Confusion Over Avocado Oil

I've been cooking primarily with a high quality avocado oil because of its high smoke point. I just read in Dave's book that one should not cook regularly with it because it easily oxidizes easily and is primarily polyunsaturated.


Because I have an allergy to ghee and butter, I am basically at a loss for what oils to use to cook with. I find that coconut oil has too strong of a flavor and does not work for my family. Seems likely options are limited:(

Comments

  • Yeah, I cook with water as well.


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  • you could cook with MCT oil


  • Star ChaserStar Chaser Powered by Shred


    I've been cooking primarily with a high quality avocado oil because of its high smoke point. I just read in Dave's book that one should not cook regularly with it because it easily oxidizes easily and is primarily polyunsaturated.


    Because I have an allergy to ghee and butter, I am basically at a loss for what oils to use to cook with. I find that coconut oil has too strong of a flavor and does not work for my family. Seems likely options are limited:(













    Lard, tallow, bacon fat; any kind of animal fat will do if the animal in question was raised properly. If you are eating fatty cuts you don't need to add more fat to cook it, you could drizzle avocado oil on top of your dish once it has finished cooking.

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  • John BrissonJohn Brisson The Legend Formerly Known as Ron Swanson ✭✭✭


    I've been cooking primarily with a high quality avocado oil because of its high smoke point. I just read in Dave's book that one should not cook regularly with it because it easily oxidizes easily and is primarily polyunsaturated.


    Because I have an allergy to ghee and butter, I am basically at a loss for what oils to use to cook with. I find that coconut oil has too strong of a flavor and does not work for my family. Seems likely options are limited:(




     


    Avocado oil is not that high in PUFA


    • Lard- 12% PUFA
    • Avocado oil- 10% PUFA

     


    Lard is actually higher. It also has the highest smoke point of any oil, therefore Dave is incorrect about it oxidating easily. Where was his listed source for it in his book?

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  • Inhaling fumes and oxidation are two very different things when cooking with fat!
  • John BrissonJohn Brisson The Legend Formerly Known as Ron Swanson ✭✭✭
    edited December 2014


    Inhaling fumes and oxidation are two very different things when cooking with fat!




     


    Smoke point is more than just "fumes" it is the temperature which VOC's and oxidation occur in the  oil in great amounts. It is the point where the oil is fully decomposing and where nasty compounds begin to form.


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  • Last time we checked inhaling the fumes first was a great indication of The Nasty Compounds about to be digested as food?
  • I believe it's in his book under the section of cooking oils
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