SuppVersity - Nutrition and Exercise Science for Everyone

The effect of microwave steaming, i.e. steaming with the microwave by the means of one of those microwave steaming bags has not been tested in the study at hand, but it should be relatively harmless... assuming your steaming bag is BPA free. I know that people all around the world still argue that microwaving your foods would modify them in ways that render them at least less, if not simply downright un healthy. In reality, however, the safety of microwaving is well established; and there's evidence suggesting that it is rather the way of heating you should prefer than the way to heat you should avoid. With the latest study from the Unidad de Investigación y Desarrollo de Alimentos  the previously discussed and often (falsely) ignored formation of oxysterols, i.e. oxidized cholesterol  that's bad for your metabolic and cardiovascular health microwave (MW) foods or I should say fish just got even more attractive. You can learn more about omega-3 & co at the SuppV...

Even if animal fats were the best frying fats, this wouldn't turn doughnuts into "health food" and french fries into raw carrot sticks. If you "liked" the SuppVersity on Facebook ( www.facebook.com/SuppVersity ) you will probably already have seen the controversies and questions my post "Scientists on the Quest for the Perfect Frying Oil" ( read more ) has triggered. Eventually, it all revolves around yet another of those nutritional wisdoms that's circulating on the Internet: "Ghee, tallow, lard, ... saturated animal fats and the coconut miracle, of course, are the best and only frying oils you should use ." (next best Internet source) How on earth could F. Aladedunye, and R. Przybylski, the authors of the previously cited study even dare to state that high-oleic low-linolenic rapeseed , high-oleic sunflower oils are good frying oils? But enough of the sarcasm : In today's installment of "True or False" (read pre...