Oils for weight loss

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Replies

  • tinkerbellang83
    tinkerbellang83 Posts: 9,057 Member
    I personally like to use Frylight (UK/Ireland) which is similar to Pam spray (if you're US based) it's not aerosol based so it's 1 cal per spray which is handy when you are trying to reduce unnecessary calorie intake, I use it just to stop the food from sticking or in place of poured oil for things like Roast Potatoes.
  • jgnatca
    jgnatca Posts: 14,465 Member
    Well, technically whole grain foods have a little oil. Like wheat germ oil from wheat. Little momma plants know that their baby seeds (grains) grow a lot faster if there's some oil in their nutrient package. We should take a lesson from momma plants.

    I can't think of any leafy vegetables that come with oil. Avocados and soybeans have oils but then they are just a grown-up sort of seed.
  • aeloine
    aeloine Posts: 2,163 Member
    edited November 2017
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    I use this dude. Organic Olive oil cooking spray.
    It's super low cal and prevents things from sticking to the pan. That way I can still pan fry food but not have to spend all my calories on the oil. I like to eat my fats rather than cooking my fats away, ya dig?
  • jesspen91
    jesspen91 Posts: 1,383 Member
    Can anyone recommend a good cheap non stick frying pan? I want to reduce my oil using but my food just ends up burning!
  • SpanishFusion
    SpanishFusion Posts: 261 Member
    TMI Alter! Personally, If I don't have a little bit of fat in my diet, I have trouble pooping. That being said, I like olive for salads, avocado for sauteing, and ghee for making veggies taste great. And then I also eat eggs, avocados, nuts, and 1 slice a bacon per week (it's a delicious and guilty pleasure that I'm not about to give up).
  • Sunnybrooke99
    Sunnybrooke99 Posts: 369 Member
    jgnatca wrote: »
    jesspen91 wrote: »
    Can anyone recommend a good cheap non stick frying pan? I want to reduce my oil using but my food just ends up burning!

    I strongly recommend a cast iron frying pan. It's inexpensive and once seasoned, lasts for life.

    http://www.southernliving.com/food/how-to/how-t0-season-a-cast-iron-skillet

    Have you heard of black steal? You season it, like cast iron, but it’s thinner, about like stainless. It’s perfect for omelettes, potatoes, eggs, and crepes.
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,830 Member
    Here is a straight, up-to-date, science-based statement on the matter: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/

    And here's more detailed, similarly reliable, information:
    https://www.hsph.harvard.edu/nutritionsource/2012/06/21/ask-the-expert-healthy-fats/
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,830 Member
    thecharon wrote: »
    I understand. It's more fun to eat an avocado, some salmon and some nuts instead of adding 1/2 cup of oil to a dinner.

    That sounds disgusting. Who adds 1/2 cup of oil to dinner?

    Seriously. I only use 1/4 cup to make a whole pan of spanakopita and that includes oiling the phyllo layers! It's 4 huge, no side-dish entree servings or 6-8 with sides.
  • animatorswearbras
    animatorswearbras Posts: 1,001 Member
    Heads up that coconut oil has more saturated fat in than butter, (if that's what you're concerned about although how bad some saturated fats are for you is up for debate) olive and sunflower oil have more unsaturated fat however apparently sunflower oil isn't great for cooking with compared to coconut because it releases too many aldehydes when heated up. I personally use a range of different fats to cook with and I tend to do most of my light frying and stirfrys with garlic infused rapeseed oil, roasted sesame oil or olive oil.

    https://www.bhf.org.uk/heart-matters-magazine/nutrition/ask-the-expert/coconut-oil

    http://www.telegraph.co.uk/health-fitness/nutrition/everything-you-know-about-cooking-with-oil-is-wrong/

    interesting links, whether they're woo or not is up for debate and I'd be interested in what others think. :)

    I do think there is definitely enough evidence to give some merit to the good fats vs bad fats argument and which oils you should be cooking with so not sure why you're getting so much friction in this thread.
  • jgnatca
    jgnatca Posts: 14,465 Member
    I can't cook using my daughter's thin steel pots and pans. Everything sticks and burns. The cast iron takes longer to warm up, but I swear; nothing sticks. And I can use a regular spatula not worrying about ruining the finish.