Gobbler

It's easy to show some Somalian-looking black man. Do the drunken British act better or worse?

Why?

I'll make it easier for only you. You bring up food poisoning. This thread is about the long-term effects of oil and whether it is dirty. It is.

So read the next sentence. Don't play semantics with me. Read the whole damn thing. The picayune crap that gets played by some of you is more than annoying. Start your own thread and place words in any order you want. Pettiness disgusts me.

This is not about what makes you sick in a few hours. It's about eating bad oil and what it has done to you over the years.

Too much info.

After all that I've written, why would try this?

You're not making sense, either.

What's your point? Do you live in the USA? I don't. Your sentences above make no sense. Have you been eating too much bad oil?

What was she studying?

That's all right then, be gone with the investigation.

All the people who voted that the street food oil is good for you must have had too much bad oil.

Try to convince a Thai it isn't ok to give a dog cooked chicken. I finally got the GF to stop giving a dog chicken bones.

3 x a day

I have only seen Italian. If Spanish oil is good, why not?

She 46 and stubborn. She freaks out when I put butter in her soup.

I always order authentic mushroom soup at my favorite restaurant. They bring it with crisp bread. I ask them to bring me olive oil and. I dip the bread and put spreadable garlic. It's healthy and tastes fantastic. Go ahead, prove me wrong.

You are 100 percent wrong. Olive oil is all I need to prove your statement to be invalid.

coconut oil is much less expensive.

I will have to check if my coconut oil is refined or not.

List from best to worst all the cooking oils. ChatGPT said: ChatGPT Here’s a general ranking of common cooking oils from best to worst based on their health benefits, fat composition, and cooking properties. Keep in mind that "best" and "worst" are relative terms, as the healthiness of an oil depends on factors like cooking temperature, dietary needs, and overall consumption. Best to Worst Cooking Oils 1. Extra Virgin Olive Oil (EVOO) Best for: Low to medium-heat cooking, dressings, drizzling Benefits: High in monounsaturated fats (MUFAs), rich in antioxidants, anti-inflammatory, heart-healthy. Smoke Point: ~375°F (190°C) 2. Avocado Oil Best for: High-heat cooking (frying, grilling), dressings Benefits: High in MUFAs, rich in vitamin E, improves heart health. Smoke Point: ~520°F (270°C) 3. Coconut Oil (Unrefined) Best for: Medium-heat cooking, baking, sautéing Benefits: Contains medium-chain triglycerides (MCTs), which may improve metabolism and provide quick energy. Some antimicrobial properties. Smoke Point: ~350°F (177°C) 4. Canola Oil Best for: Medium to high-heat cooking (frying, sautéing) Benefits: High in MUFAs, low in saturated fats, and contains omega-3 fatty acids. Budget-friendly. Smoke Point: ~400°F (204°C) 5. Rice Bran Oil Best for: High-heat cooking (frying, stir-frying) Benefits: Rich in oryzanol, antioxidants, MUFAs, and PUFAs, lowers bad cholesterol, high smoke point. Smoke Point: ~450°F (232°C) 6. Ghee (Clarified Butter) Best for: High-heat cooking (frying, sautéing) Benefits: High in saturated fats, rich in vitamins A, D, E, and K, and may support gut health. Smoke Point: ~485°F (252°C) 7. Sunflower Oil (High Oleic) Best for: High-heat cooking (frying, roasting) Benefits: High in MUFAs and vitamin E, reduces cholesterol levels. Smoke Point: ~450°F (232°C) 8. Sesame Oil (Unrefined) Best for: Low to medium-heat cooking, flavoring, dressings Benefits: Rich in antioxidants and anti-inflammatory properties, adds a distinct flavor to dishes. Smoke Point: ~350°F (177°C) 9. Peanut Oil Best for: High-heat cooking (frying, stir-frying) Benefits: Rich in MUFAs, stable at high temperatures, commonly used for frying. Smoke Point: ~450°F (232°C) 10. Walnut Oil Best for: Low-heat cooking, drizzling, dressings Benefits: High in omega-3 fatty acids, anti-inflammatory, heart-healthy, but unstable at high heat. Smoke Point: ~320°F (160°C) 11. Flaxseed Oil Best for: No-heat applications (drizzling, dressings) Benefits: Extremely rich in omega-3 fatty acids, great for heart and brain health, but unstable for cooking. Smoke Point: ~225°F (107°C) 12. Grapeseed Oil Best for: Medium-heat cooking, dressings Benefits: Rich in vitamin E and PUFAs, moderate smoke point, but high in omega-6 fatty acids, which may promote inflammation in excess. Smoke Point: ~420°F (216°C) 13. Soybean Oil Best for: High-heat cooking Benefits: Rich in PUFAs, omega-6s, and vitamin E. However, high omega-6 content can lead to an imbalance in fatty acids. Smoke Point: ~450°F (232°C) 14. Corn Oil Best for: High-heat cooking (frying) Benefits: Inexpensive, widely used, but high in omega-6 fatty acids and can promote inflammation if consumed in large quantities. Smoke Point: ~450°F (232°C) 15. Vegetable Oil (Generic) Best for: High-heat cooking (frying) Benefits: Inexpensive and widely available, but often highly processed, made from a blend of oils (like soybean, corn, and canola), and high in omega-6 fatty acids. Smoke Point: ~400°F (204°C) 16. Palm Oil Best for: Medium to high-heat cooking (frying, baking) Benefits: Contains some beneficial nutrients like carotenoids, but high in saturated fats, and the environmental impact of palm oil production is significant. Smoke Point: ~450°F (232°C) Worst (Less Healthy) 17. Margarine/Shortening Best for: Baking Concerns: High in trans fats (unless labeled as trans-fat-free), which are linked to heart disease, inflammation, and other health issues. Key Points to Consider: Monounsaturated fats (MUFAs) (found in olive, avocado, and canola oils) are considered the most heart-healthy. Polyunsaturated fats (PUFAs) (found in sunflower, grapeseed, and soybean oils) are beneficial but should be balanced with omega-3s to avoid excessive omega-6 intake. Saturated fats (found in coconut oil, palm oil, and ghee) should be consumed in moderation. Trans fats (found in margarine and shortening) should be avoided due to their adverse health effects. For optimal health, it’s best to use oils with a good balance of healthy fats, low in processing, and appropriate for the cooking method.

https://www.drweil.com/diet-nutrition/cooking-cookware/is-rice-bran-oil-healthy/ From perusing the internet. It looks ok.

Yes. I make great omelets.

Emulsify is a big word. It's probably better you use the word mix.

Oil should be at a constant temperature of 325-350 F. Coconut oil can burn at 350. My son burned our oil at 400. We tossed it. A new bottle is 99b.