The standard response to that is olive oil although I've never tried corn oil or coconut (corn should theoretically be quite a heavy oil for the heart, I think)
Personally I think all oil should be used in moderation if it's going to be healthy. Bon appetit!
Olive oil is good for most of the cooking and canola oil is good for frying
2 and 4 are all unsaturated, so they don't have bad health effects. However olive oil is monounsaturated, which has positive benefits, so it's the winner hands down.
Another monounsaturated oil is canola oil (still called rape seed oil in some countries - you can see why they changed the name!).
Another good unsaturated oil is rice bran oil.
Olive oil, rice bran oil and canola oil all have cholesterol-lowering properties.
There is some evidence that coconut oil has health benefits in spite of containing very high levels of saturated fat - it's really up to you to Google and work out your own opinion.
Olive Oil. It is a monounsaturated fat, loaded with anti-oxidants, not easily absorbed, very flavorful, and good for almost all, but high temperature cooking.
One hundred grams of olive oil has 14g saturated fat compared to butter's 51g. 71g of monounsaturated fat to butter's 21g (this is the good fat).
It has a low incidence of allergic reaction. And even has some molecular components (Cyclooxygenase) similar to the active ingredient in ibuprofen. Olive oil also has some anti-inflammatory properties.
The only time I use canola is if I'm doing deep-frying (which is rare) and for making home-made mayonnaise. It's the best for mayonnaise as it has almost no flavor of it's own.
Olive oil makes atrocious mayonnaise.
Canola oil less than a teaspoon in a cake mix. Other wise
0 calorie cooking spray with (canola oil) for your frying.
Someone posted that coconut oil is very healthy. I utterly agree but disagree where they claim we shouldn't eat too much of it. I eat a lot and my health has benefited greatly. My skin and hair looks must better too.
It can be heated at higher temperatures than olive oil, which should not be overheated.
Yes, apparently this is true. Coconut oil has all kinds of nutritive, energizing and some healing properties, but along with olive oil, you can't heat this stuff up very much without changing its structure and therefore, losing the benefit.
There are cooking oils that are that have more omega 3's in them than before, and as was mentioned, grape seed oil is great for cooking because it tolerates heat so well.
Umm well monounsaturated fats are the best for you. Coconut oil is a saturated fat, not so good. Sunflower, olive, and corn are unsaturated. But it depends on what your purpose is. Also a lot of oils can break down into trans fats when exposed to high heat (cooking) so thats why olive and canola oil are good
I would say #1 because of the high levels of monounsaturated fat.
I've read somewhere (of course, I know any information can be incorrect especially these days) BUT I've heard conflicting reports on saturated vs. unsaturated fats. Supposidly a lot of monounsaturated fats are feed to farm animals, such as pigs, which are used to 'fatten' them up...not saturated foods. Also, I would think with a balanced diet and moderate exercise should balance out the saturated fats found in coconut oil..of course, I'm no nutritionist...I'm just speculating here based on limited knowledge and my own "internet" research.
Yeah dre you're totally right. As long as someone has a healthy diet and exercises coconut oil is perfectly ok, especially as a supplement. But for taste, availability, etc. I stick with olive oil
The only good oil is extra virgin olive oil, this is from the first pressing unlike all others that have been re-pressed afterward. Including pure... the last pressing.
Olive oil all the way.
It is not refined chemically.
Pressed, strained and bottled!
Just stay away from margarine Pass The Butter . Please.
Margarine was originally manufactured to fatten turkeys When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings..
DO YOU KNOW.. The difference between margarine and butter?
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and only because they are added!
Butter tastes much better than margarine and it can enhance the flavours of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years .
And now, for Margarine..
Very High in Trans fatty acids.
Triples risk of coronary heart disease .
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five times..
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
You can try this yourself:
Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?
Just to be sure, there is also a very big difference in stick versus soft butter (or margarine)...but I digress,
Different oils have different uses and the cook must consider the burn factor as well as the amount to be used - a little bit of the higher fat version may be more acceptable than making something that won't be consumed with the lower version. "rmcrayne" had a good point - pumpkin seed oil is my favorite salad oil but the burn rate is such that it isn't really useful in the skillet and frankly olive oil is not a taste I find goes with many of the foods I personally cook. It's all about choices and knowledge...
olive oil is tasty.....and good for you too.
And, many American's make decisions based on convenience...Exercise is not convenient! So...olive oil is ultimately the 'safer' choice.
Maybe the better question is which essential oils are best for health. Not all of them are suitable for cooking, but to be used in dressings etc. Pumpkin seed oil, hemp oil, flax seed oil etc have great health benefits. Just like coconut oil however, mainstream media, influenced by Western Medicine thinking, doesn't seem to know this.
Check Wilderness Family Naturals for all things coconut. I like their coconut oil soaps and deodorants, but buy my coconut oil for cooking locally.
Extra virgin olive oil - healthy and also extremely tasty
That's what a "Doc" on my favorite radio station says. He states that is the way to go! I guess that is in abundance over in Greece as well...Sufidreamer?
Man...I like Greek food...Gyros...Shish ka Bob...and Backlavash (sp?)...for starters.
The OP asked which cooking oil is beneficial to health. Maybe I'm talking out of my arse, but I don't think any of them are. I think it's really about which one is less harmful to your health.
If your body didn't get fat of some sort, you'd die!
Fat is an essential part of the diet. Many vitamins are fat soluble and cannot be processed without fat. Carrots with fat-free dip may as well be candy.
Olive oil has monounsaturated fats so it is healthy for your heart. It also has antioxidants.
Olive oil is made simply by crushing olives. No processing, nothing added to it. Just olives, squeezed and bottled.
