confused about oils

[Anonymous]

I heard that canola oil was another bad oil. Don't know what to use anymore.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use Avocado oil for EVERYTHING that involves heat.

I NEVER EVER heat olive oil. If oil is heated too high, it turns into a trans fat.

I do use high quality OOV for cold applications, such as hummus, babganoush, SOME salad dressings (but normally Avocado oil for that too), and other Mediterranean dishes.

The only oils I have in my house are:

coconut oils for skin
sesame for flavor
OOV for flavor
Avocado for cooking

I have never heard of avocado oil. Can I get it at a regular grocery store or do I need to go to a specialty market?

I only shop at Wegmans and Whole Foods or Harris Teeter if I'm desperate, but have seen it as all 3.

However, I buy mine at Costco, mainly because I use so much and also it is less expensive. A huge container is about $15.

[Anonymous]

I am so tired of all these diet fads.

[Anonymous]

As long as you're not cooking every meal in butter, lard or Crisco you'll be fine. Even the 'good' oils need to be used in moderation.

[Anonymous]

I second the rec for peanut oil with stir frys. For basic stuff and baking, I started using grapeseed oil based on a rec from Mark Bittman's cookbook. It doesn't have much flavor so it is a great neutral cooking oil.

[Anonymous]

I have no issues finding standard olive oil, even the store brand has them.

[Anonymous]

I just bought 1L (33.8 oz) of avocado oil from costco in DC for $10.99.

[Anonymous]

Anonymous wrote:I am so tired of all these diet fads.

I think you are lost. This is a topic about OILS, not diet fads.

[Anonymous]

Grapeseed oil is good for high-heat cooking, and has a good fat profile, but it's pricey.
Peanut oil is great for high-heat cooking, not so good a fat profile. If you care. Not pricey.
Same for lard. I keep a can of pork fat in the fridge.
Canola is OK. I buy "high-heat" canola oil, but have no idea what makes it "high heat."

If DW is watching, it's high heat canola.
IF she's not, pork fat.

[Anonymous]

Can someone explain why coconut oil is suddenly do popular? Is it healthier than canola?

[Anonymous]

Anonymous wrote:Can someone explain why coconut oil is suddenly do popular? Is it healthier than canola?

I am mystified by this trend. Coconut oil is solid at room temps. How is it different from lard or butter?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Can someone explain why coconut oil is suddenly do popular? Is it healthier than canola?

I am mystified by this trend. Coconut oil is solid at room temps. How is it different from lard or butter?

My DC is allergic to dairy and soy. You can use coconut oil in place of butter in recipes. Coconut oil does not contain cholesterol (since it is not an animal product like butter or lard) and is composed of medium-chain triglycerides (fatty acids). Plus, it tastes delicious!

http://en.m.wikipedia.org/wiki/Medium-chain_triglyceride
MCTs passively diffuse from the GI tract to the portal system (longer fatty acids are absorbed into the lymphatic system) without requirement for modification like long-chain fatty acids or very-long-chain fatty acids. In addition, MCTs do not require bile salts for digestion. Patients that have malnutrition or malabsorption syndromes are treated with MCTs because they do not require energy for absorption, utilization, or storage.
Some studies have shown that MCTs can help in the process of excess calorie burning, and thus weight loss.[2][3][4][5][6][7] MCTs are also seen as promoting fat oxidation and reduced food intake.[8]
Medium-chain triglycerides are generally considered a good biologically inert source of energy that the human body finds reasonably easy to metabolize.