In the past there have been discussions about trans fats forming when cooking with certain oils at a high heat like frying. I thought the following link would be of interest because it seems that it's actually not true.

http://www.westonaprice.org/know_you...transform.html

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Esther

Thanks very much for posting the link, Catlady. I have often wondered about this.

Alice

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lc since 12/18/01

I think people often get this confused with the free radicals issue. Thanks for posting the link, Dr. Enig is THE authority when it comes to fats and oils.

But remember, you're still not supposed to overheat fragile oils because damaging these oils with heat cause them to form free radicals which lead to accelerated metabolic ageing.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Marcie Lynn is absolutely correct about the instability of fragile oils when overheated. The safest oils to use are lard, coconut oil, butter and olive oil (the last two work better when combined with each other.)

BTW, Mary Enig wrote a book called Know Your Fats as a primer for lay people which is very good.

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Esther

Thanks for clearing that up!

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my blog

Yes, I've also read her book.

It's excellent if you want to "know your fats!" LOL

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001