"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-21-2008, 02:26 PM   #1
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
A Question of Fat

OK, redkitty's coconut oil thread inspired me a bit. I wonder how fat "savvy" we all are. There is so much to know, and we often just take things piecemeal and don't look at the whole picture. So, lets share what we know, or think we know about fat. What are your do's and don'ts?

For example:

I use butter. I'm fully aware that it contains cholesterol, but I'm willing to risk it for the taste. My cholesterol levels are good, and I work at that.

I know that cholesterol is primarily found in animal fat. Plant cholesterol is so insignificant it doesn't even really register.

I know saturated fat = bad and I know unsaturated is slightly better. I can't give you chapter and verse on why though. Anyone?

Trans fats are caused by hydrogenating fats to make them solid at room temp. I know they are not good for me, but can't remember why. However, it seems to make sense to me that a fat that is solid at room temp after being monkeyed with in a lab is likely not as good for me as another alternative.

Hydrogenated = bad. Unhydrogenated = good. LOL. Pretty simplistic huh?

Seriously though, we eat olive oil in salad dressings and canola for most other frying issues. Unhydrogenated becel for the margarine lovers and butter for me.

What about you guys? And can anyone shed some light without being TOO technical about it?

__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-21-2008, 03:43 PM   #2
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
this comes from my college textbook "Food, Nutrition, and Diet Therapy". 7th edition.

Saturated fats raise blood serum cholesterol (cholesterol in your blood), a LOT. Cholesterol in food does not appreciably raise the cholesterol levels in your blood.

Monounsaturated fats have no effect on serum cholesterol levels in your blood.

Polyunsaturated fats lower blood serum cholesterol levels.

Evidence suggests that dietary fiber may lower blood serum cholesterol levels, (think oatmeal).

High cholesterol levels in the blood are *thought* (not proven, but much evidence exists) to contribute to CHD, Coronary Heart Disease.
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 01-21-2008, 03:59 PM   #3
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
emulsifier is a chemical agent used in many products to include food and beverages.

They create high cholesterol and weight gain. You may look at one product such as salad dressing. It does not contain enough of the chemical to cause high cholesterol and weight gain. But nearly every product that we use has an emulsifier so we are taking in a very large amount of these chemicals all the time. They are also in liquid medicines and hygiene/cosmetics to include hair dye and gardening supplies. Most of the feed for livestock & poultry also include this stuff. Flavored bottle water does too and sports drinks are loaded.

Fat is not the big bad boy anymore!
__________________
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Old 01-21-2008, 04:23 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by StirBlue View Post
emulsifier is a chemical agent used in many products to include food and beverages.

They create high cholesterol and weight gain.
Can you be more specific about which emulsifier you're talking about? There are lots - mustard and eggs can be emulsifiers: http://www.goodeatsfanpage.com/Seaso...auce_trans.htm (Search the page for "emulsifier.")
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-21-2008, 04:48 PM   #5
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Tom's of Maine - About Our Products

This is in the children's allergy benadryl. This is listed on the inactive ingredient list.
__________________
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Old 01-21-2008, 04:52 PM   #6
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
I might add that emulsifiers are also used to clean up oil spills in the ocean! And we see the effects that it has on the fish and birds in particular. The polar bears have been exposed to more emulsifiers than global warming!
__________________
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Old 01-21-2008, 06:10 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by StirBlue View Post
I might add that emulsifiers are also used to clean up oil spills in the ocean! And we see the effects that it has on the fish and birds in particular. The polar bears have been exposed to more emulsifiers than global warming!
I've seen effects of oil spills on fish and birds, but not of emulsifiers. I'm not one who panics over every chemical I see listed on something - as I've said in other threads, everything we ingest is a chemical and our bodies are chemical factories. Just because we're not chemists and aren't familiar with a long word is no reason to fear it automatically. And the fact that emulsifiers are used to clean up oil spills has nothing whatever to do with food that I can see. Chances are they're not the same things.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-21-2008, 06:13 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by StirBlue View Post
Tom's of Maine - About Our Products

This is in the children's allergy benadryl. This is listed on the inactive ingredient list.
From that page:

What are the risks?

Poloxamer 335 and 407 have no known toxicity and a long history of safe use in a wide range of oral and topical pharmaceutical products. They are not known or suspected to have carcinogenic effects or any other health-related effects.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-21-2008, 06:40 PM   #9
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by GotGarlic View Post
I'm not one who panics over every chemical I see listed on something - as I've said in other threads, everything we ingest is a chemical and our bodies are chemical factories. Just because we're not chemists and aren't familiar with a long word is no reason to fear it automatically.
I tend to agree. I worry less about the chemical ingredients in the food and more about what chemicals might be on the food.

But, I also shy away from heavily processed foods to begin with and I am sure that helps. To me avoiding processed foods is second nature to loving to cook. I am having a hard time articulating this, but I think I am try to say "If we are into cooking, then why would we be buying alot of pre-packaged and pre-processed food instead of fresh ingredients and making it ourselves?"
Not sure if I made any sence there, but if I make my own sauces, dressings, soups, etc. then I guess i dont have much to worry about concerning emulsifiers, dyes, artifical flavorings etc. since I just dont use them in my own cooking.

Nothing beats homecooked!
__________________
Maverick2272 is offline   Reply With Quote
Old 01-21-2008, 06:50 PM   #10
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Um, yea so I noticed the title of this thread is acting about fat, LOL.

Concerning that, my cholesterol was way way up three years ago. I changed my habits and went from so much prepared and processed food to homemade foods using fresh ingredients. I also stopped buying junk food and instead switched to healthy snacks like fruits and vegetables.
Instead of eating out, I began to cook more and more at home from scratch, and many of the same foods that I was eating out to get. I by no means consider myself any kind of chef, but I am proud that my wife tells me, and often, "I would rather eat your food than the resturants, its just as good if not better and considerably cheaper".
So, cut the junk food, processed food, and eating out. Went to making fresh food, using fresh ingredients, larger portions of fruits and vegetables and smaller portions of meat, and now my cholesterol is way down.
As for the the fats I used in cooking: I didnt change that at all. I have always used butter over margerine, and cooked with olive oils, canola oil, and peanut oil. Very little with vegetable oil.
For me the only reason I change the oil I would use is if I was changing the flavor of the recipe by doing so.
I just think, IMHO, that the less we use the grocery store as a kitchen and the more we rely on home grown or farmers markets and our own kitchens the better off we are.
I try not to think to heavily into everything else, just too depressing sometimes.
__________________

__________________
Maverick2272 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.