Re: Deep fried world! (was Re: Jill's Meltdown)

In article
<dabel-6EFBBC.11285608082007@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
Dan Abel <dabel@xxxxxxxxx> wrote:

In article <omp_omelet-D20FD8.20563707082007@xxxxxxxxxxxxxxxxx>,
Omelet <omp_omelet@xxxxxxxxx> wrote:

In article <Xns9985AB0169C04cotd@xxxxxxxxxxxxxx>, Andy <q> wrote:

It was a dietary measure to lower my cholesterol. Deep-fried foods do
retain
a fair amount of oil, no way around it.

The thing is, the vegetable oils you fry in are not high in
Cholesterol...

Usually the doc wants to lower consumption of saturated fats in order to
lower blood cholesterol, in addition to reducing consumption of dietary
cholesterol. Some of the favorite oils for frying are high in saturated
fats, higher even than lard.

Hm.

I generally use peanut oil.

I'll have to look up the sat fat content.

My other choice would be grape seed oil, but it's more expensive.

http://www.nutristrategy.com/fatsoils.htm

Great site. :-)

Appears that peanut oil, while not being the lowest, has some desirable
qualities.

And it tastes good and works well for deep frying.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
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