Avocado oil is the best if you insist on plant based. It has a very high burn temp compared to olive oil, which is the best for basically everything else.
god dammit. Normally I'm not one for regulation, but this case is an exception. At the bare minimum, the product should be what it actually says it is.
The number of times I had to explain that sunflower seed oil should not be heated to people praising it for being polyunsaturated fat.
Then their face when I tell them to use saturated fat for hot cooking because unsaturated fat degrade into trans-fats under high temperatures...
Kind of like how people spent decades buying margarine ''because it's healthier than butter'' but all they were doing was clogging their artery at record speed because their margarine was full of trans-fats.
Information about nutrition by media-picked ''experts'' is pretty much 2/3 harmful ''advice'' 1/6 neutral 1/6 useful.
Sure. When I was growing up butter was considered like heart attack in a stick. My parents never bought it, thinking that they were avoiding health problems. Only ever had it on Passover, when corn or soy oil margarine was prohibited. (The smell of frying butter still says Passover to me, more so even than the matzos.)
Then we found out that margarine is worse... When I took Chem 2 in college, circa 1991, the professor told us "After you take this course, you're never going to want to eat again, because you'll know too much about what's in your food. Forget the butter vs. margarine arguments, I have professional colleagues who put nothing but pure corn oil on their bread."
Yea, just use seed oils that turn carcinogenic under high temperatures. That's so much better for frying stuff in a pan!
Butter has a much lower smoke rate than any seed oil I know.
Clarified butter maybe. I like peanut oil, too.
I love peanut oil to make foods more greasy. How healthy is it?
Next healthiest behind olive oil. Good for cooking, not so much for salad dressing.
Pretty much any oil that you can get from grinding and cold pressing is pretty safe. That includes peanut oil.
smoking point isn't the toxic point
Better yet let's use hydrogenated seed oils.
I'm trans-fat-ophobic.
Avocado oil is the best if you insist on plant based. It has a very high burn temp compared to olive oil, which is the best for basically everything else.
Used olive oil for everything including frying for 1 year... Health of steel.
Avocado oil is nice if you need something with a more neutral flavor. Tried making mayo with EVOO once... would not recommend.
Olive oil is great for those who know how to cook. For lazy spontaneous cooks like me, avocado oil is more fool proof.
I've been using olive oil for over a decade. What makes it hard to use?
https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils
Just make sure you trust your avocado oil. Seems like there's not a lot of regulation.
god dammit. Normally I'm not one for regulation, but this case is an exception. At the bare minimum, the product should be what it actually says it is.
The number of times I had to explain that sunflower seed oil should not be heated to people praising it for being polyunsaturated fat.
Then their face when I tell them to use saturated fat for hot cooking because unsaturated fat degrade into trans-fats under high temperatures...
Kind of like how people spent decades buying margarine ''because it's healthier than butter'' but all they were doing was clogging their artery at record speed because their margarine was full of trans-fats.
Information about nutrition by media-picked ''experts'' is pretty much 2/3 harmful ''advice'' 1/6 neutral 1/6 useful.
Sure. When I was growing up butter was considered like heart attack in a stick. My parents never bought it, thinking that they were avoiding health problems. Only ever had it on Passover, when corn or soy oil margarine was prohibited. (The smell of frying butter still says Passover to me, more so even than the matzos.)
Then we found out that margarine is worse... When I took Chem 2 in college, circa 1991, the professor told us "After you take this course, you're never going to want to eat again, because you'll know too much about what's in your food. Forget the butter vs. margarine arguments, I have professional colleagues who put nothing but pure corn oil on their bread."