Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 Hey Simon, what happens if it goes above 100 C? I have NO clue what that is in F or how hot my stuff gets. Peace, Reggie > >> > > >> > Hello Regie, > >> > > >> > Thank you for this detailed article. Also thank you Ilanit for your > >> > interesting comments and I value your personal experiences with > > coconut oil. > >> > > >> > Steve Accuff has spent a lot of time exploring and promoting the > > benefits of > >> > coconut oil within the macrobiotic community and I sure he will be > > able to > >> > add more. > >> > > >> > Part of me thinks that as we have no widespread long term > > experience of > >> > using coconut oil, however good the research appears to be, it is > > not a > >> > tried and tested food, whereas with something like olive oil there > > is at > >> > least a several thousand year history of millions people > > throughout southern > >> > Europe and middle east eating this food. From my understanding to > > really > >> > test a food you would need to apply it to three generations of > > women to > >> > discover the long term effect as when the grandmother was pregnant > > the foods > >> > she ate will influence not only her daughter but also the baby her > > daughter > >> > has. > >> > > >> > I have to say in defence of people like Steve that although we > > like to think > >> > we are eating a traditional diet, macrobiotics is in itself quite > > different > >> > in terms of the diets our own ancestors ate and therefore you > > could argue > >> > that having already taken on a new way of eating why not include > > coconut > >> > oil. Still at least macrobiotics has been around long enough to > > see a few mb > >> > grandchildren! > >> > > >> > I suspect that it would suit certain people more than others and > > communities > >> > living in certain climates more than others. I have tried coconut > > oil and > >> > cannot say it really seemed to make a difference either way. There > > are > >> > problems with using vegetable oils in general when frying as they > > break down > >> > (olive oil having a greater proportion of mono-unsaturated oil is > > better > >> > whereas most of the others become unstable and breakdown > > introducing free > >> > radicals into our bodies) so at least coconut oil provides an > > alternative > >> > for anyone who likes fried foods. > >> > > >> > All the best, > >> > > >> > Simon > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 100 degree C is the temp of boiling water which is safe for fats. if it is in water it will not go beyond that and smoke. Rice bran oil has a smoke point of about 220 deg c and tempura is like 180 deg c so it is pretty high. but coconut is pretty heat stable. purpleveg wrote: Hey Simon, what happens if it goes above 100 C? I have NO clue what that is in F or how hot my stuff gets. Peace, Reggie > >> > > >> > Hello Regie, > >> > > >> > Thank you for this detailed article. Also thank you Ilanit for your > >> > interesting comments and I value your personal experiences with > > coconut oil. > >> > > >> > Steve Accuff has spent a lot of time exploring and promoting the > > benefits of > >> > coconut oil within the macrobiotic community and I sure he will be > > able to > >> > add more. > >> > > >> > Part of me thinks that as we have no widespread long term > > experience of > >> > using coconut oil, however good the research appears to be, it is > > not a > >> > tried and tested food, whereas with something like olive oil there > > is at > >> > least a several thousand year history of millions people > > throughout southern > >> > Europe and middle east eating this food. From my understanding to > > really > >> > test a food you would need to apply it to three generations of > > women to > >> > discover the long term effect as when the grandmother was pregnant > > the foods > >> > she ate will influence not only her daughter but also the baby her > > daughter > >> > has. > >> > > >> > I have to say in defence of people like Steve that although we > > like to think > >> > we are eating a traditional diet, macrobiotics is in itself quite > > different > >> > in terms of the diets our own ancestors ate and therefore you > > could argue > >> > that having already taken on a new way of eating why not include > > coconut > >> > oil. Still at least macrobiotics has been around long enough to > > see a few mb > >> > grandchildren! > >> > > >> > I suspect that it would suit certain people more than others and > > communities > >> > living in certain climates more than others. I have tried coconut > > oil and > >> > cannot say it really seemed to make a difference either way. There > > are > >> > problems with using vegetable oils in general when frying as they > > break down > >> > (olive oil having a greater proportion of mono-unsaturated oil is > > better > >> > whereas most of the others become unstable and breakdown > > introducing free > >> > radicals into our bodies) so at least coconut oil provides an > > alternative > >> > for anyone who likes fried foods. > >> > > >> > All the best, > >> > > >> > Simon > > > > > > > -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 