Frying Or Sautéing in Vegetable Oils

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As I wrote in an earlier blog, all fats are not bad. I recommended that if you’re sautéing on moderate to high heat that you use coconut oil or even clarified butter. The reason for this is that they are more resistant to damage from heat. Many of the vegetable oils that we’ve been told to use, such as canola oil, are easily damaged by heating and reheating. Almost every restaurant in America heats and reheats these oils. This causes the formation of many noxious compounds, some of which are carcinogens.

This is the real reason to avoid fried foods. But if you cook it yourself at home, with fats that are less susceptible to damage from heat, then fried or sautéed foods may not be as bad for us as we once thought. Right about now, you are probably saying to yourself, “But those are saturated fats!”. Well, would you believe that a new meta-analysis of 21 studies, out of Harvard, concluded that the intake of saturated fat was not associated with an increased risk of cardiovascular disease. THIS GOES AGAINST EVERYTHING THAT WE HAVE BEEN TOLD. For more information about the relationship between saturated fats, oils, and cardiovascular disease, I would highly recommend reading, The Great Cholesterol Myth, by Johnny Bowden, PhD and Stephen Sinatra, MD.

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