Is street food good for you? Old rancid oil. Cheap oil. Food dripping with oil.

[it is what it is]

 

never mind the food, what about the basic hygiene? local street food vendors park their carts in a grotty soi near my place. not only is the soi dirty and full of rubbish, but i have seen, cats, dogs, rats, insects crawling all over the carts. i have never, ever, seen a vendor cleaning their cart either when knocking off work or preparing to start cooking food. i wouldn't go anywhere near food prepared and cooked in these conditions.

[save the frogs]

14 hours ago, MalcolmB said:

No good for fat western snowflakes.

 

But us tougher farangs along with the tough Thais, not only is all that oil a good source of energy but the rancid stuff builds up your immune system.

 

Half the kids in the nanny state west can’t even eat a peanut theses days without having a seizure.

 

Haha, you pride yourself on how much crap you can tolerate before having a heart attack?

 

And this is anti-woke? LOL

[save the frogs]

13 hours ago, connda said:

Western food clean; Thai street food dirty. 

No, I avoid eating at most restaurants anywhere in the world too often.

Restaurants cook in unhealthy oils because they're cheap.

We need to cook in butter, animal fats ... coconut oil , there's some healthy cooking oils, but they're all expensive

[fasteddie]

Dunno really, but surely it's better for you than western fast food.

[Gobbler]

Just now, fasteddie said:

Dunno really, but surely it's better for you than western fast food.

Why?

[Luuk Chaai]

19 hours ago, brianthainess said:

And the way they fry and egg till its crispy to me is disgusting.

 

usually fried in 3" of nasty oil.. and tastes like last weeks squid

[Luuk Chaai]

17 hours ago, 1FinickyOne said:

And they put plenty of msg and some sugar... I vote with you. Not healthy... and for me, not delicious either. 

 

you forgot the nose picking and nut scratching .. and the unleashed "pets"

[newbee2022]

17 hours ago, Bill97 said:

So now the truth.  The problem is not the foot it is the one who continues to bing it home contrary to repeated instructions 

How your "foot" comes into the food??? 😳😱

[1FinickyOne]

2 hours ago, Luuk Chaai said:

you forgot the nose picking and nut scratching

lady cooks don/t scratch their nuts... mostly...

 

I didn't forget, just didn't mention it along with the inevitable sneeze if they are near cooking nam phrik or basil... 

[john donson]

it's fast junk for the thai in a hurry

 

meat being cooked or worse charred on a grill with a fan spreading the disgusting smell all over, left in the heat for hours in most cases...

 

but, most people probably tired from working all day, not wanting to cook... it's that or 7/11 full of chemicals kind of junk

[J Branche]

How healthy, girlfriends total cholesterol was 300.

 

The big food companies CP do Not want to have to put a nutrition label on their food.  In 7-11 I picked up the a pack of mini hot dogs from the shelf and no label.

 

Should do like some countries and use the Red, Yellow, and Green system for fat, cholesterol, salt, and sugar.  Unfortunately they will just use microprint so you can't read and see how bad this package stuff is for you.

 

 

[Srikcir]

22 hours ago, Gobbler said:

It isn't coconut oil. It's not olive oil. 

Likely palm oil.

[Kwaibill]

Thirty years type ll diabetic. For me most of the street food particularly is not healthy, being often inundated with sugar and salt, or plenty of white rice and noodles as the bulk. Also usually a couple leaves of  something unidentifiable to me is considered “ vegetable”. 
Not long ago my wife brought home a kilo of ketchup as spaghetti sauce.

Knowledge re: nutrition seems almost as lacking as in the West. I have seen a number of large Thai people lately, even bigger than pum pui me. I fear a number of the less salubrious Western tendencies have taken hold.

As a side note I often find the local outlets are devoid of sugarless soft drinks despite a seeming epidemic of diabetes here. Likewise for the ubiquitous polished white rice. Brown rice is healthier and obviously less expensive to produce, but I imagine the shorter shelf life is a big factor.

[Luuk Chaai]

On 9/30/2024 at 1:23 PM, 1FinickyOne said:

You are not looking correctly... at least that is what my wife might say... 

 

Actually my wife is not well and is on a clean food diet... no seafood, rather bland. Though we don't eat out, my wife will still use some sort of corn oil at home but not often. 

corn oil is "BAD" 

 

• Deodorization: The corn oil is deodorized by steam distillation at a high vacuum. 
   
   

1. Separation: The corn germ, which contains about half of the corn kernel's oil, is separated from the rest of the kernel during milling. 
    
    
2. Extraction: The corn germ is dried and the oil is extracted using a hydraulic or screw press. 
    
    
3. Solvent extraction: The remaining oil is extracted from the press cake using a solvent, such as hexane or 2-methylpentane (isohexane). The solvent is then evaporated and recovered for reuse. 
    
