View Full Version : olive oil or safflower/soybean oil?
08-02-2004, 02:10 PM
Everyone is always recommending olive oil but it is made up of mostly monosaturated fat which I'm not saying is bad but I thought that polysaturated fat is better. so why isn't safflower/soybean oil recommended more often than olive oil? What effect does cooking have on these oils?
08-02-2004, 02:13 PM
y is polyunsaturated better, theyre both good fats- mono is better for somethins poly is better for others.
mono is healthier
08-02-2004, 07:03 PM
well, when heated polyunsaturated fats can become hydrogenated, which is why monounsaturated fats are said to be better. however, if not heated then they are both good. someone comment and make sure i'm right here, cuz it's been awhile since i've looked up unsaturated fats.
08-02-2004, 08:20 PM
saturateds are tied to slowing metabolism
polys are tied to hormonal release
monos tend to have more of the omega's which have their own benefits
a balance of 2:3:1 of poly/mono/sat is what I've read recommended
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