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Fats and Oils Menubar
Best, most stable fats / oils to use for frying

Best, most stable fats / oils to use for frying

First - - - Prefer steaming, poaching, boiling or pressure-cooking

Not all oils are good for frying

Applying too much heat to an oil can cause it to smoke, indicating that its fatty acids are breaking down into toxic and mutated forms - which are now clearly demonstrated as a cause of many of today's health problems;

Damaged, Altered, Toxic Fats;

-If you see smoke, pull the pan off the burner and let it cool down a bit - because at that temperature the oil will begin to oxidize (go rancid);

Frying temperatures can reach 350 - 450 deg. F (ideally 350-375 deg. F), so for frying / sauteing / grilling / stir-frying, choose an oil with a high smoke point  - however,  although some oils  have high smoke points (e.g. peanut and soybean oils), they are usually refined, contain toxic fats and/or are from genetically modified crops;

coconut palm tree

•    Expeller pressed coconut oil (92% saturated fat) -has no coconut taste; a very stable oil for frying temperatures. Coconut oil has a smoke point of 450°deg. F. If you see smoke, pull the pan off the burner and let it cool down a bit, because at that temp. the oil will begin to oxidize (go rancid);

avocado oil bottle

•    UNREFINED avocado oil (76% monunsaturated fat) -an extremely stable oil for frying temperatures, with a smoke point of 480°F; this oil is also highly nutritious, but costs quite a bit more than expeller-pressed coconut oil

Avocado Oil

 

 

•    Palm Oil (50% saturated) and Palm kernel oil -are stable frying oils, but not easily obtained in the Western world; have a strong flavor.

Palm Oil

For flavor - you can ADD a little butter (66% saturated) to other more heat stable oils  - but keep the frying temperature as low as possible;

Do NOT use olive oil or polyunsaturated fats (e.g. corn, canola, sunflower, soybean oil)  for frying - because they are too easily oxidized by heat

Smoke Points of Oil

Before reaching boiling point an oil will smoke - indicating that its fatty acids are breaking down; also causing oil to taste and smell unappetizing;

Smoke point of an oil is affected by:

•    Type of oil and its components

•    Oil's level of refinement - the more refined, the higher the smoke point

Smoking Points of Cooking Fats and Oils

Fat/Oil

Smoke Point °F

Smoke Point °C

Good Frying / Grilling / Sauteing Choices

Avocado Oil (Refined)

520°F

271°C

Avocado Oil (UNREFINED)

480°F

249°C

Butter

250-200°F

120-150°C

Canola Oil (refined)

400°F

204°C

Coconut Oil (extra virgin)

350°F

177°C

Coconut Oil (expeller-pressed, refined)

450°F

232°C

Corn Oil

440°F

227°C

Flax seed Oil

225°F

107°C

Ghee (clarified Butter)

485°F

252°C

Lard

370°F

188°C

Macadamia nut 390°F 199°C

Olive Oil (extra virgin)

375°F

191°C

Olive Oil (virgin)

391°F

199°C

Olive Oil (extra light)

468°F

242°C

Peanut Oil

450°F

232°C

Sesame Oil (unrefined)

350°F

177°C

Soybean Oil (refined)

460°F

238°C

Vegetable Shortening

360°F

182°C

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Pulsed Electromagnetic Field Therapy (PEMFT)

Electrotherapy

       "The medical kit of the future"

The Body Electric

General electrotherapy health benefits.   Used systemically and/or locally at specific problem areas of the body, its effective application has many benefits:

Detoxification Wellness / Healthy aging Pain relief 
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Maximizes cellular energy production Accelerated tissue /bone
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Stress Reduction
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There are several reasonably affordable electrotherapy devices available for personal use. The following electrotherapies are those that have received a significant amount of positive feedback:

Cranial Electrotherapy Stimulation (CES) applies specific frequency patterns to the head area, with the following benefits:

Balances neurotransmitters Relieves pain Treats depression
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Anti-Inflammatory Fibromyalgia +++