Frying Oil

[sooner_ed]

I fry very little, but every now and then I get in the mood to fry.

What do you guys feel is the best frying oil?

1. Olive Oil
2. Enova Oil
3. Canola Oil
4. Smart Balance Oil

[CF-OC_gal]

I'm only familiar with olive oil and canola, neither of which I use for frying.

I use butter or coconut oil both sparingly, but because they are more stable at high temperatures used for frying. (I don't deep fry at all)

Either one of the other two are good for sirfrying vegetables which is rather a quick process.

[bodyshop20]

could i suggest dry frying as i do Ed.
I let the oil or fat in the food come out and sort of oil itself.
In uk we have spray oil which is only 1 cal per puff so thats a good option

[sooner_ed]

Bodyshop, what if you're frying a fat-free food?

The only reason I would use an oil is to get some healthy fats out of it, such as the olive oil.

Canola oil is also high in Omega-3s, I think.

[bodyshop20]

Ed in that case try virgin olive oil, Very healthy option

[bodyshop20]

Ed in that case try virgin olive oil, Very healthy option

[gymgirl]

i shallow/pan fried chicken tenders in extra virgin olive oil. seemed to work just fine.

[bodyshop20]

Gym girl you say you need a title how about my wife lol.
Yr gorgeous

[CF-OC_gal]

What are fats
Fats in foods are broken down into a myriad of fatty acids, each with its own chemical structure of long chains of carbon molecules attached to hydrogen atoms. Fatty acids are essential for various bodily functions, including cell growth and maintenance, hormone production and transportation of fat-soluble vitamins (A, D, E and K) throughout the body. They also help support the immune system. Some fatty acids that are not used are stored in triglyceride molecules as fat, giving our bodies a vital source of energy.

When it comes to calories, all fats are created equal -- all have nine calories per gram. As well, all fats make food taste better and help make us feel full because they empty slowly from the stomach. But that's where the similarities end.

SATURATED FATS
Saturated fats (so-called because the fatty acids are completely saturated with hydrogen atoms) are solid at room temperature. A diet high in saturated fats can raise your LDL-cholesterol (the "bad" cholesterol) level and your risk of heart disease. You should limit your intake of saturated fats to 10 per cent of your daily calories. Animal products, such as poultry, eggs and full-fat dairy products, contain saturated fats, as do tropical oils, such as coconut, palm and palm kernel oils.

Saturated fats stats
Canola oil = 7%
Flaxseed oil = 10%
Sunflower oil = 12%
Corn oil = 13%
Olive oil = 15%
Soybean oil = 15%
Peanut oil = 19%
Lard = 43%
Palm oil = 51%
Butterfat = 68%
Coconut oil = 91%

TRANS FATS
Trans fats are created when a vegetable oil undergoes hydrogenation, a chemical rpocess in which hydrogen is added at high temperatures to make the oil solid. The process is commonly used by the food processing industry to prolong the shelf life of packaged products. Like saturated fats, trans fats raise LDL, or "bad," cholesterol and lower HDL, or "good," cholesterol. The well-known Nurses' Health Study showed that a woman's risk of developing type 2 diabetes increased with a greater intake of trans fats. To avoid trans fats, stay clear of partially hydrogenated vegetable oils and margarines; packaged foods, such as crackers and cookies; snack foods, such as potato chips; commercially baked products; and restaurant french fries and other fast food menu items.
UNSATURATED FATS
Unsaturated fats (fats in which the fatty acids are not completely saturated with hydrogen atoms) are liquid at room temperature. These can be subcategorized as either monounsaturated or polyunsaturated, depending on which fatty acids are present in the greatest concentration.

Monounsaturated
Monounsaturated fats protect against heart disease by lowering LDL-cholesterol levels. These fats are typically part of a Mediterranean diet, which is rich in fruits, vegetables, beans and legumes, as well as olive oil and nuts, which are associated with lower rates of heart disease and cancer. Olive, canola and peanut oils are high in monounsaturated fats, as are avocados, some margarines and nuts, such as almonds and hazelnuts.

Polyunsaturated
Omega-3 fatty acids: These include eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and the essential fatty acid called alpha-linolenic acid (ALA). They help prevent blood clotting and thus reduce the risk of stroke. They help lower harmful triglycerides, reduce heart rhythm abnormalities and possible protect against heart disease. There's also some evidence that omega-3 fatty acids have anti-inflammatory properties that may be helpful for people with rheumatoid arthritis and other inflammatory conditions, such as colitis. You can get EPA and DHA from oily cold-water fish, such as salmon, mackerel, herring and sardines. ALA is found in flaxseeds and flaxseed oil, canola oil, soybeans and soybean oil, walnuts and, in smaller amounts, dark green leafy vegetables.

Omega-6 fatty acids: These fats provide your body with linoleic acid, the second essential fatty acid. They help lower LDL cholesterol but should be eaten in moderation since there's some evidence that large amounts can lower your HDL (or "good) cholesterol as well. You'll get omega-6 fats from eating safflower, sunflower, corn, soybean and sesame oils, as well as almonds, pecans, Brazil nuts, sunflower seeds and sesame seeds.

Fatty acids
It's important to maintain a good balance between omega-3 fatty acids, which can reduce inflammation, and omega-6 fatty acids, which can promote inflammation. An imbalance between these fatty acids can contribute to disease. We can reach the target ratio by eating more omega-3 rich foods, such as salmon, mackerel and flaxseeds

source

[sooner_ed]

Aren't you the wo"man" Brat!

Based upon the saturated fat stats, it would be healthier to use canola oil than olive oil.

Am I understanding that correctly?

[Lady C]

Originally Posted by sooner_ed

Based upon the saturated fat stats, it would be healthier to use canola oil than olive oil.?

Olive oil cannot be raised to frying (high) temperature without becoming bad. Once you go beyond the smoke point you have degraded the oil.

I would recommend one of the oils for high heats from Here (excel attachment)

[CF-OC_gal]

Transfats are the really bad guys. The trade off here is cancer risk versus clogged arteries. In the case of frying, both add extra calories which other forms of cooking might not.

I would not worry about saturated fats unless you are having an issue with high cholesterol, but then I am neither a doctor, dietician or a health practitioner. Saturated fats taste better and have the highest smoke points for cooking. They are also the best substitute for transfat in packaged goods.

[CF-OC_gal]

Ed what exactly are you frying? Meat? If that is the case then your best bet is to fry a little of the fat you trimmed off the meat first so that your pan is not sticky and you form a little puddle of grease. Then fry your meat in it.

Before serving, pour off the excess and pat the rest off with a paper towel if you want to avoid the excess calories.

Buy medium ground beef instead of lean and "cook the fat" out of it. You'll end up with the same thing in the end to put in your mouth but you won't have to decide what fat to add to it. Just drain it off or if you are grilling on a non-stick pan, it will have already run off.

[sooner_ed]

I usually fry eggs when I get in the mood for them.

Sometimes my wife will fry potatoes as well.

That's usually about the extent of my frying these days and it's not often at all. Maybe once every couple of months.

[CF-OC_gal]

For eggs, scrambled, I use 1/8 teaspoon of coconut oil or butter or 1/4 teaspoon of any veg oil.

Fried potatos, well the only ones I eat maybe once or twice a year are refried ones in lots of butter. My mom does them in olive oil these days but they end up greasy as heck.