Keep on reading through this article, and click on the links for the healthiest and worst oils, and there are some lovely healthy recipes as well.
This is well explained, and is all down to the omega 6:3 ratio, so if the oil is high in polyunsaturated fats, you know it's bad. Never use it cold or hot.
Hi LD, as you know in France they use Extra Virgin Oil on salads for flavoring, not cooking. I also use sunflower oil for cooking, because thats what the S M's stock most of and the residents seem to buy it. If oil does start to overheat, I put a little butter in, it stops the burning. Also duck fat is kept and used like I used to use Lard, especially for Yorkshire pud!
The link, from the comments that are on there, appears to be for an American website.
I've also only heard of Rapeseed not Grapeseed oil! The rapeseed fields are bright yellow and the blue colored fields for the flax oil I think. I liked the link for the gf cakes etc though! All looks yummy! Not sure if I could get all those ingredients here if I wanted them!
Hi Sambs, it's just no good to heat up any veg oils at all, all to do with the high polyunsaturated fat content, which contributes to plaque and heart disease, omega 6:3 ratio is far too high. I also forgot to say, that I use goose fat at Christmas for the roasted veg, but actually, they taste better with coconut oil.
You could make your own ghee from non-cafo fed cows, doubt that they have Kerrygold there, brilliant for cooking with, as it heats up much higher than butter, so you don't have to worry about it burning. I used to live for a while with the kids near Rochefort, and went to the local farm, got fresh milk, which I never heated up, and fresh butter, and goat's cheese.
I have 7 kids, 5 partners wives, and 2 grandchildren, and they all agree, it's always a very busy time, at get together. We lived in France near Beziers, 20 years ago, so much choice of cheeses, oh still is, but so much more expensive now, in the common market.
I don't see why you couldn't buy everything there, otherwise, just get sent out from the Uk, I used to cook loads there as well, and I could buy anything that I wanted.. oh apart from the bad stuff, which I don't buy anyway lol.
There's more to it than smoke point. Rapeseed oil (canola) is not very nice as it is heavily chemically processed in order to extract it. You can get "virgin" rapeseed oil, but it is more expensive than olive oil, tastes of cabbage and doesn't have the heart benefits (as far we know) of olive oil.
Flax seed oil (linseed oil) shouldn't be heated, but tastes fine.
I'd stick to animal fats or coconut oil for frying. Or just not fry.
That's all that I have ever done, cook with vcol, really that's the best, melt Kerrygold butter in my raw organic green coffee, I am 100% dedicated to keeping well. Also 2 tsps black seed oil daily together with my extra virgin cod liver oil from Rosita.
I know that the balance tipper to my health, has been my vit d3, 10000iu daily, MSM pure 99.9% organic crystals, ascorbic acid, and my self-medication with T3. Not eating any cruciferous veggies, or carbs or gluten, keeping fruit to a piece of pineapple a day, using Stevia in my ceylon cinnamon, and my raw organic cacao.
I think that my food habits are now as near to perfect as I can get, and I have so much energy for Salsa and going out and enjoying myself, have 7 kids, 4 live at home, work for myself in my shop 6 days a week. So I must be doing it right. Been divorced for a very long time. We all have to find our way, by experimenting.
My EVOoil only goes cold on salads, never ever use anything other oil, all far too toxic.
Hi Angel OTN, I have no option but to fry. My partly furnished (kitchen only) rented accommodation comes with a gas hob in worktop attached by pipe to a huge gas bottle, the electric oven has a grill element but oven controls dont work - didn't properly when I moved In either, all stopped after just 2 uses. Having sold fitted kitchens and appliances when in the UK I'm certainly well able to suss out the problems here, not restricted to the kitchen but also not apparent when first viewing as all covered with fresh paint and paper and Landlady refuses to sort any of them out, despite willingly taking my rent monthly.
Also frying is a way of life in France, and how many chefs on uk tv cookery programmes do you see grilling meat. Most if not all small portions of meat is cooked in a pan and served with a sauce of some sort and/or often with a small amount of salad on the plate or as a dressing with olive oil drizzled over it.
