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i always avoid heating up any type of oil because of the resulting negative effect the heat brings to the fats
but how about simply heating up some low fat sausages under the grill - will the heat be detrimental to the fat or does it simply apply to frying the fat
by the way each sausage contains:
Pro - 9.8g
Fat - 4.5g
Carbs 1.5g
i usually like to eat 3 of these along with some egg whites
Saturated fats are usually better at higher temps so I think this would be ok.
in what way are sat fats better at higher temp?
these sausages only contain 1.5g Sat Fat per Sausage, the rest are mono/poly
Because of their structure (Being Sat) they are able to sustain higher temps. Sat fats like Coconut Oil are relatively unchanged at 300+ degrees.
i see
and is it safe to assume that mono/poly fats are only 'unsafe' when heated on the frying pan?
Well they tend to be damaged easier under higher heats. So its best to get your Olive/Flax/Fish Oil raw!
yeah i always do
thanks Giantz
bump
i am still wandering about this:
ok so heating unsat fats turns them into trans fats
but does this apply just to the oils or would it apply to any form of unsats
eg egg yolk, peanut butter, cheese (mainly saturated i know)
i like to melt my PB over my ham and have always wandered if i am damaging the healthy properties of the omega 3 and 6's
where are you giantz
or anyone
You are not really damaging the fats unles you are frying them at a high temp. Never use Canola Oil cooked it does turn into Trans fat. To be "extremely" healthy. One should never cook with liquid oils, they tend be be damaged much easier. The one liquid Oil that could be used at lower temps is Olive Oil. But if you are going to be cooking with oils its better to use Sat fats as they stand up to heat relitively well. However it is impossible to not use any oils as most food needs to be cooked in something. just don't get into the habit of using unsat fats at very high temps. The oils that are most beneficial to you are healthy unrefined fats that are used cold. Extra Virgin Oilve Oil, Flax, Fish Oil, Hemp Seed Oil, Peanut Oil, we know the list.
By the way melting PB over ham sounds gross, but I doubt the heat is hot enough to cause any damage. Same goes with cooking an Egg.
so its just the oils that i should worry about..
cooking a whole egg is fine then..?
i know that monounsaturated oils can withstand higher temps than polys, but i dont know to what degree
i generally never use oils when frying
Quote:
Originally Posted by Giantz11
no its not, its amazing - along with 4 - 6 whites (maybe 1 yolk) some salad with some onions and tomato's, and i have even started adding broccoli
infact - that is what i'm gonna cook myself right now :7up:
even though it ws only an hour and a half since i last ate
p/b and ham??? yighk!! but you know what? that dry curd stuff you talked about a couple weeks ago sounded gross, but i tried it and its pretty good. i might just try the p/b and ham sometime.
talking about dry curd: the stuff IS pretty dry...how do you fix yours?
Believe it or not, I can actually believe that the PB and Ham is good. When I was younger, my Dad would make us fried bologna and PB sandwiches with butter on the toasted bread...mmm I'd make one right now if I didn't already know the nasty macros.
Off topic, but the new pic in your avatar is sick bro. Well done.
Quote:
Originally Posted by Austex
cheers
and yes pb and ham is good
i just had it again this afternoon, with veggies and cottage cheese
(wasnt as nice as with egg whites)