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Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: madmax on November 30, 2008, 12:21:42 PM
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I have heard this. Something about the molecular consistency...?!
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the best olive oil to use is not th virgin or extra virgin olive oil. Use the lesser grade olive oil for frying, it has a higher smoke point. As for "molecular consistency" all oils change in this regard after certain temps. This is most common when re-using oil time and again.
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the best olive oil to use is not th virgin or extra virgin olive oil. Use the lesser grade olive oil for frying, it has a higher smoke point. As for "molecular consistency" all oils change in this regard after certain temps. This is most common when re-using oil time and again.
I have heard that saturated oils such as in butter and coconut are more stable for frying.
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I have heard that saturated oils such as in butter and coconut are more stable for frying.
I'm guessing that would be clarified butter since regular butter turns brown even at low temps.
The ideal solution is to simply buy a good quality non stick fry pan. I'm pretty happy with my Swiss Diamond. If I add butter or oil it's by choice, not necessity.
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Is this infomation wrong?
http://www.oliveoilsource.com/cooking_olive_oil.htm
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I have heard that saturated oils such as in butter and coconut are more stable for frying.
that would be clarified butter, as the milk solids would burn. Coconut oil is a good chioce. It can be a little pricey, but you can find it cheaper at farmer's markets. It contains mostly MCT and the body utilizes it more effectively. I will occasionally use olive oil for frying, but generally stick with canola.
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Is this infomation wrong?
http://www.oliveoilsource.com/cooking_olive_oil.htm
I would say it's pretty accurate, however after repeated use (2x or 3) I would change it out. Just my experience.