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 to see what others opinions are on it...Let me know!
Well, the one thing I found that is when these oils are exposed to high heat, they become extremely toxic and/or rancid. This can lead to inflammation of body tissues and cardiovascular problems. Also, the other thing is that all veggie oils are HIGH in Omega 6 fats, this is causing those who use them to become extremely imbalanced within their O3:O6 ratio. I have found that the best oil to use is coconut oil: it remains stable at high temperatures and doesn't turn toxic/rancid. Even olive oil becomes toxic when exposed to high heat...not good for the body. Olive oil is really healthy but only in its raw and uncooked form.
The only thing I really use oil for is french fries in my deep frier.. I dont cook that much. Are you suggesting that I use cocnut oil instead of vegatable oil? (I think i use vegatble oil- it comes in a bottle)
It most likely is vegetable oil you're using. You can use coconut oil for almost anything! It pretty awesome. It has SO many health-promoting qualities. Try it with your fries and lets us know how it works out for ya. We actually recommend NO veggie oils but if you're not using them that often...you should be fine. The key is balance, as is with everything. For the record, Americans in particular have around a 14:1 ratio of omega 6 to omega 3 fats in their diet. The best ratio is 1:1. This imbalance is mainly because of the oils we eat and use to cook with... no wonder why heart disease rates are so high these days!
Thanks for sharing the information Versatile. It's hard to say which is true. Webmd.com and other popular sites states that canola and peanut oil is healthy. I have heard that coconut oil is healthy also.
The reading I've done says that while Peanut oil is higher in saturated fat and has the allergy potential, it can be a good choice for cooking. It has a higher smoking point (450 degrees, compared to 400 degrees for canola). The smoking point is where the risk for cancer comes in.
I use olive oil a lot, because it used to said that it was good for the heart. Don't tell me that has all changed now. I can't keep up with the changing information about food. I have also spent years not using salt, but the latest information is that putting salt on food is good for you.
Olive oil is good for you but not to cook with. If you want to lightly saute your foods with it you should be fine but no frying and/or heavy cooking. Olive oil turns rancid at high temperatures which can mess up your body big time! And the salt issue is true, it has been casted in a bad light...salt is good for the body if kept within healthy amounts. Try Celtic sea salt...this stuff is really good! But don't be afraid of olive oil, just don't use it to cook with: drizzle it on a salad, foods, etc...stuff like that.
Severely decreasing salt intake is NOT GOOD! Doing this can allow people to develop some nasty issues: digestive problems mostly. For clarification, salt contains substances that are responsible for making hydrochloric acid. If a person allows their HCL levels to get too low, it can really affect HOW they digest their foods: not cool! We def need to keep our HCL levels in check. Put it this way, less salt can mean BAD DIGESTION! The only ones recommending for us to cut our intake is the government: when will they learn?
I use two oils almost daily - sunflower oil and olive oil. I use sunflower oil for cooking at higher temperatures and extra virgin olive oil in salads, or olive oil for cooking at lower temperatures.
As you rightly point out, olive oil used for cooking at higher temperatures is dangerous - it has the added drawback of making the food taste disgustingly of bitter, burned olives!
I should point out also that I do use full fat butter in cooking where it is required. Certain dishes simply are not the same prepared with vegetable oils. I think that provided it is used in moderation, this is perfectly acceptable. I never, however, use rendered pig fat (lard in the UK - I apologise for misremembering the US name).
I presume your study is in to LDL's, HDL's, the relationship between the hydrogen and carbon atoms and the extent of saturation, etc?
I look forward with interest to reading your findings.
PS - With regard to salt, I use sodium reduced salt. 66% (approx) of the harmful sodium is replaced wioth natural potassium.
Thanks for the comment Gordon! The stuff I came across connects body inflammation to veggie oils. I'm not too sure about sunflower oil: I will read further into it tho and let you know what I find. The saturation of carbon atoms however ARE (from my understanding) connected to more stable forms of fatty acid chains: coconut oil falls into this category. From my understanding, saturated fatty acids are more stable than those found within unsaturated chains.
