So does that mean that high quality extra virgin olive oil is okay to cook with, even if we can physically see smoke emerging from the pan?
Are vegetable oils safe to eat?
- Thread starter Roosh
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That means it is fine (in all likelihood), but try to pan-fry your food on medium heat (as opposed to high).
Agree 100%. I've researched it enough to satisfy myself that, simply put, polyunsaturated fats are bad and saturated fats are good. The inversion rule of thumb applies. I have a jars of coconut oil and lavish butter on everything.
This video is great.
Found out that the presenter is Sally Fallon Morell, one of the co-founders of the Weston A. Price Foundation. Found another lecture by her where she goes trough the work of dr.Price and general nutrition. She has also written a cookbook named Nourishing Traditions, though I have not read that myself.
I've been using lard, butter and coconut briquettes for frying since before covid. Coincidentally, in 2020/2021 I've been healthier than ever. Beef fat is harder to get, but I'm going to try it soon.
Regardless... I have a question for the owners of cast iron cookware. If vegetable oils are bad, can I still use canola or sunflower oil for seasoning? I seasoned my dutch oven with lard, actually. But I thought that using substances with a lower smoke point (like a vegetable oil) is particularly good for seasoning.
Regardless... I have a question for the owners of cast iron cookware. If vegetable oils are bad, can I still use canola or sunflower oil for seasoning? I seasoned my dutch oven with lard, actually. But I thought that using substances with a lower smoke point (like a vegetable oil) is particularly good for seasoning.
I use coconut oil, butter or melted animal fat (tallow), extra virgin olive oil is also good but if you cook with it (heat it) it changes and doesn't taste as good. The Indians use ghee which is made from butter also seems good.
Even GQ wrote an article about it:
www.gq.com
They didn't go into the health benefits of saturated fat, but this is a good first step. When people realize these oils are dangerous, and they are in everything, food companies may have to make changes.
Here's a good article that you can send to normies. Not too long and well cited:
Seed Oil Is the Latest Thing We're Being Told to Eliminate from Our Diets—Here's Why
Highly-processed oils made from soy, corn, canola, and other plants have long been marketed as healthy, but they've lately emerged as a source of concern for many experts.
Here's a good article that you can send to normies. Not too long and well cited:
How Industrial Seed Oils Are Making Us Sick - Chris Kresser
Industrial seed oils can contribute to heart disease, diabetes, autoimmunity, and many more chronic health conditions. Find out what you should eat instead.
chriskresser.com
One of my weaknesses is popcorn. Usually I'll cook it in coconut oil and top it with grass fed butter - about as healthy as you can make it. One day not too long ago I was in the supermarket and saw the Orville Redenbacher flavored popcorn oil (flavored soybean oil) I had through my childhood and bought it. When I make popcorn using it, I very quickly had some stomach distress and felt really lousy the next day.
So I absolutely believe this from my own recent experience.
So I absolutely believe this from my own recent experience.
100% excellent reply, thank you very much. so much conflicting info out there on all these oils.
Butter is actually much better for you to consume than margarine, don't let anyone fool you.
Sally Fallon and WAPF are my go-to health sources. She's done some of the best work exposing vaccines and covid too.
Let's not forget that some of that generic vegetable oil found in cheap foodstuffs could be reclaimed vegetable oil from China, i.e. Gutter Oil, extracted from Chinese sewers, and reprocessed for frying oil, that's why I'm sticking to olive oil, coconut oil, and ghee.
That's insane.
Here is how butter is made in contrast to seed oils and gutter oil:
And some flow charts:
Seeker79
Kingfisher
I recently realized that pretty much all bacon has added sugar. I avoid all cured and processed bacon. Added nitrates and nitrites are really bad. Even the mainstream media is aware of this. But what's shocking is that even the most expensive "all natural, organic" bacon has added sugar 90% of the time. So much for saving my bacon fat to use as general cooking oil.
You can absolutely use canola and sunflower oil to season cast iron cook ware. Heck, when I get new cast iron, I end up using crisco to season them. I start by warming to 225, smearing as much crisco on them, and then rising the temp up 100*F every hour (wipe each time with a cloth) until I get to 500. I then let the pans stay inside for a few hours at that heat.
This is just a base seasoning I use. Crisco is great for this type of base seasoning at this heat for a long time. I cook bacon and sausage every day for breakfast and use the rendered lard to reseason the pan. I clean it by getting the pan pipping hot and then holding it under hot water, steam cleaning it. Then let the water steam off on the stove and re-season with lard!
My favorite cooking fats:
1. Beef tallow - @Good_Shepherd get into BBQing and make a full packer brisket. You trim off so much fat. I have a large collection of rendered tallow now from my brisket escapades. I end up using it to fry steaks on my griddles.
2. Pork lard (from bacon mmm)
3. Duck fat (hard to find)
4. Olive oil EVOO
5. Sunflower
6. Peanut (perfect for frying large quantities of food)
7. Canola (only for baking)
8. Coconut
9. Crisco - very very rare, only when making cake icings and seasoning cast iron
Sometimes you just need a really neutral cooking oil for baking. I've tried coconut oil and cakes and it ends up leaving a coconut flavor. Not good for me.
Yup another group of wealthy Jews taking away the simple pleasures of life with cheap substitutes. I swear, rich Jews really do seem to be ruining the quality of life of everyone for nefarious reasons.
Bacon is a cured meat. In order to preserve meat a high acid environment is necessary. This is achieved by a brine contains salt and sugar. Nitrates help prevent botulism. They are demonized but the body actually produces them to prevent botulism from digesting food. You can not have bacon or other smoked meats without sugar, salt and nitrates