natural than crackers which I know are stuffed with partially hydrogenated oils. I try to avoid hydrogenated oils like the plague.

[Matthew]

Shirley and Karen

Hydrogenated oils and oils heated above an acceptable level have always been two totally different things in my mind so I am not quite sure what the confusion is. Or maybe I am just not seeing it right.

Anyway,having eliminated any processed food I have not eaten anything in a long time that contains any oils other than what I choose to add. My choice for a long time has been olive oil for cooking and sometimes flax oil on salads . In moderation of course since for me, MC and food seems to be an exercise in moderation I do not deep fry anything so this works for me.

Matthew

[starfire]

My concern is that I like to use olive oil for everything possible. I know I shouldn't deep fry or cook on high heat but at what point it heat too high. Med. High, Med., Med. Low..........at what point is olive oil not the best choice. I'm just confused about that.

Thanks, Shirley

[tex]

Hi Shirley,

As you know, one should always try to stay below the smoke point of the oil that is being used. Here is a table of smoke points for cooking oils, sorted by both temperature, and name, (alphabetic). Note that olive oil runs from 320 F, for unrefined olive oil, to 468 F, for extra light olive oil. Extra virgin, which most of the cave dwellers seem to prefer, smokes at 406 F:

http://www.goodeatsfanpage.com/Collecte ... Points.htm

Love,
Wayne

P S I agree with Karen and Matthew--as far as I am aware, hydrogenation is the primary source of trans fatty acids. Heating oils past their smoke point, will tend to "burn" the oil, and leave an undesirable tast in and on the food that is cooked in it, but that shouldn't affect the issue of trans fats.

[starfire]

Thanks Wayne. That's helpful.

I try to use Extra Virgin as much as possible.

Sometimes I just have to get out the "Fry Daddy" and have some deep fried fish and when I do I go for the peanut oil.

Love, Shirley