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Strawberry 02-14-2013 09:23 AM

Best cooking oil?
 
I'm getting REALLY conrfused...

I want to buy a healthy cooking oil and one that I can also use for salad dressings (so it cant be like coconut oil or butter and solid at room temp)
... so I was researching online and found this chart about omega-3 (good) and omega 6 (bad/inflammatory) fatty acids.
Coconut oil has NO omega-3?? Canola oil appears to have a lot, and the ratios of omega 6:3 actually look better for it than butter or lard?

Anti-Inflammatory Diet: How to Choose the Right Cooking Oil | The Conscious Life

daisyHair 02-14-2013 09:51 AM

Hey Strawberry,

I am interested in what might come of this thread too.. I get confused. I KNOW most veg. oils are bad news. I use a mixture of olive oil and butter OR coconut oil for most cooking.. and I have bought cold pressed walnut oil and pistachio oil for making my own salad dressings (working on a few good homemade salad dressing recipes) and I want to make Mayo with the pistachio oil to see if it might be a sub. for olive oil mayo.. I just don't love it.

So lets see who has some more info...

Mistizoom 02-14-2013 10:30 AM

I think if you read the whole article including their recommendations at the bottom they are pretty much on the money. I personally use olive oil, butter or coconut oil for almost everything, though I do use lard for deep frying.You have to look at the overall oil profile, not just the omega 6 to 3 ratio. Look at the percentages for each oil. Canola has a high raw percentage of omega 6 and also PUFAs. Also, almost all canola (made from rape seeds) is genetically modified. I don't eat coconut oil for omega 3, but because it is high in medium-chain triglycerides (MCT). My personal guideline is that if I wouldn't eat the food the oil came from then I try not to eat the oil. Works pretty well overall.

ravenrose 02-14-2013 10:57 AM

I think the issue with canola too is how it's processed. if you are going to eat it, better to get some gently expeller pressed stuff.

synger 02-14-2013 11:19 AM

I use macadamia or avocado oil on my salads. I primarily cook with butter or coconut oil, or sometimes olive oil (I have a jar of olive oil in my fridge that has roasted garlic in it. Very yummy!). I also occasionally use lard, bacon grease, or other "dripping" from previous cooking.

picklepete 02-14-2013 05:15 PM

I use olive oil on salads, macadamia oil in baked goods, and avocado oil for making mayonnaise.

IMO keeping total polyunsaturate low is more important than the ratio within those small fractions. A good guideline is less than 10g omega-6 per day.

lazy girl 02-14-2013 05:25 PM

I am ordering walnut and rice bran oils. We've booted out all the hydrogenated stuff. DH already has blockages, so we're playing it safe. I think someday, I'd like to make mayonnaise from the avocado oil.

CindyCRNA 02-14-2013 05:50 PM

Can someone PM me a good source for avocado oil? The one Netrition carries is not food grade.

Mistizoom 02-14-2013 06:34 PM

Quote:

Originally Posted by CindyCRNA (Post 16260000)
Can someone PM me a good source for avocado oil? The one Netrition carries is not food grade.

The one on Netrition matches one on Amazon that specifically says edible. It's about half the price at Netrition too, though it's only 4 oz. Amazon has plenty of others is you want more choices.

ETA: I did find the same one on a completely different site and it does say food grade. Netrition should probably add that to the product info.

avid 02-14-2013 07:43 PM

I love olive oil ...evoo is best for moderate or less heat, but the "light" olive oils have a high smoke point and can be used for anything other than deep frying
I don't like to cook with coconut oil because it always smokes up on me.

mamabat 02-14-2013 09:42 PM

Quote:

Originally Posted by avid (Post 16260140)
I love olive oil ...evoo is best for moderate or less heat, but the "light" olive oils have a high smoke point and can be used for anything other than deep frying
I don't like to cook with coconut oil because it always smokes up on me.

I always try to go by 'low and slow' with coconut oil. I cook primarily in cast iron, and because it gets so hot, I usually have the burner at about halfway with olive oil, but, with coconut I go 3/4 down, and take my time. It's my favorite for my eggs.

Strawberry 02-14-2013 10:33 PM

does avocado oil have a strong or distinct flavor to it?

CindyCRNA 02-15-2013 05:39 AM

Quote:

Originally Posted by Strawberry (Post 16260269)
does avocado oil have a strong or distinct flavor to it?

No, none. Pretty much tasteless.


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