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Old 03-21-2013, 09:57 AM   #1
NAT&RD
Senior LCF Member
 
Join Date: Mar 2011
Posts: 94
Gallery: NAT&RD
Stats: (5'4") 138/116/116
WOE: MODERATE CARBS
Start Date: 2008
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
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Old 03-21-2013, 10:37 AM   #2
clackley
Chatty Cathy
 
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Join Date: Mar 2000
Location: Ontario
Posts: 8,470
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Stats: 228.5/168/125
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
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.
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

“Eat animals. Mostly fat. Enjoy!


"I resist insulin" Hyperlipid
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Old 03-21-2013, 11:42 AM   #3
picklepete
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Join Date: Feb 2012
Location: Minnesota
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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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