Healthiest oils for home cooking/frying - seed oil, beef fat, olive oil, etc

[Biggerp73]

Grill, oven, air fryer, pressure cooker, slow cooker, zero oil needed, just add Mac, avacado or EVOO to your meal before eating if you need the added fats. If you’re cooking eggs/egg whites , or a ground meat on a frying pan just coat it with PAM or an avacado oil spray. Unless you’re talking about cooking a cheat meal once a week, I’m not sure why you need to cook your daily food in a bunch of oil

I actually like to microwave egg whites. No oil required that way, and you lose zero of the egg on the pan like with normal cooking on the stove.

 

[Stewie]

Just gave him a follow on IG and YouTube. A little concerned by his support for the "health" suggestions of RFK, but found one of his videos on seed oils to be informative. He ignores the empirical data about replacing saturated fats with PUFAs, but perhaps he is just taking it for granted. The mechanisms of PUFA actually oxidizing after they are already within the body is something I wasn't aware of and want to learn more about.

I once upon a time used to look at different methodologies, etc, and whom, et al, performed in what would appear to be seemingly robust literature. Within the same context, what cited literature was used as a basis of relationship(s) value; on the topic of said literature. Then I would take it a step further to opinionate myself if those citations are valid irrefutably, informational, conformational bias or seemingly plausible. Draw my own conclusions.

If time allows or piques your interest. Take a peek at several different retracted studies on PUFAS and SF. Denote if some are peer-reviewed, meta analysis- systematic reviews. More than likely, a majority of these retracted citations have been referenced in those empirical studies. Maybe, I dunno because I haven't challenged either notions.

As for someone stances and beliefs are politically. This doesn't distract my opinion on their area of nonpareil expertise.

 

[qbkilla]

I actually like to microwave egg whites. No oil required that way, and you lose zero of the egg on the pan like with normal cooking on the stove.

Mix em wirh oatmeal then cook in pan or microwave...add fruit in cinnamon...taste amazing

 

[Biggerp73]

I once upon a time used to look at different methodologies, etc, and whom, et al, performed in what would appear to be seemingly robust literature. Within the same context, what cited literature was used as a basis of relationship(s) value; on the topic of said literature. Then I would take it a step further to opinionate myself if those citations are valid irrefutably, informational, conformational bias or seemingly plausible. Draw my own conclusions.

If time allows or piques your interest. Take a peek at several different retracted studies on PUFAS and SF. Denote if some are peer-reviewed, meta analysis- systematic reviews. More than likely, a majority of these retracted citations have been referenced in those empirical studies. Maybe, I dunno because I haven't challenged either notions.

As for someone stances and beliefs are politically. This doesn't distract my opinion on their area of nonpareil expertise.

You just went too scientific for me to track your thoughts there brother

I wasn't talking about politics, but health. RFK's politics don't concern me. His opinions on health issues do.

 

[pimpman]

I've been dismissive of the seed oil paranoia and I think using beef fat/saturated fat is stupid, and I still think mostly the same thing, but I was doing a little research, and it seems the one danger with seed oils - really any unsaturated oil - is high heat, which can oxidize the oil and make it potentially toxic.

The worst problem is using the oil over and over again, as oxidation becomes much more severe, so in the case of restaurants using the same batch of oil to fry food all day long, something like beef fat could make more sense, even though the saturated fat isn't desirable, it doesn't oxidize the same way.

But for home cooking, just using the oil one time, especially at reasonable temperatures, the unsaturated oils are superior (except perhaps for taste). Among the unsaturated oils you have a variety of options. Oils high in polyunsaturated fats, oils high in monounsaturated fats, highly refined and processed oils, etc.

Now the higher the poly, the more the oxidation, and the higher the mono, the less the oxidation. So something like an olive oil, or better yet, a high oleic sunflower or safflower oil would be best for high heat cooking.

Refining/processing is interesting, as with some oils it seems to decrease antioxidants, but in others it removes impurities, increases stability, and decreases oxidation.

I'm thinking about just using olive oils or high oleic sunflower/safflower oils.

I don’t think chipper jones was asking you to rewrite the book again

 

[qbkilla]

You just went too scientific for me to track your thoughts there brother

I wasn't talking about politics, but health. RFK's politics don't concern me. His opinions on health issues do.

What are his main takes? I know nothing about them just happy for change in administration.

