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Agree on all counts except the sunflower oil. In general, avoid seed/vegetable oils, especially if they are used in high-heat cooking as in this example. Veget
by QuantumAphid 7y ago
Agree on all counts except the sunflower oil. In general, avoid seed/vegetable oils, especially if they are used in high-heat cooking as in this example.
Vegetable/seed oils are not whole foods or naturally stable. They are modern frankenfoods made from leftover agri-waste via industrial chemical processes. Under high heat these oils become highly oxidated and not the kind of stuff you want your body to deal with.
- McWobbleston 7y agoDo you have a source on this? Because this is contrary to what I have learned
- metanoia 7y agoComparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts (Kozowlski, Gruczyńska, Chem Zvesti. 2018; 72(10): 2607–2615.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096694/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096694/
- OJFord 7y agoSunflower oil generally has a higher smoke point than olive oil.
- QuantumAphid 7y agoTrue. I cook with ghee (clarified butter) most of the time. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...