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Very interesting point. Do you have any of your preferred research papers handy? I went searching just now out of curiosity and did find this one [1] which ind
by q7xvh97o2pDhNrh 4y ago
Very interesting point. Do you have any of your preferred research papers handy?
I went searching just now out of curiosity and did find this one [1] which indeed affirms what you're saying.
Personally, I reach for ghee when I want a neutral oil (e.g., for cooking scrambled eggs). And, like you, I reach for some fancy EVOO for everything else. I have to confess my approach to get here was a lot less scientific though; I mostly settled on these two using the metric of deliciousness.
- heavyset_go 4y agoI actually have them saved in my personal wiki, when I'm on my home network I'll bring it up and post the citations I've collected here.
- deleted 4y ago[deleted]
- heavyset_go 4y agoHere's what I was able to find from my notes: https://www.ncbi.nlm.nih.gov/pubmed/12090031 https://www.ncbi.nlm.nih.gov/pubmed/12090031 https://www.ncbi.nlm.nih.gov/pubmed/15291498/ https://www.ncbi.nlm.nih.gov/pubmed/15291498/ https://www.bmj.com/content/344/bmj.e363 https://www.bmj.com/content/344/bmj.e363 Pretty sure they're all on SciHub. Here's some about heat, frying and other methods of cooking when it comes to creating mutagenic compounds: https://www.marksdailyapple.com/safe-cooking-temperatures/ https://www.marksdailyapple.com/safe-cooking-temperatures/ https://www.ncbi.nlm.nih.gov/pubmed/29911312 https://www.ncbi.nlm.nih.gov/pubmed/29911312 https://www.fda.gov/food/foodborneillnesscontaminants/chemicalcontaminants/ucm151000.htm https://www.fda.gov/food/foodborneillnesscontaminants/chemic... Last one is about acrylamide, which I believe there is little evidence to believe it's harmful (it's been a while since I've actually looked at studies on it), but I assume the conditions that produce it also end up producing compounds that can be harmful.