Fats & oils! (cooking with, etc...)

[Guest guest]

There seems to be a lot of controversy over this topic, and I figured

people on here would have some opinions =) I'm wondering about the

whole deal where heating olive oil mutates the fatty acids, making it

bad for you..is this true? Or does it only happen to certain types of

olive oil?

What do you guys normally use for frying/sautéing things?

I think palm oil is supposed to be good for high heat, but I've never

had it before. The tropical traditions one looks good, has anyone

tried it? What does it taste like? Is it neutral?

Could you use melted palm oil in mayonnaise? (I guess depending on if

it tastes neutral)

How good is extra light (refined) olive oil for you as opposed to

virgin? I think it's supposed to be more tolerant of heat...

Anyways, sorry for so many questions, but this whole fats & oils deal

has always confounded me... =)

Thanks!

Peace =)

Alyssa 15 yo

UC April 2008, dx Sept 2008

SCD June 2009 (restarted)

No meds!

[Guest guest]

What do you guys normally use for frying/sautéing things?

I think palm oil is supposed to be good for high heat, but I've never

had it before. The tropical traditions one looks good, has anyone

tried it? What does it taste like? Is it neutral?

Could you use melted palm oil in mayonnaise? (I guess depending on if

it tastes neutral)

How good is extra light (refined) olive oil for you as opposed to

virgin? I think it's supposed to be more tolerant of heat...

Anyways, sorry for so many questions, but this whole fats & oils deal

has always confounded me... =)

Thanks!

Peace =)

Alyssa 15 yo

Alyssa, I can't help with frying because I don't

do that. But I can answer a bit about the

lighter olive oils. I don't recommend them

because the extra virgin olive oil is the one

they just press the new olives to get. I think

plain virgin olive oil they press harder. But

after that, for the ligher ones, I've read

that they use solvents. Apparently they have to

to get any more oil out. I don't know about you

but I don't think I want to even think about

ingesting some solvent with my olive oil! I'm

planning to try the red palm oil that TT lists

but they have been out of it every time I have

ordered. It's supposed to be very high in vitamin

A or betacarotene, I think so I would try it for

that if nothing else. I don't think sauteeing in

olive oil is a problem, it's more like frying

that changes the characteristics of the oil but

this is true for many oils. Maybe coconut oil is better?