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Frank A Ccelli
New Member
| Joined: | 6 Feb 2008 |
| Location: | |
| Posts: | 13 |
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Posted: 24 Feb 2008 01:02 pm |
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| When it comes to cooking oils there are a lot of choices, Vegetable Oil, Canola Oil, Extra Virgin Olive Oil, Regular Olive Oil but which one is the healthiest to use & why?
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ImePaula
New Member
| Joined: | 23 Feb 2008 |
| Location: | Texas USA |
| Posts: | 5 |
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Posted: 24 Feb 2008 06:10 pm |
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| Extra Virgin Olive Oil is my opinion is the healthiest.
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qwan
New Member
| Joined: | 9 Jan 2008 |
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| Posts: | 21 |
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Posted: 25 Feb 2008 02:26 am |
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ImePaula wrote: Extra Virgin Olive Oil is my opinion is the healthiest.
Extra Virgin Olive oil is "one" of the healthiest oils...period. It is not the healthiest cooking oil.
Frank is asking about cooking oil.
Unsaturated oils like Olive oil are very unstable when heated. They undergo some changes under high heat that release free radicals and are very bad for you body.
Cold pressed Olive oil is best used raw, in salads.
The most healthiest cooking oil would be cold pressed coconut oil. Now dont worry about the "evil" saturated fat in Coconut oil. It is one of the biggest lies. read this
http://healthforu.info/health/diethealth/Saturated-Fat-Food-Lies.php
Also in India the main oils being used are coconut, mustard and Ghee(clarified butter) since ages but India never had the first heart attack. The rise in heart attacks all over the world started after PUFA(polyunsaturated fats were used) and more so after the introduction of trans fat/hydrogenated vegetable oil and margarine. Margarine also known as vegetable shortening has replaced butter in almost all bakery products and other foods.
I was reading an article the other day where researches have found that when consuming trans fats(like dalda/vanaspathi, hydrogenated V.O. and margarine/vegetable shortening), the calories consumed did not matter.
In other words people who consumed transfats put on weight inspite of eating within their daily calorie requirment.
This research is a very good answer to many people who wonder "why they are not losing weight inspite of cutting down calories".
Coming to your point coconut oil is the best oil for cooking as it is very stable and it is the healthiest oil.
Palm oil is also very good but I dont recomend it. If you get the organic cold pressed Palm oil which is red in color then you can use it. All the palm oil that is available is produced through a chemical process rather than cold-pressing.
Most of the the commercialy available palm oil is extracted from the residual pulp or organic cold-pressed palm oil.(trans fats also use this residual pulp).
This pulp has a lot of oil in it but it cannot removed by "pressing" so they use a petrochemical called hexane which seperates the remaining oil from the pulp chemically.
Then they heat the oil to high tempratures to "evaporate" the hexane. The manufactures claim that heating removes all traces of hexane hence they have got approval for this chemical process of extraction.
But many studies have shown that there are toxic levels of hexane residue in such oils. Apart from that there are two other toxins that are produced while heating.
As we all know that once oil is heating it is not advisable to use again. We all dont use oil for deep frying more than once or twice. But here you are getting pre heated oil which is very bad.
The oils you should avoid is trans fat and soyabean oil. Because both of these products use the same above mentioned process to extract oil. Transfats like margarine and HVO are extracted from the residue of many vegetable oils using the same chemical process. Then it is hydrogenated which is the worst thing for your body.
Now soyabean is one #%@&! of a bean if you in the business. The soyabean industry has managed to find multiple uses for this bean.
In soyabead first the "milk" is extracted and then from the residue the oil extracted. They use the same chemical process that invovles hexane.
The alarming fact is that many manufactures are using hexane and other chemical methods for extracting oil in the intial process(first time). Chemical processes give a larger oil output. But it is highly toxic and the heating involved basically renderes the oil as "used".
These toxic resideus have shown to be endocrine disrupter than cause hormonal imbalance which leads to weight gain. Also these toxins are stored in your body in your mid-section. This is a defense mechanism that your body uses when it gets overloaded with toxins and your liver/kidney/pancrease are not able to detoxify it. These toxins are never released until your lliver/kidney/pancrease are "free". In other words if you keep abusing your body everyday your organs will never be free to detoxify your body. Thats is why detoxifying your body or going or a raw diet is very useful in losing stubborn fat.
Whew i typed a lot(but i am really fast in typing).
So the best oil for cooking is coconut oil and palm oil(only organic cold pressed).
Olive oil and flax oil are very good raw.
Other oils are best avoided.
Butter and ghee(made from raw milk which has been converted to curds) are also good in moderation.
Rice-bran oil is one oil which is better that other vegetable oils as it has a very high smoking point and is very stable at high temperatures(inspite of it having PUFA and MUFA). It is also very "light" and foods deep-fried in rice bran oil absorsb upto 25% less oil. Rice bran is a very good alternative if you do not like the taste of coconut oil.
Not that coconut oil tastes bad but sometime the strong taste does not go well with certain recipies and might overwhelm the original taste of that recipe.
In that case rice-bran oil is a good choice and it is proven to be the best oil to reduce your cholestrol levels.
I hope this helps.
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Imaw89
Distinguished Member
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Posted: 26 Feb 2008 10:59 pm |
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Qwan that post was rediculously long for such a simple answer.
I don't use Olive Oil for cooking as it gets too expensive. I usually use Canola Oil for baking, sometimes I use vegetable oil.
