Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like the Perfect Health Diet a lot.
Griff's cholesterol primer
Selecting: I don't mind it too much when someone is ignorant about something and they admit it -- but to be this ignorant and so strongly opinionated is insanity.
Winterbike: What I eat every day is what other people eat to treat themselves.
bloodorchid is always right
And mind you, this is basic olive oil. Extra virgin will perform even better. If you infuse it with an herb like rosemary, the oxidation resistance goes even higher.In one study, the authors heated various oils to “deep-frying conditions” and checked oxidative markers every three hours. The olive oils made it 24-27 hours of constant high heating before reaching the maximum legal value of heat damage. Not bad, and it’s not like you’re going to use your olive oil to deep fry anyway.
I'm not sure why anyone would need to try over 400 degrees F. Deep frying is done around 360 degrees F. If you go hotter, it'll cook the outside too fast and leave the inside raw. If you go lower, it'll absorb too much oil and be a greasy mess.
For this temperature, extra virgin olive oil is useable. My personal favorite is ghee. It doesn't smoke til ~400 degrees, maybe a touch over, so it's pretty stable, the SFA content is super high with next to no PUFA so it is very resistant to oxidation and the flavor goes with everything. Of course, I don't deep fry often. The hotter you go, the more at risk for carcinogens your food becomes.
Last edited by ChocoTaco369; 02-14-2013 at 09:07 AM.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.