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Nothing malicious towards her, but she's good entertainment for me. Lolyou must like nuts that's why we're talking!
come to think of it, you like talking to ginfreely too. hmmmm......
[Health] - Tips for Healthy Cooking
- Thread starter UltimaOnline
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yes it can be good entertainment, but sometimes it clutters up the thread really badly until original point lost. Sometimes I still burst out laughing about the chicken rice review thread raid by her. just go back and re-read it for an awesome laugh.Nothing malicious towards her, but she's good entertainment for me. Lol
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It's OK lah. I don't take this forum seriously. Everyday TCSS here, have fun, stay happy, kena fucked by others here, swon people here, tio swon etc all part and parcel of fun and entertainment. Lolyes it can be good entertainment, but sometimes it clutters up the thread really badly until original point lost. Sometimes I still burst out laughing about the chicken rice review thread raid by her. just go back and re-read it for an awesome laugh.
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Especially relevant to the many old timers on this forum... latest NUS research has found an easy and delicious way to prevent or slow down age-related cognitive decline or dementia :
https://news.nus.edu.sg/research/mushrooms-reduce-cognitive-decline
https://news.nus.edu.sg/research/mushrooms-reduce-cognitive-decline
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I've posted on this before in a separate thread, but since this thread is on healthy eating, here it is again.
Eating tree nuts (ie. cashews, almonds, pistachios, macademias, etc) reduces your risk of colon cancer.
https://www.google.com.sg/search?q=tree+nuts+prevent+colon+cancer
As different nuts offer slightly unique health benefits, I recommend these packs of mixed nuts for convenience :
http://www.camelnuts.com/product.aspx?id=70
http://www.camelnuts.com/product.aspx?id=71
Eating tree nuts (ie. cashews, almonds, pistachios, macademias, etc) reduces your risk of colon cancer.
https://www.google.com.sg/search?q=tree+nuts+prevent+colon+cancer
As different nuts offer slightly unique health benefits, I recommend these packs of mixed nuts for convenience :
http://www.camelnuts.com/product.aspx?id=70
http://www.camelnuts.com/product.aspx?id=71
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Revisiting the issue of the suitability of Extra Virgin Olive Oil (EVOO) for cooking and frying, it turns out that oxidative & thermal stability is not directly correlated to smoke point, and in fact numerous scientific studies show that extra virgin olive oil (EVOO) actually has better oxidative & thermal stability compared to almost all other vegetable oils (including refined / processed / light olive oil), meaning that EVOO is actually the healthiest oil to use for stir frying and even deep frying (notwithstanding that deep frying isn't healthy no matter what oil you use).
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541118
https://www.dietvsdisease.org/coconut-oil-vs-olive-oil-study
https://en.wikipedia.org/wiki/Smoke_point#Oxidative_stability
https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking
https://www.healthline.com/nutrition/healthiest-oil-for-deep-frying
https://www.sciencedirect.com/science/article/pii/S1877705815004415
https://www.sciencedirect.com/science/article/pii/S0308814610001482
https://pdfs.semanticscholar.org/de5f/d443beac1282dfa8bee0d5fa40872c0ec27c.pdf
https://pdfs.semanticscholar.org/30f7/4f1f8186c96d01ae2b01edde400b6fddec80.pdf
https://www.researchgate.net/publication/264617494_Oxidative_stability_of_virgin_olive_oil
http://www.informmagazine-digital.o...8/MobilePagedArticle.action?articleId=1330640
https://www.researchgate.net/public...olive_corn_soybean_and_sunflower_oils_by_PDSC
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You mean raw. Yes, I like raw
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Among the multiple tips the speaker Lisa Genova recommended to prevent Alzheimer's dementia, one of her tips is to consume the Mediterranean diet, ie. using ONLY Extra Virgin Olive Oil for ALL your cooking (including frying) needs.
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Medical doctor Mary Newport successfully cured (ie. treated) her husband's severe Alzheimer's dementia by using Coconut Oil, which contain Medium-Chain Triglycerides (MCT) that are the basis for the Ketogenic diet. Her research & advocacy work reveals that over 90% of all Alzheimer's dementia cases will experience significant cognitive improvement on Coconut Oil and/or MCT oil and/or the Ketogenic diet. Many people are turned off by strict diets, including the full blown Ketogenic diet, but Dr Mary Newport's research shows that anyone (including those afflicted with Alzheimer's dementia) can experience a health improvement just by adding Coconut Oil to their diet, without having to go all out on a full blown Ketogenic diet.
