Posted on 01/02/2025 8:04:15 PM PST by ConservativeMind
Trans-fatty acids (TFA) are a major cause of cardiovascular diseases. These harmful fats can accumulate along artery walls, restricting blood flow and increasing the risk of heart attacks.
Studies indicate that unsaturated fatty acids (UFAs) can undergo trans-isomerization, a molecular reconfiguration that transforms them into TFAs when heated at 150°C or higher.
This raises the question of whether these sulfur compounds also promote the trans-isomerization of UFAs in everyday cooking. Understanding the impact of natural sulfur compounds on the cooking process can help regulate TFA intake, particularly for those who avoid processed foods.
The researchers first evaluated the effects of sulfur compounds on triacylglycerols (TAGs) in a model system using reagents. Then, tests were conducted using ingredients (garlic, onion, leek, cabbage, horseradish, and broccoli sprouts) and vegetable oils (soybean and olive oils) to simulate actual cooking processes.
The study revealed that sulfur compounds significantly promote heat-induced trans-isomerization of UFAs in vegetable oils, especially when cooking temperatures are above 140°C.
The addition of antioxidants significantly reduced the promotion of UFA's isomerization by isothiocyanates, whereas they did little to inhibit the promotion of isomerization by polysulfides.
This explains that cooking polysulfide-rich vegetables such as garlic and onions in vegetable oil at high temperatures can generate TFAs. In fact, this study demonstrates that garlic and onions significantly promote the trans-isomerization of UFAs.
Under normal cooking conditions, the corresponding increase in the trans isomer ratio is expected to be minimal, at most, a few percent.
"Release of TFAs under normal cooking conditions is expected to be minimal. Therefore, excessive caution is unnecessary," concludes Dr. Honda, the corresponding author of this paper. "However, it is important to understand that cooking with ingredients rich in natural sulfur compounds may increase the risk of TFA intake."
(Excerpt) Read more at medicalxpress.com ...
However, ingredients that have vitamin E in them greatly curtailed this trans fat creation.
You don’t want to burn garlic...
150°C = 300° Fahrenheit
There goes fajitas...at least as far as the onions are concerned.
The wife and I rarely use any vegetable oil. High quality olive oil and a relatively low cooking temp is our norm.
Worse than that, it ruins the essence of their flavors. Especially the garlic.
Not moi.
They take over good and subtle flavors, and leave you with the same old onions and garlic.
Nonsense. Suddenly everything we do is deleterious.
Therefore, excessive caution is unnecessary,” concludes Dr. Honda
~~~~~~~~~~~~~~~~~~~~~~~~
Reminds me of the Blues Brothers car chase when the police dispatcher advises that “unnecessary use of force...has been authorized.”
I’m a goner.
these guys would to wet on your stir fry, or your italian sausage, peppers and onions!!
Try avocado oil for high temp.
140 C = 284 F
I use peanut oil. I can’t cook without onions and garlic.
I was going g to say..garlic usually is sauteed not fried at high temps.
The post is really quite worthless.
Do not believe this nonsense.
People have been cooking with onions and garlic for centuries.
Quit, you’re making me hungry!
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