It's true about the Olive Oil turning rancid at high temps. I use Walnut Oil. Much higher smoke temp and it doesn't seem to have any flavor. About Sunflower Oil, you can also use it for a body lotion instead of lotions full of parabens. It is cheap, soaks in quickly so you don't feel oily at all. I also mix Olive Oil with lotions for the skin. If it worked for the Romans it should work for us!
Very good choice to cook with RTalloni!!! We recommend if using butter to check out some RAW butter: pretty good stuff. I definitely will be doing an article on coconut oil soon, so keep your eyes open. Thanks for the comment!
You might be interested in watching the movie "Fathead" since it addresses some of the fallacies of vegetable oils. We watched it on Netflix a few months ago at our 15 y/o son's urging. Here's the synopsis:
"A comedian replies to the "Super Size Me" crowd by losing weight on a fast-food diet while demonstrating that almost everything you think you know about the obesity "epidemic" and healthy eating is wrong."
I'd love to see someone write a hub on it, and give me a nudge once it's published.
I"m still cooking with olive oil, and would want to see some decent long term studies with proven outcomes before I am convinced to change my thinking. Apparently if we are to believe the experts there are only about two things we can eat!
Come to think of it, the two oldest men I knew worked up until the day they died. One at 92, the other at 98, both ate more fat in a day than most people would in a week, starting off with a huge breakfast of fried eggs, bacon, tomatoes, a sausage and one or two big chops. That was still a standard breakfast for one of them at 90 plus, cos he made breakfast for me one morning when in his 90's, and that is what he ate.
He would be planting, harvesting, hoeing all day, and died on the job while asleep at lunch time. Two thing they had in common was they were contented and worked hard every day.
I got a juicer that comes with an oil extractor attachment (Samson). I use it to make fresh Flax oil. I sell it in 16oz. blue GLASS bottles for LESS than the "big guys" sell in black PLASTIC bottle! And I still make a good profit,
I try to cook predominantly with coconut oil, but do still use olive oil at times (though typically with items that don't require cooking at extremely high temperatures). I do find that lighter fish (e.g., tilapia) tastes much better when cooked with olive oil as well.
Any idea on olive oil cooking sprays? Are they also a 'no-no'?
Olive oil for salads and dipping-- anything cold or raw. Grapeseed oil for saute-- It has a much higher smoking point temperature. If any oil is heated to the smoking point, it is probably not so good for you. I don't deep fry.
Haven't tried Macadamia myself,but I do remember a friend whose parents made the stuff. She was selling it at work, only reason I didnt buy any, was it was a bit pricey. Anyway her parents were farming in Nelson ,New Zealand so Im sure Oz has some beaut oils too.
I am used to Canola actually ,but switched just to try out a few new ones ,new to me that is. To be honest ,as much as I value my health,I dont always buy everything I should ,just cant afford too ,but Ive made some really good changes over-all and lost a few pounds as a bonus
In New Zealand many of the fast food places have switched to Canola ( I guess as part of the health initiative) but its seems to have stayed, so good for them-
Very true and well put recommend1. The key here is to avoid cooking with oil to begin with as much as one can. But if a person chooses to cook or fry with oil, it's all about choosing the most stable selection.
Rapeseed oil is pretty much AKA for Canola and def has some hidden dangers associated with its use. Check out the article I have posted below, it's a good piece of information that can give you a little info about it...
I use canola and olive oil. Both are used sparingly.
I read that article you posted the link for. It also stated that the dangers of canola are overrated. Nothing I read would change the way I do things. If, however, coconut oil is ever less expensive than what I use, I'd be willing to try it. Sorry, but nothing in the media is going to scare me into blowing the family budget. Especially when it's everchanging. Lots of claims of what these things can supposedly cause in a person and I've yet to see a study proving that it does in fact do those things.
