Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 Has anyone else heard of olive oil turning to trans fat when heated beyond a cetain point? " Essential fatty acids are also found in oil of evening primrose, black current, and borage. All these oils are available at natural foods stores and should be cold and raw when consumed, not used in cooking because again, with the exception of olive oil (which is higher in saturated fat), exposure to high heat and oxygen damages unsaturated fats and creates trans fatty acids. Extreme heat like that used for frying is not safe for most oils — with the exception of coconut and grapeseed oils. Olive oil can be used for sautéeing but not frying. (Better yet, avoid fried foods completely!) " http://www.womentowomen.com/nutritionandweightloss/fatandcholesterol.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 I have heard of this. I recommend a book called " Fats That Heal, Fats That Kill " by Udo Erasmus. Shelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 No I never heard that before about olive oil. And I've never eperienced it happening at all. And as far as the oils found in the health food stores....I don't use them. A chemist friend told me that most of those herbs and products derived from them have not been purified and the toxins removed. Joanie Quote Link to comment Share on other sites More sharing options...
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