In this podcast, we’re going to talk about the best and worst oil for deep frying.
Seed oils are polyunsaturated fatty acids. Vegetable oil is actually seed oil—it doesn’t come from vegetables.
Seed oils go through industrial processing involving heating and the addition of solvents like hexane, a chemical found in gasoline. This process allows seed oils to be shelf-stable for long periods of time. Around 25% to 30% of our calories come from seed oils.
When you cook processed foods like donuts in seed oils, you’re combining sugar with fat and heat. This process, called glycation, creates sticky proteins in the body.
Fast food oil is reheated and reused repeatedly. The more it’s heated, the more toxic it becomes.
Seed oils were not originally created for human consumption. They’re incredibly damaging to the mitochondria and lead to insulin resistance, fatty liver disease, obesity, heart disease, and an increased risk for cancer.
Soybean oil causes the most damage to the body, followed by corn oil, sunflower oil, and canola oil. Healthier cooking oils for frying include avocado oil, coconut oil, palm oil, olive oil, beef tallow, butter, and ghee. Keep in mind it's best to cook over low or medium heat. Pan-frying, air-frying, and stir-frying are healthier options than deep-frying over high heat.
Book Links:
Basic Principle of Membrane Technology:
https://link.springer.com/book/10.100...
The Ancestral Diet Revolution: