Iron is Toxic, Very Toxic -- Avoid At All Costs!

[Benko]

Cooking at high temps produce increased amounts of AGEs (adanced glycolylation endproducts) which increase inflammation:

Researchers at the Mount Sinai School of Medicine in New York found that frying, roasting, searing or grilling certain foods at high temperatures produces compounds called advanced glycation end products (AGEs).

Your body produces AGEs, also known as glycotoxins, as part of the metabolic process. AGEs are also present in raw animal products, including meat. Cooking, especially at high temperatures, forms new AGEs in foods.

Although some AGEs are not bad, high levels of the compounds in the tissues and blood can trigger an inflammatory response and have been linked to the recent epidemics of diseases like diabetes and cardiovascular disease

http://www.arthritis.org/living-with-ar ... mation.php

[MachineGhost]

You are mistaken. Rice Bran Oil and safflower oil, both of which are primarily omega-6 have a very high smoke point. No one has suggested reusing them.

Heh, I am not mistaken.  Oil does not have to reach the smoke point for toxic byproducts to be formed.  OMEGA-6 IS NOT LIGHT, HEAT OR OXYGEN STABLE.  Heating it any degrades it further!!!

The worst oil you could possibly use for cooking is safflower and sunflower.  They are so high in Omega-6 you might as well just pour acid on your face.

[MachineGhost]

What data in the table you posted supports these 5 statements?

Actually, none.  But if you curious to learn more, Google is your friend.

[l82start]

I will henceforth be removing all food from my diet as I can no longer be certain what is safe and what isn't. 

thank god i only eat normal American food and not the toxic-waste soaked in uranium everyone else in this thread is talking about, not to mention how much worse it gets when heated  ... its no wonder they want to switch to pills, lotions, potions, and concoctions for their nutritional needs  ...but just remember.... "soylent green is people"

[jafs]

I use EVOO for everything except high temperature cooking, and then safflower or sunflower oil for the hotter stuff.

Are you crazy?  Any Omega-6 oil at a high temperature will produce nasty oxidised and carcinogenic toxins, especially in the smoke.  EVOO has a high enough smoke point to deep fry with, just not as high as the saturates, and the phytonutrients help protect it further.  But why in the hell would anyone need to be frying "food" at 450-500F+ or higher?

No, but thanks for the concern.

You're probably right that one can use olive oil, if you're frying at normal temperatures like 375 degrees.  But, I prefer to err on the safe side.

[jafs]

Brown rice and other whole grains are different from things like white rice in a number of important ways.  And mashed potatoes that you make yourself from potatoes with skins on isn't "refined", unless I misunderstand the term.

I'm sure Bob's of Red Mill would agree with your misunderstanding. 

I'm sure you know that - they're higher in fiber and protein, for example.

No difference between dehydrated mashed and whole potato mashed AFAICT.  Potatoe skins are toxic anyway.

Low carb is a mistake from what I've read - the best idea is a balanced diet of whole foods, including complex carbs, and healthy fats.

Did you know carbohydrate homeostasis is at 30% of calories?  So anything below that is "low carb" and sets you up for long-term health issues.  Gumby and me know this quite well from experience.

My major dietary change was to cut way down on non-whole grain rice and pasta, replacing them with brown rice and whole wheat pasta.

Unrefined has less calories for the same volume of food.

I don't know what Bob's Mill has to do with brown rice - they make flour.  I was talking about brown rice vs. white rice.  And the comparison between them as far as fiber, other nutrients.

If I make mashed potatoes the way I said, they're not "refined", right?  They're just potatoes that I mash, complete with all the nutrients.  And, the skins are where a lot of those nutrients are found.  Source for the idea that potato skins are "toxic"?

[Mountaineer]

I don't know what Bob's Mill has to do with brown rice - they make flour.  I was talking about brown rice vs. white rice.  And the comparison between them as far as fiber, other nutrients.

If I make mashed potatoes the way I said, they're not "refined", right?  They're just potatoes that I mash, complete with all the nutrients.  And, the skins are where a lot of those nutrients are found.  Source for the idea that potato skins are "toxic"?

Bob's Red Mill also makes really good steel cut oatmeal and a couple of kinds of bean soup mix.  All are excellent and worth a try if you have not had them.

... M

[MachineGhost]

It is only fair that if you are going to make statements as fact in dispute of another poster that you include links to support said statements. I think this is what Cortopassi meant by spewing.

Yeah, well, nothing I've said isn't commonly informed knowledge, so I'm not gonna go dig up what is readily available.  Too boring.  I prefer more vanguard topics.

[MachineGhost]

If I make mashed potatoes the way I said, they're not "refined", right?  They're just potatoes that I mash, complete with all the nutrients.  And, the skins are where a lot of those nutrients are found.  Source for the idea that potato skins are "toxic"?

Maybe, but its no longer "whole food".  Is dehydrated potato flakes "refined" even though its from the same source material?

Can't be bothered about the toxins in skins.  Google it.

Anyway, I think you've completely missed the point that heating any Omega-6 oils is toxic.  And yet for some perverse reason you specialize in reserving them most especially for high temperature frying.  Bizarro world.

