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I like it, too. Pretty much what I've been following for the last 1-2 years. Would like more clarification on the saturated fats front, though (compare coconut

I like it, too. Pretty much what I've been following for the last 1-2 years. Would like more clarification on the saturated fats front, though (compare coconut oil, butter, palm oil, trans fats).

leethargo 8y ago
Basically, many of their healthy fat oils are actually highly processed (which are not recommended), while the non-processed unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking.
- lelima 8y ago
  "unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking." That's not true, another human myth. here is the paper, TLDR: olive oil retains most of its nutritional benefits even when heated in high temperatures. https://pubs.acs.org/doi/abs/10.1021/jf020506w https://pubs.acs.org/doi/abs/10.1021/jf020506w go for healthy fat! :)
  - pugio 8y ago
    You're missing the point – oils are (un)suitable for cooking primarily based on the risk of oxidation via heat. That study is only about the polyphenol content of olive oil (which, according to the study, do not get degraded as much as we might have thought), but it says nothing about the oxidation of poly-unsaturated fats. Unsaturated fats are at a much higher risk of oxidation, which is why cooking with canola oil (7.4% saturated, 28.1% polyunsaturated), for instance, is so dangerous – without the hydrogen armor around the carbon backbone, the fat is at high risk for oxidation, after which point it becomes toxic. The study you linked to even alludes to this danger: > It is worth noting that all the heating methods assayed resulted in more severe polyphenols losses and oil degradation for Arbequina than for Picual oil, which could be related to the lower content in polyunsaturated fatty acids of the latter olive cultivar. These findings may be relevant to the choice of cooking method and olive oil cultivar to increase the intake of olive polyphenols. Suggesting that if you want to cook at higher heats with olive oil, you should search for one with an exceptionally low polyunsat content.
    - coldtea 8y ago
      >Suggesting that if you want to cook at higher heats with olive oil, you should search for one with an exceptionally low polyunsat content. Greeks have been frying french fries in olive oil since, well, the coming of potato to Europe... No casualties yet.
    - Amygaz 8y ago
      Olive oil can easily sustain 160C for hour long period of time. You can use it for saute and pan frying. What you are refering too is deep frying with temperatures above 190C. That is what the consensus is, also my personal experience: it smokes really fast and tastes rancid.
      - shittyadmin 8y ago
        I've had some smoking and a bit of rancidity using olive oil to do roast potatoes at 450F (230C) - 400F and lower usually works no issues.
    - dylanm5 8y ago
      Avocado oil has a very high smoke point. Its not cheap, but not too much more than legit EVOO.
  - deleted 8y ago
    [deleted]
spraak 8y ago
Avoid oils in general. They're mostly devoid of nutrition (i.e. no fiber, lacking vitamins and minerals compared to the food source) and only contain fat https://youtu.be/LbtwwZP4Yfs https://youtu.be/LbtwwZP4Yfs
- leethargo 8y ago
  Thanks for the link. This seems mostly in line with what I read in "The Mostly Plant Diet" [1]: > Fats: Especially avoid trans fats and vegetable (seed) oils, but also other cooking oils, even olive oil, coconut oil, avocado oil, walnut oil, sesame oil, etc. Enjoy whole olives, whole coconut, whole avocados, whole walnuts, and whole sesame seeds instead. They are naturally packaged with many nutrients and fiber, which is stripped out when processed to make oil. [1] http://www.humansarenotbroken.com/mostly-plant-diet/ http://www.humansarenotbroken.com/mostly-plant-diet/
- neuroma 8y ago
  spraak's point on preferring whole source foods seems sound. Having watched this video though, it presents a fringe view on dietary lipids, and is full of dubious logic. The presenter gains academic credos by flashing up various small studies very briefly, but never examines their interpretability, nor considers the counterpoint. Perhaps there is a larger issues here of vegans over-eating poor quality lipids, which he is trying to address.
  - spraak 8y ago
    I don't have the book at hand right now to cite exact pages, but Dr. Greger's "How Not to Die" has a much better explanation and cited sources
- AnthonBerg 8y ago
  There is no reason to avoid fat. Here is one instance of an easily accessible peer-reviewed-science-based list of the current knowledge on dietary fat: https://www.foundmyfitness.com/news/t/fat https://www.foundmyfitness.com/news/t/fat It does not show that oils or fat are something to blanket avoid.

