Mind the oil used for cooking
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Osim, with the key word "smoke point" you provide, I got this list from Google
After researching, found out that the best olive oil for salad and pasta is cold pressed… This technique press out the oil at a controlled room/low temperature to preserve the fatty acid. It also do not undergo unneccessary processes such as refining. As I belived once the food needs additional processing, it is just meant for extracing the most out of that natural fruit to increase the yeilds thus profits as a whole. I’m looking for which is the best brand to buy. -
bzb,
I am impress by your enthusiasm with cooking oil. I am quite flexible with brand. Bertoulli ( not sure of spelling), or Borges are quite good. The latter is cheaper and has promo more often. -
Sometimes food without oil really taste weird
While with little bit of oil makes cooking easier. Tried using non-stick pan or whaever, later found out that those coating on the pan is not realiable and is not human-safe.
So die die still need oil... But the main culprit of casuing high cholestrol is this saturated fat and I am trying to keep the cholestrol level in between the range.
My spouse got me 2 bottles of Natural Extra Virgin and 1 Carepelli 1st cold pressed... why do I need so many bottles at once...
Thanks Osim. I will go to the store to take a look what are the price differences. -
Talking about price comparison between same products of different brands. I was in Australia last week. Went shopping for grocery at WoolsWorth supermarket. I notice for every product, other than giving the price per item, they also give the price per unit. The unit can be 1 liter, 1kg, 10 pieces, etc. I suppose they choose the unit based on the product category. I find this information so useful as one can easily compare the different brands. I hope Singapore will some day do the same so I don’t have to use calculator.
As for saturated fat. There is much talk about trans fat being worse than saturated fat and also about butter being better then margarine. There is also some talk from Richard Seah’s website (he is a macrobiotic specialist and has a blog called Health Promotion Blog) about Singapore and Malaysia products being trans fat free as they do don’t use the so called fractioning process. It’s all so cheem, but if you are keen you can read about it. -
osim:
Interesting to read. Thank youTalking about price comparison between same products of different brands. I was in Australia last week. Went shopping for grocery at WoolsWorth supermarket. I notice for every product, other than giving the price per item, they also give the price per unit. The unit can be 1 liter, 1kg, 10 pieces, etc. I suppose they choose the unit based on the product category. I find this information so useful as one can easily compare the different brands. I hope Singapore will some day do the same so I don't have to use calculator.
As for saturated fat. There is much talk about trans fat being worse than saturated fat and also about butter being better then margarine. There is also some talk from Richard Seah's website (he is a macrobiotic specialist and has a blog called Health Promotion Blog) about Singapore and Malaysia products being trans fat free as they do don't use the so called fractioning process. It's all so cheem, but if you are keen you can read about it. -
wow…i didn’t know there are so much diff. Thanks for the list of oil and their temperature. Will pay more attention to the type of oil. Interesting!
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Good idea to display unit price as per weight or volume! The Consumer Association should enforce this if they really wish to the help the consumers. This can really ease the trouble for us to calculate on the spot. Some very bad manufacturer use packing size like $12.90 for 0.8L, this really test our maths!
Scanned trough Richard’s website reccommended by Osim, find it VERY informatives. Will follow and read futher.
I’m lean and skinny but I had been wondering why I had high cholestrol level although eating lots of vege (can’t live without vege). I was at some point did not take meat and shell food, but friend food, assorted breads and cakes from the bakery were my favourites plus my mum’s vegetable oil and her oily cooking, and outside oily food. That was good enough to rocket the cholestrol level and casues heatiness in the body.
The moment when I cut down all those food and be specific on the type of oil used, it fell to a satiafactory level.
Nah, no margerin please! It is no better than eating plastic as it is. Best is to cut down oil intake if you can. -
High Cholesterol problem need not necessary be from food intake. My uncle is super fit and eat lean with lots of vege but still have the problem. It’s genetic and need to take Statin (drug) to control. I heard it’s pretty effective.
My DH has moderately high cholesterol. He is 50, other than this problem, he has a very good report for the other tests. He is fit and exercises. Our family doctor asked him to control his diet for a couple of months, then test again. If cholesterol is still high, then it must be genetic.
I read that red yeast rice is used to lower bad cholesterol. I think the brand of supplement they sell in the market that uses this is Hypercol.
Another way to get red yeast rice in your diet is to buy some to cook with your chicken. You can buy them from a fowchow fish ball shop near Arab Street. It is call ‘ang chow’. Woman in confinement after giving birth uses it. It’s nice with chicken. They also sell the ‘ang chow’ wine. It is also very tasty when cook with chicken.
My mother in law ferments very good ‘ang chow’ wine. The residue from from the fermentation is the ‘ang chow’, like a paste. It’s a pity she is 80, too old to ferment anymore. -
So lucky you get to try 100% real quality Hong Chao Jiu.
How nice if can still get this kind of home brewed wine…
But I heard once you are on Statin, your are going to rely on it for long. So before on Statin, try to control from food? -
I try not to use too much oil in cooking. Or use only the best for my little girl:)
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