Mr. God of Cars
Member
- Joined
- May 2, 2016
- Messages
- 165
Isn't butter (excluding coconut oil) recommended by Ray Peat for frying (e.g., eggs)? It should be because butter is mostly saturated fats and Ray Peat wrote saturated fats are stable:
"The fact that saturated fats are dominant in tropical plants and in warm-blooded animals relates to the stability of these oils at high temperatures." -- Ray Peat
But if butter is stable or recommended for frying, then that doesn't make sense because butter has a lower smoking point than even highly unsaturated vegetable oils.
Can someone please clarify this for me?
"The fact that saturated fats are dominant in tropical plants and in warm-blooded animals relates to the stability of these oils at high temperatures." -- Ray Peat
But if butter is stable or recommended for frying, then that doesn't make sense because butter has a lower smoking point than even highly unsaturated vegetable oils.
Can someone please clarify this for me?