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Cooking Oil

I’ve touched on this here and there over the years, but as it’s finally getting a lot more recognition in the mainstream media just now, I thought to mention it again.

Basically, it’s about the absolute myth that substituting ‘polyunsaturated fats for saturated fats’ is good for us. You may be aware that many years ago scientists and food manufacturers started promoting the benefits of polyunsaturated fats (think vegetable oils in most processed foods, margarine, and the like) in the belief that saturated fats (butter, coconut oil etc) were bad for us, particularly our heart health.

On Thu, Feb 21, 2013 at 12:34 PM, Steve F wrote:

Hi Mark,

As per your request for interesting topics in your recent newsletter, I have attached a couple of links to articles about the use of fats and oils for cooking. I have been interested in this for a while and had been following what the guideline that says the higher the smoking point of fats and oils, the better the oil was for cooking ie making it more stable and therefore healthier.


I was very surprised to find these couple of articles and others I have not listed that are from scientists and nutritionists. It would seem from these people that the more saturated the fat the more stable it is at temperature. The TV Chefs are under the mistaken believe that if fat doesn’t burn then it is healthy. However, I think that perhaps they are more concerned about the taste and texture than health issues.