Deep Frying

April 25, 2002

Don't remember who said it in passing but it was said that " we " don't deep

frying. Living with my Southern sweetie we do deep fry in lard. Why not?

Belinda

www.labelleacres.com

May 20, 2006

We've used lard before, I heard it doesn't break down as quickly as

the other kinds of oils. Sweet potato fries are really good.

> >

> > Ok, I know deep fried foods are probably pretty bad for you, but

I

> > know some folks on this list deep fry on occasion. I've got a

kid on

> > a restricted diet due to food allergies and intolerance and I'm

having

> > a tough time getting enough calories into him. He's 13 and

seems to

> > be constantly hungry. He's pretty skinny (5'7 " and 117lbs). He

does

> > really well when I give him french fries. I usually cook them in

> > safflower oil, but I was reading Nourishing Traditions and it

says

> > that you should consume safflower oil after it's been heated. So

> > should we not eat deep fried foods, or is deep frying ok

sometimes and

> > if so what's the best oil to use? Does anyone recommend one

brand of

> > oil over another?

> >

> > Thanks in advance,

> >

>

> We use Spectrum organic palm shortening. Lard is sometimes used

for deep

> frying. I imagine beef tallow would work as well. Personally,

though, I

> don't want to waste the beef tallow by dumping it afterwards. :-)

>

> We do butternut squash fries & chips about once a week here. Yum.

>

> Steph

>

> --

> http://www.PraiseMoves.com

> The Christian Alternative to Yoga

>

May 20, 2006

Dr. says that fried foods are more easily digested than baked,

boiled, or broiled foods. He says there are old studies proving this that

everyone ignores. He's at www.realhealthnews.com.

For deep frying, I use coconut oil, palm oil, palm kernel oil, or tallow.

Coconut oil being my favorite because of the flavor it adds to the food. I

don't use lard because I don't do pork or pork by-products but it should

work well also.

>Ok, I know deep fried foods are probably pretty bad for you, but I

>know some folks on this list deep fry on occasion. I've got a kid on

>a restricted diet due to food allergies and intolerance and I'm having

>a tough time getting enough calories into him. He's 13 and seems to

>be constantly hungry. He's pretty skinny (5'7 " and 117lbs). He does

>really well when I give him french fries. I usually cook them in

>safflower oil, but I was reading Nourishing Traditions and it says

>that you should consume safflower oil after it's been heated. So

>should we not eat deep fried foods, or is deep frying ok sometimes and

>if so what's the best oil to use? Does anyone recommend one brand of

>oil over another?

>

>Thanks in advance,

>

><HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

> " <http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd>http://www.w3.org/TR/\

xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

>FACE= " monospace " SIZE= " 3 " >

>IMPORTANT ADDRESSES

><UL>

> <LI><A

>

HREF= " < />http://health.grou\

ps./group/ / " >NATIVE

> NUTRITION</A> online</LI>

> <LI><A

> HREF= " <http://onibasu.com/>http://onibasu.com/ " >SEARCH</A> the entire

> message archive with Onibasu</LI>

></UL>

><PRE><A

>HREF= " mailto: -owner " >LIST

>OWNER:</A> Idol

>MODERATOR: Wanita Sears

></PRE>

></BODY>

></HTML>

>

May 21, 2006

i didn't look at his website yet, but i would imagine his

recommendations have something to do with the fact that a lot of

modern recipes that call for baking, broiling or boiling are ultra low-

fat meat recipes, following the modern teachings that animal fats

are 'bad'.

from what i've learned in the past few years, meats are more easily

digested and nutritionally available when ingested with their fats -

ie. they're more of a whole food.

and veggies slathered in butter make the fat-soluble nutrients in the

veggies more assimilable as well.

i would imagine that some veggies fried in c.o., or lard, or maybe

even clarified butter would be fine for your son.

speaking of french fries, i remember hearing in the past couple of

years about fried potatoes being really bad for people, is that due to

the oils they are usually fried in, or is it something in the potato

itself that becomes 'bad' when its fried?

butternut squash fries & chips sound really good steph - yum!

thanks ~ susan

> Dr. says that fried foods are more easily digested than

baked,

> boiled, or broiled foods. He says there are old studies proving this

that

> everyone ignores. He's at www.realhealthnews.com.