I like it, too. Pretty much what I've been following for the last 1-2 years. Would like more clarification on the saturated fats front, though (compare coconut oil, butter, palm oil, trans fats).

leethargo 8y ago

Basically, many of their healthy fat oils are actually highly processed (which are not recommended), while the non-processed unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking.

lelima 8y ago
"unsaturated fats (such as olive oil) are not suitable for (high-temperature) cooking." That's not true, another human myth. here is the paper, TLDR: olive oil retains most of its nutritional benefits even when heated in high temperatures. https://pubs.acs.org/doi/abs/10.1021/jf020506w https://pubs.acs.org/doi/abs/10.1021/jf020506w go for healthy fat! :)
- pugio 8y ago
  You're missing the point – oils are (un)suitable for cooking primarily based on the risk of oxidation via heat. That study is only about the polyphenol content of olive oil (which, according to the study, do not get degraded as much as we might have thought), but it says nothing about the oxidation of poly-unsaturated fats. Unsaturated fats are at a much higher risk of oxidation, which is why cooking with canola oil (7.4% saturated, 28.1% polyunsaturated), for instance, is so dangerous – without the hydrogen armor around the carbon backbone, the fat is at high risk for oxidation, after which point it becomes toxic. The study you linked to even alludes to this danger: > It is worth noting that all the heating methods assayed resulted in more severe polyphenols losses and oil degradation for Arbequina than for Picual oil, which could be related to the lower content in polyunsaturated fatty acids of the latter olive cultivar. These findings may be relevant to the choice of cooking method and olive oil cultivar to increase the intake of olive polyphenols. Suggesting that if you want to cook at higher heats with olive oil, you should search for one with an exceptionally low polyunsat content.
  - coldtea 8y ago
    >Suggesting that if you want to cook at higher heats with olive oil, you should search for one with an exceptionally low polyunsat content. Greeks have been frying french fries in olive oil since, well, the coming of potato to Europe... No casualties yet.
  - Amygaz 8y ago
    Olive oil can easily sustain 160C for hour long period of time. You can use it for saute and pan frying. What you are refering too is deep frying with temperatures above 190C. That is what the consensus is, also my personal experience: it smokes really fast and tastes rancid.
    - shittyadmin 8y ago
      I've had some smoking and a bit of rancidity using olive oil to do roast potatoes at 450F (230C) - 400F and lower usually works no issues.
  - dylanm5 8y ago
    Avocado oil has a very high smoke point. Its not cheap, but not too much more than legit EVOO.
- deleted 8y ago
  [deleted]

spraak 8y ago

Avoid oils in general. They're mostly devoid of nutrition (i.e. no fiber, lacking vitamins and minerals compared to the food source) and only contain fat https://youtu.be/LbtwwZP4Yfs https://youtu.be/LbtwwZP4Yfs

leethargo 8y ago
Thanks for the link. This seems mostly in line with what I read in "The Mostly Plant Diet" [1]: > Fats: Especially avoid trans fats and vegetable (seed) oils, but also other cooking oils, even olive oil, coconut oil, avocado oil, walnut oil, sesame oil, etc. Enjoy whole olives, whole coconut, whole avocados, whole walnuts, and whole sesame seeds instead. They are naturally packaged with many nutrients and fiber, which is stripped out when processed to make oil. [1] http://www.humansarenotbroken.com/mostly-plant-diet/ http://www.humansarenotbroken.com/mostly-plant-diet/
neuroma 8y ago
spraak's point on preferring whole source foods seems sound. Having watched this video though, it presents a fringe view on dietary lipids, and is full of dubious logic. The presenter gains academic credos by flashing up various small studies very briefly, but never examines their interpretability, nor considers the counterpoint. Perhaps there is a larger issues here of vegans over-eating poor quality lipids, which he is trying to address.
- spraak 8y ago
  I don't have the book at hand right now to cite exact pages, but Dr. Greger's "How Not to Die" has a much better explanation and cited sources
AnthonBerg 8y ago
There is no reason to avoid fat. Here is one instance of an easily accessible peer-reviewed-science-based list of the current knowledge on dietary fat: https://www.foundmyfitness.com/news/t/fat https://www.foundmyfitness.com/news/t/fat It does not show that oils or fat are something to blanket avoid.