The ugly truth about vegetable oils (and why they should be avoided)
2013
I get a lot of questions about what fats and oils I use for cooking. It makes sense; after all there is a lot of confusion about fat in general. And with the increasing hype over “heart healthy” vegetable oils and their sky-rocketed consumption level, it’s no wonder people have questions about these highly over-recommended products. So let’s talk vegetable oils today: What are they? Why do I avoid them? And what are the best fats for cooking?
Ready? Let’s do this.
Vegetable Oils: What are they really?
Vegetable oils are oils that have been extracted from various seeds. The most common include rapeseed (canola oil), soybean, corn, sunflower, safflower, peanut, etc. Unlike coconut oil or olive oil that can be extracted by pressing, these new-fangled oils have to be extracted in very unnatural ways.
A non-traditional food with a questionable short history
Unlike traditional fats (butter, tallow, lard, olive oil, etc.) our industrial vegetable oils are a very new addition to the “food” world. In fact, they were practically non-existent until the early 1900s. But with the invention of certain chemical processes and a need for “cheap” fat substitutions, the world of fat hasn’t been the same since.
Consider that at the turn of the 20th century that amount of vegetable oils consumed was practically zero. Today the average consumption is 70 lbs a year. Per person. (And since I know plenty of people who don’t touch the stuff, that means lots of people are consuming even more!)
Of course that number jumped dramatically once the campaign against saturated fats and cholesterol took its public rampage. (Hint: Cholesterol and Saturated Fat are essential to good health.)
Even today, despite the fact that heart disease and cancer continue to rise at an alarming rate while butter consumption is down (and vegetable oil consumption is at an all-time high), people are still believing the hype and buying this very non-traditional, non-healthy food-like product.
(Want to see more disturbing charts? Check this article out.)
Vegetable oils: an unnatural process from the start.
Before we talk about the process by which vegetable oils are made, let’s first look at one of my favorite traditional fats: Butter.
Butter is a simple process that comes when cream separates from milk. This is a natural process that only takes a little patience. Once the cream and milk have separated, all you need to do is skim off the cream and shake it until it becomes butter. (And it really is as easy as it sounds, I’ve made butter lots of times. Takes about 5 minutes.)
Now let’s compare that to the production of canola oil. Here’s an overly simplified version of the process:
Step 1: Find some “canola seeds.” Oh wait, they don’t exist. Canola oil is actually made from a hybrid version of the rapeseed… most likely genetically modified and heavily treated with pesticides.
Step 2: Heat the rapeseeds at unnaturally high temperatures so that they oxidize and are rancid before you ever buy them.
Step 3: Process with a petroleum solvent to extract the oils.
Step 4: Heat some more and add some acid to remove any nasty wax solids that formed during the first processing.
Step 5: Treat the oil with more chemicals to improve the color.
Step 6: Deodorize the oil to mask the horrific smell from the chemical processing.
Of course, if you want to take your vegetable oils one step further, just hydrogenated it until it becomes a solid. Now you have margarine and all its trans-fatty wonder.
What’s Wrong with Vegetable Oils?
Hopefully at this point you can see how NOT real these oils are. And in my book, “not real” is reason enough to avoid them. So how can they continue to be marketed as “heart healthy”?
Along with the continued myth about saturated fats and cholesterol, these oils are promoted as healthy because they contain monounsaturated fats and Omega 3 fatty acids. And that’s what advertisers focus on to draw you into the fake health claims. But it definitely doesn’t paint the whole picture.
Without going into extreme detail (although I’ll link up to more reading if you want all the gruesome details), here are the many problems with vegetable oils:
The polyunsaturated fat issue
Vegetable oils contain very high levels of polyunsaturated fats (PUFAs). But did you know that the fat content of the human body is about 97% saturated and monounsaturated fat? Our body needs fat for rebuilding cells and hormone production. And it can only use what we give it.
Polyunsaturated fats are highly unstable. They oxidize easily. These oxidized fats cause inflammation and mutation in cells. That oxidation is linked to all sorts of issues from cancer, heart disease, endrometriosis, PCOS, etc. PUFAs are bad news.
Read more about PUFAS here.
Omega 6 issue
There’s a lot of hype about Omega-3’s and how healthy they are. But what often gets neglected is the fact that it’s more about the ratio of Omega-3 and Omega-6 fats that are critical to good health.
