Re: [CnD] regarding cooking oils
Yeah, some of that information, especially regarding canola and coconut oils, isn't the latest info. A web search can turn up a lot of new information. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Wednesday, August 05, 2020 6:00 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] regarding cooking oils Thanks for the information. I disagree with using canola oil. It is not good for the body and can also clog arteries. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Wednesday, August 5, 2020 5:26 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] regarding cooking oils I will definitely be reading and saving this. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Wednesday, August 5, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] regarding cooking oils This is excellent information. I looked for something in my collection of articles about oils and couldn't find anything like this. Jeanne, I'm glad you had this or found it for us, whichever. Thank you, and I saved this. Really good information! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Wednesday, August 5, 2020 4:56 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] regarding cooking oils Hi, Here's the cooking oil information (below my name). Jeanne Cooking oils pros and cons from livestrong.com the pros and cons of 16 different cooking fats and oils Overview Cooking fats come from animal sources and are solid at room temperature, while oils are extracted from a variety of plants, seeds and vegetables and are liquid at room temperature (with the exception of some tropical oils including coconut, palm and palm kernel oil, which can be solid, semisolid or liquid at room temperature). When choosing a cooking fat or oil, it’s important to consider how the oil holds up to temperature or it’s smoke point, the temperature at which the oil begins to create smoke and break down. You also need to consider whether or not you want it to add flavor to your food and the overall healthfulness of the oil’s nutrition profile. With the exception of butter, oils and fats contain no carbohydrate or protein, and the discussion of the healthfulness of an oil is centered mostly on the types of fat it contains. Read on to learn more about 16 types of cooking oils and their recommended uses. 1. Coconut oil comes from the meat of coconuts, and about 86 percent of the fat is of the saturated type. It’s a favorite among health-conscious eaters for its high concentration of medium chain triglycerides (MCTs). The body burns MCTs immediately for fuel, decreasing the likelihood that they will be stored as fat. There is also some evidence that MCTs boost metabolism and promote satiety (a feeling of fullness). Coconut oil is relatively heat stable and resistant to rancidity. When you see “virgin” on the label, this means the oil is extracted from the coconut without use of high temperature or chemicals and can withstand baking and light sauteing temperatures up to 350 degrees Fahrenheit. If you’re looking for something that can take a little more heat, refined coconut oil, which is extracted from dry coconut meat and purified using chemical solvents, can hold up in temperatures as high as 425 degrees Fahrenheit and typically carries less flavor. Recommended brands: Trader Joe’s Organic Virgin Coconut Oil and Nutiva Organic Virgin Coconut Oil 2. Walnut Oil Walnut oil has a rich, nutty taste you would expect from the oil of cold-pressed walnuts. Since two-thirds of the fat in walnut oil is of the fragile polyunsaturated variety (meaning it’s easily damaged with exposure to heat), walnut oil is not recommended for cooking. Instead, use this oil for salad dressings and cold prep. Walnut oil should be stored in the refrigerator and will last up to six months. Just like the nut of its origin, walnut oil has also been show to reduce the risk of heart disease. In a small 2010 study published in the Journal of the American College of Nutrition, Pennsylvania State University researchers found consuming walnuts and walnut oil helped reduce resting blood pressure as well as blood pressure in response to stress. Recommended brands: La Tourangelle Roasted Walnut Oil and International Collection Walnut Oil3. 3. Sunflower Oil Sunflower oil is extracted from sunflower seeds and is a good source of vitamin E. A tablespoon of the oil provides about 40 percent of your daily needs. Sunflower oil can be found in high oleic
Re: [CnD] regarding cooking oils
