What is good for frying? Olive oil can't do it. My wife makes fried food sometimes and I tell her not to use canola. I got her grapeseed oil instead, but she says that it tastes "heavier" and she doesn't like it. Corn oil is the pits, too. I thought maybe safflower oil, but that would be another seed oil...
This! After 20 years eating in a totally retarded fashion and taking cholesterol medication I said "F*** it" and stopped with the stupid statins, gave up anything with seeds in it (and starch and rice and corn) and started having a fried breakfast every morning. Never felt better, bloating all gone. My conclusion, the health profession is trying to kill us all. Bastards. Price of butter has gone through the roof (makes sense moo juice is our main export produce) but I never thought of using lard like my Dad did when I was little - going to give it a go.
I'm 60 yrs old and can tell you from experience that up until the mid 80s or so, McDonalds had the best tasting french fries. They started to suck when under health conscious pressure, they switched from animal fats to vegetable oil.
The other thing with Mc Donalds - the company that manufactured the fries used to dip the fries in beef broth before flash freezing them. Gave them a taste boost but then had to stop when word got out that their fries weren't all 'potato', and especially ticked off the vegetarians who had been eating them for years.
You are absolutely correct. I was speaking to a donut shop owner. He told me that he has to add gallons of vegetable oil after frying donuts. He tried using animal fat and he didn't need to add oil at the end of the day. He did some research and apparently, the fat sears the food almost instantly and doesn't allow a lot of oil absorption. The same is apparently true for fried chicken. Crispy and dark fried on the outside, moist and cooked perfectly on the inside. Furthermore, margarine is crap.
Below; oils to use raw, on salads or other foods, but not to cook with:
Organic extra virgin olive oil [slow cooking at low temps is OK, per a different section of the book - Narg]
Walnut oil
Almond oil
Macadamia oil
Sesame oil
Tahini (sesame seed paste)
Flax oil
Hemp oil
Fats and oils to AVOID:
Soybean oil
Canola oil
Corn oil
Safflower oil
Sunflower oil
Palm oil
Peanut oil
Vegetable oil
Vegetable shortening
Margarine and all other butter substitutes, including the newest ones, which actually include butter among the ingredients
Anything that says "hydrogenated' -- it's poison
Anything else that looks fake
One caution: many GOOD oils on the market are adulterated with cheaper oils, including (perhaps even especially) olive oil from Italy, where criminal gangs apparently make drug-lord amounts of money adulterating olive oil (per Dr. Hyman). Be careful of your source! I buy California Estate Organic Extra Virgin olive oil from Life Extension mainly because LEF is careful about ingredients in what they sell.
At this point, I wonder if just using animal fat is best, frying stuff in lard. Here in Japan, that's probably out of the question. Recently my doc tried to put me on statins for high cholesterol, but I refused. I need to lose weight and I've cut back on the booze. I'll test again in a few months.
When I started my current job, I had a cholesterol problem. It was 240. Old operator at the plant told me to start using habenero peppers on everything I ate. 6 months later, my cholesterol was down to 190. It currently is 140, and I've been eating habenero peppers for 18 years. Obviously not straight. But we use them in everything we cook. Fiancé has been published in Gooseberry Patch about 40 times over the years using our peppers
I love this forum! Thanks for the reply. So I have these annual health checks with my employer in the summer. Traditionally, my cholesterol would be considered high, but then I'd get tested on my own and I'd be just fine. So for the past few years, I haven't bothered getting tested. The past two years I've been at 190. My HDL is good, but LDL is bad. I'm wondering about the habanero having an effect. Could it be the capsaicin that does the trick? For the past few months, I've been taking red rice yeast with CoQ10. The night before I was retested in December, my wife wanted to have fast food. I had the fish sandwich, but really it doesn't matter what it is since it's all crap. Mind you, we rarely ever have fast food and usually when we go out to eat, we have sushi at our daughter's insistence. I haven't used red rice yeast since I lived in the USA over 10 years ago, but it did lower my cholesterol level at the time. It's also important to note that statins are a scam. My doctor at the clinic wanted to put me on statins to lower my cholesterol, and I refused.
I just did a search and found this. Apparently it is the capsaicin:
They want to reduce cholesterol because it interacts with inflamed arteries to produce plaque. If the body makes cholesterol, that's because it's needed elsewhere for other things. The problem is arterial inflammation. So, go after anti-inflammatory foods. We endlessly chase symptoms and not causes.
What is good for frying? Olive oil can't do it. My wife makes fried food sometimes and I tell her not to use canola. I got her grapeseed oil instead, but she says that it tastes "heavier" and she doesn't like it. Corn oil is the pits, too. I thought maybe safflower oil, but that would be another seed oil...
Animal fats Beef tallow,pork and butter everything they told you to stay away from.
This! After 20 years eating in a totally retarded fashion and taking cholesterol medication I said "F*** it" and stopped with the stupid statins, gave up anything with seeds in it (and starch and rice and corn) and started having a fried breakfast every morning. Never felt better, bloating all gone. My conclusion, the health profession is trying to kill us all. Bastards. Price of butter has gone through the roof (makes sense moo juice is our main export produce) but I never thought of using lard like my Dad did when I was little - going to give it a go.
I'm 60 yrs old and can tell you from experience that up until the mid 80s or so, McDonalds had the best tasting french fries. They started to suck when under health conscious pressure, they switched from animal fats to vegetable oil.
