What Oil Should You be Cooking With, and Which Should You Avoid?

re: What Oil Should You be Cooking With, and Which Should You Avoid?

arising_light — Sun, 27 Sep 2009 15:20:22 GMT

Wow, I am blown away, I must admit. I hate how everything seems to be adulterated by manufacturers. That's why raw, organic, and uncooked food is said to be best. Or even steamed food, using non-metal containers, is better than processed of any type. Huuuuuhhhh!

re: What Oil Should You be Cooking With, and Which Should You Avoid?

AndreaNZ — Wed, 23 Sep 2009 12:41:06 GMT

I use de-odorised cocnut oil in all my cooking as for some foods I do not like the strong coconut flavour that comes out. The brand I use is from Chantal Organics and it says on the back here:

"a cold extracted organically grown virgin coconut oil that has been vacuum deodorised at a low heat to remove the strong coconut odour. This coconut oil is a very stable saturated oil and contains no cholesterol. It is not hydrogenated and cntains no trans fatty acids/ This oil is ideal for cooking, baking and other applications where the strong smell of cocnut is not wanted"

Deodorising is mentioned in this article, is this method really bad? or is it the way they do it?

I would love to know, if so then I will likely switch to pure virgin unrefined coconut oil.

re: What Oil Should You be Cooking With, and Which Should You Avoid?

midtlyng — Mon, 21 Sep 2009 17:38:10 GMT

I have cooked with coconut oil before and it seems to make everything taste like coconuts (obviously). Not a big fan of all my food tasting like coconut. What other oils can be used?

re: What Oil Should You be Cooking With, and Which Should You Avoid?

kingstukie — Tue, 01 Sep 2009 08:42:13 GMT

I wouldn't use any Polyunsaturated fat for cooking. They go rancid when heated. I used goose fat, handles the heat better then coconut oil with less sticking.

www.westonaprice.org/.../skinny.html

re: What Oil Should You be Cooking With, and Which Should You Avoid?

Alioops — Fri, 27 Mar 2009 17:14:16 GMT

I, too, was wondering about using grapeseed oil in cooking....just bought some today....many of my friends say that cooking with it is okay, any thoughts?

BTW, I am an avid user of coconut oil (organic extra virgin, of coarse)

Thank you Dr M for ALL of your great articles!..........Could you please comment on grapeseed oil for cooking?

re: What Oil Should You be Cooking With, and Which Should You Avoid?

Francina — Sat, 24 Jan 2009 22:26:43 GMT

I've been following the D'Adamo blood type suggestions and coconut oil isn't on my type list! I generally use olive oil for salads also use it to saute and light frying. But for cooking olive oil isn't the best

oil to use so any suggestions? I heard Canola oil is good as long as it is cold pressed. Any comments?

re: What Oil Should You be Cooking With, and Which Should You Avoid?

babby — Thu, 06 Nov 2008 18:41:51 GMT

I use grape seed oil exclusively. It has no odd taste like olive oil and coconut oil have. Also was stated by chart on the bottle that it was higher in vit E and the Omegas. I would like to know why it isn't advertised recommended like the other oils. Canola oil is so widely pushed and yet it is made from a grain called rape seed that birds won't even eat.

re: What Oil Should You be Cooking With, and Which Should You Avoid?

Lex_203 — Tue, 28 Oct 2008 13:25:02 GMT

What does anybody know about the health benefits of cooking with Grapeseed Oil? I know the extract is a good immune system stimulant but I don't know if this holds true with the cooking oil?

re: What Oil Should You be Cooking With, and Which Should You Avoid?

glen.andrews — Sun, 10 Aug 2008 23:31:54 GMT

What about the following article?

Researchers from the Heart Research Institute in Australia studied the body response from eating meals containing good fats versus bad fats. Participants were fed with meals prepared with either coconut oil (high in "bad" saturated fats) or safflower oil (high in "good" polyunsaturated fats). After only 3 hours, researchers found the participants fed with the coconut meal high in saturated fat had a significantly reduced blood flow due to arteries' reduced ability to expand. After 6 hours, researchers found that the good high-density lipoprotein (HDL) cholesterol's anti-inflammatory properties had decreased after the saturated coconut meal, but improved after the polyunsaturated safflower meal. The results of this study were published in the Journal of the American College of Cardiology in August 2006.

There are so many different opinions on this. Kind of frustrating.

re: What Oil Should You be Cooking With, and Which Should You Avoid?

sheila rae — Wed, 28 May 2008 03:23:33 GMT

So, if I don't like the flavor of coconut oil, what is the next best choice, please?