Hmmmmmmmmm well I've never had anything strange happen or smoking so I guess that's a good thing.. > > > >> > > > > >> > Hello Regie, > > > >> > > > > >> > Thank you for this detailed article. Also thank you Ilanit > > for your > > > >> > interesting comments and I value your personal experiences > > with > > > > coconut oil. > > > >> > > > > >> > Steve Accuff has spent a lot of time exploring and promoting > > the > > > > benefits of > > > >> > coconut oil within the macrobiotic community and I sure he > > will be > > > > able to > > > >> > add more. > > > >> > > > > >> > Part of me thinks that as we have no widespread long term > > > > experience of > > > >> > using coconut oil, however good the research appears to be, > > it is > > > > not a > > > >> > tried and tested food, whereas with something like olive oil > > there > > > > is at > > > >> > least a several thousand year history of millions people > > > > throughout southern > > > >> > Europe and middle east eating this food. From my > > understanding to > > > > really > > > >> > test a food you would need to apply it to three generations of > > > > women to > > > >> > discover the long term effect as when the grandmother was > > pregnant > > > > the foods > > > >> > she ate will influence not only her daughter but also the > > baby her > > > > daughter > > > >> > has. > > > >> > > > > >> > I have to say in defence of people like Steve that although we > > > > like to think > > > >> > we are eating a traditional diet, macrobiotics is in itself > > quite > > > > different > > > >> > in terms of the diets our own ancestors ate and therefore you > > > > could argue > > > >> > that having already taken on a new way of eating why not > > include > > > > coconut > > > >> > oil. Still at least macrobiotics has been around long enough > > to > > > > see a few mb > > > >> > grandchildren! > > > >> > > > > >> > I suspect that it would suit certain people more than others > > and > > > > communities > > > >> > living in certain climates more than others. I have tried > > coconut > > > > oil and > > > >> > cannot say it really seemed to make a difference either way. > > There > > > > are > > > >> > problems with using vegetable oils in general when frying as > > they > > > > break down > > > >> > (olive oil having a greater proportion of mono-unsaturated > > oil is > > > > better > > > >> > whereas most of the others become unstable and breakdown > > > > introducing free > > > >> > radicals into our bodies) so at least coconut oil provides an > > > > alternative > > > >> > for anyone who likes fried foods. > > > >> > > > > >> > All the best, > > > >> > > > > >> > Simon > > > > > > > > > > > > > > > > > > > > > > -- > > Ilanit > > ------------------------------------------------------------------- ----- > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------- ----- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hello Ilanit and Reggie, Ilanit you may have researched this more thoroughly than I have but as I understand it the smoke point of an oil and temperature that the poly-unsaturated component of oils break down is different. Therefore many oils high in polyunsaturated oil such as flax seed will break down even at 100 deg c (the temperature of boiling water) but not reach their smoke point until a much higher temperature. This would apply to safflower, sunflower and corn oils which are high in poly-unsaturated oils but have high smoke points and have been commonly used in macrobiotics for frying or worse baking. So even though you may be frying without any smoke the oils are chemically breaking down and becoming unstable. Olive oil is high in mono-unsaturated oil and does not break down as easily as other oils but has a relatively low smoke temperature. Reading your emails I am sure you are better informed than I am and I would value your findings. All the best, Simon 100 degree C is the temp of boiling water which is safe for fats. if it is in water it will not go beyond that and smoke. Rice bran oil has a smoke point of about 220 deg c and tempura is like 180 deg c so it is pretty high. but coconut is pretty heat stable. purpleveg wrote: Hey Simon, what happens if it goes above 100 C? I have NO clue what that is in F or how hot my stuff gets. Peace, Reggie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Ok, so what oil should I be using for cooking, baking, sauteeing, etc? Peace, Reg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Ok, so what oil should I be using for cooking, baking, sauteeing, etc? Peace, Reg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Ok, so what oil should I be using for cooking, baking, sauteeing, etc? Peace, Reg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hello Reggie, As Ilanit comments in another reply it is likely that all oils cause some kind of health problems. Perhaps frying or baking with oil just is not that good for us. The problem seems to be that taking a whole food like sunflower seeds and then processing it into an oil leaves the oil open to oxidisation problems and chemical instability when heated, I tend to use olive oil if I occasionally want to fry something. You could try butter