Vegetable oils contain a very high concentration of Omega 6 fatty acids. These fatty acids oxidize easily. Omega-3 fatty acids have been shown to reduce inflammation and protect against cancer. Unbalanced levels of Omega-3 and Omega-6 fats have been linked to many types of cancers and a host of other problems. And, as you’ve probably guessed, most Americans are high in Omega-6 fatty acids and low in Omega-3’s. But people keeping buying into labels on vegetables oils that say “a good source of Omega-3s” without realizing that they are really just making the imbalance even worse.
Read more about Omega-3/Omega-6 imbalances here and here.
All the other bad “stuff”
Beyond the unnatural levels of polyunsaturated fats and Omega-6 fatty acids, there are all the additives, pesticides, and chemicals involved in processing. Many vegetable oils contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene). These artificial antioxidants keep the food from spoiling too quickly, but they have also been shown to produce potential cancer compounds in the body. And they have been linked to things like immune system issues, infertility, behavioral problems, and liver and kidney damage.
Oh yeah, and many vegetable oils come from genetically modified sources. Not sure why that’s bad? Check this out.
In a nutshell, these oils are extremely unhealthy. They’ve been linked to reproductive problems, low birth rate, hormonal issues, obesity, mental decline, liver problems, and the big problems of our day: cancer and heart disease.
So what is safe to use?
In a world that seems overrun with these highly unnatural and toxic fats, it can seem overwhelming when looking for better solutions. And if you try to keep up on the latest “scientific” findings you may be even more confused. Luckily, you don’t have to be a nutritionist to know the best fats to use. Look to your ancestors. Look to what food was before the chemical and industrial age came in and made a mega-mart of imposters.
To help you, here are some guidelines when it comes to fats and oil.
Good fats for cooking
When it comes to any food, keep in mind that where it comes from and how you store it can matter greatly. Traditional oils should be cold-pressed. Organic when possible (especially when dealing with animal fats as the fat is where toxins/pesticides are stored). Do the best you can, and don’t get overwhelmed by all the choices.
- Coconut Oil (Use expeller-pressed to avoid a coconut flavor)
- Tallow
- Lard
- Butter
- Palm Oil (Although, please find from a sustainable source as so much palm oil today is being harvested in horrific ways. When in doubt just stick with coconut oil.)
- Extra-Virgin Olive Oil (Great for non-heat dishes like salad dressings, humus, mayo, etc. Can be used in cooking at lower temperatures or when combined with another saturated fat like butter or coconut oil.)
- Avocado Oil (Great for non-heat dishes)
- Other fats (not necessarily for cooking, but essential to good health) include meats, eggs, dairy, and fish (nuts are also good in moderation as they have a high level of polyunsaturated fats).
Looking for quality fats and oils? You can find them here.
Oils to be used sparingly
The following oils are okay in moderations. Most contain high levels of Omega-6 fatty acids, so they shouldn’t be consumed freely. But they are considered natural fats, and do have health benefits. They are not great for high heat cooking, but acceptable in dressings, mayos, and other non-heat foods.
- Walnut Oil
- Flaxseed Oil
- Macadamia Nut Oil
Oils to avoid completely
Here’s the big list I avoid as much as possible:
- Canola Oil
- Corn Oil
- Soybean Oil
- “Vegetable” oil
- Peanut Oil
- Sunflower Oil
- Safflower Oil
- Cottonseed Oil
- Grapeseed Oil
- Margarine
- Shortening
- Any fake butter substitutes
Simply skipping these oils in the grocery story isn’t too hard. But keep in mind that most processed foods contain these oils, too. Salad dressing, condiments, crackers, chips… check your ingredients. Don’t buy them. In fact, just skip processed foods and you’ll save yourself a lot of trouble.
It’s hard to avoid rancid vegetable oils completely if you are eating out, and I personally try not to stress about the occasional night at a restaurant. By keeping these bad boys out of my house, I feel okay consuming these oils when out with family or friends. But if I find a restaurant that uses quality fats, you better believe they’ll be getting my business!
What do you think? Do you avoid vegetable oils?
