Air Fryers which do not use teflon

[johnny333]

That coconut oil you buy contains additives to extend its shelf life. Is that healthy?

What additives do you think has been added
http://www.iherb.com/Nutiva-Organic...&w=nutiva virgin cocnut oil&rc=9&sr=null&ic=2

 

[dr.wailing]

What additives do you think has been added

I'd need the following details from you:

- the date on which you bought the said product
- the date of manufacture/production
- expiry date
- country of manufacture

 

[johnny333]

I'd need the following details from you:

- the date on which you bought the said product
- the date of manufacture/production
- expiry date
- country of manufacture

If you look at the iHerb site they usually include an expiry date for the products they carry. If they don't it is usually because the manufacturing companies don't include these details.

If I have a question on product specific details I will visit the manufacturers website & search for more details & if I still can't find an answer I will send them an email. All good health companies will respond to enquiries because with health products people might need to know if a product is suitable for them e.g. is it vegetarian, allergy info, ....etc

If they do not respond then you have the option of ignoring them.

I have included all the URLs for the products. If you are really interested you can as they say let your fingers do the walking

 

[ginfreely]

no kidding u actually burnt a ss pot?!

haven't tried corningware so dunno, but for frying fish, if happy with the results, stay with ur method. i wun use a frying pan to fry fish bcus the mess is horrendous. as the fish is fried, it exudes water which causes lots of splattering. i prefer the bigger wok. then i can cheat a bit by using a cover to contain the splattering, but cun cover completely bcus then might end up with a fish which is half fried & half steamed! take care to avoid splattering when putting the fish into the hot oil. do this by drying the fish thoroughly using paper towels, then slide the fish into the oil. wok has the perfect curvature for doing this. if u r doing this for the first time, use cover to shield urself as u slide the fish in. if u like the skin to be nice & crispy, add a little salt to the oil before heating it up.

Hi no i don't fry fish, it is the other forummer who was asking about frying fish. Yeah i think the fire too big so burnt the food and the stainless steel pot.

 

[dr.wailing]

If you look at the iHerb site they usually include an expiry date for the products they carry............................

Congratulations! You've scored your own goal.

Your question (#121) has been answered by post #123.

Edible oils--coconut oil, peanut oil, rice bran oil, canola oil--can become rancid in a matter of days/weeks if no additives are added during the production process.

Fresh coconut oil becomes rancid within a maximum of 3 days. (FYI in the 1950s through 1970s I lived in a kampung surrounded by an abundance of coconut trees. I used to help my family produce fresh coconut oil for consumption. That's how I know the shelf life of freshly produced coconut oil.)

The so-called "virgin coconut oil" that you bought off the shelf certainly contains additives as the product's shelf life is more than a year.

 

[tonychat]

Congratulations! You've scored your own goal.

Your question (#121) has been answered by post #123.

Edible oils--coconut oil, peanut oil, rice bran oil, canola oil--can become rancid in a matter of days/weeks if no additives are added during the production process.

Fresh coconut oil becomes rancid within a maximum of 3 days. (FYI in the 1950s through 1970s I lived in a kampung surrounded by an abundance of coconut trees. I used to help my family produce fresh coconut oil for consumption. That's how I know the shelf life of freshly produced coconut oil.)

The so-called "virgin coconut oil" that you bought off the shelf certainly contains additives as the product's shelf life is more than a year.

you seems to use your age old knowledge on things that are current... Did you go and buy that oil and analysed it in the lab to prove that it has additives in it?

 

[johnny333]

Congratulations! You've scored your own goal.

Your question (#121) has been answered by post #123.

Edible oils--coconut oil, peanut oil, rice bran oil, canola oil--can become rancid in a matter of days/weeks if no additives are added during the production process.

Fresh coconut oil becomes rancid within a maximum of 3 days. (FYI in the 1950s through 1970s I lived in a kampung surrounded by an abundance of coconut trees. I used to help my family produce fresh coconut oil for consumption. That's how I know the shelf life of freshly produced coconut oil.)

The so-called "virgin coconut oil" that you bought off the shelf certainly contains additives as the product's shelf life is more than a year.

