tag:blogger.com,1999:blog-36840063.post3289591844505384361..comments2024-03-18T22:09:37.509+00:00Comments on Hyperlipid: Linoleic acid makes you hungryPeterhttp://www.blogger.com/profile/14527788116058656094noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-36840063.post-2956241681671508342021-12-07T05:36:50.143+00:002021-12-07T05:36:50.143+00:00New Study found these genotype-diet interactions w...New Study found these genotype-diet interactions were not significant after correction for multiple testing.<br />https://pubmed.ncbi.nlm.nih.gov/34718859/fruitrayrayhttps://www.blogger.com/profile/04291776217233298982noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-37199954595102306052020-12-13T14:46:16.148+00:002020-12-13T14:46:16.148+00:00I’ve done an experiment where I basically ate noth...I’ve done an experiment where I basically ate nothing but coconut oil for a fat source, even seeking out chips and snack brands cooked in coconut oil, and 2 things happened. I became impervious to cold, and my hunger was dramatically reduced. I still ate too many carbs, out of boredom more than hunger, but I wasn’t really hungry in the same way I would be if I was snacking on almonds or eating some doritos fried in corn oil. The difference the fat type has on hunger is profound and dramatic. Mattttthttps://www.blogger.com/profile/10829527825336715175noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-1615807568662010702020-11-16T08:17:43.856+00:002020-11-16T08:17:43.856+00:00Just looked at the labels of two kinds of Olive Oi...Just looked at the labels of two kinds of Olive Oil I had:<br /><br />- Aldi's organic virgin blend (bottled in Italy): 14 g SFA, 71 g MUFA, 7.0 g PUFA<br />- Andorhinha Portugese virgin olive oil: 15 g SFA, 69 g MUFA, 6.9 g PUFA (this had all kinds of analyses on it for acid content, peroxides, wax and K270 and K232 and Delta K, potassium isotopes??)<br /><br />Seems preferable to Biskin to me.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-80931119037827143112020-11-12T07:59:26.179+00:002020-11-12T07:59:26.179+00:00This might be a handy reference to turn to:
http:/...This might be a handy reference to turn to:<br />http://www.dgfett.de/material/fszus.php<br /><br />While most compositions are from scientific publications, the ranges given for olive oil are<br />according to Trade Standard Applying to Olive Oil and Olive Pomace Oil by the International Council on Olive Oil (Madrid) 1998. Does anyone smell commercial influence?Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-57815113560468166382020-11-12T07:50:52.072+00:002020-11-12T07:50:52.072+00:00Stefan, thanks for the pic. It is unusal that they...Stefan, thanks for the pic. It is unusal that they actually list MUFA and PUFA separately in the nutrition information. That breakdown of <br />7.6% SFA<br />79.3% MUFA<br />13% PUFA <br /><br />is right within the published spectrum of olive oil, although I am not sure that unadultered olive oil can really be in the upper half of the the 2 - 21% given by wikipedia.de.<br /><br />Not bad but I wish they'd get rid of the PUFA. Regular safflower oil has 53-83% linoleic acid, but apparently there is a high oleic variant of safflower that yields only 10 - 20% of linoleic acid. Maybe this is what they used.<br /><br />By the way, I meant to type Palmin above. That is the very solid and unperishable hydrogenated coconut "oil" (rather: brick) we can buy here. Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-50049318491529684082020-11-11T08:32:48.515+00:002020-11-11T08:32:48.515+00:00Yes, it's high oleic. I've made a picture ...Yes, it's high oleic. I've made a picture of the label and that says 12% PUFA:<br />https://i.postimg.cc/qBLjWfsg/20200408-200702.jpg<br /><br />Coconut oil won't work that well because it will solidify and then break your emulsion. But if you make it and then directly consume it it can work. But basically you're making hollandaise sauce then.Stefanhttps://www.blogger.com/profile/04965556633276746276noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-76537665450208972812020-11-10T11:08:12.216+00:002020-11-10T11:08:12.216+00:00@ Pass: In virgin oil, phytosterins, corotines, we...@ Pass: In virgin oil, phytosterins, corotines, weird alcohols. I quite like the taste in salad or anything I fry. There is hot pressed and refined olive oil "for frying" from Bertolli, but I don't trust them (they were caught red handed more than once).<br /><br />@ Stefan: This stuff? https://www.biskin.de/pflanzenoele/biskin-extra-heiss/<br /><br />Contains sunflower, canola and safflower oil. Are you sure it contains just 12% linoleic acid? Why would it be on the label? You will see the amount of unsaturated fat on the label, but that is just MUFA + PUFA. And sometimes it will tell you 12% sunflower oil on the ingridients list but there could be more linoleic acid from other oils. <br /><br />I have been thinking to use Biskin (100% refined and hydrogenated coconut oil) except that the mayonnaise will probably turn out too solit to use.