    
4. Refining: The corn oil is refined to remove unwanted substances through degumming and alkali treatment. Alkali treatment also neutralizes free fatty acids and removes color. 
    
    
5. Winterization: The corn oil is winterized to remove waxes. 
    
    

Corn oil is primarily used as a food, but it also has many industrial uses. It's a popular choice for frying and salad oil because it has a high smoke point and low cholesterol. Corn oil is also used in soaps, paints, inks, insecticides, and biodiesel production. 

[Luuk Chaai]

On 9/30/2024 at 1:28 PM, Gobbler said:

 

Coconut oil is the way to go. 

 

only if,,,,,,,,,,  it's extra virgin and cold pressed ..   there's plenty of BAD coocnut oils on the market

[Gobbler]

1 minute ago, Luuk Chaai said:

only if,,,,,,,,,,  it's extra virgin and cold pressed ..   there's plenty of BAD coocnut oils on the market

I have to check mine. 

[Luuk Chaai]

On 9/30/2024 at 3:20 PM, Gobbler said:

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.

dead stop after the first 3   nothing else to discuss

oh,,  and make sure the coconut oil is extra virgin / cold pressed

[1FinickyOne]

29 minutes ago, Luuk Chaai said:

corn oil is "BAD" 

 

• Deodorization: The corn oil is deodorized by steam distillation at a high vacuum. 
   
   

1. Separation: The corn germ, which contains about half of the corn kernel's oil, is separated from the rest of the kernel during milling. 
    
    
2. Extraction: The corn germ is dried and the oil is extracted using a hydraulic or screw press. 
    
    
3. Solvent extraction: The remaining oil is extracted from the press cake using a solvent, such as hexane or 2-methylpentane (isohexane). The solvent is then evaporated and recovered for reuse. 
    
    
4. Refining: The corn oil is refined to remove unwanted substances through degumming and alkali treatment. Alkali treatment also neutralizes free fatty acids and removes color. 
    
    
5. Winterization: The corn oil is winterized to remove waxes. 
    
    

Corn oil is primarily used as a food, but it also has many industrial uses. It's a popular choice for frying and salad oil because it has a high smoke point and low cholesterol. Corn oil is also used in soaps, paints, inks, insecticides, and biodiesel production. 

Yes, corn oil is bad - that was my assumption too... 

[john donson]

21 hours ago, Kwaibill said:

Thirty years type ll diabetic. For me most of the street food particularly is not healthy, being often inundated with sugar and salt, or plenty of white rice and noodles as the bulk. Also usually a couple leaves of  something unidentifiable to me is considered “ vegetable”. 
Not long ago my wife brought home a kilo of ketchup as spaghetti sauce.

Knowledge re: nutrition seems almost as lacking as in the West. I have seen a number of large Thai people lately, even bigger than pum pui me. I fear a number of the less salubrious Western tendencies have taken hold.

As a side note I often find the local outlets are devoid of sugarless soft drinks despite a seeming epidemic of diabetes here. Likewise for the ubiquitous polished white rice. Brown rice is healthier and obviously less expensive to produce, but I imagine the shorter shelf life is a big factor.

 

type 2 is self inflicted... never tried fasting or going keto ? love injecting yourself daily ? just wondering

[thailand49]

Oil worse used reason why the food taste so good.  Have you tried the fried chicken skin!  OMG! 

[digger70]

18 hours ago, Luuk Chaai said:

dead stop after the first 3   nothing else to discuss

oh,,  and make sure the coconut oil is extra virgin / cold pressed

Nah, forget the coconut oil . We'll stick with the Rice Bran Oil. 

[Korat Kiwi]

Fully synthetic Penrite 10w50... Now that's the real deal! 

 

As for food oils, whatever tastes good to me is fine. I'm not going to waste time splitting hairs over the fine details.  It's oil not red wine. 

 

Some is better for frying with others are better in salads.  That's all I need to know. 

 

Back to the OP... depends where you shop.  

[Gobbler]

5 hours ago, john donson said:

 

type 2 is self inflicted... never tried fasting or going keto ? love injecting yourself daily ? just wondering

You are not helpful, so why bother? 

[KhunLA]

22 hours ago, Luuk Chaai said:

dead stop after the first 3   nothing else to discuss

oh,,  and make sure the coconut oil is extra virgin / cold pressed

Down to #4 for me, as never used or looked for Avocado oil.  I'll stick with ..

... EVOO

... Coconut (for making chocolate)

... Cannoli

 

... have peanut, but I think when we run out, won't use again.

 

All cold or first press, none over refined.  For frying proteins & added flavor, Beef Tallow & Butter