 

[my_way]

You just went too scientific for me to track your thoughts there brother

I wasn't talking about politics, but health. RFK's politics don't concern me. His opinions on health issues do.

I just go with the vegan option for fried chicken

 

[Biggerp73]

I don’t think chipper jones was asking you to rewrite the book again

I didn't think he was

 

[need4tren]

big advocate of using high quality oils and fats, I sous vide or grill my food so I don’t use oils for cooking often, if I need to pan fry something I’ll use an organic grass fed ghee

my added fats are evo with a recent pressed date or organic grass fed ghee. Which I add to my rice

 

[buck]

I don't necessarily think seed oils are terrible. But there are far better choices. Especially if we are talking about heating the oil up. I figure there if room for saturated as well as unsaturated fats in a healthy diet it is just how much is to much is the question , and data is not the greatest on this topic. If some one has the greatest diet and uses some seed oil the damage will likley never be noticed. It is more about how many bad things added together are there. That is where the real problem lies. For me i have avoided seed oils for probably 30 years and don't figure i have harmed myself by doing that. Avocado and olive oil are my main n staples for some time. And if throwing some tallow, lard or butter in a pan will help the flavor of what i am making i don't blink an eye and i just continue cooking and enjoy my meal.

 

[my_way]

Seed oils are a no go for me

What oils do you prefer?

 

[KingOfSushi]

I personally don’t use any oils for cooking

 

[bbxtreme]

Of all the people I follow and hold value to their perspective on several things health related is, Chris Masterjohn, PhD. Maybe I'm bias as he taught at my Alma mater as a postdoctoral researcher associate in comparative biosciences. Same thing with Layne Norton, PhD.

He's gone into some very extensively deep analysis on this particular topic. It would be worthwhile watching some of his videos and write-ups.

Chris is one of the smartest minds I know. You’re not biased, he’s just that smart and an extremely thorough researcher.

 

[bbxtreme]

What are his main takes? I know nothing about them just happy for change in administration.

He’s an ancestral guy. Very big on beef tallow over seed oils etc.

Too much of any good thing can become a bad thing. I purposely use MAC oil and dark bottle EVOO as my primary fats. I don’t “cook” with them though. They are added to my food after it is prepared. I spray my pans etc with organic coconut oil spray.

I also believe some ancestral fats have active vitamins like retinol (cod liver oil).

We should all strive to avoid extremes and maximize food sources for their benefits in my opinion.

 

[qbkilla]

What oils do you prefer?

Hès not a real member look at his post history

 

[gauge22-v2]

I have switched completely to beef tallow from the local Hutterite colony.

 

[Flex500]

I don't think anyone is going to keel over from 5-10 grams of any oil a day...hell even canola oil, which I'd never used, I'm sure most people would survive just fine. I only say that so this doesn't come off too strong lol...

When things like beef tallow, butter, or ghee are available I'm not sure why anyone would choose seed oil. Now I buy all of those things locally (specifically butter) and man it has this beautiful gold color and taste even when a tiny amount is used (I probably eat 10 grams of butter or tallow a day). I'm also a big fan of Chris Masterjohn but from a practical perspective, I've found the more animal based food I procure and ingest from local farms, the better my health markers get. Now I fully recognize it's probably not just from switching to butter or tallow, it's likely the cumulative effect of high quality meat, eggs, etc. and virtually 100% eliminating anything from my diet that is processed more than churning butter or processing an animal.

 

[mbuilder]

What oils do you prefer?

Look into Ghee and Tallow.

 

[gains4000]

There’s a reason canola, vegetable, soybean oil etc are all cheap…because they aren’t filled with healthy fats like EVOO and Avocado oil.

 

[d4ve]

He’s an ancestral guy. Very big on beef tallow over seed oils etc.

Too much of any good thing can become a bad thing. I purposely use MAC oil and dark bottle EVOO as my primary fats. I don’t “cook” with them though. They are added to my food after it is prepared. I spray my pans etc with organic coconut oil spray.

I also believe some ancestral fats have active vitamins like retinol (cod liver oil).

We should all strive to avoid extremes and maximize food sources for their benefits in my opinion.

Have you found a coconut oil spray (or avocado oil) that actually has propellant and sprays well for the life of the entire can?

My issue with every avocado oil spray is that they don't contain the same propellant which, wrong or right, I'm not trying to avoid. But that means the spray / spread is awful, and after using maybe a third of the can, it's narrowed to a stream that'll add 5-10g of fat to the pan by the time it's coated.