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I am currently cooking with: animal fat, macadmia oil, almond oil and coconut oil
I am using these oils not only because of the better taste but because they hold a high heat temperature threshold compared to regular oils...
What are your thoughts..?
[QUOTE=Bailey07;1020601013]I am currently cooking with: animal fat, macadmia oil, almond oil and coconut oil
I am using these oils not only because of the better taste but because they hold a high heat temperature threshold compared to regular oils...
What are your thoughts..?[/QUOTE]
I want to come for dinner.
Lard rules, in my opinion.
coconut oil and mac nut oil ftw!!!!
olive oil obviously.
that's one of the reasons why spain and other mediterranean countries have lower CHD risk than USA or northern europe, because of the high intake of olive oil, and the inexistent habit of cooking with lard/butter.
[QUOTE=Brynden;1020613753]olive oil obviously.
that's one of the reasons why spain and other mediterranean countries have lower CHD risk than USA or northern europe, because of the high intake of olive oil, and the inexistent habit of cooking with lard/butter.[/QUOTE]
Olive oil is not a great cooking oil, doesn't have a high smoke point compared with coconut oil/mac nut oil.
Olive oil is something you just pour into/over your food, not cook with.
It's indeed safer to cook with animal fats / saturated fats, since they are much less prone to oxidation.
[QUOTE=KouRon;1020615103]Olive oil is not a great cooking oil, doesn't have a high smoke point compared with coconut oil/mac nut oil.
Olive oil is something you just pour into/over your food, not cook with.[/QUOTE]
That's a myth.
Virgin olive oil smoke point is 200ºC/400ºF. You never reach that temperature when cooking (maybe you could if you are completely unexperienced chef), unless you are deep frying or something similar.
I have measured the temperature of the oil in the oven & pan when cooking and it's never over 150ºC, so olive oil is safe for cooking, at least under my experiments.
Coconut oil smoke point is lower than olive oil, unless you are talking about refined coconut oil.
Macadamia oil is only 20ºC superior to olive oil. It makes no difference at 99% of the times when home cooking.
Conclusion: Olive oil is perfectly suitable for cooking, history shows that to us, mediterranean countries have used this oil for cooking for hundred years.
This is bad for USA corporations because they cant satisfy their demand, and they keep pushing the fact that "olive oil is bad for cooking, use randomoil instead".
[QUOTE=Brynden;1020613753]olive oil obviously. that's one of the reasons why spain and other mediterranean countries have lower CHD risk than USA or northern europe, because of the high intake of olive oil, and the inexistent habit of cooking with lard/butter.[/QUOTE]FYI: [B]Higher[/B] intake of saturated fat is associated with [B]reduced[/B] risk of CHD.
[img]http://www.dietdoctor.com/wp-content/uploads/2012/06/Fat-CVD.jpg[/img]
Which might be explained by the fact that saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred fuels for the heart. These two saturated fats are I believe the most common. The fat around the heart muscle is highly saturated and the heart draws on this reserve in times of stress.
[QUOTE=WonderPug;1020638283]FYI: [B]Higher[/B] intake of saturated fat is associated with [B]reduced[/B] risk of CHD.
[/QUOTE]
I wasn't disregarding saturated fat, I have a middle ground opinion about that.
Just olive oil is more nutritious than lard or butter by far (if you disagree I would like to read your opinion about that)
Btw dont be offended Wonderpug as I appreciate you as bb user but that pic is bull**** and you should know it.
[QUOTE=MichielN;1020638963]Which might be explained by the fact that saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred fuels for the heart. These two saturated fats are I believe the most common. The fat around the heart muscle is highly saturated and the heart draws on this reserve in times of stress.[/QUOTE]
palmitic acid and stearic acid are the predominant saturated fats (99%) in olive oil.
[QUOTE=Brynden;1020639553]Just olive oil is more nutritious than lard or butter by far (if you disagree I would like to read your opinion about that)[/QUOTE]That's simply not true.
[QUOTE=Brynden;1020639553]Btw dont be offended Wonderpug as I appreciate you as bb user but that pic is bull**** and you should know it.[/QUOTE]It's quite the opposite. It's the raw data without the exclusion of countries that have outcomes contrary to conventional wisdom.
[QUOTE=WonderPug;1020643303]That's simply not true.
It's quite the opposite. It's the raw data without the exclusion of countries that have outcomes contrary to conventional wisdom.[/QUOTE]
I would like to know why it's not true.
Cum hoc ergo propter hoc.
That pic have the same validity as Ancel Keys seven countries study. It's nothing.
[QUOTE=Brynden;1020645243]That pic have the same validity as Ancel Keys seven countries study. It's nothing.[/QUOTE][B]No.[/B]
The "seven countries" were selected to show the desired outcome. The picture I posted is based on all collected data from European counties.
And here's Ancil Keys' raw data, sans the removal of data that didn't support his hypothesis:
[img]http://rawfoodsos.files.wordpress.com/2011/12/yh_small_graph_22_countries.jpg[/img]
Believe or not i actually cook with coconut Oil. Delicious!!