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Home > Archive > Chronic Fatique Syndrom > September 2004 > Flax oil for cooking?
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Flax oil for cooking?
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| Does cooking with flax oil reduce its healthful properties? I have tried
cooking eggs with it. It doesn't taste too bad. I wonder if it keeps any
of its health benefits after it's been heated.
| |
| bobbie sellers 2004-09-21, 2:08 am |
| Hi Drew, on 09/15/04, you wrote:
D> Does cooking with flax oil reduce its healthful properties? I
D> have tried cooking eggs with it. It doesn't taste too bad. I
D> wonder if it keeps any of its health benefits after it's been
D> heated.
The problem is not the healthful qualities it loses but the
deleterious quality it acquires by heating. That is the oil you
cook in changes to become Trans Fats and is worse than
cholesterol at clogging your blood vessels. Considering the
cost of flax oil I would rather use olive oil. Most of the good
cold pressed vegetable seed oils are better used by direct
ingestion or as dressings on appropriate food items, IMO.
later
Bobbie Sellers
--
bobbie sellers - a tired & retired nurse in San Francisco
bliss at california dot com
Always remember that you are unique. Just like everyone else.
| |
| Ginny Remeika 2004-09-21, 2:08 am |
| bobbie,
Re: olive oil and trans fats - my doc just this morning told me that
the reason I tested high in palmitelaidic acid (a trans fat, of which I
knowingly eat zero) is probably because I use a lot of olive oil for
sauteing vegetables, and that the high heat converts the oleic acid
(which I also am high in) to trans fat. So apparently olive oil is best
used cold (anyway not hot) too. Do you know if there is any oil good
for stir-frying that's NOT converted to trans fats? Canola, maybe? Corn?
Thanks,
Ginny in Maine
bobbie sellers wrote:
>Hi Drew, on 09/15/04, you wrote:
>
>D> Does cooking with flax oil reduce its healthful properties? I
>D> have tried cooking eggs with it. It doesn't taste too bad. I
>D> wonder if it keeps any of its health benefits after it's been
>D> heated.
>
> The problem is not the healthful qualities it loses but the
>deleterious quality it acquires by heating. That is the oil you
>cook in changes to become Trans Fats and is worse than
>cholesterol at clogging your blood vessels. Considering the
>cost of flax oil I would rather use olive oil. Most of the good
>cold pressed vegetable seed oils are better used by direct
>ingestion or as dressings on appropriate food items, IMO.
>
> later
> Bobbie Sellers
>
>--
> bobbie sellers - a tired & retired nurse in San Francisco
> bliss at california dot com
>
> Always remember that you are unique. Just like everyone else.
>
>
>
| |
| bobbie sellers 2004-09-21, 2:08 am |
| Hi Ginny Remeika, on 09/15/04, you wrote:
GR> bobbie,
GR> Re: olive oil and trans fats - my doc just this morning told
GR> me that the reason I tested high in palmitelaidic acid (a
GR> trans fat, of which I knowingly eat zero) is probably because
GR> I use a lot of olive oil for sauteing vegetables, and that
GR> the high heat converts the oleic acid (which I also am high
GR> in) to trans fat. So apparently olive oil is best used cold
GR> (anyway not hot) too. Do you know if there is any oil good
GR> for stir-frying that's NOT converted to trans fats? Canola,
GR> maybe? Corn? Thanks,
GR> Ginny in Maine
The operative words are using more or less oil in your
cooking. Using non-stick pans and oil sprays are the trick. If
your recipe needs lots of oil better to change your recipes
and/or style of cooking. I know that some recipes work better
with more oil but you might try adding less at the end of the
cooking cycle so that it has less time to convert. There is no
truely edible oil that can escape this high temperature
conversion. Canola aka rape seed oil is just has a higher
burning temperature but even while not burning it is converting I
am sure.
And drain your cooked sautee on paper towels to get rid of as
much fat as possible.
