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Paleo Drummer wrote a recent book review for The Wahls Protocol.  See the review on his blog page: Book Review: The Wahls Protocol (Hint: It’s for more than just M.S.).

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  • Kazuko Aoyagi, Ph.D

    On page 161 of the book (Chapter 6), it reads:
    When vegetable oils are used for frying, especially deep-fat frying, the high heat will oxidize (damage) some of the bonds, increasing the risk of trans-fat formation. The higher the heat, the more trans fats are made,..
    There is no citation for this reference. According to the publication this is incorrect. I agree heating oil is not healthy, but information on trans-fat formation needs correction and citation.
    Formation of trans fats during food preparation.
    Przybylski O1, Aladedunye FA.
    Author information

    An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation.

    Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304.

    Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation.

    Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation

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