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| | From:  JamieDH4 (Original Message) | Sent: 8/31/2007 9:55 PM |
Hans-
You continuously use the term "fresh coconut oil" when referring to coconut oil. Why? I thought studies on coconut oil showed little to no rancidity whatsoever after a period of 2+ years. So what does it matter whether or not it is "fresh"? Coconut oil also contains no cholesterol to oxidise so heating it to high temperatures is not likely to cause any problem, unless the food you are cooking in it contains PUFA's or cholesterol. |
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| It is about 8% UFAs, and I once had a batch that went "bad," though it was after a year. It should either taste like coconut or have no taste. If it has an acidic quality or weird taste or odor, it should not be used, except perhaps to lube up machinery, though I'm not even sure it would be good for that purpose. |
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Hans-
I did the experiment you asked me to do in another thread, where I left Olive Oil out to sit to se how long before it went rancid.
What I did was placed about a tablespoon of Olive Oil, not newly purchased and already opened for 2+ months, in 2 different small bowls. One I placed in front of a window and the other on a countertop away from the sun and other sources of light. I did not cover either.
Before I started the experiment I dipped my finger into the Olive Oil and tasted it and found no evidence of any rancidity. It tasted nutty and flavourful. After leaving the oil out each day I would dab a Q-Tip into them and then to my tongue to see if I could detect and rancidity and smelled it as well.
The one left out in the sun began to go rancid after about 9 days. The one that was not exposed to any light, but just sitting on the counter took about 17 days. |
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| That sounds about right. Some old master oil painters would leave their paintings out in the sun to "dry." Now here's the problem: if you have olive oil that is low-quality, or if it's old, there is no way to know what it's going to do in your gut. In other words, it might generate a lot of free radicals there. |
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And here's a new report that is relevant to this issue:
QUOTE: Fat in the stomach may cause vitamin C to promote, rather than prevent, the formation of certain cancer causing chemicals, reveals research published ahead of print in the journal Gut... UNQUOTE.
Source: http://www.sciencedaily.com/releases/2007/09/070903204800.htm |
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And here's another passage from that report:
QUOTE: ...Without fat, vitamin C curbed the levels of two nitrosamines by a factor of between five and 1000. And it completely eliminated the production of the other two.
But when 10% fat was added, vitamin C actually boosted the production of nitrosamines between 8 and 140-fold. Fat remains in the proximal stomach for some time after a meal and also makes up a substantial amount of the cells lining the stomach, say the authors... UNQUOTE.
Note that the "fat" probably was highly unsaturated. |
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| Vitamin C in high doses can also act as an oxidising agent. So sayeth the Perth Group. |
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| The key point is the context, and in this case, the evidence suggests that it's not "fat," but unsaturated fatty acids, especially polyunsaturated ones. It's too bad the researchers did not control for the saturation of the "fat" used. |
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