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6 votes
Accepted

Can consuming food that was cooked with olive oil have a negative impact on health?

I seem to perceive some confusion in your question, and I'll try to clarify all doubts as much as I can. Olive oil is one of the best oils you can use to cook. It is mainly composed by monounsaturated ...
  • 1,495
4 votes

What is the health danger of frying past a smoking point?

The worst components of fats and oils from health point of view are "trans fats". These are unsaturated fatty acids with one or more trans configuration double bonds. MUFA (monounsaturated fatty acids)...
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3 votes
Accepted

Can aluminum in pots with aluminum encapsulated base leak into food?

No, "aluminum encapsulated" means the pan has a layer of aluminum bonded on to the exterior of the pan. The inner surface is stainless steel and perfectly safe because the aluminum never touches food. ...
  • 9,463
3 votes

Olive oil versus sunflower oil

Actually, sunflower oil is very high in omega 6 and poor in omega 3 which isn't a good thing considering that the body needs a good balance between omega 6 and omega 3 to be healthy, and most modern ...
3 votes

How exactly is whole-wheat flour healthier than white flour?

The bran (fiber) from whole-wheat flour slows down the movement of food from the stomach into the small intestine (gastric emptying), which results in slower glucose absorption. So, the glucose from ...
  • 15.6k
2 votes
Accepted

Is canola oil good or bad as compared to other cooking oils?

Fat rodents are slightly dumber than lean mice? The Effect of canola oil consumption on memory, synapse and neuropathology in the triple transgenic mouse model of Alzheimer’s disease (2017) is an ...
  • 6,797
2 votes

What is the health danger of frying past a smoking point?

It seems to be that the health danger of frying past a smoking point is absorbing cancer-causing chemicals from the fumes the oil produces or from ingesting the oil itself. ... it is believed that ...
1 vote

Which oil is healthiest for frying?

There are 2 main issues: smoke point and content For frying, it is obviously better to avoid oils with a low smoke point. Heating oils beyond their smoke point causes them to break down and oxidise. ...

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