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NAT&RD 03-21-2013 08:57 AM

GRAPESEED OIL?
 
I have been using grapeseed oil for cooking ,also on my skin, which is really nice no greasey feeling. on salads and occasionally in coffee when out of cream. Started using it a couple of years ago when a DR. mentioned that he used it for frying, sautaing because it was safer for cooking at high temp.
I just read that veg/ nut/ seed oils should not be heated.
Thinking of switching to lard for cooking. Anyone have oppinion/ info on this

Thanks

clackley 03-21-2013 09:37 AM

I stopped using seed oils because of the oxydation issues they have. The best oils for cooking are coconut, bacon fat and ghee in my opinion. Olive oil and butter are good but not at high heat.

picklepete 03-21-2013 10:42 AM

I try to cap linoleic acid to 10g/day so grapeseed is a dealbreaker. The safety of an oil is kind of a formula:
smoke point x polyunsaturate total x cook time

So we can't really lump them categories--we need to look them up individually. High SP/low PUFA are stable. Low SP/high PUFA are fragile.

I use olive, avocado, and macadamia when I need liquid for a cold dressing or condiment but they're also fine for short sauté (like chopped/shredded veggies <5 minutes). 1/2 butter 1/2 olive is really tasty.

Solid fats are generally better for baking/greasing and hot roasting/frying


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