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Cooking with oils

Here is a question for ya'll. A big bottle of canola oil is three bucks and a small container of coconut oil is seventeen bucks.
Is the health difference worth three hours of work...in your honest opnions? (I make shit money) Would alpha lipolic acid neutralize the free radicals created when heating the canola oils?

thanks in advance :)
 
It's definitely worth it, coconut oil is amazing IMO. Also, you should be able to find 16 oz for $5-6 at Whole Foods. You can buy it even more cheaply in bulk online (by the gallon, half gallon or whatnot).

Beneficial properties of coconut oil are primarily derived from its high content of medium chain triglycerides/fatty acids and lauric acid (lauric acid is converted to glycerol laurate). This is versus the long chain tryglycerides/fatty acids found it most liquid vegetable oils (canola, olive, corn etc).

Some research:

Clin Biochem. 2004 Sep;37(9):830-5.
Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation.

Nevin KG, Rajamohan T.

Department of Biochemistry, University of Kerala, Kariavattom, Thiruvananthapuram 695 581, India.

OBJECTIVES: The present study was conducted to investigate the effect of consumption of virgin coconut oil (VCO) on various lipid parameters in comparison with copra oil (CO). In addition, the preventive effect of polyphenol fraction (PF) from test oils on copper induced oxidation of LDL and carbonyl formation was also studied. DESIGN AND METHODS: After 45 days of oil feeding to Sprague-Dawley rats, several lipid parameters and lipoprotein levels were determined. PF was isolated from the oils and its effect on in vitro LDL oxidation was assessed. RESULTS: VCO obtained by wet process has a beneficial effect in lowering lipid components compared to CO. It reduced total cholesterol, triglycerides, phospholipids, LDL, and VLDL cholesterol levels and increased HDL cholesterol in serum and tissues. The PF of virgin coconut oil was also found to be capable of preventing in vitro LDL oxidation with reduced carbonyl formation. CONCLUSION: The results demonstrated the potential beneficiary effect of virgin coconut oil in lowering lipid levels in serum and tissues and LDL oxidation by physiological oxidants. This property of VCO may be attributed to the biologically active polyphenol components present in the oil.
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Int J Obes Relat Metab Disord. 2003 Dec;27(12):1565-71.
Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue.

St-Onge MP, Jones PJ.

School of Dietetics and Human Nutrition, McGill University, Montreal, Quebec, Canada. [email protected]

OBJECTIVE: Medium-chain triglyceride (MCT) consumption has been shown to increase energy expenditure (EE) and lead to greater losses of the adipose tissue in animals and humans. The objective of this research was to examine the relationship between body composition and thermogenic responsiveness to MCT treatment. DESIGN: Randomized, crossover, controlled feeding trial, with diets rich in either MCT or long-chain triglyceride (LCT) (as olive oil) for periods of 4 weeks each. SUBJECTS: A total of 19 healthy overweight men aged (x+/-s.e.m.) 44.5+/-2.5 y with a body mass index of 27.8+/-0.5 kg/m(2). MEASUREMENTS: EE and body composition were measured using indirect calorimetry and magnetic resonance imaging, respectively, at the baseline and end point of each feeding period. EE was measured for 30 min before consumption of a standard meal and for 5.5 h following the meal. RESULTS: Body weight (BW) decreased (P<0.05) by 1.03+/-0.25 kg with MCT consumption compared to 0.62+/-0.29 kg with LCT consumption. The difference in average EE between MCT and LCT consumptions was related to initial BW, such that men with lower initial BW had a greater rise in EE with MCT consumption relative to LCT on day 28 (r=-0.472, P=0.04) but not day 2 (r=-0.368, P=0.12). Similar results were obtained with fat oxidation on day 28 (r=-0.553, P=0.01). The greater rise in fat oxidation with MCT compared to LCT consumption on day 2 tended to be related to greater loss of BW after MCT vs LCT consumption (r=-0.4075, P=0.08). CONCLUSION: These data suggest that shunting of dietary fat towards oxidation results in diminished fat storage, as reflected by the loss of BW and subcutaneous adipose tissue. Furthermore, MCT consumption may stimulate EE and fat oxidation to a lower extent in men of greater BW compared to men of lower BW, indicative of the lower responsiveness to a rapidly oxidized fat by overweight men.
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Obes Res. 2003 Jun;11(6):734-44. Related Articles, Links
Click here to read
Medium-chain oil reduces fat mass and down-regulates expression of adipogenic genes in rats.

