Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > Hey Katcha, > > I'm a little bewildered as to why your experience with olive oil turned > out a sticky mess ... what sort were you using? I've never had any > problems with olive oil. I use cold pressed extra virgin. I too use virgin olive oil and it seems that it turns to a 'burnt' residue at high heats (for stir frying). I've never used sesame oil, only heard that is what is used for a more 'asian' taste. I'll not be trying it thanks to your input I did use canola oil for years until I found out about the harsh chemicals used to 'refine' it. I also used to get heart 'flutters' and these have stopped since I've changed over to olive oil. Life is learning and change Thanks for your feedback. I do hope you find some coconut oil that you can afford and enjoy trying too. What an irony - you are certainly not too far from the tropics where it must be made. One would think it couldn't be all that difficult to make. Guess its the 'special' product mark up? ehugs, Katcha > > BTW, I'd be a little wary about frying anything for too long with > sesame oil, as I've read from many sources that it's not stable enough > for high heat use (at least some sorts aren't - there are apparently > various, light, dark, etc). They warn that the polyunsaturated fatty > acids are prone to build up dangerous trans-fatty acids at high > temperature (its smoke point is only 177°C/350°F). On the bottle in my > fridge it warns not to use it for cooking in, just to add flavour at > the end of cooking, before serving. It does add a terrific flavour to > Asian style meals and soups. > > I've been looking for a good quality coconut oil too, but it's hard to > find here at a price that doesn't make you dizzy and in urgent need of > a quick sit down. <gg> > > Cheers > Sigigee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 No, VCO isn't cheap - not in price or health value. I find it a lot easier to part with money for stuff that's worth it though, than stuff that just cheap junk - even cheap, junk food Are there buying coops there you could get into? Ours really makes a difference. > I've been looking for a good quality coconut oil too, but it's hard to > find here at a price that doesn't make you dizzy and in urgent need of > a quick sit down. <gg> > > Cheers > Sigigee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > > > Hey Katcha, > > > > I'm a little bewildered as to why your experience with olive oil turned > > out a sticky mess ... what sort were you using? I've never had any > > problems with olive oil. I use cold pressed extra virgin. > > > I too use virgin olive oil and it seems that it turns to a 'burnt' > residue at high heats (for stir frying). I've never used sesame oil, > only heard that is what is used for a more 'asian' taste. I'll not be > trying it thanks to your input > > I did use canola oil for years until I found out about the harsh > chemicals used to 'refine' it. I also used to get heart 'flutters' and > these have stopped since I've changed over to olive oil. Life is > learning and change Thanks for your feedback. I do hope you find > some coconut oil that you can afford and enjoy trying too. What an > irony - you are certainly not too far from the tropics where it must > be made. One would think it couldn't be all that difficult to make. > Guess its the 'special' product mark up? > > ehugs, Katcha > That is the same thing I thought - it doesn't make a lot of sense, does it? I used canola oil when it was first promoted heavily decades ago and it tasted so bad to me, I just could not tolerate it. Now I'm glad I did Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > > > Hey Katcha, > > > > I'm a little bewildered as to why your experience with olive oil turned > > out a sticky mess ... what sort were you using? I've never had any > > problems with olive oil. I use cold pressed extra virgin. > > > I too use virgin olive oil and it seems that it turns to a 'burnt' > residue at high heats (for stir frying). I've never used sesame oil, > only heard that is what is used for a more 'asian' taste. I'll not be > trying it thanks to your input > > I did use canola oil for years until I found out about the harsh > chemicals used to 'refine' it. I also used to get heart 'flutters' and > these have stopped since I've changed over to olive oil. Life is > learning and change Thanks for your feedback. I do hope you find > some coconut oil that you can afford and enjoy trying too. What an > irony - you are certainly not too far from the tropics where it must > be made. One would think it couldn't be all that difficult to make. > Guess its the 'special' product mark up? > > ehugs, Katcha > That is the same thing I thought - it doesn't make a lot of sense, does it? I used canola oil when it was first promoted heavily decades ago and it tasted so bad to me, I just could not tolerate it. Now I'm glad I did Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > > > Hey Katcha, > > > > I'm a little bewildered as to why your experience with olive oil turned > > out a sticky mess ... what sort were you using? I've never had any > > problems with olive oil. I use cold pressed extra virgin. > > > I too use virgin olive oil and it seems that it turns to a 'burnt' > residue at high heats (for stir frying). I've never used sesame oil, > only heard that is what is used for a more 'asian' taste. I'll not be > trying it thanks to your input > > I did use canola oil for years until I found out about the