I think you have that backwards. Sunflower oil is good for very high temperature frying, whereas butter will burn, turn to butyric acid, and become bitter. Likewise, you probably want olive oil on your salads; not a super neutral oil like sunflower.
As for claims of carcinogenicity... this seems to be based off the classic "some clickbait outlet's $22k/yr journalist tried to read a scientific paper and fucked up" cycle. There's one study who found sunflower oil was more susceptible to oxidation, which has the potential to create nasty chemicals, but we're talking like 6 hours in a commercial deep fryer and not 10 minutes at home.
I dunno how they could have done otherwise. It doesn't seem to have mattered whether governments were socialists or hardline conservatives; the responses were the same across the board. We couldn't vote our way out of it if we'd tried.
Anyway, thread content:
The government and the Fed need to bite the bullet and raise rates. The boomers need to feel the sting of those nasty little HELOCs they've been taking out to fund their degenerate, cruise-based lifestyles; those loans need to get called in to contract the economy and soak up all that extra money out there, like a fluffer with a box of Kleenex after a porn shoot... they were the ones who got everyone hard; they should deal with the aftermath.
They should have raised rates and brought the Fed balance sheet back to pre-2008 levels when they had the chance. As it is, everyone pumped their extra savings into equities and homes and the only people who actually benefitted were the people who were in those markets beforehand.
I think you have that backwards. Sunflower oil is good for very high temperature frying, whereas butter will burn, turn to butyric acid, and become bitter. Likewise, you probably want olive oil on your salads; not a super neutral oil like sunflower.
I probably do. I've read so many conflicting accounts after doing days of research, I'm not sure anyone knows. The other day I heard about how it's now bad to cook with olive oils (apart from the waste aspect) going against everything I've read the last few years about that.
I've heard a lot of sources state that Sunflower Oil is very good for high temps cooking. But I've read a lot of sources that said it was very bad. Cancer bad. Who knows. I don't.
This is one of the ways they demoralise us. I'm sure the information is out there as to what exactly happens when certain oils are exposed to certain temperatures. What the byproducts are. What effects they have on the body. But the thing is, just try finding out how pure any of that fucking oil is. I bet the best quality stuff is a hodge-podge mixture made up to get it out of door and on to transit in quick time. We can expect less veracity in the future.
There was a big campaign about eggs being bad for you; butter also. They pushed margarine for years which we all know is the worst of the fats to consumn (being plastic even). Then it's 1 egg a day is ok, then it's no more than 3 eggs a week. Then it changes to something else.
I refuse to believe decent research and info isn't out there. A much likelier explanation is that they just like fucking with our minds. Everyone has to eat. Everyone likes to eat healthy (ok, no everyone). But when you spread such diverse opinion pieces on the quality and safety of food, it does little to instill faith in the populace that truth is being talked.
They do it to push the latest thing they want rid of, or to just gaslight people who think they've got a grip on good nutrition.
But thanks for pulling me up DW! I may just have got it wrong myself.
I've got a good balance of oils in my cupboard and I use very very little when cooking. 3L of Sunflower will last at least a year or two. The Olive Oil goes a bit quicker because it's easy to knock up a nice dressing with it with a bit of vinegar and mustard, salt and pepper, dab of honey. I don't high temp. cook, but I'm happy to 'waste' a bit of quality Olive Oil as well at lower temps when getting a few veggies ready in my non-stick wok. I may be a savage, But I'm a fairly healthy savage. And one thing I'm not is a glutton. I frequently fast for a day or two, where I need to. And I'm happy to pig out a bit as well when nice meal/occasion presents itself.
If anything, then just keep a nice balance of different oils in your larder. Learn as much about them as you can. Don't be afraid to just chuck a bit of oil in at the end of cooking. Don't be afraid to use them in dressings. Be happy to 'waste' expensive oils in cooking. People who say that it's a crime to cook with it might be right but a little stirred over some vegetables half-way through goes a low way for flavour and texture of a dish. Don't be scared of Sunflower Oil, I think it's pretty decent stuff over all, just not in large amounts (as with any oil).
I do use Olive Oil for salads and whatnot. And if I do cook with any oil, even butter, it is always very very slow. I have all the time in the world. Food nearly always tastes better when it is not rushed.
Anyway, it's an interesting discussion to have, and to behold other viewpoints. I've seen at least 3 articles in the MSN since my last post about how 'Cooking Oils' are now being rationed.
