Does frying in oils create transfat?
 

Hey guys, I recently made some buffalo wings. I pan fried them in a thick layer of canola oil (money is kind of tight and I couldn't afford any of the more robust oils). They taste all right but in the back of my mind I have this nagging feeling like I shouldn't use delecate oils for frying, that it is unhealthy.

Frankly I feel all fried foods are unhealthy, since the very high heats damages all lipids, but I was wondering exactly how much worse for you is frying in salad type oils? Thanks.

I always deep-fry in canola or peanut oil. I don't know if they "turn into" transfats or not, but it's an interesting question.

Fried foods probably aren't the healthiest, even on a high-fat diet like Atkins, but I can't give up the occasional deep-fried chicken tenders...

They do not turn into trans fats but these oils are unhealthy and become even more unhealthy when heated. If you want something cheap and healthy to fry in, use lard. It also tastes better than those other oild.

This is true, saturated fats are the most stable ones under high heat, although sometimes I use olive oil for sauteing.

There might be some info here that will help sort 'em out:
Using Fats in the Kitchen (pdf file)
The Truth About Saturated Fat (Mary Enig and Sally Fallon)

http://www.westonaprice.org/know_your_fats/skinny.html
You may find this link helpful and informative

Saturated this, polyunsaturated that...so what's the best oil to deep-fry in?

Pure Lard (watch the labels, some brands have hydrogenated fats in them). It tastes better, costs less and performs better than vegetable oils. :)

Can you just buy lard in the grocery store in the oil aisle? Does it need to be refrigerated when opened?

The only place I've ever seen lard is in the meat department, but different stores may keep it in different places. Try asking someone where you usually shop where they stock the lard (bet you'll get a weird look for that question! :lol: ).
Personally, unless I was using the entire container to deep fry something, I'd refrigerate whatever is left.

I'm not sure where I got the idea, but I thought canola oil was the best for frying. Thanks for the info. My grocer has the lard on the same isle where the oils and such are kept.

My understanding is that re-using the oil will cause it to become hydrogenated.

Restaurants use the same oil all day (or longer :eek: ), so even if it starts out as non-hydrogenated, it gets very unhealthy with repeated usage.

from what I understand canola oil is very fragile and should not be used in high heats. I have cut it out of my diet totally.

For deep frying peanut oil would be a better option if you dont want to use lard.

Coconut and sesame oils are also good for frying as well as butter and olive oil but I dont think you want to deep fry in those.

Also make sure not to reuse the oil.

Frying with Ghee
 

Ghee is clarified butter - all milk solids removed. It is stable at high heat and quite flavorful. if you can't find it in your supermarket, try an ethnic Indian food store.

Here's what Weston Price has to say about how tropical oils are hydrogenated in an industrial process. Odds are, if you aren't cooking and exposing your fats to hydrogen gas (danger!!!), you aren't hydrogenating them.

Hydrogenation: This is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature—margarine and shortening. To produce them, manufacturers begin with the cheapest oils—soy, corn, cottonseed or canola, already rancid from the extraction process—and mix them with tiny metal particles—usually nickel oxide. The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high-temperature reactor. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam-cleaned. This removes its unpleasant odor. Margarine’s natural color, an unappetizing grey, is removed by bleach. Dyes and strong flavors must then be added to make it resemble butter. Finally, the mixture is compressed and packaged in blocks or tubs and sold as a health food.