harsh > chemicals used to 'refine' it. I also used to get heart 'flutters' and > these have stopped since I've changed over to olive oil. Life is > learning and change Thanks for your feedback. I do hope you find > some coconut oil that you can afford and enjoy trying too. What an > irony - you are certainly not too far from the tropics where it must > be made. One would think it couldn't be all that difficult to make. > Guess its the 'special' product mark up? > > ehugs, Katcha > That is the same thing I thought - it doesn't make a lot of sense, does it? I used canola oil when it was first promoted heavily decades ago and it tasted so bad to me, I just could not tolerate it. Now I'm glad I did Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 Is anyone familiar with Mercola.com? You can subscribe to his newsletter, but he has tons of info on different things that we have talked about here such as artificial sweetners and trans fats and oils. I have been using his website as a resource for years, ever since I worked at a Women's Health & Fitness Center. I knew he touted and recommend coconut oil, so here is a link that might be interesting to some of you. As always, take things with a grain of salt and pick and choice what you want to walk away with. http://products.mercola.com/coconut%2Doil/ --Alana -------------- Original message -------------- I learned the hard way that olive oil isn't > > great for stir frying! Talk about a sticky mess... I do continue to > > use if in most other non-high temp uses. Will have to look for and try > > the coconut oil. Is it better for stir frying than sesame oil?----> >>Hey Katcha,I'm a little bewildered as to why your experience with olive oil turned out a sticky mess ... what sort were you using? I've never had any problems with olive oil. I use cold pressed extra virgin.BTW, I'd be a little wary about frying anything for too long with se same oil, as I've read from many sources that it's not stable enough for high heat use (at least some sorts aren't - there are apparently various, light, dark, etc). They warn that the polyunsaturated fatty acids are prone to build up dangerous trans-fatty acids at high temperature (its smoke point is only 177°C/350°F). On the bottle in my fridge it warns not to use it for cooking in, just to add flavour at the end of cooking, before serving. It does add a terrific flavour to Asian style meals and soups.I've been looking for a good quality coconut oil too, but it's hard to find here at a price that doesn't make you dizzy and in urgent need of a quick sit down. <gg>CheersSigigee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 Is anyone familiar with Mercola.com? You can subscribe to his newsletter, but he has tons of info on different things that we have talked about here such as artificial sweetners and trans fats and oils. I have been using his website as a resource for years, ever since I worked at a Women's Health & Fitness Center. I knew he touted and recommend coconut oil, so here is a link that might be interesting to some of you. As always, take things with a grain of salt and pick and choice what you want to walk away with. http://products.mercola.com/coconut%2Doil/ --Alana -------------- Original message -------------- I learned the hard way that olive oil isn't > > great for stir frying! Talk about a sticky mess... I do continue to > > use if in most other non-high temp uses. Will have to look for and try > > the coconut oil. Is it better for stir frying than sesame oil?----> >>Hey Katcha,I'm a little bewildered as to why your experience with olive oil turned out a sticky mess ... what sort were you using? I've never had any problems with olive oil. I use cold pressed extra virgin.BTW, I'd be a little wary about frying anything for too long with se same oil, as I've read from many sources that it's not stable enough for high heat use (at least some sorts aren't - there are apparently various, light, dark, etc). They warn that the polyunsaturated fatty acids are prone to build up dangerous trans-fatty acids at high temperature (its smoke point is only 177°C/350°F). On the bottle in my fridge it warns not to use it for cooking in, just to add flavour at the end of cooking, before serving. It does add a terrific flavour to Asian style meals and soups.I've been looking for a good quality coconut oil too, but it's hard to find here at a price that doesn't make you dizzy and in urgent need of a quick sit down. <gg>CheersSigigee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 I like to pick through mercola's website too and read his newsletter every week . he has a lot of good info. I have a few sources I go to. Another is Westonaprice.org - they are complimentary and he quotes from them a lot. In fact there was a video on Weston price in his newsletter recently. ( I think mercola was or is on teh board or something like that - not trusting my swiss cheese brain on this) They are a bit more moderate on some issues that mercola takes a harder line on - which works better for me. I also belong to a couple of yahoo groups on the subject. My son has been using his I learned the hard way that olive oil isn't > > > great for stir frying! Talk about a sticky mess... I do continue to > > > use if in most other non-high temp uses. Will have to look for and > try > > > the coconut oil. Is it better for stir frying than sesame oil?