FAT?

[whatjelly]

Could somebody break it all down in "lay-mans" terms?

So I know that saturated fat is ok... like in Atkins... But what exactly IS saturated fat? Animal fat?

I feel really stooooopid asking but honestly I don't know one kind of fat from another...

all the polly and mono and blah blah...

I guess I know that trans fat is what french fries are fried in? But that's about it....

I've just been sticking to the Atkins book, and eating that way... Which I know is fine so I don't really worry about it...

But in all honesty, I don't know one from another?

Ok, go ahead and start throwing tomatoes at me now.

[Charski]

Saturated means it holds all the hydrogen atoms it can naturally, which makes it solid at room temp - fats like palm kernel oil, coconut oil, lard, tallow - are all examples of saturated fats.

[fawn]

Hey Jelly
This will give you all the information you are looking for. I think you will find it quite interesting. Browse this site....it's fabulous. They're actually having a convention in San Francisco in August.....I am very excited and would love to meet other LCF's there if anyone is interested!
The Skinny on Fats

[whatjelly]

Thanks Fran!
I bookmarked that, as that one's gonna take me a while to get through I will read it though!

Thanks again!
~Shelley

[jacksmixedtape]

Saturated fats -- Animal products, coconut oil, palm oil

Polyunsaturated oils-- Seeds (grapeseed, sesame, sunflower, safflower), legumes (peanuts, soybeans, etc.), corn, and walnuts, flax oil, and fish oil (good omega-3 sources)

Monounsaturated oils-- Nuts, olives, rapeseed/canola

You want to keep a 2:1 or 1:1 ratio of omega-6 polyunsaturated fatty acids to omega-3 polyunsaturated fatty acids. So don't cut the fat off your meat, and try to use vegetable oils sparingly. Fry in butter or one of the other saturated fats.


sources: Groves, Weston Price, random low carb readings

[xamier]

Umm, look out for transfat. It is very bad, I am positive it caused my moms heart problems and her death (Sorry, but I am)
Transfat would be vegetable shortening. Anything with hydrogenated oil in the ingredients. Be very careful, a lot of products reduced their serving so they would only have .5 gram of transfat and then advertised 0 grams. (This is legal but a lie) Look at the ingredients for this information. I don't really bother about what kind of fat I am getting, but I eat NO TRANSFAT. (Sorry, but I feel strongly about this)

[Tooter]

WAPF: Know Your Fats

Confused About Fats?



The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:

* Butter
* Beef and lamb tallow
* Lard
* Chicken, goose and duck fat
* Coconut, palm and sesame oils
* Cold pressed olive oil
* Cold pressed flax oil
* Marine oils

The following new-fangled fats can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis:

* All hydrogenated oils
* Soy, corn and safflower oils
* Cottonseed oil
* Canola oil
* All fats heated to very high temperatures in processing and frying

[Darkfire]

thank you for that article, I was looking for just this type of thing to reacquaint my husband with fats.

[fawn]

.........try to aim for cold pressed as well when you can

Xamier: I'm convinced that this is how my FIL died as well. He lived on donuts.......

[talithasuya]

So, Tooter, if I fry an egg in butter, does the butter become bad because it was brought to a high temp in the frying process?

[Tooter]

Originally Posted by talithasuya

So, Tooter, if I fry an egg in butter, does the butter become bad because it was brought to a high temp in the frying process?

Nah...When they say "frying" I assume it's deep frying and different fats have different temps they can cook to.

You can't deep fry in Butter, it would burn up before you tried that.

Let me go look for something for you. Be back in a minute.

[LoraJR72]

Marking my spot!

[Margot 65]

I read about how corn oil (mazola) was made.

It made me shudder.

They use BENZINE to extract the oil, and then heat it to burn off the benzine, so it is already rancid from heat before they bottle it.

Then they add oil smelling perfume to it, and bottle it in clear bottle, to be left in our cupboard for YEARS??

[Tooter]

Originally Posted by talithasuya

So, Tooter, if I fry an egg in butter, does the butter become bad because it was brought to a high temp in the frying process?

If I am going to fry (deep fry) something, I cook it in coconut oil. I don't do alot of deep frying, but will make the family low carb tortillas out of deep fried Joseph's lavash bread.

You can't deep fry in Olive oil (It just won't work)

You can't deep fry in Butther (It, also, just won't work)

Here is an article From Barry Groves:

Fats and Oils: The significance of temperature - Second Opinions, UK

[Margot 65]

I also fry in CO, and if it need be browned I add a titch of butter near the end and turn the heat down a bit.

Coconut oil does not brown things as nicely as butter does

[Tooter]

Originally Posted by talithasuya

So, Tooter, if I fry an egg in butter, does the butter become bad because it was brought to a high temp in the frying process?

This is what you are talking about, right?

* All fats heated to very high temperatures in processing and frying*


High Temperatures in processing and frying fats.

That would be high temperatures in the actually process of making the fats. They become damaged. That's why cold pressed oils are best.

The Frying? Would be deep frying. We use the term "Frying an egg", but it's not being deep fried. The Temperature isn't that high. Did that make sense?

[hummingbird11]

Why Low Carb Diets Must Be High Fat
Why Low-Carb Diets Must Be High-Fat

[talithasuya]

Phew! Thanks for the info, Tooter, and for making the effort to look up links for me. 'preciate it!

[whatjelly]

Thanks everybody... Looks like I have some reading to do...

[fawn]

Originally Posted by Prozak

I read about how corn oil (mazola) was made.

It made me shudder.

They use BENZINE to extract the oil, and then heat it to burn off the benzine, so it is already rancid from heat before they bottle it.

Then they add oil smelling perfume to it, and bottle it in clear bottle, to be left in our cupboard for YEARS??

and since it is already oxidized, it is introducing free radicals into the body causing inflammation which contributes to heart disease. This is what The center for public health should be focusing on. Not low/non fat to prevent heart disease.

[LChottie07]

One fat that I did not see listed in those study's is Grapeseed Oil... what is the info on that one? I was recently introduced to it as a good frying substitute for olive oil because of the higher flash point. Any thoughts?

[Skinny Panda]

Um, what is ' cold pressed'? I buy all kinds of Olive Oil, and never noticed or never knew about this. Are there certain brands that are or.........?

[Tooter]

Originally Posted by LChottie07

One fat that I did not see listed in those study's is Grapeseed Oil... what is the info on that one? I was recently introduced to it as a good frying substitute for olive oil because of the higher flash point. Any thoughts?

I had the same question awhile back.

Some Typical Questions and Misconceptions on Fats and Oils

Here's the part you asked about.

--------------------

Question: Is grapeseed oil a good choice? We hear so much about it. I have read that grape seed oil has a very high smoke point so it is a good oil to use for cooking.

Answer: Grapeseed oil contains phenols that raise the smoke point. However it is very high in omega-6 fatty acids, so it not a good choice for our diets--we need to avoid excess omega-6 fatty acids as much as possible. Also, grapeseed oil is industrially processed with hexane and other carcinogenic solvents, and traces will remain in the oil.

----------------------------

[MarblesLongGone]

Thanks for all the great data on this thread! Lotsa stuff to file away here....

[pepperette]

I love frying with my virgin palm oil- the red one. It adds a slight spice flavor that I like, you just cannot eat it from the spoon like CO- that is a weirdly bad taste for sure! But, for cooking, I like it- and when I am done with the book on it, might try some of the recipes there (The Palm Oil Miracle by Bruce Fife).