Question about vegetable oil

Hyrdogenated is not as bad as partially hydrogenated.

Peanut oil is cheap and good for frying 🙂

Peace,
Pen

"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

i

Ignoramus6756 said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

i

If it's liquid at room temperature, then it's likely not hydrogenated. As
you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil (or
perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of them
call for frying in vegetable shortening.

--
Bob in CT
Remove ".x" to reply

I read somewhere that olive oil is not usually hydrogenated because it is
more stable, which is what they are trying to achieve with oils like
sunflower and canola by that process. Olive oil is a little more pricey
though.
Tom
--------------------------------------------
"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

i

Olive Oil, on sale, is a good choice.

"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

i

"Ignoramus6756" <[email hidden]> pí¹e v diskusním
pøíspìvku news:[email hidden]...

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

Only common liquid oil safe for cooking at moderate temperatures is
extra virgin olive oil.

Do not use anything else. Do not believe dr. Atkins about
polyunsaturated fats - he was wrong in this point. Hydrogenation makes
vegetable oils even worse, but they are pretty bad for your health even
without it.

Mirek

Mirek Fidler said:

Quoted message said:

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I

buy

Quoted message said:

Quoted message said:

that is likely not hydrogenated?I am looking for cheap oils for

frying

Quoted message said:

Quoted message said:

etc.

i

If it's liquid at room temperature, then it's likely not hydrogenated.

As

Quoted message said:

you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil

(or

Quoted message said:

perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of

them

Quoted message said:

call for frying in vegetable shortening.

Lard, butter. Or you can use olive oil for frying, why not? I use extra
virgin for almost everything.

Anyway, if I am about to fry a steak, there is no other alternative than
lard - it greatly enhances flavor of meat.

Mirek

I think olive oil isn't used because of its low smoke point. Similarly,
butter also has a low smoke point. So, I'll have to go with lard.

--
Bob in CT
Remove ".x" to reply

Quoted message said:

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I

buy

Quoted message said:

Quoted message said:

that is likely not hydrogenated?I am looking for cheap oils for

frying

Quoted message said:

Quoted message said:

etc.

i

If it's liquid at room temperature, then it's likely not hydrogenated.

As

Quoted message said:

you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil

(or

Quoted message said:

perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of

them

Quoted message said:

call for frying in vegetable shortening.

Lard, butter. Or you can use olive oil for frying, why not? I use extra
virgin for almost everything.

Anyway, if I am about to fry a steak, there is no other alternative than
lard - it greatly enhances flavor of meat.

Mirek

In article said:

Hyrdogenated is not as bad as partially hydrogenated.

Peanut oil is cheap and good for frying 🙂

Thanks, my son is allergic to nuts, so peanut oil is out... Otherwise
yes, I would buy it.

i

In article said:

If it's liquid at room temperature, then it's likely not hydrogenated. As
you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil (or
perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of them
call for frying in vegetable shortening.

If you can find non-hydrogenated lard, good for you.

I recently bought some cheap pork fat, maybe I will simply render some
fat from it.

i

Ignoramus6756 said:

In article said:

If it's liquid at room temperature, then it's likely not hydrogenated.
As
you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil (or
perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of them
call for frying in vegetable shortening.

If you can find non-hydrogenated lard, good for you.

I recently bought some cheap pork fat, maybe I will simply render some
fat from it.

i

That's interesting -- I'll have to look for non-hydrogened lard. I don't
know why they'd hydrogenate it -- it's a solid at room temperature. I
could also use coconut oil, of which I can find non-hydrogenated versions.

--
Bob in CT
Remove ".x" to reply

Once again, fully hydrogenated is fine. PARTIALLY hydrogenated is when you
get into trouble.

Peace,
Pen

"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article said:

Ignoramus6756 said:

In article <[email hidden]>, Bob in CT wrote:
> If it's liquid at room temperature, then it's likely not hydrogenated.
> As
> you know from reading Enig's article, some people think that oils from
> plants are to be used in moderation. I use only olive oil. But, like
> you, I'd like to fry stuff. So, you almost have to use cooking oil

(or

Quoted message said:

Quoted message said:

Quoted message said:

> perhaps lard). Anyone know what a good substitute for vegetable
> shortening? I'd like to make some Alton Brown recipes, but some of

them

Quoted message said:

Quoted message said:

Quoted message said:

> call for frying in vegetable shortening.

If you can find non-hydrogenated lard, good for you.

I recently bought some cheap pork fat, maybe I will simply render some
fat from it.

i

That's interesting -- I'll have to look for non-hydrogened lard. I

don't

Quoted message said:

Quoted message said:

know why they'd hydrogenate it -- it's a solid at room temperature. I
could also use coconut oil, of which I can find non-hydrogenated

versions.

Quoted message said:

I was at a big Polish store recently, they were selling lard in tubs,
but, unfortunately, it was hydrogenated.

i

In article said:

Ignoramus6756 said:

In article said:

If it's liquid at room temperature, then it's likely not hydrogenated.
As
you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil (or
perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of them
call for frying in vegetable shortening.