Do your best to be healthy, sure. But don't stop using common sense. Moderation would probably be my best advice when talking of diets.
Grapeseed oil is cheaper than olive oil-- at least here in California, where there are a lot of wineries and the grape seeds are a by product of wine making. I don't know if the study compared it to other oil-- but it does have a much higher smoke point than olive oil. It has virtually no taste, so I don't use it on a salad, put I will put it in a frying pan. It is also significantly higher than olive oil in omega 6, vitamin E and poly unsaturated fat.
Okay, it still doesn't say anything that I didn't already know as far as canola goes, and therefore wouldn't make me stop using it. I just need to make sure I don't cook it at 240 degrees or higher, which I don't anyway.
Here's the bottom line from that article: "CONCLUSIONS:
These studies, combined with experimental and epidemiologic findings, suggest that high-temperature wok cooking with unrefined Chinese rapeseed oil may increase lung cancer risk. This study indicates methods that may reduce that risk.
The common use of wok cooking in China might be an important but controllable risk factor in the etiology of lung cancer. In the United States, where cooking oils are usually refined for purity, additional studies should be conducted to further quantify the potential risks of such methods of cooking."
This was not a study on the canola oil sold in the US, but on the unrefined rapeseed oil.
Take it as you will...Bottom line is that there is a LARGE amount of evidence against the use of canola oil...I sure wouldn't chance it! Take care and good luck in your health endeavors! Thanks for your involvement in this thread!
recommend1... we're not discussing brands of oil, we're discussing types of oil, which are distinctly different from one another. Some can withstand high cooking temperatures (e.g., coconut oil), while others are degraded and potentially become toxic at high temperatures (e.g., vegetable oils).
Eaglekiwi... they're big on their macadamia oil over here as well (macadamia's are originally from Australia--not Hawaii, as is often believed), though I think it's used more for salads than cooking. I haven't actually tried it yet, but will have to give it a shot before I head back home.
I said that I would look up what I read about Canola oil (I hadn't actually heard of it ~ it's just called rapeseed oil here, I think).
This is what Jessica K Black says, in 'The Anti-Inflammation Diet and Recipe Book': "Canola oil ... is poisonous to many living things. It is used as an insect repellent and was the source of the chemical warfare agent mustard gas .... studies of the effects of canola oil on lab animals show problems related to heart, adrenals, kidneys and thyroid."
(Apparently a Mr. Lynn suggested the mustard connection.)
However, on Dr Mercola's website, Dr Mary G. Enig writes:
".... mustard gas .. chemically has absolutely no relationship to mustard oil or any other mustard plant. Mustard gas ... received its name because of the yellowish color of the gas and the sulfur odor. Canola and regular rapeseed oils are extracted from the seeds of several of the brassica plants - the same family of plants from which we get vegetables such as Brussels sprouts, broccoli, cabbage, kale, mustard greens, and several other vegetables." http://articles.mercola.com/sites/artic … a-oil.aspx *
It's important to get a good balance of Omega-6 and Omega-3. And actually, the recommended ratios, whichever expert you go by, does show a greater need for Omega-6 than Omega-3. The problem is that so many people who eat the fast foods and processed foods are getting more Omega-6 than they need, and not enough Omega-3. Does that make Canola oil the bad guy? No, especially since it's one of the few that also contains the beneficial Omega-3s and is lowest in saturated fats.
Bottom line? As I mentioned before. Moderation and healthy diet are key to staying healthy. So don't fry everything and fill up your diet with processed foods, eat some fish and nuts occasionally (assuming you're not allergic haha)--or take some fish oil supplements, and you should be fine (not withstanding other causes of death).
Oh yeah, and stay away from those high temperatures!
If there were meat oil, I'd check it out...J/K. Umm, there is so much cr*p out there it's awfully hard to know what to do. Canola? Grapeseed? Olive? Corn? There are negatives everywhere. Not to be jaded or anything!