My goal is to look for the healthiest options out there. From what I've read the coconut oil I am using is healthier because it is cold pressed & has a higher tolerance for heat.

There are many of us here who are concerned with our health.
If you have a better option then why not share it with all of us

 

[johnny333]

sorry actually i meant omelette. the same thing?

Just tried making an omelete using the air fryer. I used the stainless steel pan that was included with the unit.

I put some coconut oil on the pan to prevent it from sticking & set it to bake. It is ok but I still prefer sunny side because it is moist unlike when you bake an egg.

I have also tried air frying chicken wings, with the chicken there is enough juices in the chicken to prevent it from drying up.

 

[tonychat]

Just tried making an omelete using the air fryer. I used the stainless steel pan that was included with the unit.

I put some coconut oil on the pan to prevent it from sticking & set it to bake. It is ok but I still prefer sunny side because it is moist unlike when you bake an egg.

I have also tried air frying chicken wings, with the chicken there is enough juices in the chicken to prevent it from drying up.

Will get the SS frying pan soon..thanks..

 

[dr.wailing]

you seems to use your age old knowledge on things that are current...

Can you clarify the meaning of the above statement?

How different are coconut trees of today from those of 60 years ago?

To the best of my knowledge, the DNA of today's trees has remained the same. No genetically modified trees have existed. It means the oil that is processed from coconut trees of today undergoes the SAME rate of decomposition.

Did you go and buy that oil and analysed it in the lab to prove that it has additives in it?

Why would I waste money to have the coconut oil analysed for additives in the lab?

Never for a moment have I doubted the presence of additives in edible oils. (see post #125, para 3)

 

[dr.wailing]

If you have a better option then why not share it with all of us

If you're 100% serious about getting the best cooking oil (read: healthiest option) WIHOUT additives, you'd do well to choose one of the following options:

#1

Approach the manufacturer directly and get him to sell you coconut oil without additives. Cut out the middleman.

#2

Own a few coconut trees and process the coconut oil yourself.

 

[tonychat]

Can you clarify the meaning of the above statement?

How different are coconut trees of today from those of 60 years ago?

To the best of my knowledge, the DNA of today's trees has remained the same. No genetically modified trees have existed. It means the oil that is processed from coconut trees of today undergoes the SAME rate of decomposition. Why would I waste money to have the coconut oil analysed for additives in the lab?

Never for a moment have I doubted the presence of additives in edible oils. (see post #125, para 3)

If no proof then of course your words are very doubtful.

The DNA of the human brain doesn't change and evolved for the last 100 years, how is it that some human beings for no fucking brains and talk so much clock here.

Last but not least, go fuck yourself.

 

[johnny333]

If you're 100% serious about getting the best cooking oil (read: healthiest option) WIHOUT additives, you'd do well to choose one of the following options:

#1

Approach the manufacturer directly and get him to sell you coconut oil without additives. Cut out the middleman.

#2

Own a few coconut trees and process the coconut oil yourself.

You still haven't shared with us what you are using for cooking oil

Why not share your experience? This is a forum & that is what I am doing "sharing" with others my experience.

 

[dr.wailing]

You still haven't shared with us what you are using for cooking oil:confused

Yes, I already have (read post #84 again)

 

[eatshitndie]

Yes, I already have (read post #84 again)

virgin coconut oil contains saturated fat in the form of lauric and myristic acids. animal fats contain palmitic and stearic acids. animal saturated fat can increase the level of "bad" cholesterol in your blood, but the saturated fat in virgin coconut oil do not similarly cause the same adverse effects. lauric acid, for example, has been found to help increase your "good" cholesterol, hdl. virgin coconut oil also contains antioxidants and polyphenol compounds, which are beneficial to you. polyphenols help to reduce your "bad" cholesterol, ldl.

virgin coconut oil doesn't contain cholesterol. your body or lipid gland produces cholesterol. consumption of saturated fat impacts your cholesterol production.

 

[Froggy]

I've been using rice oil for a few years, very healthy http://kingriceoilgroup.com/english/home.php

Comparing to other oil - http://www.thaiedibleoil.com/english/product_m2.php

 

[johnny333]

I use canola oil, olive oil or sesame oil depending on the meal that I'm preparing. And I never heat it. I just drizzle about 1 to 1.5 ml of it over my cooked meal. True, it's human nature to prefer variety.

