What kind of oil is the healthiest? soya? canola? olive? sesame? vegetable oil? coconut? what? ;)?!
The best information available says that we need to derive 30% of our dietary calories from fats and oils, equally divided between polyunsaturated, monosaturated, and saturated fats.
Olive oil is the leading monosaturated oil, and extra-virgin is a cold-pressed version of it. Ain't no reason to use any olive oil *except* extra-virgin. It would go rancid in a french fryer, though. You want to use peanut oil for that, or lard.
For a saturated oil, I'd recommend leaf lard, but that's hard to find. Ghee - butter that has been clarified - is excellent, but you probably will have to clarify it yourself. Rendered lard is excellent, but flavorless.
I don't recommend soy or canola oils. Of the two, canola would my my choice.
Having worked in research for Central Soya, I contend that soy foods of all types should be avoided. Soy is probably the least objectionable of all soy products, but I personally avoid it.
Canola oil is actually the oil of a genetically modified rape plant. It's new, and we don't know whether it's safe, but it appears to be. On the other hand, it's extracted with xylene, and cold-pressed oils are probably better for us.
You don't know what "vegetable oil" is until you read the label, and maybe not even then.
Cottonseed oil is xylene-extracted. Peanut oil is good, and that's what I recommend for french fryers, if you don't use lard. Corn oil is good.
Coconut oil is OK for popping popcorn, as is palm oil. They, like sesame oil, are expensive and hard to find.
Answers: Obviously, you want to avoid anything that says "hydrogenated" or "partially-hydrogenated" on the label. That means trans fats, which is to say, early death from cancer or heart disease. As bad as smoking.
The best information available says that we need to derive 30% of our dietary calories from fats and oils, equally divided between polyunsaturated, monosaturated, and saturated fats.
Olive oil is the leading monosaturated oil, and extra-virgin is a cold-pressed version of it. Ain't no reason to use any olive oil *except* extra-virgin. It would go rancid in a french fryer, though. You want to use peanut oil for that, or lard.
For a saturated oil, I'd recommend leaf lard, but that's hard to find. Ghee - butter that has been clarified - is excellent, but you probably will have to clarify it yourself. Rendered lard is excellent, but flavorless.
I don't recommend soy or canola oils. Of the two, canola would my my choice.
Having worked in research for Central Soya, I contend that soy foods of all types should be avoided. Soy is probably the least objectionable of all soy products, but I personally avoid it.
Canola oil is actually the oil of a genetically modified rape plant. It's new, and we don't know whether it's safe, but it appears to be. On the other hand, it's extracted with xylene, and cold-pressed oils are probably better for us.
You don't know what "vegetable oil" is until you read the label, and maybe not even then.
Cottonseed oil is xylene-extracted. Peanut oil is good, and that's what I recommend for french fryers, if you don't use lard. Corn oil is good.
Coconut oil is OK for popping popcorn, as is palm oil. They, like sesame oil, are expensive and hard to find.
Olive oil is the healthiest . . . and tastiest in my opinion. :-)
Olive oil has the effect of lowering high cholesterol. You can check out this website for more information:
http://www.webmd.com/content/article/42/...
Definitely Olive Oil! Try to avoid consuming coconut oil.
I think olive oil is good. I think coconut oil is high in cholesterol. So ya should be good. I am not really sure which one is the best.
Olive is Healthiest. Coconut or palm is the absolute worst. Saturated fat mania, but absolute astounding flavor.
Olive oil and coconut oil. (Yes, coconut! Trust me! Look at the link.)