5 ms·
I think there should be a distinction between heated and raw oils. According to (DOI: 10.1016/j.vph.2014.02.004), "Prolonged consumption of the repeatedly heat
by vouaobrasil 4y ago
I think there should be a distinction between heated and raw oils. According to (DOI: 10.1016/j.vph.2014.02.004),
"Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis."
When I was a teenager, I worked in fast food where there was a deep fryer, and the policy of the restaurant was to use the oil until it turned a deep brown (or customers complained). Believe me, that oil was reheated dozens of times. I can only imagine what it's like in a chip factory.
On the other hand, if you're just putting it in a salad dressing, the effects might be different, and there actually seems to be relatively few studies on this topic.
Anyway, this is definitely not the whole picture, but something to think about.
- dieselgate 4y agoIt was nice to see the article include some studies with reheated oils - not sure if they're the same as the one you mentioned. I'm curious on what chemical changes and stuff occur after re/heating
- sixstringtheory 4y agoI spent a short stint while cooking in my early twenties doing a second job at a wing joint, and they regularly added oil stabilizer to the deep fryers: https://www.webstaurantstore.com/noble-chemical-9-5-lb-2g-fryclone-fryer-oil-stabilizer-and-filter-powder-case/147FCPWDR4G.html https://www.webstaurantstore.com/noble-chemical-9-5-lb-2g-fr... Main ingredient: aluminum silicate. Not exactly something I want to sprinkle on my salad.
- gruez 4y ago>Main ingredient: aluminum silicate. Not exactly something I want to sprinkle on my salad. It's pretty obvious you're trying to imply that it's harmful in some way, but I checked wikipedia and I can't see anything bad about it aside from the generic "eww chemicals" feeling. Sure, technically speaking I wouldn't sprinkle that on my salad either, but that encompasses a wide variety of substances that aren't exactly bad for you. I wouldn't sprinkle sodium bicarbonate (baking soda) on my salad either, but it's not exactly bad for me.
- jandrewrogers 4y agoWhat is harmful about aluminum silicate? That chemical is about as benign as they come.
- tempsy 4y agoWho is using seed oils unheated? There’s almost zero use cases for that. You could maybe argue store bought salad dressings but any real homemade or high quality dressing is not going to be made with canola or sunflower oil but most likely olive oil. But yes I suspect the health problems from people with heavy seed oil diets comes from consuming foods prepared with seed oils heated at very high temperatures because they quickly degrade and release free radicals in your body. The worst is vegetable oil that is being used over and over again for frying.
- lost_tourist 4y agohe's talking about every time your reuse it you make ever more carciniogens as opposed to at home most people use it once or a few times at most, and usually under the smoke point.
- tempsy 4y agoif you’re already aware how easily vegetable oils can turn bad with heat why bother using them at all when there’s so many better options these days.
- virtuallynathan 4y agoSalad dressing, it's like 50% soybean oil.
- tempsy 4y agothat’s only true for a store bought dressing, which frankly no one should ever really buy if you are health conscious. there is no “real” homemade dressing recipe that has seed oil in it.
- bpbp-mango 4y agoYes, no one should be buying it... but a lot of people are. Let's reduce their health risk if we can
- 4y ago
- bsder 4y agoYeah, the evidence seems more like "heavy deep frying is bad" than a general "seed oil is bad".