Such a thing as a healthy oil to fry in? - AnabolicMinds.com

Such a thing as a healthy oil to fry in?

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    Such a thing as a healthy oil to fry in?


    I cheat 1-2 days a week during maintenance. Well, I like fried foods, what can I say

    Is there a healthier type of oil to deep fry in?

    Not lookign for a speech here on the perils of fried foods.

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    My goodness buddy olive oil,coconut oil,macadmian oil,little $$ but healthy
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    LOL I know I know

    But does frying in these healthier oils even matter?
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    I would say yes.I think vegtable oil has trans fat and peanut oil too.
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    ALL RANDOM INFO+SOURCES

    I did some research so I thought I'd share, that's all.

    According to a some of the sites I've seen, coconut oil and lard have a smoke point 350-370 degrees, whereas some other oils (Peanut, Saffllower, etc) have a smoke point of 400 degrees (or greater) Avocado tops the smoke point list at 500 degrees

    http://www.goodeatsfanpage.com/Colle...mokePoints.htm

    Trans fatty acids: Why lard may be better for you than vegetable oil
    www.thehealthierlife.co.uk/arti....html

    Lard: The New Health Food?
    www.netscape.com/viewstory...alth-food/

    Southern Fried Pride
    www.bestofneworleans.com/cuis/...r.html

    What's the best fat for frying chicken?
    www.chowhound.com/topics/353944

    As a veteran nutritionist, I need to remind everyone that canola and peanut oils are not the healthiest for you by any means, but any time you deep fry there is usually very little oil used in each serving (a couple tablespoons maximum, usually less!) Now, the overall best oil out there in my professional opinion would be Avacado Oil. Very high smoke point, which when it comes to deep frying, is important, and it is by far one of (if not) the healthiest oils out there. Loaded with monounsaturated fats and high levels of vitamin E, if you have access to this oil, USE IT! It is comparable to Olive Oil as well, so its a good all around oil for all foods.

    http://www.fitfrying.com/select-the-right-oil.html
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    For what it's worth, I plan to use high-oleic Canola. It appears that the flash point/temperature for which oil skorthes/burns is the most important issue here. It changes the molecilar structure of the oli itself and leads tio trans fat formation. Canola was top 3 int he skortch category, reasonably priced and is considered mildly flavored/had the least punch with regard to affecting overall taste.
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    I like Olive oil and will put some in a frying pan to cook with, include some veggies like asperagus. I know that's different then actually frying things completely in the oil at high temperatures though.
    Serious Nutrition Solutions rep
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    Macadamia Nut Oil and Olive Oil are where it's at.

    Macadamia Nut Oil is way better than Olive Oil for many things, and it kind of tastes like butter.
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    i would think coconut oil would be good. As it has a higher smoke point. And that's when the oils change. But i'm no expert
    RecoverBro ELITE
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    Thanks all
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