I use canola oil and also Pam to make foods not stick. I only use olive oil for eating. Too msny warnings appear for too many foods. coffee, diet pop, french fries, salad greens, baby food, etc etc. I do believe in not eating high fructose corn syrup or anything with aspartame.
To address everybody on this thread: I really appreciate your involvement with this discussion...it has been quite fun ; ) I will leave you with this: We all have different views and opinions when it comes to health and wellness...as you can see, this thread has displayed many different views. At Versatile Health, we are all about exposing the UNEXPOSED and breaking away from mainstream living...there are too many sick people walking around today: something is wrong! We are BIG on researching and getting the facts to share with YOU...simply put. In the end, you must ask yourself: "Would you rather pay organic farmers or hospitals?" Truly, this is how EVERYBODY should look at health and wellness.
No i leave vegetables oil for cooking and now i use simple cooking oil because some times we boiled beef and then we feel some smell in beef. If you have any good oil for cooking in your mind then tell me please.
My top 3 are Flax, Hemp, and coconut. coconut has the obvious coconut flavor, but several health benefits. Hemp has a woody flavor, but is high in Omega 3s and 6s. and Flax is somewhat nuetral in flavor, and high in omega 3s. I press my own Flax oil here at home for freshness.
I use coconut oil now. It did have a bad press, at one time, but must be better than all of the artificial rubbish that is touted as healthy and wholesome. I think that organic butter is better for us than those.
I haven't used vegetable oil in years, I use peanut oil, which isn't the greatest, but I like the way it does. I purchased coconut oil and found myself using it more for skin care than anything else, the stuff is pretty amazing.
For the most part, I like to use as little oil as possible in cooking, just enough to keep the food from sticking.
Most vegetable oils are just soybean oil and with all the soy-health nonsense, many believe that it's actually healthy.
I haven't read through all the posts on this thread, but I saw on page 1 you said olive oil turned kinda toxic, or maybe it turned to omega 6 when heated. I know olive oil is rubbish for chips, (crisps to you across the Pond) because it can't really get hot enough to do the job. I have huge problems on the home front. My boyfriend is a psycho...thinking of the words...no, we'll stop there. He's a psycho.
He really believes olive oil is our saviour. There have been times in our 6 year history where we couldn't afford food, but he still bought olive oil, citing it as a necessity.
When I look out my window, all I see are olive groves, but that doesn't make it any cheaper!
He fries everything. Or deep fries it. He is so bad I have banned him from the kitchen because I am fed up with wiping the grease off the walls. Actually when he cooks, it's off the cooker, and the worktops, and the floors too.
He tells me this is healthy diet??? Healthy my arse! I admit to using olive oil in cooking, but I seldom fry foods.
Tell me more about the toxic effects of overheated olive oil...
Olive oil is a good oil to use in non-cooking purposes, you especially have to stop him from frying in olive oil. Food fried in olive oil is carcinogenic. It's about as healthy as a pack of cigarettes. Olive oil, however is great when not cooked, I use it on my sandwiches along with garlic as a mayo substitute.
as you already know, vegetable oil is "dangerous" for the most part. it is easy to research what heat index an oil can take before it "turns". most are around 375 degrees. the high heat oils are important if you health minded. cocunut is the best as we have heard a couple of times. we also use grapeseed oil over olive oil as you suggested, is best over salads.
canaola oil was originally called "Canada Oil". it is made from the rapeseed plant and originally used as engine oil and not food-grade. it is rumored the FDA was paid $30 million back in the day to bring this toxic "food" into the states. use at your own risk.
we all need salt. morton table salt is not what i call salt. you are also informed that celtic salt is ideal, sea salt next. this will help you in many ways besides taste.
most are misinformed about fats. again, you are correct, the little old ladies who are using lard that is 50 years old, (who also use a iron skillet, a great source for iron over stainless steal or teflon)there are many monosaturated fats that are not only great for us, they help break down the fats we have. if you could do only one thing? stop ingesting HFCS products. high fructose corn syrup is GMO food that the body cannot break down and stores in brown fat to protect itself, and is making you fat. too much sugar, hard glycemic index, and likely to root of diabetes (type 2) for most these days. it is why your kids are fat too, not from video playing.
my last fast food meal was around 1996. my children are on a healthy diet and approaching the end of their teen years, have not been sick a day in their lives. good water also makes a difference. if you can find "live" water, stick with it!