As an example I cook with olive oil when making my 4 egg
white, one yolk omelets. I use a teaspoon full and sautee the
garlic I am going to use in the omelet in the oil first. then
remove the garlic from the pan to my beaten eggs and spread the
oil over my well seasoned cast iron pan. Then I dump the mixture
of eggs and herbs into the pan.
I eat eggs once a week just for reasons of health and to be a
break from my regular diet.
I sprinkle a bit of olive oil on my veggies cover the ceramic
microwave dish, and swish them frantically, open the dish & add
other spices to the veggies before cooking.
My diet is somewhat monotonous but when I indulge in unusual
foods I really notice that my diet is far lower in fat. A pal who
comes to town once or twice a year took me out to a Thai
resturant down the street and I had garlic sauteed prawns which
were served in a great pool of oil. I ate the prawns but really
found the oil repulsive. The last time I let myself have some
thing really fatty maybe burger and fries I felt like my blood
had filled up with the fat and was very sluggish.
Mostly the meat I eat is either baked in the old gas oven
or m/w separately from my veggies. I eat a couple of portions
of rice each day. I use a Japanese mixture of spices on the rice
called /furikake./ Furikake has about 10 calories per serving.
Currently I am using a product including teriyaki seasoning and
shaved bonito with toasted sesame and nori(seaweed strips).
If my income was better I would eat more of the Japanese food
but rice and a few other odds and ends are all I can manage
at this point in time.
I had a physical on September 1 and have had no negative
results so my cfids is acting as usual but at 67 I have no
problem reaching a resting blood pressure of 120/60 or lower with
a rest pulse of 60 or lower. I am presently pushing at walking
40 blocks on two or three days of the week.
GR>
GR> bobbie sellers wrote:
GR>
GR>> Hi Drew, on 09/15/04, you wrote:
GR>>
GR>>> Does cooking with flax oil reduce its healthful
GR>> properties? I D> have tried cooking eggs with it. It doesn't
GR>> taste too bad. I D> wonder if it keeps any of its health
GR>> benefits after it's been D> heated.
GR>>
GR>> The problem is not the healthful qualities it loses but
GR>> the deleterious quality it acquires by heating. That is the
GR>> oil you cook in changes to become Trans Fats and is worse
GR>> than cholesterol at clogging your blood vessels. Considering
GR>> the cost of flax oil I would rather use olive oil. Most of
GR>> the good cold pressed vegetable seed oils are better used by
GR>> direct ingestion or as dressings on appropriate food items,
GR>> IMO.
{snip of the old tags and sig file.]
later
bliss
--
bobbie sellers - (a tired & retired nurse in San Francisco
bliss at california dot com
Reality is for people who lack imagination.
/ Or good & strong drugs./
| |
| Ginny Remeika 2004-09-21, 2:08 am |
| bobbie,
Re: olive oil and trans fats - my doc just this morning told me that
the reason I tested high in palmitelaidic acid (a trans fat, of which I
knowingly eat zero) is probably because I use a lot of olive oil for
sauteing vegetables, and that the high heat converts the oleic acid
(which I also am high in) to trans fat. So apparently olive oil is best
used cold (anyway not hot) too. Do you know if there is any oil good
for stir-frying that's NOT converted to trans fats? Canola, maybe? Corn?
Thanks,
Ginny in Maine
bobbie sellers wrote:
>Hi Drew, on 09/15/04, you wrote:
>
>D> Does cooking with flax oil reduce its healthful properties? I
>D> have tried cooking eggs with it. It doesn't taste too bad. I
>D> wonder if it keeps any of its health benefits after it's been
>D> heated.
>
> The problem is not the healthful qualities it loses but the
>deleterious quality it acquires by heating. That is the oil you
>cook in changes to become Trans Fats and is worse than
>cholesterol at clogging your blood vessels. Considering the
>cost of flax oil I would rather use olive oil. Most of the good
>cold pressed vegetable seed oils are better used by direct
>ingestion or as dressings on appropriate food items, IMO.
>
> later
> Bobbie Sellers
>
>--
> bobbie sellers - a tired & retired nurse in San Francisco
> bliss at california dot com
>
> Always remember that you are unique. Just like everyone else.
