Dave Palumbo Making Healthy Popcorn

[Princess L]

how about deep frying them instead where they pop submerged in oil

Deep fried kidneys? 

I want his stove!!!

[lvtolft]

Is he serious?  Macadamia oil doesn't degrade with heat but olive oil does?
That doesn't make any sense at all.
Not to mention their smoking points are almost the same.

[insider]

Such boring content on that site

[Princess L]

Is he serious?  Macadamia oil doesn't degrade with heat but olive oil does?
That doesn't make any sense at all.
Not to mention their smoking points are almost the same.

The smoke point of various fats is important to note because a fat is no longer good for consumption after it has exceeded its smoke point and has begun to break down. Once a fat starts to smoke, it usually will emit a harsh smell and fill the air with smoke. In addition it is believed that fats that have gone past their smoke points contain a large quantity of free radicals which contibute to risk of cancer. Refining oils (taking out impurities) tends to increase the smoke point. The table below lists some ballpark values for smoke points of various common fats.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

Unrefined canola oil   225°F   107°C
Unrefined flaxseed oil   225°F   107°C
Unrefined safflower oil   225°F   107°C
Unrefined sunflower oil   225°F   107°C
Unrefined corn oil   320°F   160°C
Unrefined high-oleic sunflower oil   320°F   160°C
Extra virgin olive oil   320°F   160°C
Unrefined peanut oil   320°F   160°C
Semirefined safflower oil   320°F   160°C
Unrefined soy oil   320°F   160°C
Unrefined walnut oil   320°F   160°C
Hemp seed oil   330°F   165°C
Butter   350°F   177°C
Semirefined canola oil   350°F   177°C
Coconut oil   350°F   177°C
Unrefined sesame oil   350°F   177°C
Semirefined soy oil   350°F   177°C
Vegetable shortening   360°F   182°C
Lard   370°F   182°C
Macadamia nut oil   390°F   199°C
Refined canola oil   400°F   204°C
Semirefined walnut oil   400°F   204°C
High quality (low acidity) extra virgin olive oil   405°F   207°C
Sesame oil   410°F   210°C
Cottonseed oil   420°F   216°C
Grapeseed oil   420°F   216°C
Virgin olive oil   420°F   216°C
Almond oil   420°F   216°C
Hazelnut oil   430°F   221°C
Peanut oil   440°F   227°C
Sunflower oil   440°F   227°C
Refined corn oil   450°F   232°C
Palm oil   450°F   232°C
Palm kernel oil   450°F   232°C
Refined high-oleic sunflower oil   450°F   232°C
Refined peanut oil   450°F   232°C
Refined Safflower oil   450°F   232°C
Semirefined sesame oil   450°F   232°C
Refined soy oil   450°F   232°C
Semirefined sunflower oil   450°F   232°C
Olive pomace oil   460°F   238°C
Extra light olive oit   468°F   242°C
Soybean oil   495°F   257°C
Safflower oil   510°F   266°C
Avocado oil   520°F   271°C

[gracie bjj]

he got screwed in the genetic area, im pretty sure if he had levrone type genetics he would have been pro in the 90,s. the dude trained hard and knew his thing with dieting and drugs

[jude2]

he got screwed in the genetic area, im pretty sure if he had levrone type genetics he would have been pro in the 90,s. the dude trained hard and knew his thing with dieting and drugs

This goes to show the guys who think genetics don't mean shit. He is a perfect example.

[avxo]

He is a perfect example of what happens when women take thalidomide during pregnancy and then irradiate the child on a daily basis by using spent nuclear fuel as a babysitter over a period of years.

Yes. I absolutely agree.