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https://www.dietvsdisease.org/coconut-oil-vs-olive-oil-study/
Researcher’s found that an oil’s smoke point is a very poor marker of its safety and stability as a cooking oil, contrary to popular belief. Researchers concluded that extra virgin olive oil is the most stable and safest to use at high temperatures, eg. deep frying.
Oxidative Stability Of Cooking Oil
Heating an oil increases the rate at which it reacts with oxygen and breaks down (known as oxidation).
Therefore, the better an oil can resist oxidation the better it is for cooking. This quality is measured as oxidative stability (1, 2).
Typically the more saturated fat and monounsaturated fat in an oil, the better its oxidative stability.
Data from this study showed that coconut oil had the highest oxidative stability. This is due to its extremely high saturated fat content (about 92%), which makes it solid at room temperature.
Oxidative stability (measured as induction time) of each oil before heating trials. Click to enlarge.
Peanut oil was second followed closely by extra virgin olive oil, both of which are rich in monounsaturated fats, particularly oleic acid.
The seed oils and avocado oil scored very low.
Polar Compounds Produced
When it comes to health the priority is to choose a cooking oil that produces the lowest amount of harmful polar compounds after heating and oxidation.
Polar compounds are the potentially harmful compounds produced when an oil breaks down under heat. Toxic by-products such as lipid peroxides and aldehydes are produced, which are consistently linked to serious diseases (3, 4, 5).
Interestingly, the worst performing oils all had the highest smoke points, which we’ll touch on further below.
Antioxidant Content of Each Oil
As the name suggests, antioxidants fight against oxidation and improve heat stability.
They also protect an oil’s nutrients and add to its health profile, which is why oils naturally rich in antioxidants are desirable.
Preliminary data showed the three olive oil grades (extra virgin, virgin and olive oil) contained far more antioxidants than others at initial measurement.
Extra virgin olive oil in particular had the highest levels, with 18 times canola oil and a whopping 700 times coconut oil. This makes sense considering it’s one of the few sources that contain squalene and significant quantities of vitamin E (listed as tocopherols).
All non-olive oil varieties contained very few antioxidants as they are not naturally rich sources (and the seed oils are refined).
Interestingly, coconut oil ranked the lowest of all oils tested for antioxidant content. Contrary to all the misinformation online, coconut oil (both refined and virgin) is an extremely poor source of antioxidants.
Multiple studies can confirm this, and it makes sense because we know it contains only trace amounts of vitamin E and polyphenols, and zero squalene (7, 8).
Like coconut oil, avocado oil is also not a rich source of antioxidants. The fruit itself has little to begin with, and only a fraction of that amount is transferred from the fruit to the oil during the extraction process.
For example, the flesh of an avocado contains only 0.55mg/100g of biophenols (a type of antioxidant), while the flesh of an olive contains a staggering 2,500mg/100g (9, 10).
That’s why it’s almost impossible to eat a raw olive, while raw avocado is an absolute delight.
Cooking Oil’s Smoke Point Is A Poor Marker
Smoke point is defined as the temperature that an oil begins to continuously produce a bluish smoke.
As you might expect, this indicates a rapid chemical breakdown of the oil and the production of toxic by-products (11).
For this reason a high smoke point has always been considered a crucial factor for choosing a cooking oil. Search any ‘best oil for cooking’ article and you’ll see it emphasized. I was taught this as well, but it seems that we were all wrong.
In this study oils with the highest smoke points – such as canola oil, sunflower oil and grapeseed oil – also produced the highest levels of polar (harmful) compounds in both heating trials.
https://www.dietvsdisease.org/coconut-oil-vs-olive-oil-study/
Researcher’s found that an oil’s smoke point is a very poor marker of its safety and stability as a cooking oil, contrary to popular belief. Researchers concluded that extra virgin olive oil is the most stable and safest to use at high temperatures, eg. deep frying.
Oxidative Stability Of Cooking Oil
Heating an oil increases the rate at which it reacts with oxygen and breaks down (known as oxidation).
Therefore, the better an oil can resist oxidation the better it is for cooking. This quality is measured as oxidative stability (1, 2).
Typically the more saturated fat and monounsaturated fat in an oil, the better its oxidative stability.
Data from this study showed that coconut oil had the highest oxidative stability. This is due to its extremely high saturated fat content (about 92%), which makes it solid at room temperature.
