Is there any harmful effects of BPA coming from canned salmon if I were to stir fry canned salmon or make salmon patties? I generally don’t worry but wondering if the heat from cooking would be bad for health if there’s BPAs from the canned salmon.
To start, I’m not worried about bisphenol A exposure in humans in and of itself. Canned fish has some of the lowest detectable BPA levels ever tested, whereas green beans and refried beans have some of the highest.
I’d worry more about the frying than BPA, but that’s just me.
Thank you, so it’s fine if I stir fry it in EVOO?
I think the low-ish smoke point of EVOO makes it a poor choice for frying. In general, I do not recommend eating a lot of fried food anyway.
What’s the best oil for pan-frying? Refined olive oil? Is that just as healthy as EVOO? I also try to eat whole olives throughout the day.
To be clear, I do not think frying food often is consistent with a health promoting dietary pattern. High heat cooking with oil and higher fat intakes tend to not be great for heath promotion.
In moderation, frying can be an acceptable cooking technique. Avocado, peanut, canola, sunflower, and sesame oil would be fine choices for this application.
Jordan sorry to hijack the post a bit , but pertaining to your refried beans comment… if the bpa in them isn’t an issue, would they be fine to add into a weekly mix of black and kidney beans? The issue with them seems to be a lot of them are made in lard but the goya ones I buy have only 1.5g of fat so they don’t seem to be made with any.
I have no problems with refried beans in moderation.
What’s the issue with frying? (I mean pan frying with less than a tbsp of cooking fat, is that what you would recommend in moderation? I sautee most of my cooked meals.)
What would you recommend as the default cooking method? Poaching? Roasting?
You’re not frying anything with a tbsp of fat, as by definition that’s sautéing. Frying is immersion of the food being cooked in fat, which is not something I’d recommend doing regularly. I do think roasting, boiling, and other indirect cooking methods are good as well as sautéing.
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Got it, thanks for clarifying, I got confused on the terminology.
fwiw, I recently saw this video, which appears well researched: https://www.youtube.com/watch?v=l_aFHrzSBrM
My takeaway (from memory) was that smoke point isn’t necessarily related to oil “stability” (where stability means not breaking down into potentially harmful compounds). e.g. olive oil has a low smoke point but is rather stable. also, regardless of its stability, this only happens after heating it for extended periods anyway, e.g. keeping it in a fryer the whole day in a restaurant setting, not quickly sautéing at home.
Yea, I cannot vett that video, nor would I claim that smoke point only equates resistance to breaking down into oxidized particles, but it certainly contributes.
That said, olive oil is not a good oil to use for high heat cooking due to oxidized particle generation. This absolutely can happen with sautéing at home, as formation of these reactants is higher at first when the heat is high enough, then gradually decays as there’s less reactants that can form. I’m not terribly worried about this in the grand scheme of things depending on frequency of ingestion, but I see no reason to favor olive oil in this setting.