On Sunday, January 20, 2013 9:52:31 AM UTC-6, jmcquown wrote:
> On 1/20/2013 10:45 AM, Bryan wrote:
>
> >> i shouldn't bother to respond to someone who recommends olive oil in a
>
> >> >
>
> >> >fryer.....
>
> >> >
>
> > I*DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."
>
>
>
> And this in what way means you weren't recommending olive oil for the
>
> deep fryer? You're the one who brought up olive oil in the reusing oil
>
> for deep frying thread.
>
Context, Jill, context. No one who had read what I wrote with any care or
comprehension would conclude that I was suggesting filling a deep fryer with
olive oil. I was obviously commenting merely on the fatty acid composition,
saying that high oleic sunflower oil compared favorably with olive oil. Just
because it was in a threat with the subject being deep frying, doesn't mean you
can make such an assumption.
>
> Jill

--Bryan