I recommend that you use only high-quality virgin olive oil,
the only generally-available fat that is largely monosaturated.
(Pearson and Shaw, 1983)
When you buy vegetable oil, even olive oil, get small bottles so you
use them up before the oil has much time being exposed to air (as
you use the oil air fills the bottle) or, if you buy olive oil in a
large can to save money, immediately upon opening it, transfer the
oil to pint jars filled to the very brim to exclude virtually all
air, and seal the jars securely. In either case, keep now-opened,
in-use small bottles of oil in the refrigerator because rancidity is
simply the combination of oil with oxygen from the air and this
chemical reaction is accelerated at warmer temperatures and slowed
greatly at cold ones.
Chemical reactions typically double in speed with every 10 degrees
C. increase in temperature. So oil goes rancid about six times
faster at normal room temperature than it does in the fridge. If
you'll think about the implications of this data you'll see there
are two powerful reasons not to fry food. One, the food is coated
with oil and gains in satiety value at the expense of becoming
relatively indigestible and productive of toxemia. Secondly, if
frying occurs at 150 degrees Centigrade and normal room temperature
is 20 degrees Centigrade, then oil goes rancid 2 to the 13th power
faster in the frying pan, or about 8,200 times faster.
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