Fat that is saturated from deep within, and therefore, more than saturated.
Kinda like the difference between famous and infamous....
http://www.youtube.com/watch?v=GIGtHhAfe8w
|
Thread: Olive Oil ?
-
07-10-2011, 11:38 AM #31
- Join Date: Nov 2010
- Location: North Carolina, United States
- Age: 47
- Posts: 172
- Rep Power: 203
THE STICKIES
How To Lose Fat For Noobs http://forum.bodybuilding.com/showthread.php?t=129247741
Calculating Calorie Needs and Macronutrients http://forum.bodybuilding.com/showthread.php?t=133163973
-
07-10-2011, 11:46 AM #32
-
-
07-10-2011, 11:46 AM #33
Not in the real world. What spaceballsrules said in post #19 is correct. Very low levels of trans fats are generated at high temperatures such as 505º F. Even at that temperature, the oil must be held a significant amount of time to form trans fatty acids. Even frying typically isn't done at temps higher than 375º. Freezing olive oil won't give you any detrimental effects and will achieve its normal consistency when warmed.
-
07-10-2011, 11:50 AM #34
-
07-10-2011, 11:57 AM #35
-
07-10-2011, 11:59 AM #36
-
-
07-10-2011, 12:03 PM #37
- Join Date: Nov 2010
- Location: North Carolina, United States
- Age: 47
- Posts: 172
- Rep Power: 203
Thanks for the nod.
OP Oil is unaffected by freezing temperatures because it does not contain water. When water freezes, it forms crystals and expands. When you freeze meat, for example, the water in the meat crystallizes and expands, which shreds the fibrous tissues at a microscopic level. Think freezer burn or freeze-drying. Since oil and water don't mix, there is no moisture in oil to denature it when frozen.
Go-go-gadget culinary logic!
Or I could just be wrong.THE STICKIES
How To Lose Fat For Noobs http://forum.bodybuilding.com/showthread.php?t=129247741
Calculating Calorie Needs and Macronutrients http://forum.bodybuilding.com/showthread.php?t=133163973
-
07-10-2011, 12:04 PM #38
-
07-10-2011, 12:06 PM #39
-
07-10-2011, 02:44 PM #40
-
-
05-16-2013, 07:18 AM #41
-
05-16-2013, 07:20 AM #42
-
05-16-2013, 07:22 AM #43
-
05-16-2013, 07:44 AM #44
Yeah but someone like me starts reading a thread thinking they might engage in some intelligent discussion, I started getting curious why fried egg for example might be less healthy than scrambled or boiled egg, but then I see the comments go back to 2002. That just rustles my jimmies sometimes. So if it's that important to announce you'll be having virgins over for dinner, start a new thread.
-
-
05-16-2013, 12:06 PM #45
-
05-16-2013, 07:39 PM #46
-
01-07-2017, 02:13 PM #47
-
01-07-2017, 03:03 PM #48
-
-
01-07-2017, 03:50 PM #49
-
05-11-2019, 11:49 AM #50
High heat
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
Bookmarks