You claim that you "never heat " the oil & only drizzle it over a cooked meal.

So what cooking oil do you actually use to do the cooking of the meal

 

[dr.wailing]

So what cooking oil do you actually use to do the cooking of the meal

My answer's in post #72.

 

[looneytan]

how is it that some human beings for no fucking brains and talk so much clock here.

How true ..

Could not agree more ..

 

[johnny333]

My answer's in post #72.

If you using canola oil to cook I hope you know that canola is genetically modified & is partially hydrogenated and it is not considered healthy.

Olive oil is healthy but not if you heat it.



http://draxe.com/canola-oil-gm/

Canola Oil

It’s my hope that you’ll never use canola oil again! Why? Because of GMO’s (more on this below) and the harmful side effects from the processing of this oil.

You know that olive oil comes from olives, and that sesame seed oil comes from sesame seeds. It would make sense that canola oil comes from canola seeds, right? Well, there’s actually no such thing.

It’s important to know the facts about Canola oil. Canola is a made-up word which stands for “Canadian oil low acid”, and is a genetically modified product. It is a Canadian invention that is backed by the government. It’s a cheap product to manufacture, and many processed or packaged foods contain canola oil.

Canola oil was first bred in the early 1970′s as a natural oil, but in 1995 Monsanto created a genetically modified version of canola oil. By 2009, 90% of the Canadian crop was genetically engineered and as of 2005, 87% of canola grown in the United States was genetically modified.
What is Canola Oil Made From?

Canola oil is actually made from the rapeseed. The name of canola oil was originally LEAR (Low Erucic Acid Rapeseed) but for marketing purposes was changed to canola oil. This word was derived from the combination of the phrase, “Canadian oil.” Canola oil is a much more appealing name than LEAR oil or rape oil. But is the oil appealing for you and should you be using it in your foods?

Canola oil is produced from the rapeseed plant, which is a part of the mustard family. It works well as an industrial oil, not a food, and has been used in candles, soaps, lipsticks, lubricants, inks and biofuels. In it’s hybridized and modified state it can cause a large number of health issues that you will see below.

Now that we have figured out how to genetically modify rapeseed oil, we sell it as an edible product. It has been brought to market with the claim that it is a wonder oil, that is low in saturated fats, and has omega-3 fatty acids.
Why is Canola Oil Bad for You?

Originally, rapeseed oil may not have had so many negative health effects. But for two main reason’s most canola oil today is harmful to you body:

#1 Over 90% of canola oil is genetically modified

#2 Canola oil is a partially hydrogenated oil

It’s for these two reasons I recommend you switch to healthier oil alternatives that I list at the conclusion of this article.

What can it do to you? There have been NO long term viable studies done on GMO canola oil, but there are reports on the internet that it has caused many kidney, liver, and neurological health issues. This would make sense since there are other reports that GMO-products like corn and soy also can cause negative health effects.
Canola Oil Dangers

The side effects of canola oil cannot be overstated. A 2011 review published in Environmental Sciences Europe, 19 studies of mammals fed GMO soybeans and corn were evaluated. The 90-day long trials indicate liver and kidney problems as a result of GMO foods. Kidney’s were disrupted by 43.5% and liver by 30.8%.

Rapeseed Oil is a monounsaturated oil, and has high levels of erucic acid. Erucic Acid is a fatty acid that is associated with heart damage, specifically Heshan’s Disease, a disease that manifests itself with fibrotic lesions of the heart.

In the 1970′s, food manufacturers came up with a method to genetically modify the rapeseed plant by seed splitting. This process produced a canola oil with less erucic acid, and higher amounts of oleic acid, which lead to additional concerns with canola oil, like:

Blood Platelet Abnormalities
Retards Normal Growth (Illegal in infant formulas)
Free Radical Damage
Higher Cancer Risks Due To The Hydrogenation Process

It’s also important to understand that this new processed oil goes through many steps, most of which harm the nutritional value and actually change the oil’s structure causing it to become hydrogenated oil. As you can see canola oil dangers are immense!

