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Discussion in 'Potatoes, Sweet Potatoes, Ray Peat Potato Protein ' started by Kenobi, Oct 6, 2014.
Great film Such. It adds to the discussion of processing versus homemade. Peats has a good idea - if craving try making French fries at home.
It seems that coconut oil only really starts to degrade after at least 2 hours of frying.
"proprietary ‘low and slow’ cooking method we invented." based on their logic, a coconut on a tree would go rancid due to the extreme temperatures they reach
In my opinion fried foods in fat(even coconut oil or ghee) is in the same category like eating vegetable oils, soy products etc.. If liver doesn't like something then it must be fried foods.. Who cares about health can't eat fried foods. period.. Heated fats are the worst. IT's like chewing ******* iron particles.. Baked potatoes and THEN adding fats and salt. I don't see any problem. Delicious and healthy..
"The oil inside an airtight coconut still growing high up on a coconut tree will already see temperatures well above 100 degrees F. during its growing season."
Exactly. Without the air and that is a big difference.. Same issues with eggs. Hard boiled egg yolk or omelet from yolk = yolk is no longer healthy food. The yolk is denatured and most importantly the cholesterol in yolk is oxidized and will cause a problems inside the body.. Egg yolks only raw or soft boiled- egg white is cooked but the yolk is still liquid.
Lol I'm not sure you can fry at 100°F
a UK company use the bake method, not the deep fry method trafo coconut oil chips - ,Baked in a patented vacuum oven, NOM coconut oil popcorn, - also a UK company
I also love making french fries but fast to do??? Do you have a secret haha? They take me so long to make. I'd eat them at literally every meal of my life if it weren't for that.
I believe you could be right, but something is just different about deep fried fries than baked. They just chew apart so easily and don't ever cause any kind of digestive issues for me. Baked or boiled potatoes feel much gummier and heavier.
I think baked has higher acrylamide content.
baked once though ?
What do you mean?
they aren't re-using the oil spray the chips once with oil bake them next batch. so the oil, in theory, has been heated once
Well the acrylamide tests are done as experiments. I don't see why they would cook many times if they are comparing the various cooking methods. If the oil is atomized I imagine it would be even more prone to damage.
But the real question is; will they make an honest potato chip eater outta you?
so you can never heat or cook with coconut oil ?
Well it's probably your safest option, isn't it?
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