Hi guys,

I have a question on your opinion on using butter/margarine which is made of olive or canola oil to cook? What do you guys think of it? I think it should be fine cause these source are rich in omega 3 & 6. However not too sure with the quality of the oil since its being processed, do you all agree on this point or any opinion.

The reason i ask is that using butter/margarine to cook seems to smell better and tastier.

I have been using coconut milk where i get from supermarket in can, loving it, it makes my food taste superb, note that i do measure the coconut oil when i cook for accuracy fat intake purpose.

Not bad, could be worse. Are you talking about Smart Balance "butter"? Because from the description that is what it sounds like. That stuff is terrific! Just watch the serving amount because it adds up quickly... then again are you dieting for a contest? Are you "off-season"? If you are off-season, then it really doesn't matter a whole bunch as you are not budgeting your calories. You know what I mean?

I'm not too sure with the brand, i'm from Perth, Australia. The last time i remember seing such butter in the supermarket, i remember theres a brand called Flora (i don't think US have this brand), its 50% less fat.

As for my diet plan, my goal is to lean out and maintain / build muscle. So i'm very careful with the amount of calories i take. Just thought of using butter to cook, so that my chicken recipe and taste would have more variety,

For cooking, it's always best to use an oil that has the resistance to change when it's heated. Heat will change the structure/chain. Peanut oil is the best. Use the other oils for flavoring as they are, without heating.

If you use flaxseed oil for baking/cooking, all it will be is a useless oil and more likely it can become a saturated fat. Olive oil and canola oil can be used to coat the pan, but anything more than a light coating, I use peanut oil.

Any other oil, processed to make something else, I wouldn't want to use it precontest.

Perth? I saw some pics from a figure contest out there. Beauties!

Thanks Frank for your input.

Oh yeah i have to admit that Perth have lots of hot chick Probably one day you should consider coming to Australia for a visit.

I have a question when you use the olive spray oil, do you count the calories? Cause i have no idea how to measure, my oil says one sprays equals 1 gram of fat or so, sometime i also dont really know how much i spray, thus as long the chicken don't get burn i assume should be fine, i don't count my calories from the spray. So normally how i measure my fat intake is through adding coconut oil to cook, or eating peanut butter (My favourite, its like cheating), take a tablespoon of flax.

Does canola or olive oil change its structure when its being cooked?

Thanks

Adrian

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or eating peanut butter (My favourite, its like cheating),

ARRGG!! I thought I could survive a few weeks without someone mentioning PB!! LOL It's like a drug addiction. Waking up in the middle of the night getting a big spoonful.

Oil spray: Use or not to use?

There's no real way of measuring that amount. Looking at the container, it's measured by 1/8 of a second. How do you time it? 1/2 of a second has calories.

You can use your oil, put a little on a paper towel to coat the pan. I wouldn't worry about 1 or even 2 grams because you will not be using every molecule you place on that pan.

I don't have the details at what temperature each oil will change (chain)*, just don't use a high heat setting. Olive, peanut and canola have higher heat tolerance. Flax...don't use it at all for cooking or baking.

*In their molecular structure, good fat will have a longer chain, the saturated fats will have a shorter chain. Over heating a long chained fat will alter it causing the chain to breakdown or shorten.

This message has been edited. Last edited by: Frank,

QUOTE]In their molecular structure, good fat will have a longer chain, the saturated fats will have a shorter chain. Over heating a long chained fat will alter it causing the chain to breakdown or shorten.[/QUOTE]

Wow...its very informative on the fat molecular structure, thanks ya.

oops Haha another big peanut butter fan...Are you preparing for competition, thus you avoid PB?

Last time i use to used olive / canola oil to cook, about one tablespoon, however i notice that it tends to get burn up, thus i change the the oil spray, love it, my food just got well cooked and don't get burned.

quote:

ast time i use to used olive / canola oil to cook, about one tablespoon, however i notice that it tends to get burn up, thus i change the the oil spray, love it, my food just got well cooked and don't get burned.

It may not have been refined or it was just too high of a heat, probably higher than 450. Most of the unrefined oils will burn at a lower temp. Those unrefined would be better to take, such as peanut oil, unless there's allergies. One that may be allergic to peanuts can use refined peanut oil, but shouldn't use unrefined peanut oil (out of the peanut butter jar).

Nah...not really preparing for a comp, but I would love to compete this year. My main goal for the year is to regain some strength. I've been a "pumper" for the last couple of years.

Macadamia Nut Oil....Healthy, Heat stable, and tastes terrific!!! Give it a try, it has become my "go to" fat source.

Thanks for all the input guys, cheers