or coconut oil. It even appears that old fashioned lard may be best for deep frying in terms of not breaking down. Personally I try to have most of my oils raw or just had olive oil or sometimes sesame oil to a soup. All this is nothing compared to the poor quality oils used in restaurants (even the so called health ones) and any efforts you make at home will be swamped by eating fried food when out or buying foods like chips that have been processed with oils. Sorry to be the bearer of bad news! All the best, Simon Simon G. Brown 22 Belsize Square London NW3 4HT +44 (0) 20 7431 9897 simon@... http://www.chienergy.co.uk/ Ok, so what oil should I be using for cooking, baking, sauteeing, etc? Peace, Reg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hello Reggie, As Ilanit comments in another reply it is likely that all oils cause some kind of health problems. Perhaps frying or baking with oil just is not that good for us. The problem seems to be that taking a whole food like sunflower seeds and then processing it into an oil leaves the oil open to oxidisation problems and chemical instability when heated, I tend to use olive oil if I occasionally want to fry something. You could try butter or coconut oil. It even appears that old fashioned lard may be best for deep frying in terms of not breaking down. Personally I try to have most of my oils raw or just had olive oil or sometimes sesame oil to a soup. All this is nothing compared to the poor quality oils used in restaurants (even the so called health ones) and any efforts you make at home will be swamped by eating fried food when out or buying foods like chips that have been processed with oils. Sorry to be the bearer of bad news! All the best, Simon Simon G. Brown 22 Belsize Square London NW3 4HT +44 (0) 20 7431 9897 simon@... http://www.chienergy.co.uk/ Ok, so what oil should I be using for cooking, baking, sauteeing, etc? Peace, Reg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Thanks Ilanit, I am in France and not able to spend long on the internet. Can you give me a link to your article or tell me how to find it quickly? Thanks, Simon Simon G. Brown 22 Belsize Square London NW3 4HT +44 (0) 20 7431 9897 simon@... http://www.chienergy.co.uk/ hey simon, you are correct and that is a really good point Simon G. Brown wrote: Hello Ilanit and Reggie, Ilanit you may have researched this more thoroughly than I have but as I understand it the smoke point of an oil and temperature that the poly-unsaturated component of oils break down is different. Therefore many oils high in polyunsaturated oil such as flax seed will break down even at 100 deg c (the temperature of boiling water) but not reach their smoke point until a much higher temperature. yes that seems to be the issue with consuming polyunsaturated oils. At all I think that there are several issues to address. Dont quote me on the chemistry etc - I am just talking generally and from memory... smoke point is only one factor - though an important one. I cringe every time i see a chef on a cooking show say heat your oil in the pan till it is smoking!! Arghh! Of course the issues here is that it creates trans fatty acids - nasty little things which cause so much trouble This would apply to safflower, apparently safflower is an oil that in some cultures was not consumed. Some ayurvedic texts mention this. It is often used for deep frying and is said to be heat stable but i see no evidence of this. A special type - high oleic is around which is supposed to be better but....? sunflower and corn oils which are high in poly-unsaturated oils but have high smoke points and have been commonly used in macrobiotics for frying or worse baking. I still cant get over why corn oil is recommended. It creates trans fatty acids really easily. same with sunflower. and it is still recommended as a tempura oil fo choice in many macro schools. corn oil is also difficult to extracr and often refined. It wasnt available here widely - now a bit more but I have never used it in almost 13 years of mb So even though you may be frying without any smoke the oils are chemically breaking down and becoming unstable. that is very true. Despite all the research etc I still prefer not to fry. I usually water saute or dry saute in a scanpan and then sometimes add a drop of toasted sesame oil at the end. or just drizzle a little flax oil on the food AFTER it is cooked. Olive oil is high in mono-unsaturated oil and does not break down as easily as other oils but has a relatively low smoke temperature. hmm - I know that is often said and it may be true but there is a lot of the opposite opinion around as well. that olive oil is not as heat stable as once thought (and this is now also being said about coconut oil but for different reasons. Even butter is said to change chemically (of course) when heated. Perhaps it is not possible to heat oils without some damage. Oils extracted from their natural source is a relatively recent introduction on the evolutionary calendar. It seems with their use increased so dramatically this generation is a living laboratory of their effects one reason i think this is an important issue - is that