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/ck/ - Food & Cooking

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>> No.16965303 [View]
File: 27 KB, 612x612, 8111e810-9e38-46d7-8311-b3040ac37b04.ea9ea9b1ef9e76d454274667794cb129.jpg [View same] [iqdb] [saucenao] [google]
16965303

>>16964658
It's a seed oil but it's not high in PUFAs like most others. Modern sunflowers have been bred (selective breeding, not GMO if you care about that) to be higher in MUFAs and lower in PUFAs than traditional sunflower oil. Look for something called high-oleic sunflower oil.

>> No.16745763 [View]
File: 27 KB, 612x612, 8111e810-9e38-46d7-8311-b3040ac37b04.ea9ea9b1ef9e76d454274667794cb129.jpg [View same] [iqdb] [saucenao] [google]
16745763

>>16737797
Health wise, monounsaturated fats seem to be the least controversial choice. Conventional wisdom is that saturated fats promote heart disease but there are also others who argue that polyunsaturated fats are inflammatory. Monounsaturated fats, however, seem to be universally agreed upon to be healthy or at the very least not harmful.

High monounsaturated fat oils include olive oil, avocado oil, and high-oleic sunflower or safflower oil. There are others, but I'm just listing the ones that are easy to find.

High-oleic sunflower/safflower oil is different from regular sunflower/safflower oil in that they come from a strain of sunflowers or safflowers that have been bred to be higher in monounsaturated fat as opposed to the original strain which is higher in polyunsaturated fat.

High oleic safflower oil is my go to. It's not too expensive, it's high in monounsaturated fat, it has a pretty high smoke point, and it's neutral in flavor. I also like extra virgin olive oil when the flavor is appropriate.

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