It's good to use olive oil in place of other oils. It's completely healthy
Olive oil loses some of its beneficial properties when heated- it is better when drizzled over cooked veggies or salads.
I like to use grapeseed oil for cooking-- it has a very high smoking point, so you can get a high heat and use a little grapeseed oil to sautee or brown foods. It also is much higher in polyunsaturated fat, Omega 6 and vitamin E than olive oil.
It is very tasteless, compared to olive-- but great for a qucic stir-fry.
Grape seed oil .To be frank , I am hearing about this first time. Can u explain how we are getting the grape seed oil.
I live in California-- where there are a lot of vineyards. The wine producers have found out that they can extract oil from the grapeseeds-- yielding another money-making product from their wine grapes. Here, at least, it is quite a bit cheaper than olive oil, and the analysis of it puts it way above olive oil in nutrient power. As i said, the high smoke temp makes it great in a frying pan.
I will admit that olive oil is still the best tasting for raw uses, like salad dressings.
I'll second grapeseed oil. It's very healthy, has a high smoke point, and has a neutral flavor.
Well thanks for the accidental heads up! I swear I wrote a hub on this last week, but it's not in my account, so who knows what happened.
Short answer - olive oil is #1.
But it's not always the right choice. You don't want to use it in baked goods, for example, and it's too expensive to use for cooking any old thing.
Most sources agree that canola oil is #2.
I guess I'd better start re-writing that hub now!
Thank u rochelle for giving the information about the grapeseed oil. Surprise to know about the nutrient value is more than the olive oil.
very informative liambean.Surprised to know about the ingredient in olive oil is the same of pain killer.
Last week I read about the coconut oil benefits.Believe it or not Coconut oil helps in weight loss.This is the news I got from that website.
Coconut oil fat is mostly omegas. Those are very good for us and help us reduce cholesterol. I would not cook with any oil, since cooked oils tend to hydrogenate, becoming as good as margarine (this means very bad).
It is true that many fats help loose fat in your body. Omega 3 and 6, present in avocado, coconut, pure cocoa, nuts, shrimp, salmon, lobster, etc. reduce bad cholesterol, help loose fat, and are food for the brain. Myelin, the sheath that lubricates the brain requires omega 3 and 6 to be created.
You are welcome grammom with useful information about coconut oil.
The best cooking oil is sunflower oil
bez it contains low calories in it and not harmful to health to the people suffering from cholesterol and blood Pressure problem.
While taking sunflower oil, no harmful disease can attack me. Also I will have normal report for the blood pressure and cholesterol.
NOT, NOT, NOT, NOT CORN OIL (was that stressed enough)? Or vegetable oil. Or canola oil. (Especially NOT canola oil.)
Unrefined, cold-pressed oils are going to be the best - and never heat an oil until it scorches, it changes the molecular structure.
Overall, stay away from oils that are heated to a high degree, are "conglomerates" of different types of oil, or are, in general, manufactured by huge corporations.
And if you can get it, argan oil is both highly nutritious, and delicious.
Cook with extra virgin cold pressed olive oil, coconut oil or sunflower seed oil. If at all possible, dont use oil to fry, just to add to your salads or already cooked dishes.
As in affairs of the heart, extra virgin is always the best
I mainly use a Greek Olive Oil when I fry most things, and Peanut Oil when I cook Oriental. A smooth veggie oil when I do salads, sunflower and canola.
Walnut oil is just as healthy as olive oil, and frankly tastes better. You can use it in baking, too, and it makes a wonderful vinaigrette. Ask the French, who use it in their cooking.
Coconut Oil and Olive oil is great for consumption. However please avoid Canola Oil as much as it's touted as being healthy it really isn't. It is manufactured from the rape plant which is really toxic all that has been done is that scientist try to breed the toxicity out of the plant and then when they felt the toxicity is at a negligible quantity, it was then produced, packaged, and distributed to the public. It's one of these cheap low cost items similar to High Fructose Corn Syrup. Cheap, low cost,easy to produce and distribute. Great for the manufactures and producers who make lots and lots of money from the poor unsuspecting consumer.
When deciding on which type coconut oil to use always go for Cold Pressed Coconut Oil.
NOT olive oil. Cooking it changes it's chemical structure, rendering pretty much useless of nutritional value. You have to use oils that have a high heat tolerance if you're going to cook with oil.
Grape seed oil is inexpensive, retains its nutritional value and has a high heat tolerance.
Before you cook with any particular oil, do a little research on its heat tolerance first.
Olive oil is good for salad dressings, bread dipping and the like. Use it as it is.
Canola oil or Vegetable oil when I fry fish or meat. Olive oil for salad or pasta. Never used peanut oil yet and its sounds interesting. I may look into the benefit of using peanut oil.
Sunflower oil is healthy for our cardiovascular system. It contains ample amounts of vitamin E and high levels of the essential fatty acids which our body needs it aids in the removal of cholesterol and bring vigour to the brain. Sunflower oil has proven to be versatile and beneficial in many ways.
by Versatile Health5 years ago
Just want to get a quick tally of how many people on this forum are using vegetable oil to cook with still. I have been doing a lot of research lately about the dangers associated with cooking with these oils and want...
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can it help melt away the visceral fat of the stomach ?
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When making fried chicken you need to deep fry the chicken.What do you do with the used oil throw it out or put it in a container and place it in a fridge for later use?
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Check out my recipe hub, and please give me some ideas. Would greatly appreciate it.
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Prepping and/or cooking and what type of methodof cooking? Also, it has to be very healthy .Avoiding cooking oils, butter and margarine,.
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