Thanks for the information. I disagree with using canola oil. It is not good for the body and can also clog arteries. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Wednesday, August 5, 2020 5:26 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] regarding cooking oils I will definitely be reading and saving this. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Wednesday, August 5, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] regarding cooking oils This is excellent information. I looked for something in my collection of articles about oils and couldn't find anything like this. Jeanne, I'm glad you had this or found it for us, whichever. Thank you, and I saved this. Really good information! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Wednesday, August 5, 2020 4:56 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] regarding cooking oils Hi, Here's the cooking oil information (below my name). Jeanne Cooking oils pros and cons from livestrong.com the pros and cons of 16 different cooking fats and oils Overview Cooking fats come from animal sources and are solid at room temperature, while oils are extracted from a variety of plants, seeds and vegetables and are liquid at room temperature (with the exception of some tropical oils including coconut, palm and palm kernel oil, which can be solid, semisolid or liquid at room temperature). When choosing a cooking fat or oil, it’s important to consider how the oil holds up to temperature or it’s smoke point, the temperature at which the oil begins to create smoke and break down. You also need to consider whether or not you want it to add flavor to your food and the overall healthfulness of the oil’s nutrition profile. With the exception of butter, oils and fats contain no carbohydrate or protein, and the discussion of the healthfulness of an oil is centered mostly on the types of fat it contains. Read on to learn more about 16 types of cooking oils and their recommended uses. 1. Coconut oil comes from the meat of coconuts, and about 86 percent of the fat is of the saturated type. It’s a favorite among health-conscious eaters for its high concentration of medium chain triglycerides (MCTs). The body burns MCTs immediately for fuel, decreasing the likelihood that they will be stored as fat. There is also some evidence that MCTs boost metabolism and promote satiety (a feeling of fullness). Coconut oil is relatively heat stable and resistant to rancidity. When you see “virgin” on the label, this means the oil is extracted from the coconut without use of high temperature or chemicals and can withstand baking and light sauteing temperatures up to 350 degrees Fahrenheit. If you’re looking for something that can take a little more heat, refined coconut oil, which is extracted from dry coconut meat and purified using chemical solvents, can hold up in temperatures as high as 425 degrees Fahrenheit and typically carries less flavor. Recommended brands: Trader Joe’s Organic Virgin Coconut Oil and Nutiva Organic Virgin Coconut Oil 2. Walnut Oil Walnut oil has a rich, nutty taste you would expect from the oil of cold-pressed walnuts. Since two-thirds of the fat in walnut oil is of the fragile polyunsaturated variety (meaning it’s easily damaged with exposure to heat), walnut oil is not recommended for cooking. Instead, use this oil for salad dressings and cold prep. Walnut oil should be stored in the refrigerator and will last up to six months. Just like the nut of its origin, walnut oil has also been show to reduce the risk of heart disease. In a small 2010 study published in the Journal of the American College of Nutrition, Pennsylvania State University researchers found consuming walnuts and walnut oil helped reduce resting blood pressure as well as blood pressure in response to stress. Recommended brands: La Tourangelle Roasted Walnut Oil and International Collection Walnut Oil3. 3. Sunflower Oil Sunflower oil is extracted from sunflower seeds and is a good source of vitamin E. A tablespoon of the oil provides about 40 percent of your daily needs. Sunflower oil can be found in high oleic, linoleic or partially hydrogenated forms. High oleic sunflower seed oil contains more than 70 percent of the monounsaturated fats that are known to improve blood cholesterol levels, lower blood pressure and reduce the risk of heart disease. However, approximately 65 percent of the fat in the linoleic variety is linoleic acid (LA), an omega-6 fat that most Americans consume too much of through processed foods. The partially hydrogenated version may contain trans fats, which worsen
Re: [CnD] regarding cooking oils
