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>> No. 10147 Anonymous
4th December 2013
Wednesday 9:12 pm
10147 Cooking with OIive Oil
Does anyone know of any negative health effect from cooking with olive oil?

I usually heat up some olive oil in a frying pan and then cook chicken/mince etc. However I have come across a thread online that suggests this is unhealthy for you.

The thread had no real evidence and I can find no real mention of this elsewhere.

Anyone got any thoughts on this?
Expand all images.
>> No. 10148 Anonymous
4th December 2013
Wednesday 9:17 pm
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Unless you have unique medical circumstances, then no, it's not bad for you so long as you're not drinking your water weight in the stuff.
>> No. 10149 Anonymous
4th December 2013
Wednesday 9:18 pm
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>>10147
It's fine, whatever you read was scaremongering.
>> No. 10150 Anonymous
4th December 2013
Wednesday 9:20 pm
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>>10147

The biggest danger with oils is overusing them after they are burnt and heated a lot. Otherwise you are fine. And avoid the nasty yankee stuff of course.
>> No. 10151 Anonymous
4th December 2013
Wednesday 9:25 pm
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Thanks for the quick replies.
>> No. 10152 Anonymous
4th December 2013
Wednesday 9:40 pm
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>>10147

The chemistry behind them possibly being unsuitable for frying is based on the quality of the oil more than anything.

Don't buy horrible blends, as the different component oils have different smoke points, I'll explain why this could be important.

Olive oil has a lot of mono and poly unsaturated fatty acids. The theory is that if you heat the oil beyond it's smoke point those acids become saturated, though I've yet to hear how. This is why blends are potentially bad because the component oils don't all have the same smoke point so it's hard to cook with.

Even if this is true it isn't even close to being an issue if you use good oil, unless your pan is too hot of course.

I tend to use Rapeseed oil for frying these days, as olive oil leaves a funny taste I think.
>> No. 10153 Anonymous
4th December 2013
Wednesday 9:43 pm
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>>10152
Using extra virgin olive oil is discourage dbecause it interferes with the taste of your nom, unless you're using it specifically because you've chosen it.

I've heard lots of good things about peanut oil.
>> No. 10154 Anonymous
4th December 2013
Wednesday 9:48 pm
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>>10152
>I tend to use Rapeseed oil for frying these days
Same here, though this thread has me wondering. Can anyone weigh on on the health considerations vs. olive oil?
>> No. 10155 Anonymous
4th December 2013
Wednesday 9:53 pm
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>>10154

From what I remember peanut oil is the healthiest to cook with.
>> No. 10156 Anonymous
4th December 2013
Wednesday 9:58 pm
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I used to fry and cook with olive oil all the time because I assumed it was healthier, but now I used sunflower oil. This is because:

1) It has a higher smoke point, which means it won't break down into the aforementioned unhealthy crap
b) Olive oil is noted for its flavour, which is ruined if it is heated beyond smoke point
Three) Olive oil is too expensive to be used for something as mundane as frying.
>> No. 10157 Anonymous
4th December 2013
Wednesday 10:06 pm
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>>10156

The oils don't break down, the unsaturated fatty acids that make up the di/triols in question become hydrogenated, ruining their flavour and making them unhealthy.

How this happens is yet to be shown to me, it's an unsubstantiated theory as far as I'm concerned, though the flavour changing is a large red flag.

Sunflower oil is a perfectly fine alternative, though.
>> No. 10158 Anonymous
4th December 2013
Wednesday 10:08 pm
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>>10157

IIRC there's a cancer link to overheated and overused oils too.
>> No. 10159 Anonymous
4th December 2013
Wednesday 10:09 pm
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>>10154

It has a high smoke point and is definitely healthy.
>> No. 10160 Anonymous
4th December 2013
Wednesday 10:11 pm
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Using an oil with a strong flavour and high expense seems a bit wasteful. Might be counter productive if it adds a flavour you might not want. I'd prefer a more neutral one for general use.
>> No. 10161 Anonymous
4th December 2013
Wednesday 10:14 pm
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>>10152
I'd assume a hydrogenation reaction as pictured would occur, the frying pan being perfect for the metal catalyst. However I'm not convinced where the H2 would come from...
>> No. 10162 Anonymous
4th December 2013
Wednesday 10:16 pm
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#1
http://www.cracked.com/article_19896_the-6-creepiest-lies-food-industry-feeding-you_p2.html
>> No. 10163 Anonymous
4th December 2013
Wednesday 10:18 pm
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>>10160

