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need Nat on fats

Nat, you dear patient woman (can you tell I'm about to ask a favor, as I've complimented you first? :D ), can you either repost or direct me to a post where you've gone over the healthiest fats to eat raw and the healthiest fats to cook with.

I've read Eades, Enig on line, but not Erasmus...and I know you've read it all.
I'm particularly interested--I like stir-frying with peanut oil (the smoke point is so nice and high!). Is that a middling okay oil? And organic butter is fine to cook with? Best to clarify it first, or doesn't it matter?

Thanks in advance

I'd like some info too, please

Could you tell me about hazelnut and avocado oil, too, please? I bought some this weekend and fried my eggs in the hazelnut oil, but didn't have the heat on too high.

thanks, AC (and hey, is that a new low weight?!?)

Off those links, the most helpful link I found of those nat put up was:

http://www.stumptuous.com/fat.html

and here's another:

http://www.life-enhancement.com/displayart.asp?ID=203

and:

http://www.arthritistrust.com/topics/essential.htm

ow, my brain hurts now. lol.

Wow, Raz, such high praise :) I found what I *think* you're looking for off a link from the first thread AC posted (thanks!).

Fats

Peanut looks OK for frying, occasionally - it's still high in Omega 6 and that seems to be the main conern with it.

Quote:

* Peanut Oil contains 48% oleic acid, 18% saturated fat and 34% omega-6 linoleic acid. Like olive oil, peanut oil is relatively stable and, therefore, appropriate for stir-frys on occasion. But the high percentage of omega-6 presents a potential danger, so use of peanut oil should be strictly limited.

HTH
Nat

Oops sorry Nat.

I thought you were out for the rest of the week so I thought I would go ahead and link to your old threads.

Re: I'd like some info too, please

Quote:

Originally posted by Heather
Could you tell me about hazelnut and avocado oil, too, please? I bought some this weekend and fried my eggs in the hazelnut oil, but didn't have the heat on too high.

Hazelnut oil is high in monounsaturates and can be used in medium heat cooking - Avocado oil is also mostly monounsaturate and has a high smoke point (meaning it takes hotter temps to break it down - unlike polyunsaturates, such as flax oil).

From an EFA FAQ:

Quote:

Q. What are the best oils for cooking and baking?

A. Oils high in monounsaturated fats and saturated fats are more heat stable than delicate polyunsaturated fats. Oils can be broken into categories of low, medium and high heat. When baking at an oven temperature of 325°F/163°C, the moisture of the food keeps the inside temperature under 212°F/100°C, which allows for most culinary oils to be used in baking. - Low Heat (212°F/100°C) Pumpkin Oil, Safflower Oil, Sunflower Oil - Medium Heat (325°F/163°C) Hazelnut Oil, Olive Oil, Pistachio Oil, Sesame Oil - High Heat (375°F/190°C) Coconut Butter, Hi -Oleic Sunflower Oil

Avocado would fall under "high heat"

HTH
Nat

Quote:

Originally posted by agonycat
I thought you were out for the rest of the week so I thought I would go ahead and link to your old threads.

No, thank YOU. Saved me looking it up. I'm around - just surrounded by people peeking over my shoulder!

N

Thanks, Nat. Appreciate the info!!

:)

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