Can u define high heat in reference to the molecular structure of fats changing at high heat?
The Weston Price Foundation suggests that people ONLY use certain oils to cook with: grape seed, coconut, and olive oils for two reasons: 1) Because the molecular structure of other oils change when they are subjected to high heat which cause them to then contain cancer causing agents. and 2) Because they contain Omega 6 fats, which you are not supposed to eat too much of from a healthy fat standpoint.
I am a baker. I bake pies. I like to make my crusts w/ safflower oil. Many of my customers don’t want to eat them because of Sally Fallone and the Weston Price Foundation. I would like to know for sure what is meant by ‘high heat’ and if cold pressed high oliec acid safflower oil would be stable at 400 F. degrees – the temp I bake my pies.
What temperature does the molecular structure of safflower oil change? I read that even though safflower oil is not an ‘approved’ oil, if it is high in oliec acid and cold pressed it should hold up at 400 F degrees. I need an expert!
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Makes you kind of wonder why one of your customers, who is obviously going to eat pie, is so concerned about one kind of healthy fat vs. another. ???
I’m not a nutritional chemistry expert, but of the 2 types of safflower oil, high-oleic safflower oil should be chemically stable at typical baking or frying temperatures. High-oleic safflower oils are similar in structure to other oils that are rich in mono-unsaturated fats, like olive oil and canola oil, and both of these are recommended for frying because of their chemical stability at frying temp. From what I have read, the problem is with the other kind of safflower oil, i.e. the highly unsaturated, high-linoleic safflower oils. Highly unsaturated fats are nutritionally desirable, but they are not chemically stable at baking or frying temp, which is why high-linoleic safflower oil is not recommended for frying, but IS recommended for cold use in salad dressings, etc. Highly unsaturated fats have the potential to form carcinogens or other unhealthy compounds at baking or frying temp. I didn’t spend a lot of time looking for articles on oils that are recommeded for deep fat frying, but found one that clearly draws a difference between high-oleic and high-linoleic safflower oil. See the reference in the source. I think you can probably find more articles like this if you spend some time on Google. (Sounds like you may have found such articles already.) I think the key is to make it clear to your concerned customers that you are using high-oleic safflower oil.