Rapeseed oil, if you an afford it, is positively inoffensive and is almost always pressed in the UK. So, it's a great british produce with almost no carbon footprint.
>> No. 10164 Anonymous
4th December 2013
Wednesday 10:23 pm
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>>10162

Jesus Christ, if this is to be believed we've most likely never tasted real olive oil.
>> No. 10165 Anonymous
4th December 2013
Wednesday 10:23 pm
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>>10161
It wouldn't be a hydrogenation, lol. The fats and oils would just decompose.
>> No. 10166 Anonymous
4th December 2013
Wednesday 10:27 pm
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How would olive oil or nut oil work for mayo?
>> No. 10167 Anonymous
4th December 2013
Wednesday 10:36 pm
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>>10165

>lol

Don't do that, this isn't Facebook.

Anyway, explain yourself instead of being contrary. If the oil smokes I'm not aware that it breaks down into it's component fatty acids and triglycerides.
>> No. 10168 Anonymous
4th December 2013
Wednesday 10:40 pm
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>>10166

If you oil my nuts, mayo will be the least of your worries IYKWIM AITYD
>> No. 10169 Anonymous
4th December 2013
Wednesday 10:41 pm
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>>10168
I actually found out today that waving an oil flask at a lady in ancient Greece was genuine code for 'time to oil up, love'.
>> No. 10170 Anonymous
4th December 2013
Wednesday 10:43 pm
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>>10167
For hydrogenation to occur requires hydrogen. Molecules don't magic up out of nowhere. The smoke is caused by another molecule that the glycerol breaks down into. There's no appropriate catalyst that'd be used in a frying pan, either. It's not just 'a metal'.
>> No. 10171 Anonymous
4th December 2013
Wednesday 10:51 pm
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>>10169

This must make it very difficult for market vendors.
>> No. 10172 Anonymous
4th December 2013
Wednesday 10:57 pm
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>>10167
>Don't do that
>breaks down into it's component fatty acids
>breaks down into it is component fatty acids
You're right about the lol thing but you need to be right about apostrophes too. Pedant Sageru.
>> No. 10173 Anonymous
4th December 2013
Wednesday 11:00 pm
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>>10172

I can imagine a pedant Mexican stand-off forming.
>> No. 10174 Anonymous
5th December 2013
Thursday 12:38 am
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I use sesame oil for most things apart from Mediterranean cooking. I find it just smells and tastes the best. It's great with steak and then covered in home-made pepper sauce.
>> No. 10175 Anonymous
5th December 2013
Thursday 12:42 am
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>>10174

I find a small amount really makes a difference in stir fries.
>> No. 10176 Anonymous
5th December 2013
Thursday 1:21 am
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Sunflower oil and Sesame oil is what I grew up with, I don't trust these other oils. They look funny, sound funny and taste funny. I simply don't trust them. I scowl at them while I walk past at the aisles in the supermarket.
>> No. 10177 Anonymous
5th December 2013
Thursday 5:43 pm
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>>10174>>10175
I like sesame oil but it's definitely of limited use for me, the flavour is far too distinct for most things. Like if I'm frying an egg, I don't normally want to taste that sesame oil flavour. Great for stirfry though, for sure.
>> No. 10178 Anonymous
5th December 2013
Thursday 7:03 pm
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>>10175

I love sesame oil for frying, but it has limited uses and is expensive. I'm going to defrost some beef and make one tomorrow, unless the missus decides we are having a Cinema trip.

Don't know what's on though, Hobbit isn't out yet. Sage for off topic.
>> No. 10179 Anonymous
5th December 2013
Thursday 7:49 pm
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>>10178

It is expensive but you use such a small amount it works out quite reasonably. I add a small amount to a normal veg or sunflower oil. If I use a lot it overpowers everything and ruins the dish.
>> No. 10180 Anonymous
5th December 2013
Thursday 8:12 pm
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>>10178
>>10179
It is not expensive. Go to the ethnic stores (Chinese, Sudanese and Somali have the best ones).
>> No. 10190 Anonymous
6th December 2013
Friday 9:30 am
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congo_film_stop_eating_my_sesame_cake[1].jpg
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>>10180
STOP DRINKING MY SESAME OIL.
>> No. 10191 Anonymous
6th December 2013
Friday 2:33 pm
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>>10156
>1)
>b)
>Thee)
I really liked that.

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