Oils for weight loss
Replies
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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.2
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Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it.
Oil has only 40 calories a teaspoon12 -
Sunnybrooke99 wrote: »Holly_Wood_888 wrote: »suzannesimmons3 wrote: »Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it. For most foods, cooking with water or baking works just as well. Ie. Chicken breast - season and put balsamic vinegar on them - pop in the oven
our bodies DO require some fats for vitamin absorption and for silly little things like keeping hair on our heads and nice skin.
Of course they do, but we can obtain them in the foods we eat
That was how I understood that you said. The original post was in reference to added cooking oils. Not sure why everyone thought you were saying we don’t need any fats at all lol!
Because words have meanings. that was certainly not what was said.8 -
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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.4 -
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?
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Can anyone recommend a good cheap non stick frying pan? I want to reduce my oil using but my food just ends up burning!0
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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).4
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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-skillet8 -
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.0 -
For weight loss, it's strictly calorie deficit and type of oil is irrelevant (besides liking the taste of a certain oil which makes dieting more pleasant). For health, you want to use the appropriate oil for the appropriate application because an oil that burns easily can potentially be less healthy than an oil that handles heat well. You also want to not overdo it on coconut oil if you're genetically inclined to react to saturated fat. It's best to try to keep partially hydrogenated oils to a minimum if possible.
Most of all, if worrying about types of oil is something that will cause you to stress or complicate your diet, it's probably better to let go of the idea altogether. Being at a healthy weight has proven benefits that trump almost everything else, so anything that stands in the way of achieving a healthy weight is harmful by default no matter what health benefits it may or may not carry.5 -
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/
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stanmann571 wrote: »
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.1 -
Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it.
No, you ended a plateau because you obviously started logging accurately and staying within the calorie goal required to lose weight for whatever your stats are. Don't demonise a food because your logging sucked.
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Honestly i just dont use oil. Its the most calorically dense thing -Atleast that i can think of i believe its true?- A tiny tiny tiny amount is a fair portion of my calories in a day. When everything i make can be cooked just fine with a nice non slip pan or baked i see no point in oil. Nothing against it I just find much beter uses of my calories. Can literally fill a cereal bowl into a non starchy vegetable mountain for the calories in a tbsp of oil. Yummy.
Edited to add- Calories aside i dont believe oil is healthy at all. Im sure someone will fire back with some study or whatever but i just dont believe it. And even if i did, For how little oil i could use it woudnt even satisfy the oily cravings/needs so why bother risking it lol.21 -
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.0 -
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.1
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