I will definitely be reading and saving this. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Wednesday, August 5, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] regarding cooking oils This is excellent information. I looked for something in my collection of articles about oils and couldn't find anything like this. Jeanne, I'm glad you had this or found it for us, whichever. Thank you, and I saved this. Really good information! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Wednesday, August 5, 2020 4:56 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] regarding cooking oils Hi, Here's the cooking oil information (below my name). Jeanne Cooking oils pros and cons from livestrong.com the pros and cons of 16 different cooking fats and oils Overview Cooking fats come from animal sources and are solid at room temperature, while oils are extracted from a variety of plants, seeds and vegetables and are liquid at room temperature (with the exception of some tropical oils including coconut, palm and palm kernel oil, which can be solid, semisolid or liquid at room temperature). When choosing a cooking fat or oil, it’s important to consider how the oil holds up to temperature or it’s smoke point, the temperature at which the oil begins to create smoke and break down. You also need to consider whether or not you want it to add flavor to your food and the overall healthfulness of the oil’s nutrition profile. With the exception of butter, oils and fats contain no carbohydrate or protein, and the discussion of the healthfulness of an oil is centered mostly on the types of fat it contains. Read on to learn more about 16 types of cooking oils and their recommended uses. 1. Coconut oil comes from the meat of coconuts, and about 86 percent of the fat is of the saturated type. It’s a favorite among health-conscious eaters for its high concentration of medium chain triglycerides (MCTs). The body burns MCTs immediately for fuel, decreasing the likelihood that they will be stored as fat. There is also some evidence that MCTs boost metabolism and promote satiety (a feeling of fullness). Coconut oil is relatively heat stable and resistant to rancidity. When you see “virgin” on the label, this means the oil is extracted from the coconut without use of high temperature or chemicals and can withstand baking and light sauteing temperatures up to 350 degrees Fahrenheit. If you’re looking for something that can take a little more heat, refined coconut oil, which is extracted from dry coconut meat and purified using chemical solvents, can hold up in temperatures as high as 425 degrees Fahrenheit and typically carries less flavor. Recommended brands: Trader Joe’s Organic Virgin Coconut Oil and Nutiva Organic Virgin Coconut Oil 2. Walnut Oil Walnut oil has a rich, nutty taste you would expect from the oil of cold-pressed walnuts. Since two-thirds of the fat in walnut oil is of the fragile polyunsaturated variety (meaning it’s easily damaged with exposure to heat), walnut oil is not recommended for cooking. Instead, use this oil for salad dressings and cold prep. Walnut oil should be stored in the refrigerator and will last up to six months. Just like the nut of its origin, walnut oil has also been show to reduce the risk of heart disease. In a small 2010 study published in the Journal of the American College of Nutrition, Pennsylvania State University researchers found consuming walnuts and walnut oil helped reduce resting blood pressure as well as blood pressure in response to stress. Recommended brands: La Tourangelle Roasted Walnut Oil and International Collection Walnut Oil3. 3. Sunflower Oil Sunflower oil is extracted from sunflower seeds and is a good source of vitamin E. A tablespoon of the oil provides about 40 percent of your daily needs. Sunflower oil can be found in high oleic, linoleic or partially hydrogenated forms. High oleic sunflower seed oil contains more than 70 percent of the monounsaturated fats that are known to improve blood cholesterol levels, lower blood pressure and reduce the risk of heart disease. However, approximately 65 percent of the fat in the linoleic variety is linoleic acid (LA), an omega-6 fat that most Americans consume too much of through processed foods. The partially hydrogenated version may contain trans fats, which worsen blood cholesterol levels, increase inflammation and contribute to insulin resistance and overall risk of diabetes and heart disease. If you’re going to cook with sunflower oil, stick to the high oleic variety. The average smoke point is about 460 degrees Fahrenheit. Recommended brands: Spectrum Naturals High Heat Sunflower Oil, Smude’s Cold-Pressed High Oleic Sunflower Oil 4. Flaxseed Oil “Flaxseed oil
Re: [CnD] regarding cooking oils
