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Member Forum >> Food and Diet >> Still kind of uncertain about animal fats
 Still kind of uncertain about animal fats
Ian989

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Posted: 9/10/2019 2:14:00 PM
 
I understand that saturated fat is supposed to be the most stable when heated compared to any other fat. I just don’t get the smoke point thing, because it can start smoking fairly quick when you heat it. I like to bring my soup bones up to 450-475 degrees in the oven for 20-30 minutes. I’m not sure if I should save the fat from the pan afterwards though, or even save the fat from the soup after it’s been simmering for 24-48 hours. Is this healthy to eat or am I just eating oxidized/damaged oils that contribute to heart disease?
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Dr. Davis

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Posted: 9/10/2019 4:21:54 PM
Edited: 9/11/2019 3:05:20 PM (1)
 
At that temperature, you are indeed generating undesirable reactions, e.g., lipoxidation, into oils. 

Can you keep your temperature to 350-375 degrees F? There will be far less such reactions at this temperature range.


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Ian989

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Posted: 9/10/2019 5:48:42 PM
 
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Posted: 9/10/2019 8:26:40 PM
 
the tenant of heating fats is: always heat fat AT THE LOWEST HEAT POSSIBLE.

It should take you 20 minutes to cook bacon.  NOT 5 minutes at a super high heat.



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