According to the Weston A. Price foundation and Fat Experts Sally Fallon and Mary Enig state:

“Like all modern vegetable oils, canola oil goes through the process of refining, bleaching and degumming -all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids. Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil. The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.”

Those are the types of oils you want to avoid like the plague: Hydrogenated and Partially Hydrogenated oils!

Trans fatty acids are the result of this hydrogenation process. These are hazardous by-products, and are health destroyers. You should stop cooking with these oils as well: Corn Oils, Safflower Oils, Soy Oils, and Vegetable Oil.

Food manufacturers are not required by law to tell you if their products contain GMO’s. It’s up to us to be well informed, and read the labels. Monsanto has been incorporating genetically modified organisms in its canola oil seeds, and now we know that Monsanto has also been selling GMO seeds for the following plants:

Canola
Alfalfa
Corn
Cotton
Soybeans
Sugarbeets

How to Choose A Good Oil

So, what are the best oils for cooking? When you’re buying a cooking oil, consider these things:

Choose a “Cold Pressed” or “Extra Virgin” type.
Should be available in glass containers.
The bottle should be a dark color for olive oil, and kept in a dark place once opened.
Make sure it is GMO-free.
Go with Organic.

What does Extra-Virgin Mean? It’s simply another way of referring to “cold pressed”, which means that the oil was made by using pressure to extract the oil from the seeds, grains, nuts, etc., and there was no heat utilized during the processing. Heat causes a degrading of the nutritional value of the oil. Extra Virgin also means that no chemical solvent was used, nor was it deodorized or altered in any way.
What to Substitute for Canola Oil

Here are the top oils I personally use as a substitute for canola oil:

Coconut Oil – coconut oil is best when it’s cold pressed and virgin. Do NOT buy refined coconut oil. Your coconut oil should smell like you’re on a beach in the Caribbean. It has a high heat threshold and contains MCFA’s Medium Chain Fatty Acids that can support fat-loss and your nervous system.

Olive Oil – I don’t recommend Olive Oil for cooking but it has tremendous health benefits and is at the heart of the Mediterranean diet. Look for extra virgin olive oil and use it on salad’s and other cold dishes.

Organic Pastured Butter / Ghee – Contains ALA and CLA which can promote weight loss. Also, contains healthy short chain fatty acids and has a higher heat threshold. Stick with Organic only when buying butter.

Red Palm Oil — Red palm oil is made from the palm fruit instead of the palm kernel, and in its unrefined state, it is high in vitamin E and beta-carotene. It’s also stable under high heat and great for cooking. Make sure when buying palm oil that it is certified sustainable.

Now that you’re armed with the facts, use them to guard your health! Stay clear of Canola Oil, and all GMO foods.
What type of oil do you use for cooking? What is your favorite healthy oil?

Sources and resources:

Look for foods with the Non-GMO label. More info here: nongmoproject.org

Check out the Non-GMO Shopping guide here: nongmoshoppingguide.com

Beckie, Hugh et al (Autumn 2011) GM Canola: The Canadian Experience Farm Policy Journal, Volume 8 Number 8, Autumn Quarter 2011. Retrieved 20 August 2012.

“Richard Keith Downey: Genetics”. science.ca. 2007. Retrieved 2008-12-29.

MG Enig, Trans Fatty Acids in the Food Supply: A Comprehensive Report Covering 60 Years of Research, 2nd Edition, Enig Associates, Inc., Silver Spring, MD, 1995.

S O’Keefe and others. Levels of Trans Geometrical Isomers of Essential Fatty Acids in Some Unhydrogenated US Vegetable Oils. Journal of Food Lipids 1994;1:165-176.

JL Sebedio and WW Christie, eds. Trans Fatty Acids in Human Nutrition, The Oily Press, Dundee, Scotland, 1998, pp 49-50.

Storgaard, AK (2008). “Stefansson, Baldur Rosmund”. The Canadian Encyclopedia. Retrieved 2008-12-29.

Seralini GE, Clair E, Mesnage R, Gress S, Defarge N, Malatesta M, Hennequin D, Vendomois JS. Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize. Food and Chemical Toxicology.2012;50(11):4221-4231