Everyone has an opinion about “healthy” oils. I probably didn’t stop using oil soon enough to avoid my heart attack, but I did lose 100+ lbs. and get my diabetes under control. YMMV
Hope someone finds this helpful. Link

Kinda scary isn't it?

(I don't care to watch a nearly half-hour video.)

If I fry or sauté anything, it's with olive oil, and then pretty sparingly. It's more a matter of personal taste than health concerns.

I have switched from Olive Oil to Avocado Oil.

I dunno, maybe it's just the Fad Of The Year, until next year, but I like it.
.

Oil? I thought that’s why we have butter?

I prefer to use olive oil as much as possible,but perhaps I should reconsider canola totally in favor of bacon drippings and lard!

Only 2 oils in my kitchen - olive oil and avocado oil. Avocado oil is high smoke point (i.e. won't burn and change flavor of dish until approx 500F) and neutral flavor so it's used most often and olive oil is medium smoke point (i.e. won't burn and change flavor of dish until approx 375F) but changes dish's flavor so mainly used for Mediterranean (Italian, Greek, etc) dishes.

They're both approx. the same health wise (i.e. healthy oils).

80% of the time I am cooking with extra virgin olive oil.

The other 20% if I am cooking hot in a pan, I am using Avocado oil.

If I am cooking meat I still use olive oil, and I expect it to smoke.

Damn thats eye opening...

I already eat butter not margarine, but I think I'll be throwing out our veg oil (we like popcorn and movies on the weekend...) in favor of olive oil and avocado oil,

quote:

Originally posted by tatortodd:
Only 2 oils in my kitchen - olive oil and avocado oil. Avocado oil is high smoke point (i.e. won't burn and change flavor of dish until approx 500F) and neutral flavor so it's used most often and olive oil is medium smoke point (i.e. won't burn and change flavor of dish until approx 375F) but changes dish's flavor so mainly used for Mediterranean (Italian, Greek, etc) dishes.

They're both approx. the same health wise (i.e. healthy oils).

Yep. I primarily use Grapeseed or Avocado oil when cooking at higher temperatures.

Our kitchen oils:


-- California Olive Ranch EVOO (for frying and salad dressing)
-- Chosen Foods Avocado spray (for air fryer)
-- Kerrygold Butter (salted and unsalted for multiple uses)
-- Nutiva Butter Flavored Coconut (for popcorn, eggs, etc.)
-- Bacon grease (for eggs, country gravy, etc.)
-- Spectrum Canola (for bake goods recipes)
-- Crisco vegetable shortening (for greasing baking dishes)
-- Roland Grapeseed (for seasoning cast iron)

Lard, olive oil, and butter here.

Lard has pretty much the same smoke point as olive oil. The difference when it comes to frying in them, or baking, is taste. I alternate between the two (three) depending on the taste I'm looking for.

I render my own as I have an essentially unlimited supply of pork fat. This is the only way to do it IMO as the store bought stuff has nasty additives to "preserve freshness". If you can't do that, the South Chicago Packing brand lard available on Amazon is pure lard and good stuff.

quote:

Originally posted by bald1:
Our kitchen oils:


-- California Olive Ranch EVOO (for frying and salad dressing)
-- Chosen Foods Avocado spray (for air fryer)
-- Kerrygold Butter (salted and unsalted for multiple uses)
-- Nutiva Butter Flavored Coconut (for popcorn, eggs, etc.)
-- Bacon grease (for eggs, country gravy, etc.)
-- Spectrum Canola (for bake goods recipes)
-- Crisco vegetable shortening (for greasing baking dishes)
-- Roland Grapeseed (for seasoning cast iron)

Did you watch the video?

At first was not sure wanted to watch this 30 min video ... but I am glad I did ! Just emailed link to my wife.

A few months ago we totally stopped consuming canola oil ... though I do use it as a bar oil in my chainsaws.

For frying we us avocado oil and coconut oil (as well as using both with almond butter and almond flour to make a desert bar). The other oils we consume are olive oil, butter (which also included Kerrygold butter). And I too save bacon grease to use when cooking.

I do have a can of Crisco in the garage fridge that I use for seasoning my cast iron pans.

quote:

Originally posted by sig2392:
80% of the time I am cooking with extra virgin olive oil.

The other 20% if I am cooking hot in a pan, I am using Avocado oil.

If I am cooking meat I still use olive oil, and I expect it to smoke.

We save bacon grease for popcorn

quote:

Originally posted by Keystoner:

quote:

Originally posted by bald1:
Our kitchen oils:


-- California Olive Ranch EVOO (for frying and salad dressing)
-- Chosen Foods Avocado spray (for air fryer)
-- Kerrygold Butter (salted and unsalted for multiple uses)
-- Nutiva Butter Flavored Coconut (for popcorn, eggs, etc.)
-- Bacon grease (for eggs, country gravy, etc.)
-- Spectrum Canola (for bake goods recipes)
-- Crisco vegetable shortening (for greasing baking dishes)
-- Roland Grapeseed (for seasoning cast iron)

Did you watch the video?

Yes, doom on vegetable and canola oils.

This message has been edited. Last edited by: bald1,

Nothing new in that video that hasn't already been known or covered. Want to eat healthy and live long, take a look at what those communities living in Blue Zones eat and how they live their lives. If age 90+ is expected and 100+ is not uncommon, they're doing something right.

American diets are pretty basic and not very demanding, quite susceptible to marketing and social pressures. Home cooking skills in American households declined starting around Prohibition, a variety factors from long employment days, proliferation of mass food production, pre-packaged foods, microwaves ovens, cafeteria-type eateries, women in the workforce, rise of fast-food, divorce/separations all become more common which resulted in food consumption and preparation being an after thought in the daily life. Corn, soy and other veg based oils was aggressively advertised post-WWII by those respective industries, super markets became more prominent offering a bewildering level of variety, resulting in people buying the shiniest, flashiest labels or, most prominently positioned displays.

Olive oil and butter are my most common cooking fats used. Occasionally a veg oil or peanut oil is used if the recipe calls for it but, those bottles are very small in my pantry. Margarine..forget it. Lard, nope. Crunchy chili oils, now we're talking

No wonder I come from a long line of people who prefer saturated fat.

I watched the original but got way too intense for me.
Looked a LOT for more definitive info and this seems to be helpful:





I was shocked to learn grapeseed oil is so bad.
We used it for higher heat scenarios.
No more.

quote:

Originally posted by old dino:

A few months ago we totally stopped consuming canola oil ... though I do use it as a bar oil in my chainsaws.

There is a lubricating paper that is sold for paper shredders. It's not cheap. I found out that it is just a sheet of paper that is saturated with canola oil. I now keep a cheap spray can of canola oil that I spritz on a sheet of paper every once in a while, and run it through the paper shredder.