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?
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.When it comes to the old school bodybuilders you can't say that the protein and saturated fat is what made them have heart attacks since they also took steroids often made for animal consumption and HGH witch is known to enlarge the heart.
If large amounts of saturated fats and protein is bad for you then how do you explain the lack of heart diesese in the Tokelau who have a diet of coconut and fish, where coconut makes up 63% of their caloric intake meaning that 48% of their calories are saturated fat from coconuts. Or how do you explain the Maasai warriors whom also don't have any heart diesease and are on a diet of only meat, milk and blood?
The link between fat consumption and heart disease is a myth going back to the early 50s when Ancel Keys faked his 6 country study by cherrypicking the countries he used from the total dataset to get the result he wanted. This has later become basis for the whole low fat high sugar craze witch happened at the same time as there were a huge increase in obisety.
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.This video is great.
100% excellent reply, thank you very much. so much conflicting info out there on all these oils.I don't know if perilla oil is refined in the same dangerous industrial manner as other seed oils leading to the neutral flavor or if it is inherent to the perilla seed. The break down of SFA, MUFA and PUFA in perilla is somewhere between safflower and soybean oil. Very high in PUFA in other words. It's high in omega-3 in the form of ALA just like flaxseed, canola and soybean oil. You can only convert a single digit percentage of that to DHA and EPA, the form of omega-3 that your body actually uses.
Unless perilla is produced in a similar manner as olive oil I don't see there being a qualitative diffrence between it and any of the other highly processed oils. I would not use it for cooking regardless as it will break down as you heat it because of the high PUFA content. I would rather use olive oil as it's high MUFA content makes it more tolerant to heat by default. By tolerant to heat I don't mean smoke point, but at what point the oil oxidizes or turns into trans fats.
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.
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.
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.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.
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 nitratesI 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.