Everyone knows what we’ve been told for years that saturated fats, like real butter, are bad for us and that polyunsaturated fats are good for us. That may be true at room temperature but what about when cooking, say at frying temperature 356F (180C)?
According to this report from BBC 2 things change radically at those temperatures. What follows is a summary of that report.
“Professor Martin Grootveld from De Montfort University has shown that when we heat oils and fats other, more dangerous, chemical reactions occur which alter the molecular structure of the oils and fats and create new compounds which could be harmful to our health. And this could completely change the advice we should all follow when choosing a cooking oil.” Continue reading “What Oil should I cook (fry) with?”
Jaques Kitchen 