>
>
>
| |
| bobbie sellers 2004-09-21, 2:08 am |
| Hi Ginny Remeika, on 09/15/04, you wrote:
GR> bobbie,
GR> Re: olive oil and trans fats - my doc just this morning told
GR> me that the reason I tested high in palmitelaidic acid (a
GR> trans fat, of which I knowingly eat zero) is probably because
GR> I use a lot of olive oil for sauteing vegetables, and that
GR> the high heat converts the oleic acid (which I also am high
GR> in) to trans fat. So apparently olive oil is best used cold
GR> (anyway not hot) too. Do you know if there is any oil good
GR> for stir-frying that's NOT converted to trans fats? Canola,
GR> maybe? Corn? Thanks,
GR> Ginny in Maine
The operative words are using more or less oil in your
cooking. Using non-stick pans and oil sprays are the trick. If
your recipe needs lots of oil better to change your recipes
and/or style of cooking. I know that some recipes work better
with more oil but you might try adding less at the end of the
cooking cycle so that it has less time to convert. There is no
truely edible oil that can escape this high temperature
conversion. Canola aka rape seed oil is just has a higher
burning temperature but even while not burning it is converting I
am sure.
And drain your cooked sautee on paper towels to get rid of as
much fat as possible.
As an example I cook with olive oil when making my 4 egg
white, one yolk omelets. I use a teaspoon full and sautee the
garlic I am going to use in the omelet in the oil first. then
remove the garlic from the pan to my beaten eggs and spread the
oil over my well seasoned cast iron pan. Then I dump the mixture
of eggs and herbs into the pan.
I eat eggs once a week just for reasons of health and to be a
break from my regular diet.
I sprinkle a bit of olive oil on my veggies cover the ceramic
microwave dish, and swish them frantically, open the dish & add
other spices to the veggies before cooking.
My diet is somewhat monotonous but when I indulge in unusual
foods I really notice that my diet is far lower in fat. A pal who
comes to town once or twice a year took me out to a Thai
resturant down the street and I had garlic sauteed prawns which
were served in a great pool of oil. I ate the prawns but really
found the oil repulsive. The last time I let myself have some
thing really fatty maybe burger and fries I felt like my blood
had filled up with the fat and was very sluggish.
Mostly the meat I eat is either baked in the old gas oven
or m/w separately from my veggies. I eat a couple of portions
of rice each day. I use a Japanese mixture of spices on the rice
called /furikake./ Furikake has about 10 calories per serving.
Currently I am using a product including teriyaki seasoning and
shaved bonito with toasted sesame and nori(seaweed strips).
If my income was better I would eat more of the Japanese food
but rice and a few other odds and ends are all I can manage
at this point in time.
I had a physical on September 1 and have had no negative
results so my cfids is acting as usual but at 67 I have no
problem reaching a resting blood pressure of 120/60 or lower with
a rest pulse of 60 or lower. I am presently pushing at walking
40 blocks on two or three days of the week.
GR>
GR> bobbie sellers wrote:
GR>
GR>> Hi Drew, on 09/15/04, you wrote:
GR>>
GR>>> Does cooking with flax oil reduce its healthful
GR>> properties? I D> have tried cooking eggs with it. It doesn't
GR>> taste too bad. I D> wonder if it keeps any of its health
GR>> benefits after it's been D> heated.
GR>>
GR>> The problem is not the healthful qualities it loses but
GR>> the deleterious quality it acquires by heating. That is the
GR>> oil you cook in changes to become Trans Fats and is worse
GR>> than cholesterol at clogging your blood vessels. Considering
GR>> the cost of flax oil I would rather use olive oil. Most of
GR>> the good cold pressed vegetable seed oils are better used by
GR>> direct ingestion or as dressings on appropriate food items,
GR>> IMO.
{snip of the old tags and sig file.]
later
bliss
--
bobbie sellers - (a tired & retired nurse in San Francisco
bliss at california dot com
Reality is for people who lack imagination.
/ Or good & strong drugs./
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