consuming bad quality salt, sugar etc is detrimental and has long reaching effects and dramatic ones however it is the lipids we consume that build our very cell membranes and this has a very long reaching and deep effect on how we build and rebuild ourselves. Reading your emails I am sure you are better informed than I am and I would value your findings. everyone has different and complimentary ideas and insights and approaches and it is valuable to share this knowledge, debate it and expand our awareness so that we can all benefit. I would be interested on your comments on my article on fats and oils thanks for playing! _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Thanks Ilanit, I am in France and not able to spend long on the internet. Can you give me a link to your article or tell me how to find it quickly? Thanks, Simon Simon G. Brown 22 Belsize Square London NW3 4HT +44 (0) 20 7431 9897 simon@... http://www.chienergy.co.uk/ hey simon, you are correct and that is a really good point Simon G. Brown wrote: Hello Ilanit and Reggie, Ilanit you may have researched this more thoroughly than I have but as I understand it the smoke point of an oil and temperature that the poly-unsaturated component of oils break down is different. Therefore many oils high in polyunsaturated oil such as flax seed will break down even at 100 deg c (the temperature of boiling water) but not reach their smoke point until a much higher temperature. yes that seems to be the issue with consuming polyunsaturated oils. At all I think that there are several issues to address. Dont quote me on the chemistry etc - I am just talking generally and from memory... smoke point is only one factor - though an important one. I cringe every time i see a chef on a cooking show say heat your oil in the pan till it is smoking!! Arghh! Of course the issues here is that it creates trans fatty acids - nasty little things which cause so much trouble This would apply to safflower, apparently safflower is an oil that in some cultures was not consumed. Some ayurvedic texts mention this. It is often used for deep frying and is said to be heat stable but i see no evidence of this. A special type - high oleic is around which is supposed to be better but....? sunflower and corn oils which are high in poly-unsaturated oils but have high smoke points and have been commonly used in macrobiotics for frying or worse baking. I still cant get over why corn oil is recommended. It creates trans fatty acids really easily. same with sunflower. and it is still recommended as a tempura oil fo choice in many macro schools. corn oil is also difficult to extracr and often refined. It wasnt available here widely - now a bit more but I have never used it in almost 13 years of mb So even though you may be frying without any smoke the oils are chemically breaking down and becoming unstable. that is very true. Despite all the research etc I still prefer not to fry. I usually water saute or dry saute in a scanpan and then sometimes add a drop of toasted sesame oil at the end. or just drizzle a little flax oil on the food AFTER it is cooked. Olive oil is high in mono-unsaturated oil and does not break down as easily as other oils but has a relatively low smoke temperature. hmm - I know that is often said and it may be true but there is a lot of the opposite opinion around as well. that olive oil is not as heat stable as once thought (and this is now also being said about coconut oil but for different reasons. Even butter is said to change chemically (of course) when heated. Perhaps it is not possible to heat oils without some damage. Oils extracted from their natural source is a relatively recent introduction on the evolutionary calendar. It seems with their use increased so dramatically this generation is a living laboratory of their effects one reason i think this is an important issue - is that consuming bad quality salt, sugar etc is detrimental and has long reaching effects and dramatic ones however it is the lipids we consume that build our very cell membranes and this has a very long reaching and deep effect on how we build and rebuild ourselves. Reading your emails I am sure you are better informed than I am and I would value your findings. everyone has different and complimentary ideas and insights and approaches and it is valuable to share this knowledge, debate it and expand our awareness so that we can all benefit. I would be interested on your comments on my article on fats and oils thanks for playing! _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Thanks Ilanit, I am in France and not able to spend long on the internet. Can you give me a link to your article or tell me how to find it quickly? Thanks, Simon Simon G. Brown 22 Belsize Square London NW3 4HT +44 (0) 20 7431 9897 simon@... http://www.chienergy.co.uk/ hey simon, you are correct and that is a really good point Simon G. Brown wrote: Hello Ilanit and Reggie, Ilanit you may have researched this more thoroughly than I have but as I understand it the smoke point of an oil and temperature that the poly-unsaturated component of oils break down is different. Therefore many oils high in polyunsaturated