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
Sources:
http://www.healingnaturallybybee.com/articles/fats5.php
http://wholehealthsource.blogspot.com/2009/05/coronary-heart-disease-epidemic_19.htmlhttp://www.jctonic.com/include/healingcrisis/20rancid_oils.htm
http://www.westonaprice.org/know-your-fats/skinny-on-fats/#modern
http://www.westonaprice.org/know-your-fats/some-additives-in-vegetable-oils
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“Unlike coconut oil or olive oil that can be extracted by pressing, these new-fangled oils have to be extracted in very unnatural ways.”
- What about cold pressed (canola) oil?
Don’t get me wrong, I never eat vegetable oils (apart from olive oil), I just wanted to note this point, as others – who are less convinced of ditching these oils – might be wondering the same thing.
Cold pressed canola oil is obviously a better choice. But it’s still not a stable fat that can be used at high heats… which unless you’re only using it for salad dressings or what not, is going to be an issue. And I’d definitely buy organic to avoid GMO.
There is no such thing as a canola!!! You cannot cold press a canola, because it doesn’t exist! Canola oil is manufactured using chemical processing, even if they were to cold press the rapeseed in the first place, they still need to do a lot of processing on it. It’s mostly GMO also.
Yes, I know there is no such things as canola (as I mentioned in the post itself), but I was referring to cold pressed canola oil (as it is named). And I also mention most of it is GMO which is why I said choose organic IF you have to use canola (which I don’t think anyone has to or should… just presenting the “best case” options).
I just purchased (with great delight!) my first container of coconut oil. I’m a believer for sure.
There’s just a tiny bit of vegetable oil left in my cupboard, and we won’t be eating it, I’ll tell you that for sure! It should just be enough to use for polishing my wood furniture. A friend of mine wrote this article about that:http://theelliotthomestead.com/2013/01/the-very-best-use-for-hydrogenated-vegetable-oils/
Thanks for this post! Important stuff!
Love the Elliot Homestead blog… and have already seen that post! A great way to use up your unwanted vegetable oils.
Good post! We’ve weeded out the vegetable oils in our house and I am so much happier. I LOVE BUTTER!! and coconut oil is a wonderful find as well.
I have heard such conflicting information about grape seed oil. What if it is cold pressed? My understanding was that it is a good option and stays stable over high heat for frying, etc.
Hi Ellen,
I totally get where you are coming from. Grape seed oil does have a higher smoke point… meaning that you can use it at higher temps without it smoking or getting a “burned” flavor. But since it’s still mostly polyunsaturated fat, it’s going to oxidize long before it smokes… which is what we ultimately want to avoid. This article talks more about it: http://www.eatnakednow.com/eatnaked/2011/04/12/smokin-hot-or-unsafe-is-cooking-with-grape-seed-oil-a-good-idea/
This is all unfounded. As a graduate student and ex medical student I need to see plenty of references for each of these points before I believe a word of it. Thanks.
Daren,
As a graduate of graduate school and ex-professor I gave references both throughout (as links) and at the bottom (of which those have more references). Don’t really care if you believe it or not, but it’s important to remember you are reading a blog and not a medical journal. Open your mind a bit, okay?
My rule of thumb is that something from nature that has barely been altered, if at all, is always going to be better for you than something man made or significantly altered by man. It makes sense to me!
How sad for you. Typical of know it all grad students though which is why everyone thinks you are all pathetic.
Good thing we don’t have to care what you think to know what is right.
Using cold pressed grape seed oil in salads (not heated), is still ok, right? I saw studies that say it is in fact a very healty oil..
Thanks for your reply!
It’s really high in polyunsaturated fats which leads to inflammation in the body. I’d definitely use it in moderation, even if not heated. But that’s just me. There’s a lot of conflicting info out there. Trust your gut and don’t stress too much about it.
Thank you so much! This helps a LOT! You rock!
Would Sesame Seed Oil be included on the “Oils to Avoid Completely” list? I think its the only oil I have left that’s not on the “Good Fats for Cooking” list. I like to add a few drops for flavor after I finish cooking stir-fries.
I’ve used sesame seed oil sparingly in stir-fries as well. I think in that amount it’s probably fine.
Thank you for this article. Very disturbing news.
Do you maybe have some (independent and/or scientific) references? I’m interested to read more about this.