Han J, Hamilton JA, Kirkland JL, Corkey BE, Guo W.

Obesity Research Center, Boston University School of Medicine, Boston, Massachusetts, USA.

OBJECTIVE: To test the hypothesis that adipose tissue could be one of the primary targets through which medium-chain fatty acids (MCFAs) exert their metabolic influence. RESEARCH METHODS AND PROCEDURES: Sprague-Dawley rats were fed a control high-fat diet compared with an isocaloric diet rich in medium-chain triglycerides (MCTs). We determined the effects of MCTs on body fat mass, plasma leptin and lipid levels, acyl chain composition of adipose triglycerides and phospholipids, adipose tissue lipoprotein lipase activity, and the expression of key adipogenic genes. Tissue triglyceride content was measured in heart and gastrocnemius muscle, and whole body insulin sensitivity and glucose tolerance were also measured. The effects of MCFAs on lipoprotein lipase activity and adipogenic gene expression were also assessed in vitro using cultured adipose tissue explants or 3T3-L1 adipocytes. RESULTS: MCT-fed animals had smaller fat pads, and they contained a considerable amount of MCFAs in both triglycerides and phospholipids. A number of key adipogenic genes were down-regulated, including peroxisome proliferator activated receptor gamma and CCAAT/enhancer binding protein alpha and their downstream metabolic target genes. We also found reduced adipose tissue lipoprotein lipase activity and improved insulin sensitivity and glucose tolerance in MCT-fed animals. Analogous effects of MCFAs on adipogenic genes were found in cultured rat adipose tissue explants and 3T3-L1 adipocytes. DISCUSSION: These results suggest that direct inhibitory effects of MCFAs on adiposity may play an important role in the regulation of body fat development.
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Obes Res. 2003 Mar;11(3):395-402.
Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men.

St-Onge MP, Ross R, Parsons WD, Jones PJ.

School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada.

OBJECTIVE: The objectives of this study were to compare the effects of diets rich in medium-chain triglycerides (MCTs) or long-chain triglycerides (LCTs) on body composition, energy expenditure, substrate oxidation, subjective appetite, and ad libitum energy intake in overweight men. RESEARCH METHODS AND PROCEDURES: Twenty-four healthy, overweight men with body mass indexes between 25 and 31 kg/m(2) consumed diets rich in MCT or LCT for 28 days each in a crossover randomized controlled trial. At baseline and after 4 weeks of each dietary intervention, energy expenditure was measured using indirect calorimetry, and body composition was analyzed using magnetic resonance imaging. RESULTS: Upper body adipose tissue (AT) decreased to a greater extent (p < 0.05) with functional oil (FctO) compared with olive oil (OL) consumption (-0.67 +/- 0.26 kg and -0.02 +/- 0.19 kg, respectively). There was a trend toward greater loss of whole-body subcutaneous AT volume (p = 0.087) with FctO compared with OL consumption. Average energy expenditure was 0.04 +/- 0.02 kcal/min greater (p < 0.05) on day 2 and 0.03 +/- 0.02 kcal/min (not significant) on day 28 with FctO compared with OL consumption. Similarly, average fat oxidation was greater (p = 0.052) with FctO compared with OL intake on day 2 but not day 28. DISCUSSION: Consumption of a diet rich in MCTs results in greater loss of AT compared with LCTs, perhaps due to increased energy expenditure and fat oxidation observed with MCT intake. Thus, MCTs may be considered as agents that aid in the prevention of obesity or potentially stimulate weight loss.
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Antimicrob Agents Chemother. 1992 Mar;36(3):626-31.

Effect of glycerol monolaurate on bacterial growth and toxin production.

Schlievert PM, Deringer JR, Kim MH, Projan SJ, Novick RP.

Department of Microbiology, University of Minnesota Medical School, Minneapolis 55455.

