Wed, Jan-14-04, 21:01
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Forum Founder
Posts: 37,415
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Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
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Quote:
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Originally Posted by SeeMyself
..I usually use olive oil, peanut oil and butter, I also use canola oil to fry, it says mono's 9g and poly's 4 gram, will that little bit of polyunsaturate (4gm) change to trans fats when I heat "that canola oil" to fry? That is the one fat I am running from like the plague. ?
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hi See,
Pan-frying and sautéeing are fine to use any of the fats you listed 
The problem with deep-frying is the extremely high temperature used and the risk that the oil may be heated beyond its "smoking point" which is where it converts to a cis or trans fat. Also, in fast food places the oils are used over and over .. each time the oil is heated then cooled, the smoking point is lowered thus increasing the likelihood of trans fat formation.
(BTW, I checked the Wendy's website again, and they used partially hydrogenated soybean oil for frying)
hth,
Doreen |