Canola Oil

[tomturbomatic]

My friend Laurie found this explanation of how we got the name Canola oil for Rapeseed oil:
canola oil, which comes from rapeseed, is named canola for:
CANada Oil Low Acid!
it seems that rapeseed was originally toxic to humans, but a Canadian scientist tweaked it for people to be able to use.

Isn't that interesting?

 

[ea56]

I don’t like Canola Oil, the taste or the smell when I’m cooking with it. I only buy it as a last resort if the store doesn’t have Vegetable Oil, which is more neutral in flavor and to me, scentless when I’m cooking with it.

Sense the Pandemic began I’ve had to buy it only twice.

Apparently there are mixed opinions on whether or not Canola Oil is as good for you as its cracked up to be.

Eddie

 

[mattl]

I stick with Corn oil.

 

[sudsmaster]

Olive oil, here. Mostly.

 

[qsd-dan]

No Mustard Gas oil for me, thank you. I stay far away from Canola Oil, Cottonseed Oil, and Soybean Oil.

I use Coconut Oil, Olive Oil, and Avocado Oil.

 

[mattl]

Cooking done with olive and avocado, baking corn oil. Peanut oil in rarely used deep fryer.

 

[foraloysius]

I'm not much of a fan either, I use mostly olive oil.

 

[circlew]

After using various cooking oils, I found I like Wesson Best Blend.

My mom usually bought Mazola Corn Oil or Wesson.

 

[petek]

We don't use a lot of vegetable oil any more but I keep a jug of Mazola in the cupboard. Most uses are for bread dough but then I sometimes use Olive oil for that as well. I rarely fry anything other than my morning eggs and for that I give my non stick pan a quick spray of Pam.. For the bread loaf pans I spray them with Pam for Baking.

 

[sudsmaster]

I've been using Kirkland Organic Extra Virgin olive oil, mostly for stir frying veggies harvested from the garden, or in the off-season, store-bought.

 

 

[chachp]

I'm Italian....

 

<span style="font-family: helvetica;">You mean there are other kinds of oil besides Olive Oil?  Really?  </span>

 

[angus]

For me it's extra virgin olive oil for salads and dressing vegetables - anything where the oil won't be heated much or at all. For sautéing vegetables, regular olive oil and for anything that involves high temperature frying like cutlets or French fries, its peanut or corn oil. Since I can't stand scrambled or fried eggs cooked in butter, a few drops of olive oil in the old cast iron pan is what I use. I tend not to use those oil sprays - for some reason, I think they impart an off flavor to the food. But that is really a personal preference on my part.

 

[jamiel]

Just bought a fresh bottle of soybean...find that I do better with the 24 oz bottles rather than the 32 or 48, in that I don't use it fast enough and it goes off a bit in the larger. Find that having both a vegetable (of whatever origin) and a EVOO is the best combo for me--can vary ratios depending on heat-tolerance and flavor-tolerance.

A funny about canola/rape: right after China opened for business around 1980 some US visitors were alarmed seeing propaganda signage in the countryside: "Promote Rape in the Countryside"...meaning rapeseed.

 

[frigilux]

Tom— Interesting to find out the origin of the term ‘canola’! I had no idea. Thanks for sharing that info.

I stopped using seed oils about a year-and-a-half ago in an effort to bring down inflammation. I use avocado oil for cooking—it has a very high oxidation point—and olive oil if there’s little or no heat involved.

 

[foraloysius]

That's interesting about avocado oil. I found an avocado oil that is made from avocados that are too ugly to sell. Pure avocado. So that's on my list for the next delivery.

 

[mrboilwash]

I thought rapeseed oil is an excellent choice among common cooking oils concerning inflammation because of its omega 3 to 6 ratio.

 

[sudsmaster]

I've not noticed any problems with using extra virgin olive oil for gentle stir fry.

 

However when I use it, it's just for a minute or two, and then I add some water, cover, and steam the veggies.

 

I wouldn't use it make french fries.

 

 

[cleanteamofny]

Time to get off all oils that's not cold pressed

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[cleanteamofny]

 

 

Over the last 2 months, I've slowly weaned my diet off vegetable oils and sugar.

That's including all processed foods that we all purchase weekly from the grocery store and lost 30 1bs in a month and a half.

It was not easy going cold turkey but in the long run eating natural can get very boring.

 

The book that caught my attention on Vegetable oil was "Deep Nutrition by Catherine Shanahan."

It really shook me to my core how we are being poisoned slowly that damages our molecular cells caused by big mfg pushing cheap oil into every part of food manufacturing. 

I'm reading the labels on every box, bottle, package, and cans is a true wake-up call. It's in EVERYTHING unless we cook it from scratch.

 

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[sudsmaster]

I've done some research today on veggie oils. The concerns about polyunsaturated oils, which for decades were touted as most healthy, seem to have some basis. Concerns about the higher reactivity of the multiple (poly) unsaturated (double) bonds between carbon atoms in the fatty acid chains that make up the triglyceride fat molecules seem valid.

 

However, olive oil has far fewer such concerns because it has far fewer unsaturated molecules. So it is more stable in storage, as well as in the body after consumption. The most interesting part is the claimed rise of heart disease and other problems after polyunsaturated vegetable oils were made far more economical with manufacturing advancements.

 

Even more interesting is how now the advantages of saturated fats - such as most animal fats, butter, etc, have health benefits since they are far less reactive once consumed and incorporated into the body. That is, less liable to form toxic substance once part of mitochondria and other elements inside the body.

 

One problem I have is the primary reference I found is from a lay person, not a scientist. It makes a lot of sense but I'd like to see more scientific studies before making any changes here. As it is, I stopped using most vegetable oils a while ago, save for extra virgin olive oil, which is said to be far safer than oils such a canola or corn.

 

Another problem is that I studied nutrition in university in the early 70's, and got my bachelor's degree in biochemistry. At that time veggie oils were like angels, and animal fats like villains. How times change, and it may just go to show that science is dynamic and not as static as one might believe.

 

The most interesting aspect is the recounting of the history of heart disease. Before the advent of polyunsaturated vegetable oils on the market, supposedly most fats humans consumed in America were animal fats, which either are mono-unsaturated or fully saturated. And the incidence of heart disease was supposedly lower than it is today. Of course, other advances in nutrition and medical care are not taken into account in some of these arguments.

 

Anyway, I'll continue to research this and get back to the forum.