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-46749638046343992262020-11-10T07:31:06.380+00:002020-11-10T07:31:06.380+00:00I've sourced some Biskin extra heiß in the pas...I've sourced some Biskin extra heiß in the past in Germany (K+K). It contains 12g/100g linoleic acid according to the label. It is a neutral tasting oil and I used that for mayonnaise. This week I was lazy and bought some "half full mayonaise". It contains less oil and 10g/100g of product linoleic acid. So will give that a try. Stefanhttps://www.blogger.com/profile/04965556633276746276noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-7406620677711577662020-11-10T07:15:50.947+00:002020-11-10T07:15:50.947+00:00Eric "The peppery taste of olive oil". ...Eric "The peppery taste of olive oil". <br /><br />Apart from the fact I don't like the taste of tasty olive oil, it exactly provides the reason that I also am deeply suspicious of it. The pure fatty constituents of O.O. don't have much flavour so what exactly is it in there that does?<br /><br />I know, you have to eat something but...<br /><br />I'd rather have some lard based mayonnaise if I felt the need of it. Similar lipid composition in that plus great flavour.Passthecreamhttps://www.blogger.com/profile/01214860448492630477noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-85682710414149625082020-11-09T09:09:03.320+00:002020-11-09T09:09:03.320+00:00Justin,
if you are still into finding a heat exch...Justin,<br /><br />if you are still into finding a heat exchanger, here are some ebay auction numbers to give you an idea what is available here. Maybe that will make it easier to find similar listings in the US or get someone to ship to you:<br /><br />274338549465 (used part from professional unit)<br />142478758775 (commercial vendor, this part will allow recuperate moisture)<br />142895630604 (same vendor, aluminum part)Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-82400232245527448652020-11-09T08:57:03.433+00:002020-11-09T08:57:03.433+00:00Stefan, I did succeed in making mayonnaise. I &quo...Stefan, I did succeed in making mayonnaise. I "boiled" two eggs at 57°C for two hours. The whites had indeed turned slighly cloudy, and separating the yolks was a mess (broke on yoke and only got half of it, got the other one, but plenty of white, too, that was still clinging to it). Well, there are two schools of thought, whether you should use whole egg or just the yolks.<br /><br />Anyway, since both my olive oil can and Dijon mustard jar had been open a while, I didn't trust them, so I put everything in a jar and "boiled" it some more. I then used a "Zauberstab" (~magic wand, basically the business end of a blender on a hand held stick) to emulgate in the jar and it worked like a charm.<br /><br />Two takeaways:<br />- The peppery taste of olive oil in mayonnaise needs getting used to or I need to find a milder oil.<br />- Next time, I am going to put the raw eggs right into the jar, add mustard, oil, salt, pepper, lemon juice and pasteurize the whole jar.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-83038364195589669742020-11-07T12:33:36.834+00:002020-11-07T12:33:36.834+00:00Eric, I'm still looking for it. I seem to hav...Eric, I'm still looking for it. I seem to have misplaced it. Speaking of HP 5890's, my friend has two of them kicking around at his plant. Was thinking about getting one into service so we can have two available with different columns. I would love to have a GCMS and an HPLC. Have a pump for an HPLC (LOL) and almost had a GCMS, but the idiots that were letting us use it didn't seal the detector when they mothballed it. We were so disappointed. I had run 220 lines to our GC room and everything as it was originally brought over from Korea. As soon as I have that paper in hand, I'll post up the link.Justinhttps://www.blogger.com/profile/05688462291078238507noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-37593315035695741822020-11-04T17:57:12.989+00:002020-11-04T17:57:12.989+00:00JR, I too trust Portugese oils more than others. I...JR, I too trust Portugese oils more than others. I've had many good wines there and bought in Germany, but also many fails. <br /><br />The French are the same with their wines. You can find 10 rows of French wines and then one small section of one row for imported wines.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-18171672210500024262020-11-04T11:29:25.564+00:002020-11-04T11:29:25.564+00:00Eric, same conclusion as you (in Algarve) "Al...Eric, same conclusion as you (in Algarve) "Aldi's, one kind, canola oil, ok, better than sunflower but still best avoided." You are right, the least bad of the worst... Even the local Mayo "with olive oil" has very little of it, in comparison to sunflower/soy oil...<br /><br />The neighboring Apolonia has natural macadamia nuts, lidl does not (as they do in my native coutry). <br /><br />I am delighted of the many canned fishes in olive oil (of which there is very little).<br /><br />Nice selection of local olive oils, in which I have more confidence than spanish / italian products.<br /><br />The famous "mediterranian diet" does never include cured fatty ham etc, which in offered in abundance in each and every store. Delighted as well of the "black pork" or iberian pork, which seems to roam freely in nature. The fatty strips are the best! This must be so close to "bio" it gets naturally.<br /><br />This must be the country, where it is hardest to find imported wines! The domestic take more than 90% of shelves. However, it is hard to find a bad one (even cork failure is seldom)<br />JR<br /><br />JRhttps://www.blogger.com/profile/02148226652168202514noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-90711408069104635722020-11-03T10:51:56.104+00:002020-11-03T10:51:56.104+00:00Yes, I crack them up later. Yokes solidify a littl...Yes, I crack them up later. Yokes solidify a little later then the whites. Since I don't use the Whites I don't care they get cloudy already. I start with room temperature eggs and put them in warm water. I've seen a few websites that have them for a couple of minutes at 60 degrees, with this approach the yokes will reach that. Now I think about it, it might be somewhat short. On the other hand, an hour seems very long. If I look at time/temperature tables for chicken 25 minutes is sufficient for meat.Stefanhttps://www.blogger.com/profile/04965556633276746276noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-1817133773081821452020-11-03T10:40:08.717+00:002020-11-03T10:40:08.717+00:00Sous vide and eggs were interestings seach words:
