I was just wondering if it is bad to fry food using extra virgin olive oil. Right now I use it alot, but due to the bad rap all fried food gets I was wondering if it is unhealthy.
Olive oil isn’t a “hot” oil, its best used for salads or as an addition to already-cooked food. IF you want to fry, coconut oil is the best option. There are myriad benefits associated with consumption of this MCT, from what I hear.
[quote]Zelazo wrote:
I was just wondering if it is bad to fry food using extra virgin olive oil. Right now I use it alot, but due to the bad rap all fried food gets I was wondering if it is unhealthy.[/quote]
actually, extra virgin olive oil is not good for cooking, it does not hold up well under high heat. However, you can use any other type of olive oil. btw, my friends mom is a head chef at a big restaurant in the Metro-Detroit area, so I asked her if i was right, and she said yes
So use regular olive oil for salads and extra virgin for cooking. Never knew that.
True to a point. Olive oil has a lower “smoke point” so it’s not great for high heat searing such as steaks or fish in a cast iron pan. If it gets too hot, it burns off and tends to get a bitter taste. However, for lower heat sauteeing, such as asparagus or vegetables, olive oil is still my first choice.
what about cooking w/ canola oil? any ideas? is it any more or less resistant to breakdown caused by high heat searing/cooking?
[quote]joburnet wrote:
So use regular olive oil for salads and extra virgin for cooking. Never knew that.[/quote]
Looks like you got that one backwards, jfyi
Udo Erasumus (sp?) is on the muscular development weekly No Bull Radio this week and has a good discussion on oils and using them in cooking.
I’ve been using coconut oil for the past couple months. Give that a shot.
[quote]KOArtist wrote:
joburnet wrote:
So use regular olive oil for salads and extra virgin for cooking. Never knew that.
Looks like you got that one backwards, jfyi
[/quote]
I had it right in my head, wrong when typing. Wikipedia comes to the rescue.
Cooking with oils
Heating an oil changes its characteristics. Some oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is therefore important to note the oil’s heat tolerance, and to match the oil to its use in cooking.[4]. Oils that are suitable for high temperature frying (above 280°C/500°F) include:
* Almond oil
* Apricot kernel oil
* High-oleic safflower oil or sunflower oil
* Peanut oil (marketed as 'groundnut oil' in the UK)
* Soybean oil
* Grape seed oil
Oils suitable for medium temperature frying include:
* Canola oil
* Walnut oil
* Sunflower oil
* Sesame oil
Unrefined oils should be restricted to temperatures below 105°C/225°F.
I’m thirding the coconut oil.
I use it with chicken, sprinkle in some cinnamon and maybe a tablespoon of sugar to bring out the cinnamon flavor.
I don’t like it, with beef so I use refined/virgin olive oil mix on a low to medium heat. Another option is butter, as you don’t need much.
I hate olive oil myself, especially extra virgin. How healthy is peanut oil? Lard? These both make food taste good in my opinion.
Also, If most fish has good oils and fats, how does smoking, grilling, frying and deep frying affect the nutrition of the meal?
Also are there any spices that should be avoided or encouraged for building lean muscle?