the trans fats are a big problem. a lot of those veggie oils turn into trans fats with high heat, so even if you're using the "good oils" you gotta make sure they're not overly heated
do you know of good research on how fast the trans fat levels rise with normal cooking temperatures? i'd like to know if i'm poisoning myself by frying eggs
this is fantastic, exactly what i was hoping for! i wonder how i hadn't found this article before. thank you!
(also it's hilarious that the article's academic editor is named "meat hacker" in german)
the abstract says
> Overall, heating to temperatures <200 °C had no appreciable impact on different TFA levels. Between 200 and 240 °C, levels of C18:2 t (0.05% increase per 10 °C rise in temperature, 95% CI: 0.02 to 0.05%), C18:3t (0.18%, 95% CI: 0.14 to 0.21%), and total TFA (0.38%, 95% CI: 0.20 to 0.55%) increased with temperature. A further increase in total TFA was observed with prolonged heating between 200 and 240 °C. Our findings suggest that heating edible oils to common cooking temperatures (≤200 °C) has minimal effect on TFA generation whereas heating to higher temperatures can increase TFA level.
so i probably shouldn't worry too much about frying eggs in sunflower oil