Oxidative stability (measured as induction time) of each oil before heating trials. Click to enlarge.
Peanut oil was second followed closely by extra virgin olive oil, both of which are rich in monounsaturated fats, particularly oleic acid.
The seed oils and avocado oil scored very low.
Polar Compounds Produced
When it comes to health the priority is to choose a cooking oil that produces the lowest amount of harmful polar compounds after heating and oxidation.
Polar compounds are the potentially harmful compounds produced when an oil breaks down under heat. Toxic by-products such as lipid peroxides and aldehydes are produced, which are consistently linked to serious diseases (3, 4, 5).
Interestingly, the worst performing oils all had the highest smoke points, which we’ll touch on further below.
Antioxidant Content of Each Oil
As the name suggests, antioxidants fight against oxidation and improve heat stability.
They also protect an oil’s nutrients and add to its health profile, which is why oils naturally rich in antioxidants are desirable.
Preliminary data showed the three olive oil grades (extra virgin, virgin and olive oil) contained far more antioxidants than others at initial measurement.
Extra virgin olive oil in particular had the highest levels, with 18 times canola oil and a whopping 700 times coconut oil. This makes sense considering it’s one of the few sources that contain squalene and significant quantities of vitamin E (listed as tocopherols).
All non-olive oil varieties contained very few antioxidants as they are not naturally rich sources (and the seed oils are refined).
Interestingly, coconut oil ranked the lowest of all oils tested for antioxidant content. Contrary to all the misinformation online, coconut oil (both refined and virgin) is an extremely poor source of antioxidants.
Multiple studies can confirm this, and it makes sense because we know it contains only trace amounts of vitamin E and polyphenols, and zero squalene (7, 8).
Like coconut oil, avocado oil is also not a rich source of antioxidants. The fruit itself has little to begin with, and only a fraction of that amount is transferred from the fruit to the oil during the extraction process.
For example, the flesh of an avocado contains only 0.55mg/100g of biophenols (a type of antioxidant), while the flesh of an olive contains a staggering 2,500mg/100g (9, 10).
That’s why it’s almost impossible to eat a raw olive, while raw avocado is an absolute delight.
Cooking Oil’s Smoke Point Is A Poor Marker
Smoke point is defined as the temperature that an oil begins to continuously produce a bluish smoke.
As you might expect, this indicates a rapid chemical breakdown of the oil and the production of toxic by-products (11).
For this reason a high smoke point has always been considered a crucial factor for choosing a cooking oil. Search any ‘best oil for cooking’ article and you’ll see it emphasized. I was taught this as well, but it seems that we were all wrong.
In this study oils with the highest smoke points – such as canola oil, sunflower oil and grapeseed oil – also produced the highest levels of polar (harmful) compounds in both heating trials.
https://www.dietvsdisease.org/coconut-oil-vs-olive-oil-study/
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Dr Mary Newport's research has already shown that coconut oil greatly helps Alzheimer's dementia. And the research study quoted by DietVsDisease has found that coconut oil as well as olive oil are the most thermally & oxidatively stable, ie. they are the safest oils to use for frying (even deep frying). Then what about the concern the coconut oil, being high in saturated fats, is bad for the heart?
The latest medical research study done on comparing Extra Virgin Olive Oil versus Extra Virgin Coconut Oil yields a surprising finding :
Extra Virgin Olive Oil (Mediterranean diet) is good for the heart because it reduces bad cholesterol LDL, with no change in HDL.
Extra Virgin Coconut Oil (Ketogenic diet) is good for the heart because it increases good cholesterol HDL., with no change in LDL.
Conclusion : Extra Virgin Olive Oil and Extra Virgin Coconut Oil are both good for the heart, but in different ways.
https://bmjopen.bmj.com/content/8/3/e020167
The latest medical research study done on comparing Extra Virgin Olive Oil versus Extra Virgin Coconut Oil yields a surprising finding :
Extra Virgin Olive Oil (Mediterranean diet) is good for the heart because it reduces bad cholesterol LDL, with no change in HDL.
Extra Virgin Coconut Oil (Ketogenic diet) is good for the heart because it increases good cholesterol HDL., with no change in LDL.
Conclusion : Extra Virgin Olive Oil and Extra Virgin Coconut Oil are both good for the heart, but in different ways.
https://bmjopen.bmj.com/content/8/3/e020167
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