---- > > > > > > > Hey Katcha, > > I'm a little bewildered as to why your experience with olive oil turned > out a sticky mess ... what sort were you using? I've never had any > problems with olive oil. I use cold pressed extra virgin. > > BTW, I'd be a little wary about frying anything for too long with > sesame oil, as I've read from many sources that it's not stable enough > for high heat use (at least some sorts aren't - there are apparently > various, light, dark, etc). They warn that the polyunsaturated fatty > acids are prone to build up dangerous trans-fatty acids at high > temperature (its smoke point is only 177°C/350°F). On the bottle in my > fridge it warns not to use it for cooking in, just to add flavour at > the end of cooking, before serving. It does add a terrific flavour to > Asian style meals and soups. > > I've been looking for a good quality coconut oil too, but it's hard to > find here at a price that doesn't make you dizzy and in urgent need of > a quick sit down. <gg> > > Cheers > Sigigee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 I like to pick through mercola's website too and read his newsletter every week . he has a lot of good info. I have a few sources I go to. Another is Westonaprice.org - they are complimentary and he quotes from them a lot. In fact there was a video on Weston price in his newsletter recently. ( I think mercola was or is on teh board or something like that - not trusting my swiss cheese brain on this) They are a bit more moderate on some issues that mercola takes a harder line on - which works better for me. I also belong to a couple of yahoo groups on the subject. My son has been using his I learned the hard way that olive oil isn't > > > great for stir frying! Talk about a sticky mess... I do continue to > > > use if in most other non-high temp uses. Will have to look for and > try > > > the coconut oil. Is it better for stir frying than sesame oil?---- > > > > > > > Hey Katcha, > > I'm a little bewildered as to why your experience with olive oil turned > out a sticky mess ... what sort were you using? I've never had any > problems with olive oil. I use cold pressed extra virgin. > > BTW, I'd be a little wary about frying anything for too long with > sesame oil, as I've read from many sources that it's not stable enough > for high heat use (at least some sorts aren't - there are apparently > various, light, dark, etc). They warn that the polyunsaturated fatty > acids are prone to build up dangerous trans-fatty acids at high > temperature (its smoke point is only 177°C/350°F). On the bottle in my > fridge it warns not to use it for cooking in, just to add flavour at > the end of cooking, before serving. It does add a terrific flavour to > Asian style meals and soups. > > I've been looking for a good quality coconut oil too, but it's hard to > find here at a price that doesn't make you dizzy and in urgent need of > a quick sit down. <gg> > > Cheers > Sigigee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > > Thanks for your feedback. I do hope you find > some coconut oil that you can afford and enjoy trying too. What an > irony - you are certainly not too far from the tropics where it must > be made. One would think it couldn't be all that difficult to make. > Guess its the 'special' product mark up? > I don't think it's quite fashionable enough here yet - I'm sure the supermarkets will catch up to the health food stores one day and there will be more competition and better prices. (Actually, I am a fair way from the tropics. The last place I saw coconuts in abundance was in Far North Queensland - that's 2000 miles away!) Love S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2007 Report Share Posted October 27, 2007 Well, I wouldn't call it 'fashionable' here either. I've yet to see it in a regular supermarket here, either. > > > > Thanks for your feedback. I do hope you find > > some coconut oil that you can afford and enjoy trying too. What an > > irony - you are certainly not too far from the tropics where it must > > be made. One would think it couldn't be all that difficult to make. > > Guess its the 'special' product mark up? > > > > I don't think it's quite fashionable enough here yet - I'm sure the > supermarkets will catch up to the health food stores one day and there > will be more competition and better prices. > > (Actually, I am a fair way from the tropics. The last place I saw > coconuts in abundance was in Far North Queensland - that's 2000 miles > away!) > > Love > S > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2007 Report Share Posted October 27, 2007 At least its on the same continent!! Its way across the Pacific for me :) > (Actually, I am a fair way from the tropics. The last place I saw > coconuts in abundance was in Far North Queensland - that's 2000 miles > away!) > > Love > S > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2007 Report Share Posted October 27, 2007 At least its on the same continent!! Its way across the Pacific for me :) > (Actually, I am a fair way from the tropics. The last place I saw > coconuts in abundance was in Far North Queensland - that's 2000 miles > away!) > > Love > S > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2007 Report Share Posted October 27, 2007 At least its on the same continent!! Its way across the Pacific for me :) > (Actually, I am a fair way from the tropics. The last place I saw > coconuts in abundance was in Far North Queensland - that's 2000 miles > away!) > > Love > S > Quote Link to comment Share on other sites More sharing options...
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