oil more dangerous for frying than lard

It changes from day to day! I'll continue to use Olive oil which I really do think is the best. Look at all those healthy people who live in the Mediterranean regions who live to be great ages - they put it all down to Olive Oil!

Wairose vegetable oil is Rapeseed oil and much cheaper than that labelled Rapeseed.

x

All things in moderation. If you have a lot of food that is deep-fried (or shallow-fried) then you could be eating unhealthily anyway, whatever the fat. If you have a few chips occasionally - keep using the oil you like.

If you followed every new thing you would be trying to survive on a glass of water (filtered and boiled for ten minutes, of course)

Malnutrition kills people every day. Get food into proportion.

Isn't it astonishing that we've all survived so long?
I'll just carry on as I am because sooner or later I'll be doing the right thing again

I came across this new advice a couple of weeks ago, about vegetable oils becoming carcinogenic as they release chemicals called aldehydes at high temperatures. There are much lower levels of these in butter, lard and olive oil, with coconut oil having the lowest level of all. I imagine coconut oil is rather expensive - think I'll investigate this.
We only ever have oven chips these days, but of course they will have been coated with some sort of deadly product before being frozen. I sauté (sounds classier than 'fry' ) potatoes in olive oil and butter.

www.middevongazette.co.uk/Frying-lard-healthier-vegetable-oil/story-28139173-detail/story.html

Various sources are quoting recent research by De Montfort university into the release of cancer-causing toxins in some oils. Interesting that perhaps the "old ways" we're not as bad as people thought.
Butter, lard, olive oil all come out well, but corn seed oil, which I remember my mother using (Mazola?) is considered very bad in this respect.

I thought Michael thingy (can't remember his surname) on BBC2 a few months ago, in his documentary series about health, told us that it is now proved that olive oil is best all round, for everything, didn't he?

Whitewave the complaint is that yes they told us what they thought we should be eating years ago but now scientists have done a uturn and what was good is now bad IYSWIM

Aksherlly, Stork block margarine has a lot of these monounsaturated fats which are, at the moment, exceedingly good for us. And that white cooking fat, the one with no flavour whatsoever, has got them too!

fuck me!

Nothing nicer than chips in beef fat. Not that I ever have it. I thought we have known for ages about oils and cooking? I am sure I read about it forever ago? I do use olive oil and sunflower for a fried egg - doomed.

I use them all for different things , Rapeseed for roasting and a bit of frying, olive oil in salads and half and half lard and butter for pastry , they do say everything in moderation so I think we'll be OK!!

The frozen chips makers use sunflower! Baaad people!!!

I hate the aste of olive oil, with a vengeance. I will stick with rapeseed, which is, at the moment, second best in the oils range. And I will change the oil in my chip pan more frequently. Perhaps.

Yes. They did always tell us that you shouldn't fry or roast with Olive oil. But now they have changed their minds. It now seems the hitherto saintly sunflower and corn oil produces carcinogens at high temperatures. But Olive oil doesn't. Neither does butter or lard. But they will clog your arteries. So choose how you want to die. Or live chipless.

I agree with you nina but now they are saying vegetable oil is bad (and that olive oil is ok)

I thought the only ones ok for high temps were rapeseed and coconut (and maybe groundnut)

But don't most chip shops use veg oil? So if we don't die from eating chips with all their calories we will die from the nasties from the oil?

I use olive oil and butter for the odd bit of frying that I do. I love olive oil and frankly, I don't want to live forever.

Nothing better than rapeseed oil for crispy roast potatoes.

My Yorkshire MIL always fried in lard and didn't wash the frying pan because the lard would set. She then kept it on a shelf in the larder so goodness knows what was lurking beneath the surface

You do know how to live dangerously, Jane

I use olive oil (sometimes with butter) for frying. Obviously I'm doomed
I use lard for pastry but that's all.
I lived with a girl once who used to get up early on Saturday mornings and fry herself an egg in lard. The rest of us had to stay in bed till the disgusting smell had dissipated. As we had no luxuries in the flat such as an extractor fan, that took up most of the morning.

No, you shouldn't use olive oil for frying. I use vegetable oil for frying and will continue to do so, I've never cooked with lard.