fastbilly1 wrote:pepharytheworm wrote:Your research is quiet out of date. The trans fat scare in relation to coconut oil had to do with it being hydrogenated. Canola oil has on the other hand has still been found to have trace amounts of trans-fats. The saturated fat part is true but not all fats are the same and new research has shown saturated fat on it's own is not as harmful as once thought.
What oil would you suggest then? I only use avocado, evo, coconut, and palm oil for the most part. Seasame seed oil for flavor in asian dishes but never cooked.
Some of my research is out of date, but it is mine. Long hours in the lab, doing the barrage of tests, pouring over spectrometer results, and putting random crap in the autoclave to see what happens during the downtime. I have a BS and almost a Masters in Food Science. You did not specify unrefined coconut oil, or if you did I missed it, and I apologize. Most of my studies were done on the most common oils available at the time, coldpressed coconut was not readily available.
I recommend pairing your oil with your food type. For example, if I am cooking something low in poly unsaturated, I will often use safflower oil. Safflower is low in saturated and mono unsaturated, but high in poly. That way you have an "even" fat content, which is typically easier for the body to digest. Though at the end of the day, this is all general advice. What works for you and your body is what is best. Case in point I have a good friend who cannot eat most refined oils due to an odd allergy*, even coldpressed, so she cooks with ghee.
I keep a mix of oils on hand for different types of cooking. Walnut oil is one most people do not think about, mostly because for ages it was a paint base, but when used for correctly, it can make some foods taste amazing. When cooked it takes on a bitterness so it is mostly used in dressings where it is a slight nutty flavor. It is also not shelf stable and expensive. Right now I have Safflower, Sesame, Walnut, Flaxseed, Canola, Avacado, Cottonseed, Peanut, and Coconut oils on hand. I ran out of Tea seed oil last night (which if you like sesame seed, try tea seed. It is what is used in South China and is like a step between olive and grapeseed).
*she claims it is an allergy, I think she is missing a receptor. Studies have shown that this is most likely due to an increase of protein in the way most oils are processed.
