Is it bad to fry foods in vegetable oil( high in unsaturated fat)?!


Question: Is it bad to fry foods in vegetable oil( high in unsaturated fat)?
Vegetable oil is high in unsaturated fats and low in saturated fats. Why is it bad to eat fried foods if using veggie oil( which is low in saturated fats)?

Also, why does the fat in nuts and seeds not " leak out" as it does when cheese is melted ( ex: you can use tissue to soak up the oil when eating a pizza... why can i not do the same with nuts and seeds?)

Thanks, and sorry for the long question/ details

Answers:

Frying foods is generally not a healthy option because any fat, including vegetable oil, is still fat with double the calories per gram as carbs and proteins. Fried foods taste great because of the fat but that taste comes with the punch of additional calories. This is especially true when the food contains a breading or another type of carb based coating prior to being fried. The coating acts as a sponge to hold in fat. If you are going to fry a food, it is better to pan fry it in a thin layer of olive oil without any coating.

If you put many nuts and seeds on a paper towel and put it in the microwave, you will notice that some fat will leak out. However it isn't near the level of cheese. Nuts and seeds have a lower fat content per weight than cheese. They also retain a vegetable cellular structure until they're processed (like peanut butter), that holds in a greater amount of their fat.



Contrary to popular opinion, most vegetable oil is not good for frying. This is partly because the heat damages and changes the oil, partly because the oil has already been damaged by unhealthy methods of processing, and partly for other reasons I won't go into for the sake of space.

This may surprise you, but coconut oil is one of the best oils you can use for cooking or frying, because it is not nearly as easily damaged by heat as most vegetable oils. When I first started using it, I thought it would make food taste a little strange, since coconut is on the sweet side. But it works very well, and food tastes good when sauteed or fried in it.

You can read more about why coconut oil is good for you here:
http://www.naturalhealthstrategies.com/healthy-cooking-oil.html

Coconut oil even helps your body to burn fat more effectively, as strange as that may seem. I even made up a super simple, no-cook healthy recipe for a homemade chocolate bar using coconut oil!

Hope this helps, and that you try using a good quality, virgin coconut oil in your cooking.

http://www.naturalhealthstrategies.com/index.html
http://www.westonaprice.org/home-mainmenu-1.html



Cooking with vegetable oil is better than using animal lard for cooking the reason in case you don't know is vegetable oil does not solidify in your blood vessels like lard. or Crisco animal based lard. I am assuming your worried about trans fats and I don't believe trans fats an issue. However frying is not a good way to cook anything it's unhealthy according to Doctors. I am 60 years old and have eaten a lot of fried potatoes in my life and it has not killed me yet. I do however eat raw veggies because heat destroys the glycol nutrients in the veggies when cooked but that's a different subject. Olive oil is by far the best to cook with, it is the most healthy to use. So if your concerned about oil then use olive or vegetable oil to cook with and drain off excess using paper towels to get the least amount into the digestive tract. you can look up trans fat on www.webmd.com or if you want abook that gives you healthy ways to eat and cook go to the library and get Ellen G. Whites book on healthy eating. It was written a long time ago but she knew more than our doctors did up to this date. Hope this helps.



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Nuts & seeds encase the fats in fiber.

Vegetable oils (PUFA's) are very unhealthy, high temperatures degrade them further.

Polyunsaturated fatty acids (PUFA's) are fine *in whole food sources* but when they are separated from a whole food, it exposes the fragile oils to air & causes them to quickly oxidize (go rancid). I do NOT recommend polyunsaturated vegetable oils, oxidized oil creates free radical damage in the body. There is a need to balance your Omega 6 fatty acids with Omega 3.

The body does better with more saturated fat than less. Saturated fats are required to make many vitamins & minerals bioavailable so they can be incorporated into the body structure. Saturated fat is required for the body to function properly & to regenerate & heal.

7 Reasons to Eat More Saturated Fat

1) Improved cardiovascular risk factors

Saturated fat in the diet is the only means to reduce the levels of lipoprotein (a) — that correlates strongly with risk for heart disease. Eating fats raises the level of HDL, the good cholesterol.

2) Stronger bones

Saturated fat is required for calcium to be incorporated into bone - According to expert in human health, Mary Enig, Ph.D., as much as 50% of dietary fats should be saturated fats for calcium to be effective in the bone structure.

3) Improved liver health

Studies show that saturated fat encourages the liver cells to dump fat content. Saturated fat has been shown to protect the liver from toxic insults & even to reverse the damage.

4) Healthy lungs

The fat content of lung surfactant is 100% saturated fatty acids. Replacement of these critical fats by other types of fat makes faulty surfactant & potentially causes collapse of the airspaces & respiratory distress.

5) Healthy brain

Your brain is mainly made of fat & cholesterol. Most of the fatty acids in the brain are actually saturated. The brain needs saturated fats to function optimally.

6) Proper nerve signaling & hormone production

Certain saturated fats, found in butter, lard, coconut oil, function directly as signaling messengers that influence the metabolism.

7) Strong immune system

Saturated fats found in butter & coconut oil play key roles in immune health. Loss of sufficient saturated fatty acids in the white blood cells hampers their ability to recognize & destroy foreign invaders, such as viruses, bacteria, germs & fungi. We need them to keep the immune system vigilant against cancerous cells & infectious invaders.

http://www.fourhourworkweek.com/blog/200…


Saturated fats play many important biologic roles. They are an integral component of cell membranes, which are 50% saturated fat. Lung surfactant is composed entirely, when available, of one particular saturated fat. Properly made with this fat, it prevents asthma & other breathing disorders. For nourishment, heart muscle cells prefer long-chain saturated fats over carbohydrates. Saturated fats are required for bone to assimilate calcium. They help the liver clear out fat & provide protection from the adverse effects of toxins. Saturated fats in butter and coconut oil, play an important role in the immune system. They stabilize proteins that enable white blood cells to destroy invading viruses, bacteria, fungi, & fight tumors. Saturated fatty acids function as signaling messengers for hormone production, including insulin.

http://www.lewrockwell.com/miller/miller…


Plaque build up in the arteries are more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque, glycation - the precursors to a heart attack and heart disease.

study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

Postprandial lipoproteins, you'd think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it's carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.

http://heartscanblog.blogspot.com/2009/1…

The link between saturated fats & heart health was based on faulty science & has been disproven. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease. Through their direct effects on insulin & blood sugar, refined carbohydrates, starches & sugars are the dietary cause of coronary heart disease & diabetes.

http://www.drbriffa.com/blog/2010/01/15/…

FINALLY they admit - no difference in the risk of heart disease even with highest intake of saturated fat & eggs are a superfood & have no effect on cholesterol

http://blogs.webmd.com/heart-disease/201…

Robert H. Lustig, MD, at min.mark 36-40 explains cholesterol
http://www.youtube.com/watch?v=dBnniua6-…




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