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qwan
New Member
| Joined: | 9 Jan 2008 |
| Location: | |
| Posts: | 21 |
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Posted: 26 Feb 2008 11:26 pm |
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Imaw89 wrote: Qwan that post was rediculously long for such a simple answer.
I don't use Olive Oil for cooking as it gets too expensive. I usually use Canola Oil for baking, sometimes I use vegetable oil.
Well Imaw89, before calling someone's (earnest) comment ridiculous, you should stop and read the what Franks is asking,
He is NOT asking "WHICH OIL DO YOU USE?"
He is asking which is the best cooking oil and WHY!!!!!!
This "riciculously" long post is the WHY!!!!!!
Your answer is ridiculous.
You are telling him that YOU dont use Olive oil becuase it gets too expensive!!!!!
I dont think the OP has asked which is the cheapest cooking oil.
I don't even think you have read my entire post before calling it ridiculous.
I have explained WHY(as frank has asked) and the explanation is that long because many people(including you) are using vegetable oils thinking it is healthy. Everybody thinks Unsaturated fats are better than saturated.
Thats why I have takent the time to explain why as Unsaturated fats are good only when consumed raw. Read my "ridiculously" long post to find out why.
I have given references because the mainstread medical community and media have always told us that saturated fat is bad. That is why my post is "ridiculously long....
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clarinetgurl
Distinguished Member
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Posted: 27 Feb 2008 12:32 am |
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Whoa, let's not jump down each other's throats over oil, okay? Be nice 
CG
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Imaw89
Distinguished Member
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Posted: 27 Feb 2008 12:26 pm |
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Who else loves 13g of trans fat per serving!! ; not I.
I sometimes use vegetable oil; the word sometimes is key word if you forgot that.
And Olive Oil; a better reasoning why I dont use it for cooking? It doesn't taste the same; Canola oil is mostly what I use for everything but salads and bread dip.
Anybody else want to add suggestions to Franks post, Peter, Nir or anybody else?
Last edited on 27 Feb 2008 12:27 pm by Imaw89
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qwan
New Member
| Joined: | 9 Jan 2008 |
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| Posts: | 21 |
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Posted: 27 Feb 2008 12:42 pm |
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clarinetgurl wrote: Whoa, let's not jump down each other's throats over oil, okay? Be nice
CG
Seriously I am not jumping anyone's throat but this comment was a bit off the line. If someone came and called my post ridiculous because I am saying saturated fat is good(yes there are many even I used to believe otherwise), then I would not have responded this way. I would have given more references and "proof". Imaw89 doesnt seem to be contributing to this thread in anyway and he is calling my post "ridiculous". Well I had to say something. :-) But still I was civil.
Look at Imaw89 second post.
He seems to be in a world of his own.
For crying out loud this thread is not about "what oil YOU use".
Please Frank where are you?? come and clear it out for Imaw89.
Imaw89 you are not reading the post properly before commenting.
Someone come and bring this thread back to its senses.
Last edited on 27 Feb 2008 12:44 pm by qwan
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jessalynne
New Member
| Joined: | 13 Apr 2008 |
| Location: | USA |
| Posts: | 163 |
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Posted: 15 Apr 2008 12:20 pm |
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I'm a big fan of sunflower seed oil - more stable than olive oil, it seems. It's got really good fats too - sunflower seeds are about as good for you as tree nuts. It's hard to find and expensive tho. I usually end up using cold pressed olive oil and skillet cooking at low heat - at least I know olive oil is a natural source and has good fats. Just say no to Canola! It's heavily processed, and in my opinion, the closer a food is to its natural state, the safer you are assuming that it's relatively healthy. There are exceptions, of course, but very few rules of thumb are failsafe.
--Jessa
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CrimsonAnimus
Distinguished Member
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Posted: 10 May 2008 10:32 pm |
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I personally use Smart Balance Omega Oil. It is a blend of canola, soy, and olive oils. It is pretty much tasteless, like safflower oil. Per serving (1 tbsp.), it has 120 calories and 14 grams of fat (1.5 saturated, 5 poly, 7 mono). It also has about 1300 Omega-3 per tbsp., as well as 4600 Omega-6. Good stuff. ^_^
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cportwine
Distinguished Member
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Posted: 13 May 2008 11:26 am |
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CrimsonAnimus wrote: I personally use Smart Balance Omega Oil. It is a blend of canola, soy, and olive oils. It is pretty much tasteless, like safflower oil. Per serving (1 tbsp.), it has 120 calories and 14 grams of fat (1.5 saturated, 5 poly, 7 mono). It also has about 1300 Omega-3 per tbsp., as well as 4600 Omega-6. Good stuff. ^_^
I have used the smart balance for cooking also. Seems to work fine and don't taste bad or anything.
I have also used promise, and I even used light margarine's in recipes and everything has turned out fine. (even though most of them don't recommend baking with them- such as cookies and cakes.)
To sum it up.......I would say it depends on what you are making. I also use the can't believe it's not butter spray on my toast. So, be creative try different things.
I don't think there is one kind of oil or butter that is the best. Different ones are good for different things.
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MidgeH
Distinguished Member
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Posted: 15 May 2008 05:42 pm |
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Regular olive oil is great for cooking (higher burn point and cheaper than extra vigin)
Re the coconut oil: I cannot verify or deny the saturated factors of coconut oil, but 2 years ago I had a massive heart attack. Coconut in all forms (oil, solid and especially milk) was the only food my cardiologist told me to never eat again. Ever.
Last edited on 15 May 2008 05:43 pm by MidgeH
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