This is excellent information. I looked for something in my collection of articles about oils and couldn't find anything like this. Jeanne, I'm glad you had this or found it for us, whichever. Thank you, and I saved this. Really good information! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Wednesday, August 5, 2020 4:56 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] regarding cooking oils Hi, Here's the cooking oil information (below my name). Jeanne Cooking oils pros and cons from livestrong.com the pros and cons of 16 different cooking fats and oils Overview Cooking fats come from animal sources and are solid at room temperature, while oils are extracted from a variety of plants, seeds and vegetables and are liquid at room temperature (with the exception of some tropical oils including coconut, palm and palm kernel oil, which can be solid, semisolid or liquid at room temperature). When choosing a cooking fat or oil, it’s important to consider how the oil holds up to temperature or it’s smoke point, the temperature at which the oil begins to create smoke and break down. You also need to consider whether or not you want it to add flavor to your food and the overall healthfulness of the oil’s nutrition profile. With the exception of butter, oils and fats contain no carbohydrate or protein, and the discussion of the healthfulness of an oil is centered mostly on the types of fat it contains. Read on to learn more about 16 types of cooking oils and their recommended uses. 1. Coconut oil comes from the meat of coconuts, and about 86 percent of the fat is of the saturated type. It’s a favorite among health-conscious eaters for its high concentration of medium chain triglycerides (MCTs). The body burns MCTs immediately for fuel, decreasing the likelihood that they will be stored as fat. There is also some evidence that MCTs boost metabolism and promote satiety (a feeling of fullness). Coconut oil is relatively heat stable and resistant to rancidity. When you see “virgin” on the label, this means the oil is extracted from the coconut without use of high temperature or chemicals and can withstand baking and light sauteing temperatures up to 350 degrees Fahrenheit. If you’re looking for something that can take a little more heat, refined coconut oil, which is extracted from dry coconut meat and purified using chemical solvents, can hold up in temperatures as high as 425 degrees Fahrenheit and typically carries less flavor. Recommended brands: Trader Joe’s Organic Virgin Coconut Oil and Nutiva Organic Virgin Coconut Oil 2. Walnut Oil Walnut oil has a rich, nutty taste you would expect from the oil of cold-pressed walnuts. Since two-thirds of the fat in walnut oil is of the fragile polyunsaturated variety (meaning it’s easily damaged with exposure to heat), walnut oil is not recommended for cooking. Instead, use this oil for salad dressings and cold prep. Walnut oil should be stored in the refrigerator and will last up to six months. Just like the nut of its origin, walnut oil has also been show to reduce the risk of heart disease. In a small 2010 study published in the Journal of the American College of Nutrition, Pennsylvania State University researchers found consuming walnuts and walnut oil helped reduce resting blood pressure as well as blood pressure in response to stress. Recommended brands: La Tourangelle Roasted Walnut Oil and International Collection Walnut Oil3. 3. Sunflower Oil Sunflower oil is extracted from sunflower seeds and is a good source of vitamin E. A tablespoon of the oil provides about 40 percent of your daily needs. Sunflower oil can be found in high oleic, linoleic or partially hydrogenated forms. High oleic sunflower seed oil contains more than 70 percent of the monounsaturated fats that are known to improve blood cholesterol levels, lower blood pressure and reduce the risk of heart disease. However, approximately 65 percent of the fat in the linoleic variety is linoleic acid (LA), an omega-6 fat that most Americans consume too much of through processed foods. The partially hydrogenated version may contain trans fats, which worsen blood cholesterol levels, increase inflammation and contribute to insulin resistance and overall risk of diabetes and heart disease. If you’re going to cook with sunflower oil, stick to the high oleic variety. The average smoke point is about 460 degrees Fahrenheit. Recommended brands: Spectrum Naturals High Heat Sunflower Oil, Smude’s Cold-Pressed High Oleic Sunflower Oil 4. Flaxseed Oil “Flaxseed oil is a great vegan source of omega-3 fatty acids,” says Olivia Martino, registered dietitian and owner of Nourish Northwest, a nutrition and fitness center in Portland, Oregon. “Omega-3s are powerful anti-inflammatory agents, reducing risk of heart disease, stroke and cancer while also improving brain
Re: [CnD] Regarding cooking oils
Apparently, there are no attachments in this group. Good practice, I usually set all the groups that I moderate to no attachments, fewer ways to circulate computer viruses. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Wednesday, August 5, 2020 3:44 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] Regarding cooking oils Hi everyone, Attached is a lengthy document I got from livestrong.com about the pros and cons of 16 cooking oils. In addition there is some information from Mayo Clinic down in the document. I think it would have been too long to paste here. Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
