I cook on a mixture of olive oil and hemp oil

Can you fry with cocoa butter? That would give an very unique flavor!

Rendered bacon fat

Thanks for all the detailed replies.

Apologies for not specifying my goals and exactly what I was looking for.

My goal is to primarily eat for optimal health and performance, so flavor and taste generally have no bearing towards my decision.

That rules out any type of sunflower, peanut, corn or canola oil. Of the remaining choices, I was looking for something with a halfway decent Omega-3 to Omega-6 ratio and something safe to cook with at high temperatures.

So far I've gathered
- Coconut oil satisfies both requirements and has other household uses. Butter as a runner up.
- Buying everything in glass containers no plastic
- Lard, Tallow and fuck fat for frying meats.
- Butter for eggs (I like that, never crossed my mind)
- Ghee for ethnic food.
- Olive Oil is real if made in the US with a label from the California Olive Growers Association

Couldn't find much info on Palm Oil besides a bunch of Greens complaining about the rainforests online.

Quote: (02-19-2018 10:36 PM)Not a Second Hander Wrote:  

- Lard, Tallow and fuck fat for frying meats.

I like to baste my meat in fuck fat too!

Kirkland Olive oil in the big jugs from Costco. Healthy and cheap.

Quote: (02-19-2018 08:57 PM)DJ-Matt Wrote:  

Dr. Sebi is full of shit, the smoke point of coco oil is above 400 F, I don't get anything hot enough to smoke it.

Quote:Quote:

Coconut Oil (extra virgin)

350°F

177°C

Coconut Oil (refined)

450°F

https://www.thespruce.com/smoking-points...ls-1328753

He's cured a wide array of diseases that the medical world claims there is no cure for.

The heat exposed to certain oils strips the nutrients and effectiveness from the respective oil. Dr. Sebi recommended consuming olive and coconut oil raw to receive their maximum health benefits. You can consume them, but they are better when raw. For cooking, grapeseed, hempseed, sesame and avocado oil are better.

There is no doubt that saturated fats in general are much more stable, both when it comes to shelf life and heating as well. The molecular composition of mono, and particularly polyunsaturated oils, make them very prone to oxidation.

https://www.researchgate.net/publication...rage_at_RT

Olive oil does have great benefits, but it must be thought of as a fresh produce, (and of course not be used for cooking.) Best to buy your olive oil from a speciality store, and get the freshly pressed/seasonal stuff.

Grape Seed Oil.

Mazola

Quote: (02-20-2018 03:35 PM)FrenchCanadian Wrote:  

Grape Seed Oil.

I have to disagree with you there. Grape seed oil is really one of the worst oils,health wise at least. High in omega-6, oxidises readily at room temperature, low in nutrients compared to many other oils. Maybe if you can get it cold pressed?

Sunflower oil

Beef tallow, or grapeseed oil. Occasionally coconut oil.

I use ghee - high smoke point, leaves a good flavor on just about everything (eggs, fish, veggies, bread)

Also easy to get, Trader Joe’s sells a jar for about $4

I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

Frying seafood: Peanut or grape seed oil. Low viscosity, doesn't leave a residue or make the food greasy.

Sauteed foods (lower temp): Olive or avocado oil (for flavor).

Browning meats: Duck fat.

Quote: (02-21-2018 07:38 AM)aguasin Wrote:  

I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

Quote: (02-21-2018 07:38 AM)aguasin Wrote:  

I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

Broscience? Go take a college nutrition class and get back to me.

Blood cholesterol isn't driven by dietary cholesterol absorption.

Quote: (02-21-2018 03:07 PM)heavy Wrote:  

Quote: (02-21-2018 07:38 AM)aguasin Wrote:  

I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

Broscience? Go take a college nutrition class and get back to me.

Blood cholesterol isn't driven by dietary cholesterol absorption.

Unfortunately they still teach many coming nutritionists the BS that saturated fat, as opposed to refined carbs is the main cause of atherosclerosis. It doesn`t seem to matter how many studies are published indicating that this is not the case. The flawed and biased(industry sponsored) studies implicating saturated fats are still taught as dogma. (Putting egg yolks and cigarettes in the same category for example.) http://www.atherosclerosis-journal.com/a...7/fulltext

For the record, the process of glycation (non-enzymatic glycosylation)
where circulating glucose/fructose, resulting from insulin resistance/carb consumption forms bonds with molecules haphazardly, seems the most likely cause of the build up of atherogenic plaque. (This effects all cells, as well as the extra-cellular matrix.) LDL cholesterol however, when exposed to this sugar "caramelization" sticks to the artery walls and cause inflammation. This in turn means the endothelium cells that line the artery walls express signals called inflammatory cytokines, which communicate with immune cells (macrophages in particular) who the then rush to the site of the lesion. They have a protective function in combatting inflammation, but in the long run they also will get "stuck in the mud" and therefore contribute towards the artery eventually getting blocked, both by glycated LDL and white blood cells.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3891792/

So, the conclusion would be to avoid refined carbs as much as possible, and don`t be afraid of healthy fats!

^^ I took a nutrition class and learned all that, hence my comment.

You may be right though, I'm not sure. I suppose many nutritionists don't learn the truth. I don't know.

Quote: (02-21-2018 04:48 PM)heavy Wrote:  

^^ I took a nutrition class and learned all that, hence my comment.

You may be right though, I'm not sure. I suppose many nutritionists don't learn the truth. I don't know.

I would say you where lucky with your tutors/college if you learned that, as opposed to old dogma. But great if things are changing! The whole Paleo movement thing have turned things around quite a bit.

Quote: (02-21-2018 07:38 AM)aguasin Wrote:  

I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

That makes perfect sense.

Just threw out my coconut and olive oil, bought some high quality vegetable oil to replace it.
Vegetable oil each day keeps the doctor away. No atherosclerosis for me now.

Better safe than sorry!

Butter for anything that willl go in a crockpot: onions, meats, eggs, vegetables, mushrooms, shrimps from cold seas, pretty much anything that if from the north of France or that I want to to give it a bit a color before placing it in the oven. Any soup preparation and veggies that goes with it I will use butter also.

Olive oil for peppers, bell peppers, artichokes, eggplants,onions, carrots, celeris, anything that will go in a pasta sauce, anchovies, some mushroms. Any italian pastas I will cook its preparation/sauce with olive oil. All meditterraneans veggies I will only use olive oil. For papillottes, olive oil only!

Duck fat: for sauerkraut, cabbage and onions, sausages, pork ingredients, duck of course. Maybe if I have a really expensive t-bone I will cook it with duck fat if no BBQ.

This is how I do it.

Deep and long fry - only saturated fats (coconut, lard).
Quick fry - the above plus butter and olive oil.

I like scrambled eggs on butter and I do beef steak on olive oil (regular,not extra virgin) occasionally.
All boils down to how often we use particular fat for cooking. If it is twice a month I would not worry too much about it, as long as the oil does not get burnt. Otherwise, as a general rule, I use saturated fats for all cooking.

Quote: (02-21-2018 07:38 AM)aguasin Wrote:  

I keep hearing broscience.

atherosclerosis is the reason westerner's die young.

What causes it ? Cholesterol and saturated fats

Saturated fats harden at room temperature. You don't want to ingest oils that harden inside your body for obvious reasons.

Anyone ever wondered why Pacific islanders die young and obese? They live on coconut cream by the way.

Coconut oil melts at 25 degrees Celsius. Your body is normally 36-37.

Let's just say that if your internal temperature is cool enough for coconut oil to solidify, you have bigger problems than your choice of cooking oil.