oil such as flax seed will break down even at 100 deg c (the temperature of boiling water) but not reach their smoke point until a much higher temperature. yes that seems to be the issue with consuming polyunsaturated oils. At all I think that there are several issues to address. Dont quote me on the chemistry etc - I am just talking generally and from memory... smoke point is only one factor - though an important one. I cringe every time i see a chef on a cooking show say heat your oil in the pan till it is smoking!! Arghh! Of course the issues here is that it creates trans fatty acids - nasty little things which cause so much trouble This would apply to safflower, apparently safflower is an oil that in some cultures was not consumed. Some ayurvedic texts mention this. It is often used for deep frying and is said to be heat stable but i see no evidence of this. A special type - high oleic is around which is supposed to be better but....? sunflower and corn oils which are high in poly-unsaturated oils but have high smoke points and have been commonly used in macrobiotics for frying or worse baking. I still cant get over why corn oil is recommended. It creates trans fatty acids really easily. same with sunflower. and it is still recommended as a tempura oil fo choice in many macro schools. corn oil is also difficult to extracr and often refined. It wasnt available here widely - now a bit more but I have never used it in almost 13 years of mb So even though you may be frying without any smoke the oils are chemically breaking down and becoming unstable. that is very true. Despite all the research etc I still prefer not to fry. I usually water saute or dry saute in a scanpan and then sometimes add a drop of toasted sesame oil at the end. or just drizzle a little flax oil on the food AFTER it is cooked. Olive oil is high in mono-unsaturated oil and does not break down as easily as other oils but has a relatively low smoke temperature. hmm - I know that is often said and it may be true but there is a lot of the opposite opinion around as well. that olive oil is not as heat stable as once thought (and this is now also being said about coconut oil but for different reasons. Even butter is said to change chemically (of course) when heated. Perhaps it is not possible to heat oils without some damage. Oils extracted from their natural source is a relatively recent introduction on the evolutionary calendar. It seems with their use increased so dramatically this generation is a living laboratory of their effects one reason i think this is an important issue - is that consuming bad quality salt, sugar etc is detrimental and has long reaching effects and dramatic ones however it is the lipids we consume that build our very cell membranes and this has a very long reaching and deep effect on how we build and rebuild ourselves. Reading your emails I am sure you are better informed than I am and I would value your findings. everyone has different and complimentary ideas and insights and approaches and it is valuable to share this knowledge, debate it and expand our awareness so that we can all benefit. I would be interested on your comments on my article on fats and oils thanks for playing! _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Hey Simon, Well, I'm vegan and would NEVER do lard but I also do not eat fried foods. I also hate to eat out. I am a bad Jewish chick eh? LOL Seriously I don't eat out for several reasons and rarely use oil for cooking but the baking and throwing some coconut oil in soup for flavor for Marlie er ok for me too. But I recently bought an oil can't remember which and I have some olive oil but olive oil for baking? yik So for home use that's really limited (sauteeing carrots and burdock for kinpira and maybe something else once in a blue and the cake/cookies occasionally too) what do you think? Surely not olive? Off this topic what do I do about the bags under my eyes. They are getting MUCH worse and darker. Ok, I'm having issues with falling asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but otherwise......... Help!!! Peace, Reg > > Hello Reggie, > > As Ilanit comments in another reply it is likely that all oils cause some > kind of health problems. Perhaps frying or baking with oil just is not that > good for us. The problem seems to be that taking a whole food like sunflower > seeds and then processing it into an oil leaves the oil open to oxidisation > problems and chemical instability when heated, I tend to use olive oil if I > occasionally want to fry something. You could try butter or coconut oil. It > even appears that old fashioned lard may be best for deep frying in terms of > not breaking down. > Personally I try to have most of my oils raw or just had olive oil or > sometimes sesame oil to a soup. All this is nothing compared to the poor > quality oils used in restaurants (even the so called health ones) and any > efforts you make at home will be swamped by eating fried food when out or > buying foods like chips that have been processed with oils. Sorry to be the > bearer of bad news! > All the best, > Simon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Hey