There is A LOT of info out there about this. You can start by checking out my sources at the bottom of the post and then checking their sources, etc. Or do a google search in the google scholar.
I absolutely love Google Scholar! If anyone is ever in doubt about something that is the FIRST place they should look!
Aside from that, Thank you so much for this article! It is so informative!
Thanks, Brittany!
There are expeller pressed sunflower and safflower oils (safflower is a type of sunflower itself) available that do not go through the chemical extraction/deodorizing/winterizing process. In this case is rancidity the biggest issue? And if so, if there is no deodorizing going on then why do the sunflower oils I use still taste good? Rancidity is very hard to miss from a flavor perspective.
I’m a “real food” foodie myself and a huge fan of butter. But I do use and love sunflower oils for avurvedic oil pulling and I use it in the kitchen as well as it’s a great, affordable substitute for other oils in baking. I also use 1/2 butter 1/2 sunflower oil to pop organic popcorn. The taste and price is better than olive oil.
I love the expeller pressed oils produced by Bainter in KS.
I appreciate the viewpoint and agree that vegetable oils which rely heavily on chemical extraction, and chemical processing should be avoided. And of course GMO oils should be as well. But as someone who strives to “live off the fat of the land” I’m okay with lumping seed oils into that fat bucket as long as they are processed, handled and stored in a way that works for me. And as long as the use is occasional.
Absolutely… it they are cold or expellar pressed and stored probably and NOT heated to high temps than you can probably use them. Although, I’d still be mindful of the Omega-6 overload.
I bake a lot, and I try to stick with recipes that don’t call for vegetable oil. But for those that do, what would you recommend? Substituting melted butter? Or substituting a different oil? Do you have any thoughts on what would work best?
Thanks for the post! This is excellent info.
If baking under 375 you can use olive oil… or I just always use coconut oil. It will make it wonderful!
I use Coconut oil a lot, but I noticed that a lot of sources about Coconut oil say it has a high smoke point and you can use it to fry in. But all the charts I have looked at say it has a 350 degree smoke point and I do notice it smokes easily. I use Avocado oil for stir fry because on the charts that has a much higher smoke point. Is there something else I am not seeing that makes Coconut oil a good oil for stir frying?
Great question, Debbie. I wonder if expellar-pressed is different. I haven’t noticed it smoking and that’s what I use for stir-fries. You can also increase the smoke point by mixing in some palm oil.
Thanks. I will try that.
what about organic “light” olive oil for baking, since it has a higher smoking point and doesn’t impart that lovely olivey taste that is not so great on chocolate cake? we are weaning ourselves off canola by using light olive oil for times when butter would not taste right.
That would probably be an okay substitute… definitely better than canola. I personally love coconut oil in baked goods.
As someone who’s accidentally used olive oil when making brownies, I can tell you that it is NOT a good substitute for vegetable oil in baked sweets. The smell alone was enough to make me want to toss the batch (though I did have to try one before I tossed them… yuck!) Looking forward to trying coconut oil instead.
I LOVE coconut oil in baked goods. It seems to heighten the sweetness in a lovely way.
This article was very helpful! I’ve been telling my husband for a couple of weeks that I need to research oils more. I had a good head start nutritionally because of my mom, but oils are one thing that I don’t know well enough. We keep only extra virgin coconut oil, butter, extra virgin olive oil, and plain olive oil in our house. But I still struggle to know which ones to use for what. I love coconut oil and butter for baking. I always use extra virgin olive oil for raw stuff. But I still reach for the plain olive oil for a lot of things, and have a feeling I should avoid it too but I’m not sure why or how. What about something like breakfast potatoes? My husband insists that they need lots of the olive oil to get nice and crispy. What would you use?
Or how about homemade mayonaise? Do you make it, and if so, with what? I turn to the olive oil for that too. Or what about a stir fry?
I would love some more answers!
Thanks so much for your article.
I use a combo of butter and expellar pressed coconut oil for potatoes. Gets em’ nice and crispy with a nice butter flavor and no coconut flavor. For mayo I use extra virgin olive oil. Stir fry: expellar pressed coconut oil. Lard and tallow are also good for frying things… I just haven’t found a local course that I feel good about yet.
