different types of oils

BoneyBoy · 29-Jul-05, 02:23 PM

hey guys,

im home from college right now so i can't really completely control my own diet. my mom refuses to use olive oil in her cooking and instead uses canola oil. this won't make that big of a difference will it? also, she insists on making indian food (we're indian) pretty much 5 days out of the week. For those of you that don't know, indian food is pretty much all oil and some vegetables. very low protein i think. i guess i'm looking to gain weight this summer so a lot of oil should be a good thing, right? any comments on the effect of too much oil or different types of oil on my body are welcome...

**Lady C** · 29-Jul-05, 02:31 PM

Usually unsaturated fats are good. Canola oil is made of polyunsaturated & monounsaturated fats. Try to ingest saturated fats to a minimum. Olive oil is mostly monounsaturated fat. A good example of mostly saturated fat is butter. A partially hydrogenated fat or trans fat is terrible. A good example of this is margarine

Maxgain · 29-Jul-05, 05:37 PM

take plenty of olive oil, straigth fromthe bottle

jallen · 29-Jul-05, 05:56 PM

canola oil is really good, i'd rank it right up there with olive oil. I prefer cooking with canola cause it doesn't burn as easily as most olive oil. Peanut oil is good stuff too.

akuma · 29-Jul-05, 08:24 PM

Whats everyones thoguhts on enova?Would skinless chicken fried in that be considerably healthier?Just talking every once in awhile,cant take but so much boiled and grilled.

**Lady C** · 29-Jul-05, 08:52 PM

Anything that is fried is absorbing lots of oil. I doubt it is healthier because the fat content would still be high. also when some fats are heated they breakdown and become very unhealthy.

akuma · 29-Jul-05, 08:53 PM

Thanks a ton,think Im gonna run out and buy some Cortislim to go with the enova.

Maxgain · 30-Jul-05, 11:58 AM

fried foods are bad regardless of starting oil -well most anyway- when a caertain temperature the smoke point is reached the oil undergoes chemical reactions becomes hydrogenated and trans fats are formed by frying most oils reach this temperature.

rbuchman · 31-Jul-05, 04:27 AM

I'd like to learn more about this rxn that you say happens Maxgain. Hydrogenation of fats (as in the manufacture of Crisco etc) is accomplished by heating UNSATURATED fats to a high (I don't know how high) Temp under a high pressure Hydrogen atmosphere, where hydrogen is added to the double bonds.

How would/does this happen in a air enviroment with very little H2 present?

Maxgain · 31-Jul-05, 06:02 PM

Yes you are right little hydrogenation may occur I apologise.
The main worry is the degradation of the fats that will occur which will result in the formation of transfats. Here is a website with smoke points of different oils to give you an idea.For eg. while flaxseed oil s normally healthy it is one of the unhealthiest oils to fry with at even warm temperatures high amounts of oxidation occur.
At high enough temperatures that can be reached vby frying vegetable oil is a healthier chice than olive oil for fying.

http://missvickie.com/howto/spices/oils.html