How many French women do we see who are taller and slimmer than UK ones? So there must be something in their cookery methods! Look at the amount of butter James Martin and others use in cooking. He also advised a hospital up north about their menus/recipes, and managed to cut their costs by advising on buying fresher food from local farmers/suppliers.
I gave up a comfortable (not rich, as we are both retired here on UK state pensions) lifestyle when I walked out of a 45.5 year marriage 3 yrs ago, but I'm relatively happier and getting healthier food wise than ever I was before, despite other health problems that arose since then.
I have a gas hob, but mostly I steam veg or eat raw, and occasionally fry. I. veggie so it's much easier - although you could make stew on the hob if you didn't want to fry.
Hi Angel, fortunately I do have an electric slow cooker , I should use it much more, I love my winter beef stews but shopping habits come into it now, for 2 a stew would do us both 2 days. Now I cook for one, old ha it's die hard, I shop for the cooker and eat for one, so a stew could last 4 days! Loads of diff winter root veg, lentils, some porage oats, baked beans, all in it with the beef. Very nutritious!
I do what my grandad used to do when I was a kid and he used to make enough scotch broth in a pan as big as a sterilising pan to last all week. The base of the soup coming from the Sunday boned joint! Enough for a week and was given a good boil up every day. So we had soup for lunch, with the bits of beef, lamb or porc gradually coming off the bone to be eaten as well. All with slices of daily baked bread from the local baker. I am going back 50-60+ years of course! Last time I remember him doing that - I was 14 and convalescing with them after a foot op.
So that's what I do now with my slow cooker on following days - boil it all up again to kill off any potential bacteria forming!
Given today's thinking about food and cooking methods I darent even speculate what younger generations make of above, or my health now. But my grandmother died of natural causes at age 92, grandad was in his late 70's and neither suffered from any serious ill health to best of my knowledge. They were like 2nd parents to me, so I knew them and was in touch from my birth to their deaths over the years. My dad died 10 years after my gran. She was the healthiest person I knew. my Dad the unhealthiest and all were Scottish!
Just found this about frying with olive oil:
Hi Angel_of_the_North, I very much doubt that it would be easy, to keep the temp low, so I would still stay clear of cooking with evooil, far better to stick with Virgin cold pressed coconut oil, ghee, goose or duck fat, lard, and kerrygold butter only, no point in risking anything, at least you don't have to worry about the higher temperatures.
I love the taste of coconut oil, but when you're making a curry, like I did last night, the spices cover up the taste, if there is a dislike of the flavour. It is especially good for us hypos.
Extra vigin olive oil, will only ever be used cold by me. So defo no risk of anything.
Hi LD can't say I've noticed coconut oil on shelves here, but I do have a couple of small cartons of coconut milk which I use in the frypan to make myself a chicken curry with some spices and curry powder. I defo do not like chili pepper, far too hot for me! I have cooked with the other peppers though, they add some good colour to a dish also.
In fact all this talk of curry has just made me go to the freeer to looking for chicken fillet, but I'll have to make do with turkey fillet instead. So curry and rice tonight. I can either stir fry some frozen Cantonese rice, lots of bits of veg in it or boil some basmati. My favorite white rice!
I hope people know that rice, once cooked, should never be kept and/or re-heated - but thrown away if not all used. I don't remember exact reasons why now, but when I helped out voluntarily with CSF (Cancer Support France) in the Herault, we were based in Montagnac, it was one of the 1st things we were told on our training course there. I used to make rice/pea/sweetcorn salad for buffet catering in summers before joining the Association, But not since or any more!
Hi Sambs, oh I lived in Montagnac with my kids for a while, before moving to Thezan-les-Beziers. We stayed in a gite just south of the village, on the way to Meze. Lovely vineyard, but on the main road, luckily there were big gates.
I can't eat any carbs, but veggie carbs, or carbs in milk, and very little in quark and cottage cheese, my body, just can't handle it. So rice, is a thing of the long distant past, I just add lots of veggies to my curries.
This was 20yrs ago, in Montagnac, but I remember a Halal just off the village centre. Anywhere that you find Arabs, you should find coconut oil.
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