Wow, extra virgin olive oil for mayo would give it a strong flavor! I think I’ve tried half extra virgin and half not, but that seemed strong.
I’ve only ever used the extra virgin coconut oil. I love the flavor for anything sweet, but no savory stuff! I’ll have to experiment with the expeller pressed if it does not have the flavor. Thanks for taking the time to answer everyone’s questions!
Wow! I just found your natural body products section! So excited, totally new to your website! Homemade bronzer? looks amazing! And your shampoo recipe? I have to try it! I’ve been through the whole trying to go “no poo” and been disappointed. Soooo excited about your site!!
Thanks and welcome!
As a kid I always remember my grandmother and mom keeping a container of bacon fat in the fridge for any pan frying to be done. Such as meat or pork chops and even eggs. I never did because I thought it was bad for you. But now as I read more and more about what we’ve been tricked into believing, I am convinced that the natural state something comes from the better. And everything in moderation.
So true. Back to basics and moderation is key.
Thank you for this informative article!
When I have to occassionally fry, what should I use!?!
Thanks so much!
I use expellar pressed coconut oil. No coconut flavor but lots of healthy benefits.
Interesting information for sure! Thanks for sharing! I have a question about baking with oils. I bake all of our whole wheat bread from scratch, and the recipe calls for 1/3 cup oil. After reading this post, I’m embarrassed to admit that I have always used canola or vegetable oil. However, like many others, I’m sure, I’ve been quite naive about how bad these oils really are. I’m very interested in using other oils, but don’t know what would be the best substitute for baking bread. I’m sure olive oil would work well, but any thoughts on how coconut oil would work? Thanks!
No need to be embarrassed. We’ve all been there.
I’d probably use olive oil. I do bake with coconut oil all the time and it works well, too. You’d probably want to make sure it’s melted (coconut oil is a solid at something like 76 degrees…. for me that means it’s solid in the winter and melted in the summer.)
I make a lot of breads, and for the whole wheat bread I always use olive oil. Never used coconut oil, but try it with the expeller pressed or even extra virgin! The coconut flavor might be interesting. You’re giving me ideas here!
For things like rolls, I just use melted butter.
Mmmmmm…. rolls… butter.
What would you recommend for cooking with a higher heat? Just coconut oil or butter? And also I am at a crossroads because Palm Oil seems to be in so much, but I know how much of it is harvested and cant bring myself to support that… How do you know if its from a sustainable source? Thanks
There are a few sustainable sources of palm oil, but they are definitely the minority. I have had no problems using coconut oil (both cold pressed and expellar pressed) for high heat. It’s what we use, and we only had butter if we want a butter flavor.
Third time tried to post. Thanks for great information! Wish everyone would educate themselves. Govt./food industry has become a disgusting fiasco. I usually skim over, but read this in full because many of the points made were new to me. Thank you for great info. Keep up the crusade!
Thank you, Debye! Sorry about the comment issues.
And GREAT reply to Daren.
Thanks.
Good reading. What about Smart Balance?
I’d personally avoid Smart Balance… but I don’t have an ingredient list on hand to say for sure.
I buy butter from Trader Joes. They sell organic butter, but I have always bought the non-organic, which is still made from cows that are not given any hormones. Do you think that’s okay? Or is organic better/worth the extra cost?
I think organic is worth it IF you can afford it. You never know what those cows have been fed and organic ensures that they aren’t eating pesticides or any GMO corn. With that said, don’t sweat it if you can’t afford it. Baby steps.
Ok…throwing my vegetable oil out today. I don’t use a lot of it, but now I am using none. Thanks for the information.
Yay!
I’m not thorough convinced myself, but I have a plethora of resources to scour through so thank you for the starting point! Be sure to READ your labels!
See link below to how olive may not actually olive oil
http://www.guardian.co.uk/lifeandstyle/2012/jan/04/olive-oil-real-thing
A great link, thanks Amanda!
What about plain olive oil for cooking?
Olive oil doesn’t have a high smoke point so it will start to oxidize at high heats. You can up the smoke point by adding butter or coconut oil to the olive oil, but even then I wouldn’t use it for really high heat cooking.
