As for those who have problems with after-frying smell, try using Renuzit Odor Neutralizer (the dark blue gel). Works very well and cheap, too ($1/pc!). If you want the smell to go away faster, pair it with the Renuzit spray!

This is such a timely post as it is comfort food during the rainy season. Tilapia and bagoong… waah am drooling already. I think gatang gulay will go better because of the bagoong. I know what I’m having for dinner!

Thanks MM.

To start with, most if not all of the vegetable oils in the market have already been subjected to heavy processing ( under high heat, pressure, and industrial solvents ). The high heat when frying damages them further with its harmful effects on the body
leading to inflammation, believed to promote the growth and spread of cancer.

Here’s the order of stability of the type of fat under heat and light from least stable to most stable:

1. polyunsaturated :soybean, grapeseed, cottonseed, safflower, corn oil
2. monounsaturated , mostly: palm oil and coconut oil ( unrefined), olive oil
3. saturated :REAL BUTTER !

As Footloose advises, make sure you use the real thing!

We need fats in our diet but we also need to pay attention that we get the right fats and in the right ratio of omega 6’s and omega 3’s .

@Betty Q – great insight as always.