I don't eat out a lot, but in the past year or so, I feel absolutely sick after eating in a restaurant. And I don't eat fast food.
An air popper and a stick of butter will fix you right up.
The other thing with Mc Donalds - the company that manufactured the fries used to dip the fries in beef broth before flash freezing them. Gave them a taste boost but then had to stop when word got out that their fries weren't all 'potato', and especially ticked off the vegetarians who had been eating them for years.
Vegetarians suck, especially Vegans. There needs to be a meat-based plant alternative. Think of the fun you could have screwing with them.
I remember…
Pepperidge farm remembers...
You Fukers are making me hungry
😂
You are absolutely correct. I was speaking to a donut shop owner. He told me that he has to add gallons of vegetable oil after frying donuts. He tried using animal fat and he didn't need to add oil at the end of the day. He did some research and apparently, the fat sears the food almost instantly and doesn't allow a lot of oil absorption. The same is apparently true for fried chicken. Crispy and dark fried on the outside, moist and cooked perfectly on the inside. Furthermore, margarine is crap.
I’m going to do this. I just made beef tallow from brisket trimmings. Beef fried chicken. That’s going to be interesting.
You'll never go back to any other oil. I do the same with Brisket. Best french fries, chicken ever.
I can't wait to hear how it turns out. I am going to try lard for frying. Old school, but i have my fingers crossed.
Beef fat for donuts freaked my wife out, but it is delicious.
All of the above animal oils esp if grassfed... Also coconut oil and avocado oil have higher smoke points so good for frying.
If you could get a grass fed beef tallow I believe that would be the healthiest.
I like to fry with avocado oil myself.
Whatever Grandma Walton used. People used to live on fried foods and lived long, healthy lives.
My mom used to use bacon grease. LOL
I use it when I can as did my grandparents. It just makes everything taste good lol
Gramma had a coffee can for bacon grease on the counter .
IMO, nothing is good for frying. Fried food is often tasty but never very good for one's health, and often (especially long-term) very unhealthy.
https://duckduckgo.com/?q=is+fried+food+healthy%3F&t=osx&ia=news
Here's Dr. Mark Hyman's list of oils:
Good oils -- [from pp. 169 - 170 of FOOD: What the Heck Should I Eat? by Mark Hyman, MD
Below; oils to use raw, on salads or other foods, but not to cook with:
Fats and oils to AVOID:
One caution: many GOOD oils on the market are adulterated with cheaper oils, including (perhaps even especially) olive oil from Italy, where criminal gangs apparently make drug-lord amounts of money adulterating olive oil (per Dr. Hyman). Be careful of your source! I buy California Estate Organic Extra Virgin olive oil from Life Extension mainly because LEF is careful about ingredients in what they sell.
Good question! I use olive but it's not the best due to it's lower smoke point. It sucks people are trying to poison us! 😡
At this point, I wonder if just using animal fat is best, frying stuff in lard. Here in Japan, that's probably out of the question. Recently my doc tried to put me on statins for high cholesterol, but I refused. I need to lose weight and I've cut back on the booze. I'll test again in a few months.
When I started my current job, I had a cholesterol problem. It was 240. Old operator at the plant told me to start using habenero peppers on everything I ate. 6 months later, my cholesterol was down to 190. It currently is 140, and I've been eating habenero peppers for 18 years. Obviously not straight. But we use them in everything we cook. Fiancé has been published in Gooseberry Patch about 40 times over the years using our peppers
I used to work with a guy named Tim that did this and swore buy it. He had major cholesterol problems before he started doing it.
He would blend straight up habeneros and eat them like that on everything, cured his cholesterol.
Im an operator too, almost makes me wonder if we have worked together. He is the only one ive ever heard this from.
I love this forum! Thanks for the reply. So I have these annual health checks with my employer in the summer. Traditionally, my cholesterol would be considered high, but then I'd get tested on my own and I'd be just fine. So for the past few years, I haven't bothered getting tested. The past two years I've been at 190. My HDL is good, but LDL is bad. I'm wondering about the habanero having an effect. Could it be the capsaicin that does the trick? For the past few months, I've been taking red rice yeast with CoQ10. The night before I was retested in December, my wife wanted to have fast food. I had the fish sandwich, but really it doesn't matter what it is since it's all crap. Mind you, we rarely ever have fast food and usually when we go out to eat, we have sushi at our daughter's insistence. I haven't used red rice yeast since I lived in the USA over 10 years ago, but it did lower my cholesterol level at the time. It's also important to note that statins are a scam. My doctor at the clinic wanted to put me on statins to lower my cholesterol, and I refused.
I just did a search and found this. Apparently it is the capsaicin:
https://drhealthbenefits.com/herbal/herbal-spices/health-benefits-of-eating-habanero-pepper
Never take statins
Lowering cholesterol is an unnecessary exercise
Every cell in the body makes it. If you lower it artificially, the body makes more.
Endless cycle
Thus, Big Pharma makes gazillion$ off cholestetol lowering drugs
Other numbers are way more meaningful for health
--Random guy on internet who says he has a degree in human biology and a D.C. :)
They want to reduce cholesterol because it interacts with inflamed arteries to produce plaque. If the body makes cholesterol, that's because it's needed elsewhere for other things. The problem is arterial inflammation. So, go after anti-inflammatory foods. We endlessly chase symptoms and not causes.
Good luck, fren! Don't forget to sweat a little bit!
Animal fat is my go to, if possible. If not olive oil. Animal fat for deep frying especially.