My husband has high cholesterol (not too high though) and we were using Olive oil (for everything) as like everybody else, fell for the “animal fats are bad”, our doctor suggested we change to Rice Bran oil (do you know that one?) and only use extra virgin olive oil for raw things. As for Rice Bran oil, we cook with it so don’t know about what temp before it goes rancid, however the nutritional content says per serve size of 15ml total fats are 13.7grams (broken down is saturated 3.grams, poly 4.8grams, mono 537grams) it also says it has zero cholesterol. But I don’t know if all this changes becuase almost a 3rd of all fats is poly and I don’t know what else changes at higher temps during frying??? You’re so knowledgable, love your website!!!
I’m not very familiar with rice bran oil, but I’d look into coconut oil instead.
Actually, I just ordered some online yesterday – thanks.
Hi! Im from finland. Is rape oil bad even if its cold pressed and orcanic? In finland there are many rapefarms so they are at least done closer than olive oil.
Ah! I just got very sad when I saw safflower oil on your list to completely avoid. I am on a “clean eating” (trying to avoid processed foods) kick, but I guess I am still learning what I should eliminate. Usually when cooking and baking, I skip the oil altogether and haven’t had much trouble. But when I do need it, I should only use Coconut oil? Does it taste like coconut? Not even olive oil?
I’d use expellar pressed coconut oil, lard or tallow (from reliable sources and healthy animals). Expellar pressed coconut doesn’t have a coconut flavor and has a higher smoke point than olive oil.
I’m going to go snack on some butter.
Ha ha! Love it, Susan.
Thank you for this post! I’d love to reference this article on my blog next week.
What about sesame oil?
I will occasionally use a quality sesame oil in small amounts, mostly in Asian dishes and not at high heat.
I’m so bummed to hear that grapeseed oil isn’t one of the good ones
. I use that the most in making our salad dressing.
Do you know anything about about rice bran oil? I recently bought a bottle from Trader Joe’s and haven’t tried it yet.
What do you recommend for dressing? When I make it with straight olive oil, it solidifies in the fridge. I have been using half grapeseed oil/half olive oil, and that keeps it liquid.
Thanks!
I use organic expeller-pressed Canola oil in moderation based on Dr. Weil’s opinion of an alternative to olive oil when looking for a more neutral taste. Good article. Thought I’d share this bit from Weil’s website.
“Canola oil is primarily a monounsaturated fat and, as such, is healthier than saturated fats or polyunsaturated oils. However, I consider it a distant runner-up to olive oil. We have a wealth of evidence showing that populations that consume good quality olive oil as a primary dietary fat have significantly lower rates of both heart disease and cancer than those that don’t. We have no comparable epidemiological data for canola. Also unlike extra-virgin olive oil, canola oil doesn’t contain the antioxidant polyphenols that are protective against heart disease and cancer.
Canola oil is extracted from rapeseed, a plant in the cabbage family. Rapeseed oil is the traditional cooking oil of India and southern China, but the kind we use was bred in Canada to contain less erucic acid, a toxic fatty acid, than other varieties. This Canadian oil became known as canola oil.
I use canola oil in moderation, when I want a neutral-tasting oil, but I always look for organic, expeller-pressed brands. The lower-cost products sold in supermarkets have often been extracted with chemical solvents or high-speed presses that generate heat. Both methods alter the oil’s fatty acid chemistry in undesirable ways. Furthermore, canola oil producers use a lot of pesticides on their crops, and I suspect that residues find their way into the finished product, so be sure to check labels.”
Andrew Weil, M.D.
Interesting. I personally think saturated fats are extremely healthy and essential to good health, so I wouldn’t use canola oil even in moderation. But if you choose to do so, definitely organic and cold pressed.
I meant expellar pressed.
So what’s a vegan to do for butter-type spreads? I’m not a vegan, though one of my friends is.
That’s a great question. If a vegan lifestyle is something important to a person, and their health, I wouldn’t use any “butter-like” spread. I’d stick with other traditional fats like olive oil (for non-cooking purposes), coconut oil, avocados, etc.
Hi, just wondered what your thoughts were regarding Flora ProActiv. My Dr said to use it as a cholesterol reducer to prevent having to use medication. Like many people, i used to use Canola spread prior to the Dr’s visit. I’m loving the thought of eating butter but was too scared to even look at it before. One very confused individual !!