Simon, Well, I'm vegan and would NEVER do lard but I also do not eat fried foods. I also hate to eat out. I am a bad Jewish chick eh? LOL Seriously I don't eat out for several reasons and rarely use oil for cooking but the baking and throwing some coconut oil in soup for flavor for Marlie er ok for me too. But I recently bought an oil can't remember which and I have some olive oil but olive oil for baking? yik So for home use that's really limited (sauteeing carrots and burdock for kinpira and maybe something else once in a blue and the cake/cookies occasionally too) what do you think? Surely not olive? Off this topic what do I do about the bags under my eyes. They are getting MUCH worse and darker. Ok, I'm having issues with falling asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but otherwise......... Help!!! Peace, Reg > > Hello Reggie, > > As Ilanit comments in another reply it is likely that all oils cause some > kind of health problems. Perhaps frying or baking with oil just is not that > good for us. The problem seems to be that taking a whole food like sunflower > seeds and then processing it into an oil leaves the oil open to oxidisation > problems and chemical instability when heated, I tend to use olive oil if I > occasionally want to fry something. You could try butter or coconut oil. It > even appears that old fashioned lard may be best for deep frying in terms of > not breaking down. > Personally I try to have most of my oils raw or just had olive oil or > sometimes sesame oil to a soup. All this is nothing compared to the poor > quality oils used in restaurants (even the so called health ones) and any > efforts you make at home will be swamped by eating fried food when out or > buying foods like chips that have been processed with oils. Sorry to be the > bearer of bad news! > All the best, > Simon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 For baking coconut oil is ok for some recipes but rice bran oil is perfect as it does not impart a strong flavour. purpleveg wrote: Hey Simon, Well, I'm vegan and would NEVER do lard but I also do not eat fried foods. I also hate to eat out. I am a bad Jewish chick eh? LOL Seriously I don't eat out for several reasons and rarely use oil for cooking but the baking and throwing some coconut oil in soup for flavor for Marlie er ok for me too. But I recently bought an oil can't remember which and I have some olive oil but olive oil for baking? yik So for home use that's really limited (sauteeing carrots and burdock for kinpira I still like sesame or toasted sesame or rice bran oil for that some people find peanut oil - organic as otherwise it has a lot of pestides - is also okay for stir fries etc. be careful though - many people these days have these intense peanut allergy so ask! and maybe something else once in a blue and the cake/cookies occasionally too) what do you think? Surely not olive? Off this topic what do I do about the bags under my eyes. They are getting MUCH worse and darker. Ok, I'm having issues with falling asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but otherwise......... Help!!! Peace, Reg > > Hello Reggie, > > As Ilanit comments in another reply it is likely that all oils cause some > kind of health problems. Perhaps frying or baking with oil just is not that > good for us. The problem seems to be that taking a whole food like sunflower > seeds and then processing it into an oil leaves the oil open to oxidisation > problems and chemical instability when heated, I tend to use olive oil if I > occasionally want to fry something. You could try butter or coconut oil. It > even appears that old fashioned lard may be best for deep frying in terms of > not breaking down. > Personally I try to have most of my oils raw or just had olive oil or > sometimes sesame oil to a soup. All this is nothing compared to the poor > quality oils used in restaurants (even the so called health ones) and any > efforts you make at home will be swamped by eating fried food when out or > buying foods like chips that have been processed with oils. Sorry to be the > bearer of bad news! > All the best, > Simon -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 For baking coconut oil is ok for some recipes but rice bran oil is perfect as it does not impart a strong flavour. purpleveg wrote: Hey Simon, Well, I'm vegan and would NEVER do lard but I also do not eat fried foods. I also hate to eat out. I am a bad Jewish chick eh? LOL Seriously I don't eat out for several reasons and rarely use oil for cooking but the baking and throwing some coconut oil in soup for flavor for Marlie er ok for me too. But I recently bought an oil can't remember which and I have some olive oil but olive oil for baking? yik So for home use that's really limited (sauteeing carrots and burdock for kinpira I still like sesame or toasted sesame or rice bran oil for that some people find peanut oil - organic as otherwise it has a lot of pestides - is also okay for stir fries etc. be careful though - many people these days have these intense peanut allergy so ask! and maybe something else once in a blue and the cake/cookies occasionally too) what do you