Virgin olive oil is the natural way to kill pain Trans vs. free radicals

[Guest guest]

Mike & Pete -

 

> mike Bowser wrote:

>

>> Many people add the oil after cooking and not to cook with. This

>> has the

>> added benefit of not creating more free radicals and trans fats

>> from the high temp.

 

Trans fats cannot be created from high heat cooking. Trans fats

are created by taking a polyunsatrated oil and reducing it (i.e.

adding hydrogen ions H+) so that it becomes solid. This can only be

done under intense pressure and a lot of hydrogen. A double bound

naturally occurs in a -cis form (bent) however during hydrogenation

one of the H+ might flip to the other side causing the chain to

straighten forming a trans (straight) bond. It is the trans form

that wreaks havoc in the body being worse than a saturated fat.

Normal high heat cooking will never produce trans-fats, however it

will produce free radicals.

 

This is once again science trying to improve nature. In this case by

using polyunsaturated fats as saturated fats (because saturated fats

are said to be evil) and creating something far worse. BTW - back in

the late 80's and early 90's the Center for Science in the Public

Interest (CSPI) that put out the " Nutrition Action Newsletter " , and

the American Dietetic Association (ADA, of which I'm a member) both

stated that trans-fats posed little health threat. Amazing how

special interest control what we hear.

 

On Sep 1, 2005, at 9:33 PM, Pete Theisen wrote:

>

> So what to cook with?

 

As for free-radicals these are the breakdown of the longer chain

polys into shorter and shorter chain fatty acids such as alcohols,

aldehydes and ketones. Interestingly sesame oil slighted heated

causes an activation of antioxidants so that it actually has greater

antioxidant capacity than when raw.

Olive oil is very safe to use for heating because of its high

antioxidant level. However, if it gets smoky toss it. Olive is a

low/medium heat oil and if you use it in just in a tomato sauce, soup

or some other liquid medium there is very little to be concerned about.

Better high heat oils are rice bran oil, coconut oil, palm oil

(making a comeback). You definitely don't want to cook or heat

sunflower,flax etc. They are way too unstable.

 

Packaged chips are often made with sunflower or safflower oil. Very

unstable. No doubt lots a mouthful of free-radicals in every bite.

And stay away from any pre-roasted nuts and seeds (esp the seeds) in

bulk groceries and packaged in trader joes. Those can be very

unstable, especially sunflower seeds and pumpkin.

 

Regards,

George Mandler

 

 

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