So Sunflower And Corn Oils Are Out For Cooking In

[DTCwordfan]

And Lard and Butter are back in for your fry-up. Coconut is marginal, Virgin Olive is questionable....the issue toxic aldehydes, cancer-inducing, a function of time.....

Are you going to change your habits?

Personally no, the only time issue for me being roasting veg with a little olive oil......

http://www.telegraph.co.uk/news/health/news/11981884/Cooking-with-vegetable-oils-releases-toxic-cancer-causing-chemicals-say-experts.html

[Zacs-Master]

No. Always cook with EVOO. Or grill whenever poss.

[ummmm]

Nothing the media reports will change my habits. I use very minimal oil when cooking because I don't like the taste....but i'll still load up my mash with butter and cream.

[DTCwordfan]

horseradish with your mash, ummmm? I love a little dollop in in it! Am a great fan of colcannon too.

[Cloverjo]

I use butter for frying steaks and in mashed potatoes. I can't imagine using lard. I don't like the colour, texture or anything about it.

[woofgang]

hmmmm no mention of rapeseed oil.

[ummmm]

Love horseradish. OH often finds it growing wild when at work so I always tend to have lots frozen.

Colcannon....depends on what kind. I don't like it with spring onions but love it with cabbage.

[DTCwordfan]

or hazelnut, walnut or grapeseed oils, as well, woofgang. I guess the first two don't tend to be 'burnt.'

[DTCwordfan]

cabbage for me, ummmm......

[ummmm]

What's really nice....some good spuds (I use Roosters) crushed with a big knob of butter and rocket...

[ummmm]

And S&P...lots of pepper.

[vulcan42]

It makes you wonder which experiments these experts used the first time around when they said these oils are safe. It states in the article they discovered this when heating the oil, did they never heat cooking oil before?

[DTCwordfan]

true, vulcan......

[ummmm]

I thought it was common knowledge about heating oils.

[Hypognosis]

Good question, vulcan.

Although who, among us, has access to a full set of scientific journals? Not the sort of things that public libraries would have shelf space for. Those of you within a reasonable commute of the British Library should consider yourselves privileged. Provincial University libraries would probably turn you away for lack of an ID card.

Newspapers are not above removing the crucial words "in mice/rats/primates" for the sake of an attention-grabbing headline.

In this case, the toxicity of the oxidation compounds has been long established (dozens or hundreds of research papers, which could take weeks for we amateurs to track down) and all this paper shows is the absolute and relative quantities produced by heating to 180°C.

//Coconut oil produced the lowest levels of the harmful chemicals//

Is that a byeword for "palm oil"?

If yes, then farewell Orang Utang; it was nice knowing you.

It could be amusing, at this point, to investigate who funded this research.

[pastafreak]

I've not used vegetable oils in years. I only keep some sunflower oil on hand for mayo,as all olive oil is too heavy. I fry in butter,sometimes evoo,and also coconut oil. No...it's not related to palm oil. Supposedly the liver metabolises coconut oil in a different way from other saturated fats.

[ummmm]

What about sesame oil and peanut oil that is often required for some Asian dishes?

[pastafreak]

This was also covered in the news and on telly back in the summer.

http://www.bbc.co.uk/news/magazine-33675975

[naomi24]

I've never used lard, but I always buy real butter and I use olive oil for cooking. I never buy 'low fat' anything.

[jourdain2]

I've been back to using 'proper' butter for years and years. Gave up sunflower oil for rapeseed several years ago - I only use a little in with the butter to stop the butter burning so easily. I have a small bottle of peanut oil for eastern cookery. I use lard for roasties etc., unless I've cooked duck recently. So, no, I gave up on faddy changes years and years ago. Cakes are a lot better made with butter rather than marg. as well. :)

[TTG]

I only fry eggs and use a little veg oil.