If you can find non-hydrogenated lard, good for you.

I recently bought some cheap pork fat, maybe I will simply render some
fat from it.

i

That's interesting -- I'll have to look for non-hydrogened lard. I don't
know why they'd hydrogenate it -- it's a solid at room temperature. I
could also use coconut oil, of which I can find non-hydrogenated versions.

I was at a big Polish store recently, they were selling lard in tubs,
but, unfortunately, it was hydrogenated.

i

"Ignoramus6756" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Peanut oil is cheap and good for frying 🙂

Thanks, my son is allergic to nuts, so peanut oil is

out...

Peanuts aren't "nuts". They're legumes. Like beans, and
peas, and lentils. They just happen to grow underground.

Quoted message said:

Otherwise yes, I would buy it.

Ball's in your court.

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

In article said:

Once again, fully hydrogenated is fine. PARTIALLY hydrogenated is when you
get into trouble.

So, is fully hydrogenated margarine fine then?

i

Quoted message said:

Peace,
Pen

"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article said:

On 30 Jul 2004 19:31:19 GMT, Ignoramus6756
<[email hidden]> wrote:

> In article <[email hidden]>, Bob in CT wrote:
>> If it's liquid at room temperature, then it's likely not hydrogenated.
>> As
>> you know from reading Enig's article, some people think that oils from
>> plants are to be used in moderation. I use only olive oil. But, like
>> you, I'd like to fry stuff. So, you almost have to use cooking oil

(or

Quoted message said:

Quoted message said:

>> perhaps lard). Anyone know what a good substitute for vegetable
>> shortening? I'd like to make some Alton Brown recipes, but some of

them

Quoted message said:

Quoted message said:

>> call for frying in vegetable shortening.
>
> If you can find non-hydrogenated lard, good for you.
>
> I recently bought some cheap pork fat, maybe I will simply render some
> fat from it.
>
> i

That's interesting -- I'll have to look for non-hydrogened lard. I

don't

Quoted message said:

Quoted message said:

know why they'd hydrogenate it -- it's a solid at room temperature. I
could also use coconut oil, of which I can find non-hydrogenated

versions.

Quoted message said:

I was at a big Polish store recently, they were selling lard in tubs,
but, unfortunately, it was hydrogenated.

i

"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Penelope

Baker said:

Quoted message said:

Once again, fully hydrogenated is fine. PARTIALLY hydrogenated is when

you

Quoted message said:

Quoted message said:

get into trouble.

So, is fully hydrogenated margarine fine then?

I wouldn't know. I've always eaten butter for it's health benefits :-\

Does margarine even come in fully hydrogenated types?

Peace,
Pen

Ignoramus6756 <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

After reading

http://www.westonaprice.org/know_your_fats/oiling.html

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

The level of saturation of a fat is reflected by how liquid it is at room
temperature. Any liquid oil is not hydrogenated.

However, you can hydrogenate it yourself by heating it, so it's best not to
reuse oil that you've used for deep-frying.

Chakolate

--
When people show you who they are, believe them.
--Maya Angelou

"Opinicus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peanuts aren't "nuts". They're legumes. Like beans, and
peas, and lentils. They just happen to grow underground.

Most nuts don't grow undergound though a few do grow
on usenet...

LOL BJ

Here is a good link that speaks clearly, in layman's terms.

http://www.bantransfats.com/faq.htm

Peace,
Pen

"Penelope Baker" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ignoramus6756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Penelope

Baker said:

Quoted message said:

Once again, fully hydrogenated is fine. PARTIALLY hydrogenated is

when

Quoted message said:

you

Quoted message said:

Quoted message said:

get into trouble.

So, is fully hydrogenated margarine fine then?

I wouldn't know. I've always eaten butter for it's health benefits :-\

Does margarine even come in fully hydrogenated types?

Peace,
Pen

In article <[email hidden]>,

Bob in CT said:

Ignoramus6756 said:

I am concerned that some of the liquid vegetable oils being sold in
stores may be hydrogenated. Is that true?If so, which oil should I buy
that is likely not hydrogenated?I am looking for cheap oils for frying
etc.

If it's liquid at room temperature, then it's likely not hydrogenated. As
you know from reading Enig's article, some people think that oils from
plants are to be used in moderation. I use only olive oil. But, like
you, I'd like to fry stuff. So, you almost have to use cooking oil (or
perhaps lard). Anyone know what a good substitute for vegetable
shortening? I'd like to make some Alton Brown recipes, but some of them
call for frying in vegetable shortening.

I like canola oil, but I make sure I buy a kind that is labeled as
"expeller pressed" or "cold pressed." Otherwise it may be chemically
extracted and contain residue from that process. I forget what the
problem is with that residue, but I do remember that It Is Bad.

Trader Joe has expeller/cold pressed olive and canola oil.

Priscilla