think? Surely not olive? Off this topic what do I do about the bags under my eyes. They are getting MUCH worse and darker. Ok, I'm having issues with falling asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but otherwise......... Help!!! Peace, Reg > > Hello Reggie, > > As Ilanit comments in another reply it is likely that all oils cause some > kind of health problems. Perhaps frying or baking with oil just is not that > good for us. The problem seems to be that taking a whole food like sunflower > seeds and then processing it into an oil leaves the oil open to oxidisation > problems and chemical instability when heated, I tend to use olive oil if I > occasionally want to fry something. You could try butter or coconut oil. It > even appears that old fashioned lard may be best for deep frying in terms of > not breaking down. > Personally I try to have most of my oils raw or just had olive oil or > sometimes sesame oil to a soup. All this is nothing compared to the poor > quality oils used in restaurants (even the so called health ones) and any > efforts you make at home will be swamped by eating fried food when out or > buying foods like chips that have been processed with oils. Sorry to be the > bearer of bad news! > All the best, > Simon -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Hi Reggie, Yes it is difficult. Traditionally cultures tended to use lard and butter for baking and it is only in the last forty years or so that we have experimented with vegetable oils. I don’t use lard either but I am comfortable with having some baked foods that uses organic butter. It could easily be the sleep that contributes to the darkness under your eyes. From a macrobiotic perspective it would relate to your kidneys and ovaries. I would try increasing your vegetable intake so it makes up more than half your daily food for a month and see what happens. In that time you will become more alkaline and hopefully improve the condition of those organs. To achieve this you may need to have vegetable juices, raw veg as snacks and big plates of veg at your meals. Daily sea veg and miso soups will help further. All the best, Simon Hey Simon, Well, I'm vegan and would NEVER do lard but I also do not eat fried foods. I also hate to eat out. I am a bad Jewish chick eh? LOL Seriously I don't eat out for several reasons and rarely use oil for cooking but the baking and throwing some coconut oil in soup for flavor for Marlie er ok for me too. But I recently bought an oil can't remember which and I have some olive oil but olive oil for baking? yik So for home use that's really limited (sauteeing carrots and burdock for kinpira and maybe something else once in a blue and the cake/cookies occasionally too) what do you think? Surely not olive? Off this topic what do I do about the bags under my eyes. They are getting MUCH worse and darker. Ok, I'm having issues with falling asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but otherwise......... Help!!! Peace, Reg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Hmmmmmmmm I guess I could up my veggies again. Usually for breakfast I have a big pile of veggies and often I drizzle flax seed oil on them, that makes me feel good. I make Marlie miso soup everyday and always make extra to have some myself I put veggies and a grain in it too. When you say juices you mean macro style not thru a juicer right? I found that when I started juicing again (2 years ago maybe) I got cramps with my period something mb has gotten rid of for me (unless it was childbirth or maybe the combo?) anyway when that happened I stopped the juicing. I do remember years ago I would have a big glass of carrot juice every morning and not only did I feel great but my skin was gorgeous and no dark circles under my eyes. Things that make you go hmmmmmmmmmmmmmm. Peace, Reg > > > > > > > > > > > Hey Simon, > > Well, I'm vegan and would NEVER do lard but I also do not eat fried > > foods. I also hate to eat out. I am a bad Jewish chick eh? LOL > > Seriously I don't eat out for several reasons and rarely use oil for > > cooking but the baking and throwing some coconut oil in soup for > > flavor for Marlie er ok for me too. > > But I recently bought an oil can't remember which and I have some > > olive oil but olive oil for baking? yik > > So for home use that's really limited (sauteeing carrots and burdock > > for kinpira and maybe something else once in a blue and the > > cake/cookies occasionally too) what do you think? Surely not olive? > > > > Off this topic what do I do about the bags under my eyes. They are > > getting MUCH worse and darker. Ok, I'm having issues with falling > > asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but > > otherwise......... Help!!! > > > > Peace, > > Reg > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Hi Reg, You could try some freshly squeezed vegetable juices again and see how you feel. Particularly alkalising would be watercress, parsley, celery, lemon, lime and cucumber so you could try adding a couple of these to your carrot juice if any appeal. Let us know what happens! All the best, Simon Hmmmmmmmm I guess I could up my veggies again. Usually for