Cooking oils

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juansweetpotato
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Re: Cooking oils

Post by juansweetpotato » Sat Jun 13, 2015 6:16 pm

OK UT thanks for that.

According to this study Palm oil is the next best thing to Olive oil :thumb:
http://www.palmplantations.com.au/palmo ... ve-oil.htm" onclick="window.open(this.href);return false;
Palm Olein Cooking Oil vs Olive Oil

Olive oil is currently touted as the gold standard among all edible oils today; a reputation that has been gained primarily from its association of a lower incidence of heart disease among the Mediterranean populations who have traditionally consumed olive oil as their main dietary fat. What it does is beneficially modulate plasma blood cholesterol levels by reducing the bad LDL-cholesterol count.



The component of interest is the monounsaturated oleic acid content of olive oil, which on average is about 70% of its composition.

Palm olein, the liquid fraction of Palm Oil, averages 42-53% of its composition as the same oleic acid that is found in olive oil and other monounsaturated oils. According to several studies, the ability of olive oil and palm olein to regulate plasma cholesterol levels in humans is essentially identical, despite the lower content of monounsaturated oleic acid in palm olein.

Humans fed diets predominating either as olive oil or palm olein showed identical plasma cholesterol response which augers well for the beneficial effects of these oils against Coronary Heart Disease risk.

On top of this, palm olein is also much richer in vitamin E, providing additional nutrition and goodness. A stark contrast between these two oils is the price. Since the oil palm is a much more productive crop, it is much cheaper to produce palm olein and other palm products, thus sending the benefits back to the consumer.
Also cheers for the Coconut bar info, didn't know that it was tasteless. In Sri lanka they use a lot of coconut oil (80's) and you could always taste it. Not always a nice taste when cold. Which reminds me that the Sinhalese used to cook once in the morning, anything after that was served cold until evening iirc. Anyone tried an egg hopper?
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wackyjacky
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Re: Cooking oils

Post by wackyjacky » Sat Jun 13, 2015 9:50 pm

Palm oil is excellent, other than the environmental problems associated with it's plantations. Raping the rain forest etc.
Anchor Moy
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Re: Cooking oils

Post by Anchor Moy » Sat Jun 13, 2015 10:03 pm

wackyjacky wrote:Palm oil is excellent, other than the environmental problems associated with it's plantations. Raping the rain forest etc.
Good point. Glad you brought that up. Cambodian forests are also being destroyed in order to create giant palm plantations.
F'k. Sorry to spoil your dinner everyone. :stir:
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JBTrain
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Re: Cooking oils

Post by JBTrain » Sat Jun 13, 2015 11:01 pm

Palm oil has a significantly higher smoke point than coconut, if you're finding otherwise I suspect your "palm oil" isn't.
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juansweetpotato
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Re: Cooking oils

Post by juansweetpotato » Sun Jun 14, 2015 12:11 am

He's right you know.
Fat Smoke Point °F Smoke Point °C
Palm oil 450°F 232°C
Coconut oil 350°F 175°C

Does that mean Oileen isn't in fact Palm oil?
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JBTrain
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Re: Cooking oils

Post by JBTrain » Sun Jun 14, 2015 12:54 am

Anchor Moy wrote:
wackyjacky wrote:Palm oil is excellent, other than the environmental problems associated with it's plantations. Raping the rain forest etc.
Good point. Glad you brought that up. Cambodian forests are also being destroyed in order to create giant palm plantations.
F'k. Sorry to spoil your dinner everyone. :stir:
China has direct investment in 10 of 14 Palm oil ELCs. Mong Riththy would be the largest producer.
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Advocatus Diaboli
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Re: Cooking oils

Post by Advocatus Diaboli » Sun Jun 14, 2015 2:17 pm

JBTrain wrote:Palm oil has a significantly higher smoke point than coconut, if you're finding otherwise I suspect your "palm oil" isn't.
Yes, you are right. The following could explain it all:

'The smoke point of fats depends on many factors, for example the composition and preparation of the fat. The more saturated fatty acids are included, the higher the smoke point. A high proportion of monounsaturated oleic acid gives fat a higher heat resistance. In addition, the proportion of short-chain fatty acids or the amount of free fatty acids play a role. Native oils contain a number of impurities. These impurities are the reason that the smoke point in cold-pressed native oils is lower than in hot-pressed, refined oils.

Soybean oil is usually offered as a refined oil. Therefore, it has just as other refined oils a high smoke point. In soybean oil it is about 234 ° C. Soybean oil is very heat stable and is good for frying. The same applies to rapeseed oil, with a smoke point around 200 ° C.

Coconut oil or palm kernel fat

The smoke point of palm kernel fat (Palmin) is approximately 220 ° C and therefore slightly higher than coconut oil which lies around 185 ° to 205 ° C (the more refined an oil is the higher the smoke point is). Nevertheless, coconut oil is relatively insensitive to high temperatures since roasting temperatures are typically between 130 and 180 degrees Celsius. You can use both coconut oil and palm kernel oil for frying. '
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Re: Cooking oils

Post by wackyjacky » Sun Jun 14, 2015 2:27 pm

I don't know if it's bullshit, but I read once that fat/lard from free range/grass fed animals was totally different chemically than corn fed and not all that bad for you.
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Re: Cooking oils

Post by Advocatus Diaboli » Sun Jun 14, 2015 2:50 pm

A large international study says that vegetable fat is no better than animal fat, when it comes to heart health.

It was the most comprehensive meta-analysis of long-term observational studies and controlled intervention studies on the effects of various fatty acids on the risk of myocardial infarction.

And these are the results:
► The supposedly valuable vegetable omega-6 (eg sunflower, corn and soybean oil) and vegetable omega-3 fatty acids (eg, canola, walnut and flaxseed oil) do not have any protective effect on the human heart.
► The previously frowned upon saturated fats (eg cream, butter and lard) represent no risk to heart health.
► The only detectable protective effect against myocardial infarction have omega-3 fatty acids (eg salmon, herring, mackerel).
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Re: Cooking oils

Post by Khartoum » Sun Jun 14, 2015 3:07 pm

The good oil on coconut oil-

Coconut Oil: This Cooking Oil Is a Powerful Virus-Destroyer and Antibiotic…

http://articles.mercola.com/sites/artic ... althy.aspx" onclick="window.open(this.href);return false;
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