I hear/read all the information about how "healthy" olive oil is but when I look at the saturated fat content I am concerned about clogging my heart! Also, most comes from europe/mediterranian region - no offense but that is along way for my food to travel. What else is out there, besides canola oil, that is healthy and versatile in my kitchen and produced here in the States?
I found this Montola Safflower Oil this weekend. They have sunflower to. "high oleic" varieties. www.montola.com link
Looks like they deal directly with farmers - pretty interesting...
Thanks for all the information - I did a little research on line this weekend and found Spectrum, of course, but came across this group that deals directly with farmers and the production of oilseeds (http://www.montola.com/safflower/index.php) . Looks like mostly safflower and sunflower - the "high oleic" kind - (I think that means monounsaturated fats?) Says "non-gmo" as well...interesting...thought I might share...
Thanks everyone for the feedback - I am really trying to stay away from olive oil b/c of the saturated fat content and the flavor (yes I said that). I quess I am after a neutral flavor with versatility - canola is out for me...personally
kj or anyone - What is the story on Safflower oil - I guess I would want a high monounsaturated fat safflower oil - low saturated fat? Neutral in flavor?
Help!!
Thanks for all the information - I did a little research on line this weekend and found Spectrum, of course, but came across this group that deals directly with farmers and the production of oilseeds (http://www.montola.com/safflower/index.php) . Looks like mostly safflower and sunflower - the "high oleic" kind - (I think that means monounsaturated fats?) Says "non-gmo" as well...interesting...thought I might share...
Olive oil is definitely the way to go from what I hear. Mayyybe vegetable oil, but I'd avoid canola or peanut oils...or maybe oil altogether :) Just kidding, I know it sounds nearly impossible...except this restaurant handles it quite well actually.
I heard too that olive oil is better for you raw (not heated);
and that you're supposed to use 'extra virgin' as opposed to straight olive oil.
WOW producestories - this is great information! I'm not doubting you - but just wondering where you learned all of this? Are you in the nutrition biz?
When it comes to oil, the less refined, the better - refining strips away nutrients, leaving an unbalanced food, which makes the health liabilities of an oil (fat content) outweigh the benefits (good fats, fatty acids, vitamins).
Unrefined sesame oil is an excellent alternative to extra-virgin olive oil; if using safflower oil (which has a neutral flavor), choose a high-oleic safflower oil (the one high in monounsaturated fat), as it's more balanced than regular safflower oil (which is too high in omega-6 to be healthful). I'm with you on avoiding canola - it's extremely refined to the point of being toxic. Coconut oil is good for frying and baking (high in saturated fat, but unrefined and wholesome; also who is concerned about health when they are frying?) - don't get virgin or extra-virgin coconut oil if you want a neutral flavor.
Peanut oil is another option, but since the USA's peanut crop is among its most pesticide-laden crops, the toxins are highly concentrated in peanut oil. Use organic, if you can find it. Though peanut oil isn't as healthful as e.g. olive oil, it's good for cooking at higher temperatures. Same with grapeseed oil - grapes are actually the #1 most pesticide-sprayed crop, and fatty seeds are where the most toxins are stored; avoid it unless you can find an organic, unrefined oil.
I know not everyone is sold on buying organic, but when it comes to fats and oils, it's more important than anywhere else, because plants store the most toxins in their fats. If you're only going to buy one organic item in your kitchen, make it your oil!
I've used sunflower oil and peanut oil without any heavy after-flavor. I've had issues keeping sunflower oil, even stored in the fridge. My other cooking oils (olive, peanut, sesame, canola) keep at least a month.
As far as statistics, I can't provide a reliable source off the top of my head detailing which is healthier (at least while I'm at work) that isn't something as unreliable as Wikipedia.
No canola? why? I use lovely Canadian cold pressed canola. Grape seed is pretty good too.
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