[Medical] - Medical doctor Chris Knobbe says the biggest cause of all diseases are the vegetable oils used in food

[Hypocrite-The]

heard about it but hasn't tried it yet. i've tried coconut oil. not as good (for cooking) as avocado oil.

Can u recommend a good or healthier oil with high smoke point? I have 3 options. Peanut oil, rice bran oil n grape seed oil

 

[eatshitndie]

Can u recommend a good or healthier oil with high smoke point? I have 3 options. Peanut oil, rice bran oil n grape seed oil

just posted the prices and smoke points of the various options. avocado oil is da best in terms of taste, smoke point and health benefits. sextra light oo is also not far behind in terms of smoke point. the bertolli brand has a smoke point of 469 degrees f compared to marianne's avocado oil at 500 degrees f. evoo has the lowest smoke point among the options. for reference, peanut oil and canola oil have smoke point of around 450 degrees f, coconut oil has smoke point of 385 degrees f, and rice bran oil has smoke point of 490 degrees f. many stupid fucks have been frying with evoo in high heat and getting cancer as a result from toxic fumes.

 

[tanwahtiu]

Eat the eight amount of portion of lunch and dinner everyday.

Problem w Singapore weather makes one eat less portion not enough to feed the body nutrients and protients to build body.

One good portion of lunch shd last 8 hrs before feel hungry again.

 

[Hypocrite-The]

just posted the prices and smoke points of the various options. avocado oil is da best in terms of taste, smoke point and health benefits. sextra light oo is also not far behind in terms of smoke point. the bertolli brand has a smoke point of 469 degrees f compared to marianne's avocado oil at 500 degrees f. evoo has the lowest smoke point among the options. for reference, peanut oil and canola oil have smoke point of around 450 degrees f, coconut oil has smoke point of 385 degrees f, and rice bran oil has smoke point of 490 degrees f. many stupid fucks have been frying with evoo in high heat and getting cancer as a result from toxic fumes.

Thanks for the post. Well said on idiots using bad n low smoke point oils for high heat jobs. N i bet these klutz are the ones worried about cancer from mrna vaccines.. reminds me of those obese ppl having fast food everyday. But ordering diet coke to feel better about themselves.

 

[UltimaOnline]

A lot of health-conscious folks have the mistaken idea that cold-pressed extra-virgin olive oil is unsuitable for frying due to its low smoke point. That's a false myth. Multiple separate independent medical studies have shown that despite the relatively lower smoke point* of cold-pressed extra-virgin olive oil compared to all other vegetable oils, cold-pressed extra-virgin olive oils were the most biochemically stable against oxidation and generated the least amount of toxins when heated at high temperatures** such as used in frying, compared with all other vegetable oils with (ironically) higher smoke points. In other words, all other vegetable oils start to biochemically degrade and produce toxins even before reaching their smoke points, while cold-pressed extra-virgin olive oils are most resistant to biochemical degradation and toxic oxidation even past its smoke point.

"The oxidative stability does not directly correspond to the smoke point, and thus the smoke point of an oil cannot be used reliably as a reference for safe and healthy cooking." - https://en.wikipedia.org/wiki/Smoke_point#Oxidative_stability

* the smoke point of olive oils vary significantly across types and brands, true cold-pressed extra-virgin olive oil by reputable brands have significantly higher smoke points compared to cheaper partially processed olive oils mislabeled as 'extra virgin' by dodgy brands for unscrupulous profit purposes. In other words, as long as you use a reputable brand of true cold-pressed extra-virgin olive oil, normal cooking methods (including short-duration stir-frying or air-frying) won't even reach its smoke point.

** extreme high temperatures for long-duration generates toxins and should never be used for cooking and is never healthy, regardless of type of oil used. Why use unhealthy long-duration deep-frying when healthier short-duration stir-frying or air-frying should already meet all your cooking needs? If you regularly use long-duration deep frying, no oil on Earth can save your life, not even cold-pressed extra-virgin olive oil.

For further reading on "Why cold-pressed extra-virgin olive oil is still healthier for high-temperature frying compared to other vegetable oils that have higher smoke points" :

https://onlyoliveoil.vas.com.sg/use/

https://www.oliveoiltimes.com/world/frying-with-olive-oil/30470

https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking

https://drjoanna.com.au/blog/can-you-cook-with-extra-virgin-olive-oil-blog-793/

https://www.oliveoiltimes.com/world/extra-virgin-olive-oil-safest-most-stable-for-cooking/63179

 

[UltimaOnline]

Medical doctor Eric Berg who's an expert in Keto diet and Intermittent Fasting, recommends using cold-pressed extra-virgin olive oil for frying (due to its exceptional biochemical stability against oxidation at typical stir-frying & air-frying temperatures which is less than 200 deg C; I personally use 180 deg C on my air-fryer which is more than enough for all cooking needs) :

 

[Hypocrite-The]

Medical doctor Eric Berg who's an expert in Keto diet and Intermittent Fasting, recommends using cold-pressed extra-virgin olive oil for frying (due to its exceptional biochemical stability against oxidation at typical stir-frying & air-frying temperatures which is less than 200 deg C; I personally use 180 deg C on my air-fryer which is more than enough for all cooking needs) :

Ok I go buy that

 

[rushifa666]

America is kan stupid expensive