oils for cooking & potatoes

[Guest guest]

Hi Kathy,

I'm not sure about using olive oil and peanut oil for

cooking.... I know that olive oil (and flax oil)

should be more for putting on stuff once it's done. I

think in the grande scheme of things, you won't be

using much oil anyway... and you're better off using

those oils rather than others, imho.

I personally use coconut oil and what is called

something like palm shortening. No trans fats, and use

the coconut oil in stuff that doesn't matter if it has

a faint coconut taste. I use the palm shortening on

stuff that I don't want a slight coconutty taste. I've

read enough research in the last 5 years to know that

these are not artery-clogging fats/oils, so I use

them... Just a tiny bit though! I'm not making french

fries and making southern chicken with them, lol!

There are tons of healing properties of coconut oil.

You're using a smidgeon, probably less than a

teaspoon, such as in stir frying meat & veggies.

In regards to white potatoes, I love 'em! I put

cottage cheese mixed with chopped chives, salt and

pepper. It lowers the glycemic load by adding this to

the potatoes. Still, for some reason, even doing this,

I usually get sleepy eating them.

Do you need some sweet potato recipe ideas? I have

several in case you want to try them some different

ways.

--- Kathy <pup-pooch@...> wrote:

---------------------------------

I'm interested as well, and a little confused about

this oil thing,

so I'll be watching this thread closely. (Besides, he

broke my

heart with how bad he says white potatoes are! I love

them, and

don't care for sweet potatoes.)

For instance, wok cooking a heap of veggies with some

chicken

strips - say in peanut or olive oil. Could this be

bad because of

the high-heat breakdown?