...Sous vide and eggs were interestings seach words:<br />https://nicostanitzok.de/rohe-eier-pasteurisieren-mit-sous-vide/<br /><br />This guy uses 57°C and 2 hours based on studies that show that one hour is sufficient. 60°C seems to be the curdling temperature, by the way.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-17690038366412675882020-11-03T10:28:05.785+00:002020-11-03T10:28:05.785+00:00Stefan, thanks for the info. Do you "boil&quo...Stefan, thanks for the info. Do you "boil" the eggs in their shell and then crack up later? <br /><br />Just guessing, I would have gone for slightly colder and longer.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-58317678992500174182020-11-03T09:26:54.741+00:002020-11-03T09:26:54.741+00:00Pasteurizing eggs is easy. Especially when you own...Pasteurizing eggs is easy. Especially when you own an Anova :) I do make my own mayo with high oleic oil.<br />I have the eggs approximately 15 minutes in 60 degrees Celcius water. The whites start to get cloudy at that time. Then I make mayo of the yokes.Stefanhttps://www.blogger.com/profile/04965556633276746276noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-13270904302014651442020-11-03T08:52:36.167+00:002020-11-03T08:52:36.167+00:00Pass, I know about high oleic and I can buy it her...Pass, I know about high oleic and I can buy it here, but this is not what is in chips and mayonnaise. High stearic is news to me, will have to investigate if this is available.<br /><br />The problem with making my own mayonnaise is that my wife won't condone raw eggs, and having unsuccessfully tried to source pasteurized whole egg, I suppose I will have to learn how to do it myself. <br /><br />Coming to think of it, maybe I can use my Annova sous vide stick for that? What temperatur and do I do it on the egg or on the mayonnaise?Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-22349466366516833782020-11-03T07:28:10.808+00:002020-11-03T07:28:10.808+00:00Eric, there are high oleic 82%, and high oleic + h...Eric, there are high oleic 82%, and high oleic + high stearic 72%/18% respectively, varieties of sunflower oil available. Ethically sourced palm is also available. Macadamia oil is only 4% linoleic. But butter makes good mayonnaise and coconut oil also does. Passthecreamhttps://www.blogger.com/profile/01214860448492630477noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-15160445338023073972020-11-03T06:10:45.757+00:002020-11-03T06:10:45.757+00:00In Portugal it is easy to come by chips/crisps mad...In Portugal it is easy to come by chips/crisps made in olive oil, and I have seen them in Spain and France, too. In Germany, not.<br /><br />Mayonnaise is driving me crazy. Looked at the organic store, six diferent kinds, all made with sunflower oil. Aldi's, one kind, canola oil, ok, better than sunflower but still best avoided. Pasteurized egg to make my own? No shop carries them, and even on amazon, only egg powder is available. Yuck! That was the oxidized stuff the Russion fed to the rabbits which gave rise to the cholesterol legend.Erichttps://www.blogger.com/profile/15626165768870660952noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-223590349199132102020-11-03T05:50:33.343+00:002020-11-03T05:50:33.343+00:00In the Netherlands it's not. Most stuff is mad...In the Netherlands it's not. Most stuff is made in/ with rapeseed/canola with approximately 25% LA.<br />I wish I could buy chips (or crisps as they call them in the UK) here made in palm oil. Stefanhttps://www.blogger.com/profile/04965556633276746276noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-75375518636773405722020-11-03T05:31:53.653+00:002020-11-03T05:31:53.653+00:00Here the PUFA seed oils are regarded as being more...Here the PUFA seed oils are regarded as being more classy and health-wise superior but almost all the readymade food--like packaged chips, biscuits, salted snacks are made in palm oil.<br />So, the home food tends to be higher in PUFA than ready made food. Gyanhttps://www.blogger.com/profile/09941686166886986037noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-8054594366875890032020-11-02T22:28:02.435+00:002020-11-02T22:28:02.435+00:00Sorry, numerical error up there. Sorry, numerical error up there. Passthecreamhttps://www.blogger.com/profile/01214860448492630477noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-59946979668157205002020-11-02T21:28:23.163+00:002020-11-02T21:28:23.163+00:00Eric, there is a huge amount of olive oil produced...Eric, there is a huge amount of olive oil produced where I live because olives grow like weeds but it still attracts a premium price so mostly the cheap seed oils end up in people's frypans and takeaway foods. Passthecreamhttps://www.blogger.com/profile/01214860448492630477noreply@blogger.com