In my house, we only use organic virgin coconut oil to fry with, except for my eldest, he prefers Olive oil, but he doesn't eat salads, I use the extra virgin olive oil on my salads. The following article is interesting to say the least. It doesn't go into all of the details about the oxidization of most oils, and the harm that they can cause, but you can delve deeper yourselves, if you want.
I will probably add Lard as an alternative to coconut oil, if I ever run out. Saturated fats are just the best for health, and finally, have now been non-villified, as anything to do with heart attacks. Therefore my eating of 1 tbs of Kerrygold only butter in my coffee, has now been proven to be excellent for health. Kerrygold is from non cafo fed cows, meaning cows that graze naturally, not fed rubbish!
Rapeseed oil is pushed by a lot of traditional doctors, but it is extracted using a nasty chemical process and the decent stuff (cold pressed) is dearer than extra virgin olive oil. In its natural state, rapeseed oil is poisonous so it the Canadians grew a specially modified version that contains less of (but not none) of the poisonous bits (that's why it's called Canola oil in the US). 90% of rapeseed in the world is reported to be GM. It is too high in Omega 6s (the inflammatory ones) for good health, although it does contain omega 3s. Oils high in polyunsaturated fats, should not be heated, even when they have a higher smoke point like rapeseed oil (it's about the same as EV olive oil). Apparently avocado oil (or rice bran oil) is the best for high temperature cooking - or just cook at a medium temp and use olive oil, butter, coconut oil or lard.
HI, yes I read that in an article yesterday, but VCO is still the best for frying with, heats up fine, and does not oxidize, I will continue to use it. At the moment, trying to get my head around cholesterol, apo protein, lipo protein, package, the 2 types, that carry the ldl and hdl round the body, and also contained in the package are the triglycerides, very very interesting, but need to read more, to completly understand it.
I bought canola oil ONCE. Tasted awful. Threw it out. Never bought it again. Never bought 'vegetable oil' which is mostly soybean oil..... a preservative. Yuk. Rice bran oil is highly reactive so it can become rancid very easily.
Just smell the oil you are using. If it smells 'off' it's rancid. This is the big problem with brown rice. Usually it's rancid except people don't know the difference since they've never smelled 'fresh' brown rice.
Thanks, but for me the virgin coconut oil is simply the best, and extra virgin olive oil on my salads, I will get some lard as a standby, back to the good old days of frying chips in lard. Our Mums had it right.
Seems we cut out so many fats we have ended up with more aches and pains. I think the Mums did have it right. Keep it pure and simple! All the best! Susita
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