On Aug 8, 1:07 pm, Omelet <omp_ome...@gmail.com> wrote:
> In article
> <dabel-6EFBBC.11285608082...@c-61-68-245-199.per.connect.net.au>,
> Dan Abel <da...@sonic.net> wrote:
>
>
>
> > In article <omp_omelet-D20FD8.20563707082...@news.giganews.com>,
> > Omelet <omp_ome...@gmail.com> wrote:
>
> > > In article <Xns9985AB0169C04c...@216.196.97.136>, 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.

I only keep two types of oil around, EVOO and peanut oil. The OO is
used as a flavorant. I put a bunch into some spaghetti sauce
yesterday. For frying, it is always peanut or bacon grease.

> --
> Peace, Om

--Bryan