Reading through the fats articles I read that Olive oil shouldnt be used in high temp cooking,I use it for fried eggs&mince ,when I scramble my eggs or cook onions I use Bertolli olive oil spread,are these suitable? if not what should I use?

How do you incorpate coconut oil into your cooking? what brand are you buying? when I was in thailand it seemed to be used alot ,very tasty!

Buying Adsa salmon fillets alot of the skin is pre-removed ,am I losing out on Omega's?

Apparentely theres a new Bertolli spread,low-fat?? anyone seen it? wise?

Also Bertolli spreads Vs butter? is there alot of difference?

Thanks

I think it's extra virgin you're not supposed to use for frying as it gets damaged by the heat easily and becomes a trans fat (iirc).

I use rapeseed oil spray for frying - 1 calorie a pump and a source of omega 3. It's resistant to heat damage aswell.

Age:33
Height: 6'
BF: 95%

My Journal - Captain Fatass returns

Any cooking fat that has a significant amount of omega-3 (e.g. rapeseed oil) is not resistant to heat damage as omega-3 polyunsaturates are the most delicate* of all the fatty acids. Omega-6 polyunsaturates are the next most delicate, monounsaturates are more stable and saturates are the most stable of all at high temperatures.

Olive Oil contains ~1% omega-3, ~9% omega-6, ~75% mono and ~15% sat so is fairly stable at high temperatures (more stable than rapeseed oil, anyway). Extra Virgin OO has a lower smoking temperature than refined OO due to the presence of Free Fatty Acids (some EVOOs have more FFAs than others).

I use butter or Virgin Coconut Oil to fry eggs in. I use EVOO for microwaving veggies. I wouldn't bother frying with low-fat spreads as they contain a lot of water which will boil off.

Salmon without skin is lower in fat than salmon with skin but I don't know by how much.

*In terms of oxidation & conversion into trans-fatty acids.

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?

rapeseed oil) is not resistant to heat damage

It says on the can 'resistant to oxidation' do they just mean exposure to the air?

If they are damaged by heating does this mean I'm imbibing trans fats on a daily basis? ( all be it a couple of sprays!)

Age:33
Height: 6'
BF: 95%

My Journal - Captain Fatass returns

ORIGINAL: Nigeepoo

I use butter or Virgin Coconut Oil to fry eggs in.

Do they tasty coconutty thou?


Thanks for info Nige

ORIGINAL: tubbyman
It says on the can 'resistant to oxidation' do they just mean exposure to the air? There may be a shed-load of antioxidants added (is there any Vitamin E/tocopherols, BHT or BHA listed in the ingredients?) but above 100C (frying temperatures), omega-6 & omega-3 produce trans-fats.

If they are damaged by heating does this mean I'm imbibing trans fats on a daily basis? ( all be it a couple of sprays!) If you only use a couple of squirts, that keeps consumption of any nasties quite low.

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?

ORIGINAL: TrentReznik
Do they tasty coconutty thou? Thanks for info Nige

No, mainly because the bacon that's with them has a stronger flavour . Virgin Coconut Oil doesn't taste/smell that coconutty.

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?

Bacon? you dont worry about the salt? its tasty but I hate the salt overdose in taste and for health,I assume you've found a tasty lean low salt bacon mate?

I was going to ask if you trim the fat but I'm afriad of the answer

I eat 3 rashers of bacon + 2 eggs only twice a week (as an evening meal with microwaved mushrooms & onion). I don't trim off the fat...it's lean back bacon so there isn't that much fat. I use LoSalt (which is high in potassium) on the mushrooms & onion, which balances out the sodium in the bacon a bit.

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?

ORIGINAL: Nigeepoo
I use LoSalt (which is high in potassium) on the mushrooms & onion, which balances out the sodium in the bacon a bit.

What do you mean by that Nige?

Sodium intake causes fluid retention. Potassium intake acts as a diuretic. One balances out the other.

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?

ORIGINAL: Nigeepoo

Sodium intake causes fluid retention. Potassium intake acts as a diuretic. One balances out the other.

How does potassium act like a diuretic? In what circumstances?

Is this due to active transport in the gut lining?

Do you have a high sodium diet overall? Do you feel that the sodium in the bacon is that much of a problem?

I thought low salt was higher in potasium than normal table salt but was still predominantly sodium ?

  I am sure that you are a very rough boy who can peel an orange just by hating it - Fat Pete

lo salt contains two thirds less sodium iirc

Age:33
Height: 6'
BF: 95%

My Journal - Captain Fatass returns

ORIGINAL: James
How does potassium act like a diuretic? In what circumstances? I don't know how it works, it just makes one wee more. In Nov 2002, I was put on an IV drip containing potassium and I had to empty my bladder every 30 minutes.

Is this due to active transport in the gut lining? Pass.

Do you have a high sodium diet overall? It's not that high but I don't eat much veg & fruit, so my sodium intake would be a lot higher than my potassium intake if I didn't use LoSalt. Do you feel that the sodium in the bacon is that much of a problem? As I only eat 200g of bacon a week, possibly not.

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?

ORIGINAL: PAGAN
I thought low salt was higher in potasium than normal table salt but was still predominantly sodium ?

LoSalt is 66% potassium chloride, 33.3% sodium chloride (& ~0.7% magnesium carbonate) and has a potassium:sodium ratio of 2.64:1 (100g of LoSalt contains 43.6g of potassium & 13.1g of sodium).

Eggs Article
Fats Article
My MySpace page with e-book and much, much more
Where are the Omega-3 fats?