6 ms·

It's more nuanced than that but you could do a lot worse than that list. Fat profile matters, and smoke point matters, e.g. olive oil is great but if you're fry

by 09bjb 5y ago

It's more nuanced than that but you could do a lot worse than that list. Fat profile matters, and smoke point matters, e.g. olive oil is great but if you're frying stuff with it you're turning a lot of it toxic; avocado oil is better for high heat.

cityofdelusion 5y ago
There is no scientific evidence that olive oil breaks down into toxic components. https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
- paavoova 5y ago
  That's not quite what's shown in that PDF...All oils tested showed signs of instability when heated, but EVOO was the most stable. But EVOO still had an increase in trans-fats, for example, when heated. Furthermore, in the conclusion, they note note that the experiments were carried out without food being cooked. While cooking, the water and steam which comes from the food being cooked aids the process of hydrolysis. The absence of food in these trials may have allowed for a greater impact of oil oxi- dation when compared with other deterioration reactions They didn't test the affects of water and food contact on stability and note the potential significance of hydrolysis. But just going by that, I'd avoid all refined oils and heating/frying.
kansface 5y ago
Any word on peanut oil?
- slothtrop 5y ago
  same pitfalls as most vegetable oils, and high in omega 6, which can throw off your omega3:6 ratio if you consume lots, which increases risk of obesity among other things.
mrfusion 5y ago
So olive oil would be bad to use in the air fryer? Also what’s the best substitute for vegetable oil for baking?
Pyramus 5y ago
I thought it was a common myth that the smoke point of an oil correlates with toxicity -- do you have a source that there is a causal relationship? The reason for olive oil not being used for deep frying is mostly taste and cost, as far as I know.
- jimbob45 5y ago
  Smoke point refers to the temperature at which an oil will break down. You're right that broken-down oil is unhealthy but, more importantly, it makes for bad-tasting food and should be avoided when possible. https://www.masterclass.com/articles/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose https://www.masterclass.com/articles/cooking-oils-and-smoke-...
  - Pyramus 5y ago
    Yes, what I'm saying is I haven't seen evidence that change in the oil at smoke point is correlated with safety/toxicity. Found the video: https://youtu.be/l_aFHrzSBrM https://youtu.be/l_aFHrzSBrM
sva_ 5y ago
> olive oil is great but if you're frying stuff with it you're turning a lot of it toxic Do you have a source on that? What is toxic about it? Really curious, because I cook a lot with olive oil.

by 09bjb 5y ago

cityofdelusion 5y ago

There is no scientific evidence that olive oil breaks down into toxic components. https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf

paavoova 5y ago
That's not quite what's shown in that PDF...All oils tested showed signs of instability when heated, but EVOO was the most stable. But EVOO still had an increase in trans-fats, for example, when heated. Furthermore, in the conclusion, they note note that the experiments were carried out without food being cooked. While cooking, the water and steam which comes from the food being cooked aids the process of hydrolysis. The absence of food in these trials may have allowed for a greater impact of oil oxi- dation when compared with other deterioration reactions They didn't test the affects of water and food contact on stability and note the potential significance of hydrolysis. But just going by that, I'd avoid all refined oils and heating/frying.

kansface 5y ago

Any word on peanut oil?

slothtrop 5y ago
same pitfalls as most vegetable oils, and high in omega 6, which can throw off your omega3:6 ratio if you consume lots, which increases risk of obesity among other things.

mrfusion 5y ago

So olive oil would be bad to use in the air fryer? Also what’s the best substitute for vegetable oil for baking?

Pyramus 5y ago

I thought it was a common myth that the smoke point of an oil correlates with toxicity -- do you have a source that there is a causal relationship? The reason for olive oil not being used for deep frying is mostly taste and cost, as far as I know.

jimbob45 5y ago
Smoke point refers to the temperature at which an oil will break down. You're right that broken-down oil is unhealthy but, more importantly, it makes for bad-tasting food and should be avoided when possible. https://www.masterclass.com/articles/cooking-oils-and-smoke-points-what-to-know-and-how-to-choose https://www.masterclass.com/articles/cooking-oils-and-smoke-...
- Pyramus 5y ago
  Yes, what I'm saying is I haven't seen evidence that change in the oil at smoke point is correlated with safety/toxicity. Found the video: https://youtu.be/l_aFHrzSBrM https://youtu.be/l_aFHrzSBrM

sva_ 5y ago

> olive oil is great but if you're frying stuff with it you're turning a lot of it toxic Do you have a source on that? What is toxic about it? Really curious, because I cook a lot with olive oil.