breakfast I have a big pile of veggies and often I drizzle flax seed oil on them, that makes me feel good. I make Marlie miso soup everyday and always make extra to have some myself I put veggies and a grain in it too. When you say juices you mean macro style not thru a juicer right? I found that when I started juicing again (2 years ago maybe) I got cramps with my period something mb has gotten rid of for me (unless it was childbirth or maybe the combo?) anyway when that happened I stopped the juicing. I do remember years ago I would have a big glass of carrot juice every morning and not only did I feel great but my skin was gorgeous and no dark circles under my eyes. Things that make you go hmmmmmmmmmmmmmm. Peace, Reg > > > > > > > > > > > Hey Simon, > > Well, I'm vegan and would NEVER do lard but I also do not eat fried > > foods. I also hate to eat out. I am a bad Jewish chick eh? LOL > > Seriously I don't eat out for several reasons and rarely use oil for > > cooking but the baking and throwing some coconut oil in soup for > > flavor for Marlie er ok for me too. > > But I recently bought an oil can't remember which and I have some > > olive oil but olive oil for baking? yik > > So for home use that's really limited (sauteeing carrots and burdock > > for kinpira and maybe something else once in a blue and the > > cake/cookies occasionally too) what do you think? Surely not olive? > > > > Off this topic what do I do about the bags under my eyes. They are > > getting MUCH worse and darker. Ok, I'm having issues with falling > > asleep before 2 or 2:30 and getting up with Marlie around 9-9:30 but > > otherwise......... Help!!! > > > > Peace, > > Reg > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2006 Report Share Posted August 27, 2006 Hi Reggie, You do not have to have vegetable juices as long as you can make more than half your daily food vegetables. Juices are one way of increasing your vegetable intake but I am sure you will find others. All the best, Simon Grrrrrrrrrrrrrr I hate cleaning that darn juicer. Oh, if it clears up my face and gets rid of the dark circles under my eyes, I'm all for it. How often do you think and for how long b4 I come yapping here about it? Peace, Reg > > Hi Reg, > > You could try some freshly squeezed vegetable juices again and see how you > feel. Particularly alkalising would be watercress, parsley, celery, lemon, > lime and cucumber so you could try adding a couple of these to your carrot > juice if any appeal. > > Let us know what happens! > > All the best, > > Simon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2006 Report Share Posted August 27, 2006 Hi Reggie, You do not have to have vegetable juices as long as you can make more than half your daily food vegetables. Juices are one way of increasing your vegetable intake but I am sure you will find others. All the best, Simon Grrrrrrrrrrrrrr I hate cleaning that darn juicer. Oh, if it clears up my face and gets rid of the dark circles under my eyes, I'm all for it. How often do you think and for how long b4 I come yapping here about it? Peace, Reg > > Hi Reg, > > You could try some freshly squeezed vegetable juices again and see how you > feel. Particularly alkalising would be watercress, parsley, celery, lemon, > lime and cucumber so you could try adding a couple of these to your carrot > juice if any appeal. > > Let us know what happens! > > All the best, > > Simon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 We have it by the gallon down at the Warehouse supplied by . Also smaller quantities. Currently about 8 gals in stock. Â Thanks, Warren Subject: coconut oil To: trad-foods-MN Date: Wednesday, August 5, 2009, 11:02 AM Â I was wondering if anyone does bulk ordering of coconut oil by the gallon, and if so, does anyone have any now or is anyone planning an order anytime soon? I got a gallon from last year thru this group, but I tried to email her and didn't get a response. I'm so missing coconut oil in my life but can't make myself pay the co-op prices. Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 Sorry, I don't have time to read other responses so don't want to step on other offerers toes, but I'm just about ready to do another bulk purchase from Wilderness Family Naturals. I have the wholesale sheet if need be. I think last time we got the cold pressed coconut oil for $28/half gallon. Not sure on the gallon pricing. If you (or anyone) else wants the wholesale ordering form, let me know. We just need a $300 order total and we all qualify for the discount. There is shipping, but if 6 people want the same coconut oil, they ship that for free. We are very much looking forward to the launch of our new site that will help us coordinate such things.... . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2011 Report Share Posted August 14, 2011 Hey! Anyone that orders from puritan's pride - Have you gotten their coconut oil before? It's included in their buy 1 get 3 sale, so thought I might get some (comes out to less than $10 a pound for it!) Holly Holly Canfield Quote Link to comment Share on other sites More sharing options...
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