Re: Why cannot we taste or smell the lipid peroxides in refined oils?
- From: Mark Thorson <nospam@xxxxxxxxx>
- Date: Sun, 20 Apr 2008 12:27:04 -0700
Taka wrote:
On Mar 24, 6:42 am, Mark Thorson <nos...@xxxxxxxxx> wrote:
Where in this citation does it say that theperoxides
can't be smelled? That was the original, bogus assertion.
Only 1 ppm ofperoxidesdoes not seem significant.
The larger amounts in the smoke from burned oils
could be significant, but all bets are off once you
start burning any oil.
So are you saying that the foods fried in the cooking vegetable oils
are safe to consume and even beneficial sources of EFAs as long as
they don't smell bad (given that you compensate for the n-6/n-3 ratio
by eating some fatty fish)?
They might be. I've always used fresh oil when frying,
because I've noticed off-flavors indicative of breakdown
when saving oil for a second batch. But deep-frying in
general is not healthful because of the high fat content
of the food. I haven't deep-fried anything in years.
Commercial frying operations use highly saturated fats
because of their longer lifetime in the fryer. Those
are much more unhealthful, because of their role in
producing cardiovascular disease. Animal fats, coconut
oil, and partially hydrogenated oils are most commonly
used for commercial frying.
In the last 10 or 20 years, most brands of potato and
corn chips have switched from partially hydrogenated
oils to natural vegetable oils. I have no idea how
they deal with the oxidation of the oils. They might
be conducting frying operations under a nitrogen
blanket, to prevent oxygen from reaching the oil.
.
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