I have never heard of Flora ProActiv so I can’t really say one way or the other. Most people find that their cholesterol levels balance when they switch to real foods, including healthy saturated fats.
I guess I need to throw out a few things and stick with olive oil, butter and even lard?! My Mexican grandma knew what she was doing after all…Cooking with lard (to make amazing refried beans!), eating butter and drinking whole milk. She was of average size and lived into her mid-90′s. Time to try (again) to recreate her beans. I should have better luck by using lard:)
Your grandma sounds awesome!
I didn’t see any mention of Rice Bran oil… I have been using it for cooking. It has a very high flash
(smoke point) and is nutritionally rich with EFA’s as well. Any thoughts?
If you google “how do they make canola oil” it will take you to you tube to a video from that show How its Made…..watch once, never eat canola oil again….Pay special attention to the last 15 seconds….
Sounds gross! Yikes.
It is funny how soon people forget the things we learned as children. I remember in grade school science class making a “bird feeder” out of a stick of butter and birdseed and then making one out of margarine and birdseed and hanging them on a tree and documenting which one the birds preferred. The birds never ate the margarine “feeder” but devoured all of the butter “feeder” butter and all. If animals are that smart, why are humans that dumb?
I have actually made butter on accident before, that is how easy it is to make! And I LOVE coconut oil- coconut flour is awesome too, I use it in all of my homemade breads.
Love the bird experiment!
My favorite oil to use is coconut oil, but we also have a direct source of palm oil from a West African family. I remember when everyone said margarine was so much healthier for you and Crisco was (and still is) used in so many baking recipes. How awful!
Awful, indeed.
I would like to agree as I am big fan of butter.. but do you really believe that the butter is so free from antibiotics, hormons etc? unless you have your own cow (eating pesticides free grass), you take the milk and make the butter at home. Would be great. please, see it from differents side not only from one point of view.
Trust me, I’ve seen it from various points of views.
Anyone who’s spent some time here at this little blog of mine knows that I’m a HUGE advocate of grass-fed, happy cows for both my dairy and meat (when I eat it) needs. I am fortunate to buy from a local farm where the cows are pastured and not fed antibiotics or hormones. So, yes… definitely a better option.
Hi! I have Italian origins and we use olive oil a lot, both for salads and for cooking. I can’t be 100% sure I do things perfectly, of course, but I always keep an eye on the pan and try not to heat it too much.
My question is about butter: since my son can’t eat any milk products, we normally buy margarine made from non-hydrogenated oils and fats. I’ve always thought this was a good choice… what do you think?
Coconut oil isn’t very used where I live, so how can I be sure that it was well-made? What should I read on the label? I have used some only to make lip balms, so far.
Thank you
I’d personally avoid margarine, just because of it’s high PUFA and Omega 6 content. Here is my post on helping you find the best coconut oil (online it the way to go if you don’t have it near you): http://thankyourbody.com/coconut-oil-101-decoding-labels-storage-uses/
Thank you very much, I’ll check it out
What about sesame oil? It has been used in Asia for a long time but I haven’t found much discussion/research. Thanks!
Great question. I haven’t seen a lot of research on it, either. I will still occasionally use it in Asian dishes, but I wouldn’t consume it a lot.
And I just read this:
‘Flax seeds contain toxic estrogen, which increases our liver toxicity, especially if you eat them crushed or use their oil!’
http://www.mindbodygreen.com/0-9636/is-your-liver-toxic-foods-to-avoid-how-to-cleanse.html
Thanks for sharing!
I personally use Kerrygold butter when I want that amazing flavor but use regular butter for some cooking. We buy organic, expeller pressed coconut oil in 5 gallon buckets because my husband is not a fan of the coconut flavor. I use regular olive oil for mayo and always save my bacon fat for anything that can take the savory taste (use it for bread…yum!). We also render lard and tallow. If your grandmother didn’t use it then you shouldn’t either!
Love it. Sounds like you know your stuff!
Hey,
Just recently skipped all the oils from our foodshells for heating. I started to experiment and discovered that for all the veggie dishes you don’t even need any oil, just a little WATER will do!! Use herbs like usual and you do not taste a difference! Amazing!!When all the heating is done, i somethimes use a bit of extra vierge olive oil and mix it under the dish. Fish or meat we just grill without any oil too!