Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Question about panfrying

Hey guys, newbie here with another question. I currently cook only with coconut oil. I love panfrying chicken, turkey, fish and salmon. Is panfrying bad for AS? Could it make me flare? Should I avoid making my meats a little bit "crispy" and brown? Thank you very much

Welcome, rafaelfd:

Coconut oil is probably the best cooking oil to use as such a small fraction of it becomes denatured during normal cooking.

If eating fried foods, I would take fish oil and EVOliveOil at the start of the meal so that the tract is not hit too hard, but should not be a problem if You are very strict about diet.

Just 'experiment' with it and if You do not flare within a day or so it is probably safe to continue.

My objection to most frying (except eggs in butter) is that we do not know how long something has been sitting in the Fryalator or oil or how old the oil is or its history; restaurant-fried stuff is usually rather bad for us. When, however, we prepare light frying ourselves, we have more control.

Main objection to fry oils is they go from natural state (hydrophobic) to denatured (hydrophilic); the latter allows free movement and exchange of the bacterium within the watery medium. Other issues that should be considered is that frying creates 'free radicals' that are said to damage the intestinal lining. Over the years, I have come to believe this, if I cannot explain it so well...

bon appetit
John

Thank you so much John, I really appreciate your reply. Will definitely give olive oil a try tomorrow before eating my panfried meat.

Rafael

I cook extensively for myself and one of the treats I have is searing meats (particularly very fresh fish). In my case, I have found that panfrying has not made my AS worse. I think the counsel I would give to you is to use a medium that has a high smoke point. Coconut oil is good, and I use it for a lot of foods, but when it comes to searing meats, I exclusively use ghee (clarified butter).

Many oils break down when heated to extremely high heats, so I typically only cook with coconut oil, ghee, or olive oil. Olive oil has a very low smoke point, so I would not advise using olive oil at a very high temperature. Ghee has a very high smoke point which makes it desirable for searing foods.

The only other culinary advice I would provide is that searing meats will best be done in a cast iron skillet. I use my cast iron cookware vigilantly and it has served me well over the years.

When it comes to cooking, I think how you season and prepare the meat will be more indicative of whether it triggers a spondy reaction. In my case, I cook very simply - salts and herbs (no spices). I never use any type of batter or flour for any of my preparations. For many of my dishes where I sear fish or meat, I like to get the surface crispy. Depending on how well done I want the inside, I vary the temperature of the stove. There was a lot of trial and error while I figured out what worked for me and what didn't.

Good luck!

Thanks FormerFoodie for the tips. Right now I'm figuring out why I'm flaring. I made some homemade coconut bread yesterday, it had some stevia powder on it, and I thought this bread was safe, but who knows. I also had some turkey last nite and it wasn't necesarely organic.. so maybe that was it too.... ugh!

Thanks again,

Rafael

I've not found pan frying to be a problem. As with all things, keep it within moderation.

--Greg

I pan fry the occasional seafood in coconut oil with no issues.

I made this incredible halibut fish & chips style fish by coating the halibut in sesame seeds and then frying it in them. Made for a nice crispy coating. And this last go around I dusted the halibut in coconut flour and it was also delish! I also enjoy pan friend sea scallops on occasion and I have a hazelnut crab cake recipe posted in the recipe section here on kickas that I really like too.

-Andrea

Absolutely go with FormerFoodie - Oils and which one to use for frying. And, very important, cast iron skillet. Do NOT use non-stick. Check Mercola for all the reasons re non-stick cook ware...Uuugggggg. Read. IF got, you'll be throwing it all 'out' !