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  1. #1
    Jeremy777 is offline Registered User
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    Pan-frying in olive oil

    I was wondering if pan-frying fish in olive oil makes it bad for you because ive read nutrition articles and it says cut out all fried food.

    Even if you use non-saturated fat oils to fry is it still bad for you?

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  3. #2
    (Silent) is offline Verge of Overtraining
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    Frying any type of oil is bad, Though if one could pick any oil to fry in. It would have to be olive oil. Due to its Monounsaturated make up it allows it to Withstand the extreme temp better then that of Polyunsaturated oils can.

    The biggest reason frying with any oil is bad (in my book) is the fact that frying the oil creates carcinogens. And with Olive oil being this case here, it destroys some of its anti-oxidents.

  4. #3
    lma1973 is offline First Set
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    I just cooked up some salmon bugers and fried them in olive oil...you dont need much, just enough to almost coat the bottom of the pan. Olive oil is good for ya.

  5. #4
    calcium is offline Verge of Overtraining
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    I'm going to simplify the answer by saying that whenever you use any oil filled with unsaturated fats to fry things you destroy the molecular structure of the good fats and turn them into bad fats. Don't think that when you are sizzling olive oil on that pan that you are getting your good fats. You're not. You would literally be better off using butter. Because of the saturated fat content it's far more stable at higher termperatures.

    I know that it kindof goes against what alot of misinformed people preach.

    ~Nicole

  6. #5
    (Silent) is offline Verge of Overtraining
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    Quote Originally Posted by calcium View Post
    I'm going to simplify the answer by saying that whenever you use any oil filled with unsaturated fats to fry things you destroy the molecular structure of the good fats and turn them into bad fats. Don't think that when you are sizzling olive oil on that pan that you are getting your good fats. You're not. You would literally be better off using butter. Because of the saturated fat content it's far more stable at higher termperatures.

    I know that it kindof goes against what alot of misinformed people preach.

    ~Nicole
    Hey Nicole,

    honestly, I cant decide witch is worse/better.
    Its a choice of possibly ingesting carcinogens or saturated fats.

  7. #6
    calcium is offline Verge of Overtraining
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    Quote Originally Posted by (Silent) View Post
    Hey Nicole,

    honestly, I cant decide witch is worse/better.
    Its a choice of possibly ingesting carcinogens or saturated fats.

    I pick saturated fats A little butter goes a long way too. You don't have to glob it on. Really the only time I have to worry about using a buttered pan is for my eggs Which brings me to my next point:

    Just bake or grill the darn fish. It tastes better that way anyways!

    ~Nicole

  8. #7
    (Silent) is offline Verge of Overtraining
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    Quote Originally Posted by calcium View Post
    I pick saturated fats A little butter goes a long way too. You don't have to glob it on. Really the only time I have to worry about using a buttered pan is for my eggs Which brings me to my next point:

    Just bake or grill the darn fish. It tastes better that way anyways!

    ~Nicole
    Yeah in situations like that (where only a small amount of oil is needed) i choose butter. Of course one should make sure it falls into their "saturated fat" daily total. Though, in situations such as stir frying i think one has to stick with unsaturated oils(again olive oil being the best here). Doing so with butter just does not seem practical.

    Ps. Ill email you back tomorrow Nicole.
    Last edited by (Silent); Mar. 19/07 at 08:19 PM.

  9. #8
    calcium is offline Verge of Overtraining
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    Quote Originally Posted by (Silent) View Post
    Yeah in situations like that (where only a small amount of oil is needed) i choose butter. Of course one should make sure it falls into their "saturated fat" daily total. Though, in situations such as stir frying i think one has to stick with unsaturated oils(again olive oil being the best here). Doing so with butter just does not seem practical.

    Ps. Ill email you back tomorrow Nicole.

    Yes, I forgot to mention that with stir frying olive oil is the best choice as long as it is done on low to medium heat.

    Cool about the email.

    ~Nicole

  10. #9
    Jeremy777 is offline Registered User
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    Thanks for the advice, i understand now

  11. #10
    lma1973 is offline First Set
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    Quote: "I'm going to simplify the answer by saying that whenever you use any oil filled with unsaturated fats to fry things you destroy the molecular structure of the good fats and turn them into bad fats."

    Please explain...... from a chemistry/physics standpoint. Would love to hear.

  12. #11
    aharris84 is offline First Set
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    Chemistry lesson on fats
    Polyunsaturated fat - Wikipedia, the free encyclopedia

    Thats the chemistry!

    The best birthday present I have received in the past 5 years was a set of non-stick pots/pans

  13. #12
    (Silent) is offline Verge of Overtraining
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    Quote Originally Posted by aharris84 View Post
    Chemistry lesson on fats
    Polyunsaturated fat - Wikipedia, the free encyclopedia

    Thats the chemistry!

    The best birthday present I have received in the past 5 years was a set of non-stick pots/pans
    That Wiki article is very poor.

    Simply read up on the Molecular structure of an unsaturated fatty acid compare it to that of a saturated fat, then learn about oxidative damage and the impact it has on the Weak structure of MUFA and PUFA fats.

  14. #13
    calcium is offline Verge of Overtraining
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    Quote Originally Posted by lma1973 View Post
    Quote: "I'm going to simplify the answer by saying that whenever you use any oil filled with unsaturated fats to fry things you destroy the molecular structure of the good fats and turn them into bad fats."

    Please explain...... from a chemistry/physics standpoint. Would love to hear.

    Saturated fats have no double bonds between the carbons. Unsaturated fats do, making them more unstable and chemically active than saturated fats. Once heat, light or oxygen reaches these essential fatty acids their mocular structure changes from something that was good for our body to something literally toxic.

    The reason that Silent suggest olive oil is because it's more stable than essential fatty acid rich oils such as sunflower, safflower etc. because it only has one double bond (MONOunsaturated versus POLYunsaturated). Using it for frying still damages it somewhat but not to the extent of using some other oils.

    ~Nicole

  15. #14
    calcium is offline Verge of Overtraining
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    Jeremy - I should also point out that unless you bought extra-virgin olive oil and kept it at a cooler temperature and haven't had it for months on end in a clear container it's probably rancid to begin with

    ~Nicole

  16. #15
    Susie is offline First Set
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    for what it's worth

    I've read that you should use regular olive oil (not extra-virgin) for cooking because it withstands high temperatures better.

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