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Which is the best cooking oil?
By Christina | May 14, 2009
There are as many cooking oil choices these days as there are colors for nail polish so how do you know which is best? Here I have included some of the common cooking oils and why you should or should not chose them:
Canola: Here is one to steer clear of. Dieticians are suggesting avoiding this oil because it has been linked to vitamin E deficiency as well as heart disease. I believe if it was horrible for you they would pull it off the market so avoid it if you can but if it’s all you have, go ahead.
Olive: This oil is commonly used in salads, as well as Mediterranean and Italian dishes. I like it for dipping my bread on occasion.
Grapeseed: This oil is known for its ability to actually lower cholesterol above the others. Grapeseed is a wonderful alternative to olive oil because it has a higher smoke point or temperature where it starts to give off smoke.
Peanut: Makes any stir fry taste great but known for its high monounsaturated fatty acids, steer clear when you can.
Sesame: Gives foods a smoky flavor, look for dark sesame oils as those have the richer flavors.
Walnut: The FDA is looking into the possibility that walnut oil may reduce the risk of coronary heart disease. That’s a pretty big plus!
October 30th, 2009 at 9:40 pm
According to studies, monounsaturated fatty acids are actually good for you! You state above under the Peanut Oil that its bad and to stay clear? Are you giving your opinion or basing it on facts?