Tue, Jul-23-02, 13:54
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Senior Member
Posts: 1,514
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Plan: TSP/PPLP/low-cal/My own
Stats: 250/209/150
BF:
Progress: 41%
Location: Sacramento, CA
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Cut to the Chase
I use only unfiltered, cold-pressed, extra virgin olive oil or butter for cooking. Olive oil is very stable and the higher the quality, the more stable it is usually. The lite olive oils are not cold pressed. To get a lite olive oil, the olives have to be ground in a high-speed, high-heat grinder -- this causes trans fats to be developed.
Dr. S. addresses this in her book. If I had her book handy, I'd look it up. Her general recommendation is that if the oil is unprocessed unsaturated or saturated, it is good to cook with or eat, as in dressings. If it is cold-pressed polyunsaturated, it is good to eat. All processed oils, as in canola oil in the baking section or margarine, are to be avoided at all costs since they are riddled with trans fats.
You can tell a good, stable, cold-pressed oil, one that you can use for cooking, if it doesn't go rancid easily. Oils that go rancid easily, are generally heat processed, like canola, to keep them from going rancid. Cold-pressed canola has to be refrigerated or it goes rancid very quickly. Whereas good, cold-pressed, extra virgin olive oil does not need to be refrigerated and will remain usable for months. Butter is another good stable oil. I leave both my olive oil and butter on the counter, that way my butter is always soft and easy to use.
;-Deb
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