Stop Eating Seed Oils Challenge
- Thread starter Roosh
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Olive oil is great and I use a lot of it for salads, bread etc but I only occasionally use it for cooking as it does not have that high of a smoke point. Almond oil, Avocado oil, Macadamia oil are all better oils for cooking because they have a higher smoke point. Rancid/overcooked oil is not good for you. Sure if for example you are gently frying a few eggs on moderate temprature for a short time olive oil or butter can do the job. But for higher temperature cooking ghee is preferable to butter and avocado and certain nut oils are preferable to olive oil.
The smoke point is not a very good indicator. Some oils will get oxidised more despite having a higher smoke point than virgin olive oil.
But its not just the theoritical smoke point I have seen first hand numerous times that extra virgin olive oil can burn easily during high cooking.
clarified butter.
I think avocado oil is great, so are macadamia nuts. But these oils are really expensive if you are going to use liters of them for frying. And they aren't superior to olive oil when it comes to oxidation/ stability when cooked.
Ghee is very stable too but some of us don't do very well with dairy products.
Ghee is very stable too but some of us don't do very well with dairy products.
Those oils (e.g. Macadamia, Avocado, Almond, etc) while still a lot more expensive are much more affordable if you order them online in bulk 20L drums. But yes I agree they may not be viable for people on low incomes with a constrained budget.
Yes I agree with the other posters that ghee is also a good option as are animals fats/lards (preferably grass fed).
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I get what the study is theoretically trying to point at but that’s taking about cooking something over many hours over a temperature that is not super high. Reality is when you are cooking something at home you aren’t frying it for hours and you are often doing it at a somewhat high temperature. Often when you fry something on high heat for as little as 15 minutes extra virgin olive oil will start smoking, give off a funny taste and flavour i.e. it will start to burn. This does not happen with avocado oil, almond oil, macadamia oil etc or at least not easily. These other oils seem to be much harder to burn. Olive oil still cal be used but you have to use it carefully and take a lot more care. That’s my first hand experience which matches up reasonably well with the generally accepted smoke points of various oils that are listed on the internet.
I put my crohns/ulcerative colitis in remission by eating home-cooked food. If I go off my carnivoreish/paleo diet I will get bloody sores inside my colon(tmi) and it really hurts. I think these oils literally kill healthy cells in our gi tract. Thankfully I still have my internal organs intact, take effective medications and refused any stupid surgery the doctors offered me. Lots of people walk around with colostomy bags attached to them simply because they don't believe that diet can heal diseases like crohn's. Same with ileostomies and feeding tubes, I do not want to look down on them but it's extremely sad how avoidable this is!
I truly believe the food that Americans eat has caused most of their diseases, I did not have such health problems before coming to this country.
I truly believe the food that Americans eat has caused most of their diseases, I did not have such health problems before coming to this country.
I can say from first hand experience how easy it is not to gain weight when you live in or visit a country with higher food quality. When I was in South America although I still ate sugary foods I found that I ate less because my sugar cravings were lower because the food was more nutrient rich which in turn reduced my sugar cravings.
Please don't use almond oil for cooking though. That one is high in PUFA.
Peanut oil has ~19% linoleic acid. Not as bad as safflower 70, sunflower 68, soybean 51 or corn oil 54, but certainly still not great sad to say and not as good as EVOO, lard, tallow, butter, and others. Some Buffalo Wild Wings restaurants use tallow. See Localfats.com/map to find restaurants that don't use seed oils which is unfortunately pretty rare.
I just made some Buffalo wings last night. I used coconut oil because I couldn't remember where to buy tallow.
Even Chick Fil A is bad... Peanut oil is not any better than sunflower, canola, soybean, etc. It is better to cook food with butter or coconut oil.
I recently bought a Betty Crocker first edition cookbook and, to my shock, most recipes call for vegetable shortening. This was in the 50's! A similar vintage book I have from my home country calls for butter and lard. Shortening doesn't even exist there, so people are still using butter for baking. Americans have been eating junk for far too long and, I believe, it has a lot to do with the societal problems we're seeing today, because toxic food not only affects your body but also your mind.
That’s interesting... My mom inherited an actual 1950’s Betty Crocker first edition from my grandma (who literally bought it brand new when it came out…). Most recipes call for butter, lard, etc. There are recipes that call for “shortening” but are meaning room temperature solid fats (which is stated in the notes, butter is considered a type of “shortening” in this cook book), not specifically “vegetable shortening.” Her first edition of Joy of Cooking doesn’t use any “vegetable shortening” either.