>

> For deep frying, I use coconut oil, palm oil, palm kernel oil, or

tallow.

> Coconut oil being my favorite because of the flavor it adds to the

food. I

> don't use lard because I don't do pork or pork by-products but it

should

> work well also.

>

> >Ok, I know deep fried foods are probably pretty bad for you, but I

> >know some folks on this list deep fry on occasion....

May 21, 2006

,

I have an article archived in my family " blog " which talks about what

happens during deep-frying/frying:

" Perhaps it should be mentioned that lipid peroxidation (oxidized fat) is

one of the most damaging free radicals and causes a chain reaction of

further oxidation. [4] That's what happens when cooking with oil. The oil is

exposed to oxygen, heat and light, all of which increase free radicals.

Hence, the idea that we should avoid fried foods "

The entire article is here: http://www.ericsons.net/299/the-skinny-on-fats

Sharon

On 5/20/06, clzdawson <cathydawson@...> wrote:

>

> Ok, I know deep fried foods are probably pretty bad for you, but I

> know some folks on this list deep fry on occasion. I've got a kid on

> a restricted diet due to food allergies and intolerance and I'm having

> a tough time getting enough calories into him. He's 13 and seems to

> be constantly hungry. He's pretty skinny (5'7 " and 117lbs). He does

> really well when I give him french fries. I usually cook them in

> safflower oil, but I was reading Nourishing Traditions and it says

> that you should consume safflower oil after it's been heated. So

> should we not eat deep fried foods, or is deep frying ok sometimes and

> if so what's the best oil to use? Does anyone recommend one brand of

> oil over another?

>

> Thanks in advance,

>

May 21, 2006

here are a couple of excerpts from an article by Sally Fallon

regarding the cooking of fats & veg oils.

whole article:

http://www.westonaprice.org/knowyourfats/howtransform.html

" The idea that cooking with heat damages the oils that are highly

polyunsaturated is true and the warning against cooking or frying

using fragile oils such as flaxseed oil is valid, but not because

trans fats are formed. What is formed under harsh circumstances such

as high-temperature cooking and frying is a polymerized oil, and this

is because the heat has helped to form free radicals and then various

breakdown products...

....Those fats and oils that are appropriate for cooking or sautéing

and will withstand fairly high temperatures are those that have been

in use for thousands of years, including olive oil as well as the

more stable saturated coconut and palm oils and the animal tallows.

An oil such as sesame oil with its special heat-activated

antioxidants can be blended with coconut oil and olive oil to form a

very stable good cooking oil. "

i honestly don't speak the language of free radicals & trans fatty

acids, i just know they are undesireable in the diet.

so i'm a bit confused after reading the ericson article and then the

fallon article. maybe ericson is referring to vegetable & seed oils

that are commonly used in commercial fried foods, hence his warnings

of their unhealthy effects?

anyway, i use animal fats, coconut & olive oil for sauteeing in the

belief that i am making healthy food. when i sautee with olive oil, i

usually mix it with one of the others. if i were to deep fry or high

heat fry i'd probably use coconut oil or lard.

HTH ~ susan

> ,

> I have an article archived in my family " blog " which talks about

what

> happens during deep-frying/frying:

>

> " Perhaps it should be mentioned that lipid peroxidation (oxidized

fat) is

> one of the most damaging free radicals and causes a chain reaction

of

> further oxidation. [4] That's what happens when cooking with oil.

The oil is

> exposed to oxygen, heat and light, all of which increase free

radicals.

> Hence, the idea that we should avoid fried foods "

>

> The entire article is here: http://www.ericsons.net/299/the-skinny-

on-fats

>

> Sharon

>

> On 5/20/06, clzdawson <cathydawson@...> wrote:

> >

> > Ok, I know deep fried foods are probably pretty bad for you, but I