Today I've read opposing Internet-based views of what constitutes a healthy, high-heat cooking oil. There is the (serious?), issue of oxidation causing dangerous free radicals that are linked to cancer. These free radicals supposedly occur easily with polyunsaturated oils as they oxidize, but not so much with lard and coconut oil. I don't fry much, at all. I am still concerned about what I ingest and lard doesn't seem like a good choice for regular use. Then there's coconut oil, which is a "medium chain saturated fat" and supposedly the long chain saturated fats of animal fats (like lard), are bad for you. Coconut oil can come in refined and unrefined versions.
Other information states that canola, grapeseed, sesame seed, sunflower seed, avocado and peanut oils are good (and healthy), for frying. I think one comment was that "most seed oils are good". Some are not terribly practical because of price and availability. Rice bran oil is impossible to find in normal stores but is available for $26.62/gallon from Chefstop.com. Avocado oil is incredibly expensive. I use it for salad dressing, only.
I don't know what to use or what to do. All my oils are stored at room temperature, which, according to Gordon Ramsey, is bad. Others say don't refrigerate; they will separate. Implied is that returning them back to solution is difficult or impossible...
I keep out only what I use fairly quickly, but quickly means a month or two. I go through EVOO and grapeseed oil fairly quickly. Some oils are in clear containers, like my corn oil, and are in daylight all the time. I feel I need to consider having only one or two high-heat or all-purpose oils.
I was reading this which seems credible enough, but lacks any detailed information about health risk from oil breaking down or oxidizing: http://books.google.com/books?id=TiUZ...
Is there anyone out there with scientific knowledge on this subject? Factual data? Studies? Web Links? I'd like to make an informed decision and thought others would like to know more, too.
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