Glycerol monolaurate (GML) is a naturally occurring surfactant that has potential use as an additive to tampons and wound dressings to reduce the incidence of certain bacterial toxin-mediated illnesses. In vitro studies were undertaken to evaluate the effect of GML on the growth of and toxin production by potentially pathogenic bacteria. GML inhibited the growth of clinical isolates of group A, B, F, and G streptococci at concentrations of 10 to 20 micrograms/ml. Exotoxin production, including that of pyrogenic exotoxins and hemolysins, was reduced by concentrations of GML that were below those inhibitory for growth as well as growth inhibitory. The growth of Staphylococcus aureus strains from patients with toxic shock syndrome and scalded skin syndrome was inhibited or delayed in the presence of 100 to 300 micrograms of GML per ml. Growth inhibition by GML could be overcome by the production of lipase. S. aureus elaboration of hemolysin, toxic shock syndrome toxin 1, and exfoliative toxin A was inhibited at GML concentrations below those necessary to inhibit growth. Results similar to those for S. aureus were obtained in tests of S. hominis. Escherichia coli growth and Salmonella minnesota growth were unaffected by GML, but an S. minnesota Re mutant was susceptible to growth-inhibitory activity. Endotoxin release into the medium from E. coli cells was also unaffected by GML, but the release or activity of E. coli hemolysin was increased by GML. Streptococcal pyrogenic endotoxin A production by an E. coli clone was not affectd by GML. These studies indicate that GML is effective in blocking or delaying the production of exotoxins by pathogenic gram-positive bacteria.
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does anyone know the heat of average sauteeing temps? One site said avocado oil has the highest smoke point of all the oils.. at 255 F. Would it be safe to sautee with?

Otherwise, it looks preatty good. high in mono-unsaturateds with a high smoke temp.

good call raverchik :)
 
Originally posted by fairnymph
Olive oil is rarely hydrogenated (and you'd know if it was, it would be solid instead of liquid).

Olive oil is great for salads and raw but is not safe to cook with.
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Really, I have been cooking with olive oil for a long, long time. Actually, the culinary program I took recomended it for sauteing and what not. Am I mssing something?


Also, anyone know anything about that new Enova Oil?
 
I use olive oil almost exclusively for frying, theres nothing wrong with it. I really don't see how it could be dangerous.
 
The problems with olive oil are similar to those with canola -- the omega-3 and omega-6 fatty acids are very heat sensitive and are oxidized well below normal cooking temperatures.

One of my cooking magazines tested the average saute temps (both in metal and nonstick pans) and I cannot find the damn article but I believe it was not uncommon for temps to get as high as the high 300s.
 
hm, some of you say this oil is the best or that . . . avocado? for cooking?

I don't have the answer either but all the oils I use are cold pressed and organic. For frying I sometimes use butter, sometimes ghee, sometimes coconut, sometimes peanut.

Peanut oil is stable even at very high temperatures.
Coconut oil, too, but it has a lot of saturated fats. We do need some of those, but too much is not good. Look at elderly Thai people and see the cholesterol rings around their irisis (for those of you who are into iridology).

I have also heard that Canola oil is usually not that good for you (according to Udo Erasmus, author of "Fats that heal, fats that kill").

An Italian freind of mine is such a purist when it comes to cooking with hsi beloved olive oil. Agreed it tastes noce, but I had to tell him about the health issues... "It's not good to fry olive oil," I said. And he said: "I'm not frying it, I'm just heating it up." ... which made me laugh.

In my kitchen, at this time, there are all of the following which I wouldn't want to use for cooking, always add to my dishes later:

wheatgerm, argan (moroccan tree), sesameseed, pumpkinseed, safflower, evenign primrose, black cuminseed, hazelnut, flaxseed, hempseed, sunflowerseed, . . love them all!!
 
Peanut isn't all that bad. I will eat fried food when I'm out that's fried in peanut oil.

Ximot, I personally think coconut oil is excellent because most of the 'saturated' fats in it are burned nearly immediately for energy...not stored or deposited on arteries. Also, coconut oil lower total triglycerides and cholesterol (and raises HDL). So it is not coconut oil that is causing the 'cholesterol rings' around the irises of Thai people (although that sounds suspicious to me anyway).

