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Thread: Olive Oil ?

  1. #31
    Registered User spaceballsrules's Avatar
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    Originally Posted by WonderPug View Post
    What's an "insaturated fat"?
    Fat that is saturated from deep within, and therefore, more than saturated.

    Kinda like the difference between famous and infamous....

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  2. #32
    not hyooge but healthy dustinlima's Avatar
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    Originally Posted by WonderPug View Post
    What's an "insaturated fat"?
    An understandable typo given the QWERTY layout
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  3. #33
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    Originally Posted by bnk951952 View Post
    Ok, we know that when we heat up the olive oil (oil), your fats become saturated.
    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.
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    Originally Posted by WonderPug View Post
    What's an "insaturated fat"?
    My bad , Unsaturated fats. Keep mixing that up, because in portuguese its called with an "I" instead of "U".
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    Registered User Ashlei's Avatar
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    Originally Posted by bnk951952 View Post
    It is written in the first post of this thread, frying = heating at high temp . I already heard from other places also..
    I wasn't arguing frying...

    Originally Posted by x-ray vision View Post
    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.
    Thank you. What I've been trying to say.
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  6. #36
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    Originally Posted by x-ray vision View Post
    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.
    Ok, so having like I sad in my example an icecream that contains oil, the fats will be the same freezed as in normal
    temp? So there isnt a problem in eating instead of the olive oil, the icecream (SF) to get my fats? ( the ice cream is like i sad homemade, SF and with oil, thats all in it)
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  7. #37
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    Originally Posted by x-ray vision View Post
    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.
    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.
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  8. #38
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    Originally Posted by bnk951952 View Post
    Ok, so having like I sad in my example an icecream that contains oil, the fats will be the same freezed as in normal
    temp?
    They'll have a higher viscosity, that's it.
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  9. #39
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    Originally Posted by x-ray vision View Post
    They'll have a higher viscosity, that's it.
    Ok, thanks alot m8.
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    Originally Posted by D&G View Post
    strong heat destroys good fats
    Oh shiat...
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    bought olive oil today and am going to add to protein shakes. 5 tbl spns per day. gonna hit 200 lbs. mark this post!
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    Originally Posted by TellitAgain View Post
    bought olive oil today and am going to add to protein shakes. 5 tbl spns per day. gonna hit 200 lbs. mark this post!
    I think op will be glad to hear this now that he is probably elderly. 11 year old post btw
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    Originally Posted by cumminslifter View Post
    I think op will be glad to hear this now that he is probably elderly. 11 year old post btw
    still relevant!
    mwc

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    Originally Posted by TellitAgain View Post
    still relevant!
    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.
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    Originally Posted by bnk951952 View Post
    It is written in the first post of this thread, frying = heating at high temp . I already heard from other places also..
    And everything you read on the internet is true...
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    Originally Posted by OneHandClap View Post
    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.
    rep'd for virgins over for dinner
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    Registered User amartin315's Avatar
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    so if i nuke my olive oil with some refrigerated veggies for 60 seconds, does that ruin the olive oil or what? it is still not too hot to eat when i pull it out
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    Why would it ruin it? Does microwaving any food ruin it? Some nutrients break down when exposed to any type of heat, while others become more bioavailable. Nuking food isn't any different.
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    Extra virgin oil has higher heat resistance than the standard stuff due to all the polyphenols. Easy to find many papers about that.
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    Post 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.
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