[MachineGhost]

Again, nonsense. If you boil, bake or nuke a whole potato and then mash it up before you eat it, it most certainly IS a whole food. What part of it do you think magically disappears during the mashing process? If you don't mash it, but instead take bites and then chew it, the same thing happens to the potato molecules. Is that not a whole food? 

I think you broke the atomic bonds holding the potato molecules together with your superpowah!!!

One's man's nonsense is another man's wisdom.  I can't help it if you still believe in fairy tales.

I'll humor you though.  It took me just 10 seconds to find this with "heat omega-6 toxic" via Google:

JY: When using oils to cook with, at what temperature do polyunsaturated vegetable oils such as sunflower oil become damaged?

Udo: At 160�C you start getting heat damage. Basically, if you put oil in a frying pan without water in it, the oil will over-heat. Frying is an absolutely health-destroying habit no matter what oil you use. My view is use water to cook with, just like people did before the oil industry was invented.

Okay that was too much time wasted.  I'll be back in a few months.

[jafs]

If I make mashed potatoes the way I said, they're not "refined", right?  They're just potatoes that I mash, complete with all the nutrients.  And, the skins are where a lot of those nutrients are found.  Source for the idea that potato skins are "toxic"?

Maybe, but its no longer "whole food".  Is dehydrated potato flakes "refined" even though its from the same source material?

Can't be bothered about the toxins in skins.  Google it.

Anyway, I think you've completely missed the point that heating any Omega-6 oils is toxic.  And yet for some perverse reason you specialize in reserving them most especially for high temperature frying.  Bizarro world.

That's just silly.  The distinction between whole and refined foods is a useful one.  I suppose that simply dehydrating whole potatoes might not affect them much, but most instant potatoes aren't made that way, as far as I know.

Sometimes, if potatoes are green, they have some solanine in the skins, which might be a concern.  But, potatoes without green skins don't have that, so claiming that potato skins are toxic is off-base.  And, according to one thing I read, the very small amounts of solanine aren't really a health concern.  Snopes rates the claim that green potatoes are toxic as "mostly false".

I haven't checked out the claim about Omega-6 oils yet.  A quick search finds that refined safflower oil isn't particularly high in Omega-6, so that appears to not be a real concern.

[MachineGhost]

Sometimes, if potatoes are green, they have some solanine in the skins, which might be a concern.  But, potatoes without green skins don't have that, so claiming that potato skins are toxic is off-base.  And, according to one thing I read, the very small amounts of solanine aren't really a health concern.  Snopes rates the claim that green potatoes are toxic as "mostly false".

I haven't checked out the claim about Omega-6 oils yet.  A quick search finds that refined safflower oil isn't particularly high in Omega-6, so that appears to not be a real concern.

Sorry, but snopes isn't an authority on nutrition and solanine IS a toxin. 

Anyway, I think all that Omega-6 must be inflamming your brain, so once again I present: (with your finger, read across the first row to the column labeled "Polyunsaturated Linoleic Acid (w6)" and then down until you reach the safflower oil row):



So I suggest you get the book Fats the Heal, Fats that Kill by Udo Erasmus and start your journey.

[jafs]

My guess is that the safflower oil there isn't the "refined high oleic" oil that I use for deep frying.  The chart I looked at shows it has just a little more omega-6 than olive oil does - about 13% as compared with about 10% for olive oil.

And, even if solanine is an issue, it's only an issue when potato skins are green, so just don't eat those potatoes and there's no issue.  Also, storing potatoes correctly can help prevent the greening of the skins.

Are you on meth, or manic in some way?

[Benko]

that I use for deep frying.

healthful eating and deep frying don't exactly go together, but if you really must eat such food, I ran across some kitchen thing which can do something similar (or so it said) using air and a tiny bit of oil.  Probably more healthy. I have no experience with it but google found it:

What is Hot Air Frying?

www.hotairfrying.com/what-is-hot-air-frying

Hot air frying is a new cooking technique that allows you to fry, grill and roast without the use of copious amounts of fat or oil. You can get that deep-fried taste ...

[MachineGhost]

My guess is that the safflower oil there isn't the "refined high oleic" oil that I use for deep frying.  The chart I looked at shows it has just a little more omega-6 than olive oil does - about 13% as compared with about 10% for olive oil.

Are you on meth, or manic in some way?

You could hjave been very clear about that in the beginning.   But there's still better oils with zero to less Omega-6 you could be using.

And not as much as Gumby!  He's my idol.

[jafs]

that I use for deep frying.

healthful eating and deep frying don't exactly go together, but if you really must eat such food, I ran across some kitchen thing which can do something similar (or so it said) using air and a tiny bit of oil.  Probably more healthy. I have no experience with it but google found it:

What is Hot Air Frying?

www.hotairfrying.com/what-is-hot-air-frying

Hot air frying is a new cooking technique that allows you to fry, grill and roast without the use of copious amounts of fat or oil. You can get that deep-fried taste ...

I agree, and that's why I don't deep fry very often.

Also, interestingly, I've read that if you do it right, meaning keeping the oil at the right temperature and draining stuff after you fry it, that food doesn't absorb much oil, and the insides of stuff are actually steaming.