Hot answers tagged

6

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 fatty acids (1), that are neutral to cardiovascular risk and blood cholesterol. There are some oils that are better, by this point of view, like canola oil, ...


4

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) and PUFA (polyunsaturated fatty acids), on the other hand, are good types of fat and oil components.Mayo Clinic Repeated reusing and heating oils to high ...


3

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. This is just a less expensive version of copper-bottomed cookware. The copper is added for the same reason (heat distribution), but it's entirely on the ...


3

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 food is way too high in omega 6. In my opinion there aren't good oils and bad oils, it's all a matter of balance. I personally use olive oil for hot dishes, and ...


3

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 whole-wheat flour (with fiber) is absorbed slower than the glucose from white flour (no fiber), which results in smaller blood glucose spikes after meals, which ...


2

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 interesting result, to be sure. If rapeseed oil is indeed responsible for the effects observed we should definitely get to know that and react to that. But it is a ...


2

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 fats that have gone past their smoke points contain a large quantity of free radicals which contibute to (sic) risk of cancer. Source: http://www....


1

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. However this is complicated by the way in which the oils are processed. Highly refined oils will have a higher smoke point than unrefined or less refined oils. ...


Only top voted, non community-wiki answers of a minimum length are eligible