Why is fried food not getting a priority?

[Danielj1]

Intrigued really.

Some brilliant advice consistently given for those writing in to consider both dairy and gluten.

There seems to be a lot of research that suggests the worst food of the lot are PUFA

Ie a

Need to cut out fried foods trans fats unsaturated oils

[greygoose]

It is suggested that people with Hashi's give up gluten and dairy, because of the effect they have on antibodies. Fried food has nothing to do with antibody activity. Nor with hypothyroidism, as far as I know. But I always advise people who ask about diet, to avoid processed seed oils.

This is a thyroid forum, and we're only concerned with things that affect the thyroid.

[Danielj1 in reply to greygoose]

forefronthealth.com/worst-f...

Sorry I should have pasted the link

Your thoughts are appreciated about the use of unsaturated oils in cooking of all sorts be it fried food or whatever

[greygoose in reply to Danielj1]

Hmmm... not a very convincing article. To much use of the word 'block'!

But I will agree that liquid seed oils are bad. Olive oil, walnut oil, hazelnut oil, avocado oil are all good - although not to be used for cooking. For cooking, animal fat is the best.

[Danielj1]

Interesting your comment about cooking with animal fats - I had not picked up on this at all and had felt frying regularly with olive oil was OK. I have stopped this 100 percent and only fry with coconut oil.

I have also cut right back on any use of these PUFA oils including all the ones he lists in the article. I add some coconut oil to daily porridge to not miss out on a balance of diet of some fats.

There is some very detailed research from dr ray peat over this.

I will keep digging and if I find any more articles of direct relevance will see if any are worth sharing.

[humanbean in reply to Danielj1]

You need to know the smoke point of fats and oils. The lower it is the more likely it is that the fat or oil will be damaged and changed to something undesirable by heat.

I've just done a quick search for smoke points of various oils and fats. What I noticed is that the lists I found hardly mentioned fats at all, they only mentioned oils.

I do lots of frying with beef fat, but it really depends on what I'm cooking. Coconut oil imparts very little flavour to food (in my opinion), and I use that sometimes. I have also used goose fat recently. I have tried lard (pork fat), but I detest the flavour and the smell, so I no longer use that.

I only use olive oil for salad dressings.

[Danielj1 in reply to humanbean]

Thanks for all the helpful responses - this is a great forum for helping each other !

raypeat.com/articles/articl...

This is the most detailed article I have read and why it matters to me so much is the key assertion PUFA oils hot or cold slow down T3 conversion and this is just about top of my hit list at the moment to resolve.

So for me massively relevant but I get the point if you have great t3 numbers it is of nothing like the same interest.

I do read a lot of posts on here who share the t3 conversion concerns though...