I know this is probably a pretty basic question, but unsurprisingly I'm not finding a lot of hard evidence on this. I know it probably varies a lot so I'm not wondering about the actual scientific testable answer, but about how you estimate it for... (more)
Red palm oil contains ~50% SFA, ~40% MUFA, and ~10% PUFA. Similar amount of PUFA is in olive oil which is not recommended for frying. Besides, high amount of MUFA is also not good for heating. So, is it really safe to fry with red palm oil? I... (more)
As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)
I've decided to replace my 12" non-stick frying pan because I noticed some odd smoke coming off of it as it was heating up on the stove (it had just been washed and dried). I'm assuming that's bad news, and I hear non-stick coatings are bad... (more)
I find hard-boiled eggs to be more filling than scrambled, poached, fried, etc. Is there a scientific reasoning behind this?
Hi, I'm very new to paleo. My question is about the need to fry everything...cavemen didn't fry things. All this talk about frying reminds me of the Atkins diet...that has been pretty much blown Out of the water as really unhealthy...or am I wrong... (more)
I liked deep frying my food, like french fries, fish, tempura and the likes before I went paleo a few months ago. Now I would like to toss out the sunflower oil and start deep frying in lard or maybe coconutoil (lard is cheaper here ;) ). But... (more)
I know beef tallow would be best but I'm going over a non paleo house for my fantasy football draft. He is frying wings and I would like to know which would be better, Vegetable Oil (gross) or Peanut Oil?
I love banana chips. They are great to munch on as a little snack or when I'm craving something sweet. Most of the store bought ones I can find here in Germany are usually fried in vegetable oil and then coated with either sugar or honey. I... (more)
Hi Guys! I have a question about cooking. Most of my meals are sauted or shallow fried. For example,yesterday I had a beef steak sauted in a coconut oil and some microwaved potatoes,cut in disks and pan fried in butter(sort of a french... (more)
So if we accept potato as a safe starch in the context of a healthy diet of a healthy person, is cutting up a fresh potato into fries and cooking them in ghee any different than spooning ghee onto a baked potato? In other words, isn't this a good... (more)
When I'm done with a batch of coconut oil that I've used for frying, can I filter it and save it for another batch of frying or should I discard it? Is it too oxidized after it's been used to fry stuff?
The two reasons I've heard for frying being bad are: 1) Its too high in fat 2) The temperature causes fats to degrade We now know that fat isn't bad for you as long as you pick the right oils so reason 1 doesn't apply. Most deep... (more)
I have been frying my eggs and bacon for a while now and am beginning to question, like many others, just how bad it is for my health (oxidation, etc). What could I make for breakfast that would be equally as filling without frying?
First, frying is not bad, set the stove to medium low and let it heat up slowly. You will have more than enough heat to cook the eggs you do not need to go all out. Second, Try hard boiled eggs or cooking in the oven.
At least once a week I have a bacon and liver breakfast, frying the liver in the bacon grease. A good combo for me.
Butter is fantastic for scrambled eggs, fried eggs and some vegetables that do not require high heat. Good-quality ghee is the go-to fat for high-heat frying though, as its smoke point is much higher.
Is there any reason to skip the convenience of a frying pan & use the oven/grill? The way i see it is that its heat/fat/meat either way, and pan frying is feared because of the whole 'fat fear' thing, which honestly i am still getting over,... (more)
Pan frying can be feared primarily because of the formation of potentially carcinogenic compounds it fosters, alongside perhaps because of the meat fat it involves. Meat can get blackened in the oven as well at high enough heat or for long enough... (more)
One of the low reward strategies proposed by Stephan is to 'eat gently cooked food', as in boiling and gentle steaming over roasting, grilling, frying. I have found this to be the case. For example take some potato, mash it with some fat and it's... (more)
I'm 64 with a lot of health issues (past and present diverticulitis/osis) I'm on day 82 of paleo - never felt better - discarded my RA meds and arthritis meds - I'm pan frying everything! In olive oil or coconut oil, on occasion I'll broil! While... (more)
Most of my cooking as of late has become "meat + butter + pan". I eat plant matter also, but this is the only way I cook my food. How bad is it to eat like this? What health implications are there?
Is that literally your whole diet? There could be some nutritional deficiency issues if meat + butter is your entire diet. And are you sure you are frying? Sauteeing in butter is not frying. You will know if you are frying because you can't really... (more)
It's so good to use - but the surface is scratched - and I know this is bad, I just can't say specifically why. What is the specific harm in cooking with it? I need to be able to justify why I need to throw it away and buy a new (cast iron? ... (more)
The PFOA/C8 can be released while cooking, scratched or not. It's well documented that the gas released can and does kill pet birds kept in the kitchen near the stove. It's associated with all kinds of health risks in humans, as well. A place to... (more)
I notice that I don't digest fried food as well as steamed food (I have more gas and feel more sluggish after fried food, but feel great after steamed food). Did anyone have the same problem?