LOL, you can see a photo of them at 11 and 12 on my site, and yes, because we raised all our meats that are steroid and hormone free, no antibiotics, grass fed too, they went through puberty much later than all the other kids. they have never eaten at mcdonalds or any of the other chains. they have been dairy free too. most do not know, dairy cannot be broken down in your stomach, but does in the colon. we are also gluten free too. my wife is the driving force behind the health thing, but i sat on the Board of the WNHO for some years and was exposed to amazing health info that is quite advanced. we do not eat any GMO foods as well. it forced a little creativity on our parts in the kitchen, you would be surpised how well we eat with a wide variety, only drawback? it costs quite a bit more to be organic and gluten free.
The thing is, that people spend their whole lives doing everything they can to be healthy, in order to gain a few extra months of life. For years, the healthy people have not touched salt, now though recent research suggests that people who do so are at a higher risk of strokes, which is the complete opposite to what the "experts" had previously "proven." We were all encouraged to cook with olive oil a few years ago, now we are informed that this is toxic.
The point is though, that even if we only ate what was considered healthy, we will still become ill and die. And the amount we may (and it is a big may) add to our lifespan is very small. Wouldn't it be better to enjoy food and everything that life on this planet provides for those of us lucky enough to live in a part of the world where starvation isn't a possibility.
great points. with TV, genetics, and commerce was the start of these "do this" stuff which 20 years later we find was not true. in the end, we have choices of either quantity of life, quality of life, both. i personally do not worry about any of these things. they told me 35 years ago i would be dead from type 1 diabetes, (their mismanagement of it and lack of knowledge then supports their statements) and if not dead, amputated, on dialysis, having heart attacks and strokes, and of course, blind. just the opposite is true, i found a way to clean my arteries out, reverse some insulin resistance, and have lowered my insulin intake by 30% and still maintain the same diet/exercise and have healthy blood sugars. i am sure scientists or food specialists will soon come out with a super food of some sort we can all take to "balance" things out. i get your comments about all of us being fed. neither you are i are running the world, and still that may be best. i cook with olive oil still, i make sure i keep the heat under 300. i love the flavor as well.
I go with the Weston Price foundation and stick with organic coconut, organic ghee, butter or palm oil. Canola is one of the worst, that's why FDA and manufacturers use it so much, cheap and not good for us. Whatever FDA says, I do the opposite. Good stuff here, Versatile Health.
Awesome comment jseven! We are also HUGE fans of the Weston Price foundation. Glad to here that others are as well. Make sure to stay tuned and check out our website when you can...we have lots of great stuff to talk about.
I use a huge variety of oils: coconut, tree nut, olive, grapeseed, avocado, etc. I also use only cast-iron or glass pans and baking dishes (no plastic anywhere in my house, except the electronics where I have little choice). I've even written several hubs about different kinds of oils and their uses.
Of course, I also eat a wide variety of foods, use a wide variety of flours, and a wide variety of spices (I have a system of storing the spices) and I try to include at least 1 non-standard oil, 1 non-wheat or -corn flour, and at least 5 different herbs or spices at each meal (not the same 5 at every meal, so at least 15 different per day). I firmly believe in eating seasonally and having a hugely varied diet to take advantage of micronutrients. I also eat a lot of nonstandard vegetables such as lovage and sorrel.
I make sure whatever kind of food i eat does not include saturated fat. Since saturated fat are bad for health i prefer going for boil food and salads. I have stopped intake of vegetable oil due to its unhealthy nature.