Critique my diet please...

[CF-OC_gal]

Originally Posted by threenorns

unfortunately, too many ppl fry with olive oil thinking they're doing A Good Thing when really, they're not getting any heart-healthy benefit at all.

This is not necessarily so. Olive oil can't be lumped together with cheaper grade oils. This is a reliable source of facts and discussions. http://www.oliveoilsource.com/olive_oil_smoke_point.htm


Or why not get some olive oil off the shelf and heat it up in a saucepan with a frying thermometer. This is properly done in a lab with special lighting which shows the first hint of smoke. My stovetop experiment yielded 350 degrees for a jug of discount store oil which had been sitting open in the garage for a few years and 380 for a premium fresh extra virgin oil. Olive oil is fine for frying.
It is annoying to counter these conflicting claims when most people would not fry with olive oil anyway. A cheap, flavorless oil with a high smoke point is usually recommended - something like canola, soy or peanut oil. Avocado, macadamia and premium olive oils can cost up to a dollar per ounce. It is unlikely that you are going to deep fry that Thanksgiving turkey in 5 gallons of oil at that price.

[SNPiccolo5]

Originally Posted by Brat

This is not necessarily so. Olive oil can't be lumped together with cheaper grade oils. This is a reliable source of facts and discussions. http://www.oliveoilsource.com/olive_oil_smoke_point.htm


Or why not get some olive oil off the shelf and heat it up in a saucepan with a frying thermometer. This is properly done in a lab with special lighting which shows the first hint of smoke. My stovetop experiment yielded 350 degrees for a jug of discount store oil which had been sitting open in the garage for a few years and 380 for a premium fresh extra virgin oil. Olive oil is fine for frying.
It is annoying to counter these conflicting claims when most people would not fry with olive oil anyway. A cheap, flavorless oil with a high smoke point is usually recommended - something like canola, soy or peanut oil. Avocado, macadamia and premium olive oils can cost up to a dollar per ounce. It is unlikely that you are going to deep fry that Thanksgiving turkey in 5 gallons of oil at that price.

Does smoking point signify when some of the oil converts to transfat? I don't know if there's any correlation between the two. For me, it's also a taste issue- I can taste the extra virgin olive oil a lot more if I don't heat it.

Originally Posted by photo312

can I ask how old you are?

ummmm... 17. why?

-Tim

[doydoy]

Originally Posted by threenorns

unfortunately, too many ppl fry with olive oil thinking they're doing A Good Thing when really, they're not getting any heart-healthy benefit at all.

Hmm....I used to do this all the time actually. And I still sometimes do I better start reading on the effects of trans fat since I'm clueless about it.

Is it any different if I use the Pam olive-oil cooking spray?

Originally Posted by photo312

can I ask how old you are?

Don't know who you were asking, but I'm 24.

[CF-OC_gal]

Originally Posted by SNPiccolo5

Does smoking point signify when some of the oil converts to transfat? I don't know if there's any correlation between the two. For me, it's also a taste issue- I can taste the extra virgin olive oil a lot more if I don't heat it.
ummmm... 17. why?

-Tim

Yes it does. All kinds of carcinogens are produced if you "burn" oil. That's why saturated fats are great for cooking, they reach a high smoke point so faster cooking, but not necessarily healthier. Lots of animal fats/meats have natural transfat in them, but no one has tested them if they differ from processed transfats.

Search that link for information about olive oils. They are not just one thing. You can buy them for their taste or choose a neutral tasting one. You can also bake with them but I don't like the texture that results with muffins and quick breads, too crumbley.

[SNPiccolo5]

The link talked about smoking point- but what does that actually mean? My understanding was that oil that is heated, but not burnt (reached its smoking point), can still convert to trans fat...

-Tim

[doydoy]

Question: For the post-workout shake with the whey + dextrose + maltodextrin, is that only after a weight-lifting workout? Or any kind of exercise? For instance, I just came back from 2 hours of rigorous tennis then basketball. Would I take the same shake? Or leave out those sugars...?

[threenorns]

any intense workout, you're going to have to replenish lost stored energy.