waw! Thank you so much for all your informations, very useful and clear. Certainly not easy for me to rememmber all but coconut oil must goes into my shopping list. HAHA
MCT是 medium chain triglyceride(中鏈甘油三酸酯)。一般的食用油的脂肪酸的碳鏈有16-18個碳而MCT的脂肪酸有6-10個碳(有些專家不贊成12個碳的脂肪酸歸類爲mct),有研究說MCT在我們的身體可以直接轉化爲能量。有些研究話對腦部好和可以幫助便秘等。也是給做生酮飲食要更快進入生酮狀態的人。 我本人不喜歡,因爲這個mct通常是從椰子油提煉出來的,也是經過一些過程的,因為天然的椰子油只有12%是MCT(如果只是算10個碳的話)
You're welcome, glad that it helped you! Yes, it's not on this video. It has pretty similar fatty acid composition to olive oil. I didn't share it that time because it was still very new that time. My recent video on "what oil suitable for deep frying" has mentioned avocado oil too. I am also preparing a video that will dive deeper on avocado oil. So stay tuned!
Most canola is chemically extracted using a solvent called hexane, and high heat is often applied during refining process destroy the structure of its fatty acids. Many typical recommendations on vegetable oils are solely due to their high polyunsaturated fat content and low saturated fat content, which is the ones we want to avoid due to their low stability
Hi Magdalene, light virgin olive is actually refined olive oil. It depends on how refined the oil is, the more refined the oil, the higher the smoke point. Typically they have smoke point above 220 °C. So it's suitable for deep frying :) As usual, even if it's suitable for high temperature cooking, the oil should not be heated for long time on its own and not to be reused. As high temperature cooking will still breakdown the chemical structures of the oil to a certain degree regardless of its smoke point.
I made a new video about olive oil where I talked about whether extra virgin olive oil is suitable for cooking. You can watch it here 😃 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-N5yqYCUMbbA.html