Coconut oil, simply because it is saturated, has been lumped in hastily and inaccurately with say, butter and lard, despite the fact that it acts much differently.

Overall I think natural saturated fats have been given an unfairly bad rap. My new interest is in oxidation and free radicals and how that leads to premature aging and all the problems that come with it. I was able to briefly discuss this with a biochem professor and he thought my ideas held merit.

Basically the more saturated a fat is the less prone it is to oxidation and the formation of free radicals. Polyunsaturated fats (not so much raw cold pressed ones that still have their natural antioxidants intact) are readily oxidized to form free radicals.

Currently I consume coconut oil and butter for cooking, and expeller pressed extra virgin olive oil raw on veggies and salads.

I am having difficulty giving up potato chips (a real weakness for me) which are fried in sunflower/safflower oil. I'm trying to switch over to Snyder's nibblers which are made with palm oil instead.
 
I personally saute things in extra virgin olive oil. All my Italian friends do it, and everyone around me when I was in Italy was doing it, and they've been doing it forever. If you fry all your food with olive oil and eat it with just slices of bread and soda, obviously your health will suffer a bit. But taken with things that come with the terrain-- antioxidant beverage/fruit/veg, I'm sure people will be fine and healthy. Check out this link for a short description of a study on oxidation levels and effects of heat.

Coconut oil is excellent for cooking. A lot of the ones sold in other countries are extra virgin (cold-pressed), but I do prefer fresh cooked coconut oil. It is honey-brown in color, very fragrant and can be made in any tropical household, but used within a week or two. It was used traditionally in my country (and region) for centuries before lard and other oils.

What do the people in this forum cook with?
 
I cook with extra virgin olive oil, coconut oil, sesame oil, peanut oil, avocado oil, and organic butter. I put refrigerated hemp oil and flax oil in my shakes/smoothies, or mixed in with kefir & granola & fruit for breakfast. I want some of the "DHA Algal Oil" that Silk puts in their Omega-3 Soy Milk...
 
According to Udo Erasmus, creator of the famous (and wonderful) Udo's Choice oils:According to the book Fats that Heal, Fats that Kill by Udo Erasmus, the oils that are least damaged by high temperatures and oxygen include, in this order of preference:

Medium-chain triglycerides (MCTs), but only in small quantities, such as less than 1 tablespoon
Butter
Tropical fats, such as coconut, palm and palm kernel oils
High-oleic sunflower (not regular sunflower) oil
High-oleic safflower (not regular safflower) oil
Peanut oil
Sesame oil
Olive oil


Read more: http://proteins-carb-fats.suite101.com/article.cfm/cooking_with_oils_is_unhealthy#ixzz0KI2DZKMr&C

I used to use olive oil for sauteeing and cooking b/c it tastes great, but now I use butter for cooking and unrefined virgin oils in raw dishes.

Also, butter only has 2 ingredients: cream and salt; margarine has 49868998 ingredients, most of which I cannot pronounce... That's sort of scary to me.
 
Coolio said:
I want some of the "DHA Algal Oil" that Silk puts in their Omega-3 Soy Milk...
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Udo's now makes a DHA oil blend which is completely vegan, as the DHA comes from algae, not fish. I highly reccommend it for all EFA's.
 
The rare times when I do cook, I like to use coconut oil - as far as I know, olive oil is really healthy at low temperatures, but frying it is a no-no. Coconut oil, on the other hand, is a lot more stable at high temperatures. I like to use organic, unrefined coconut oil though (plus it's great for the skin - never put something on your skin that you wouldn't eat!)
 
olive oil IS safe, regardless of any omega degradation that may occur. I see it first hand in the centenarians cruisin my barri every day- they eat fried food all the time, fried in what? hmm...OLIVE OIL. In fact, since I've given up butter completely I've been 100% on olive oil and I use it for everything, including sauteeing and even deep frying. You ever had french fries cooked in olive oil? Divine. Hell, even Lay's sells 100% Olive Oil Potato Chips here!!!

Just as an aside, olive oil is a gift from heaven and I use it externally as well as internally- it makes a great hair conditioner and skin moisturizer as well as a tasty sexual lubricant (used only with monogamous partners whom you do not use condoms, of course)
 
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