Hey, I’ve got a question for everybody. I know that there are plenty of threads addressing Monsanto’s Evil Empire, FrankenVeggies and the like. So this might sound simple or silly, or maybe even redundant -- but I’m truly concerned about it.
Cooking oil -- what should I use? I used vegetable oil years ago, then switched to corn or canola to help my husband with his high BP and weight loss. And then there’s my mother with her high cholesterol. We don’t use a tremendous amount of oil, though I do fry pork chops about once every week or two.
But according to the article below, GMO corn and canola are very likely already coming into my home via the cooking oil. I was mortified to learn this! While I do keep a little olive oil around, it’s so expensive that I usually only use it if a recipe specifically calls for it.
Maybe I should just say, “Never mind the fat/cholesterol … just use bacon grease.”
I really would appreciate you folks chiming in on this. Thanks so much in advance.
http://www.purezing.com/living/toxins/living_toxins_gmofoods.html
And I quote:
“The U.S. does not only NOT ban GMO’s, manufacturers are not required to identify or label a GMO ingredient in their food or body products. A conservative estimate concludes that 75+ % of American foods and body products contain genetically modified organisms. Regardless of dozens of scientific warnings, the FDA has approved widespread use of GMO ingredients in America’s foods and body products.”
Percentage of crops that are Genetically Modified in the U.S.:
Soy (85%)
Cotton (Cottonseed) (76%)
Canola (75%)
Corn (40%)
Hawaiian papaya (more than 50%)
Zucchini and Yellow Squash (small amount)
Quest brand tobacco (100%)
| Create a Free Account or Sign In to connect and share in green living and alternative energy forum discussions. |
0
Which Cooking Oil?
Started by Hysssss-teria, Mar 08 2012 12:01 PM
27 replies to this topic
#3
Posted 08 March 2012 - 02:33 PM
I would say olive oil with this caveat-know the source. Some brands are switching/mixing the oil inside
the transport tankers and we end up paying the premium price, when it's actually a lower grade.
Most say, better for the heart too.
http://www.npr.org/2...dalous-industry
So, as always, it's up the consumers to do their homework.
But I would still say hands down over corn oil=gmo's/chemicals.
We've also discussed sunflower oil here:
http://www.altenergy...ved-sunflowers/
but it can be difficult to find locally, available on the net though. Some health food stores carry it.
Hope that helps.
the transport tankers and we end up paying the premium price, when it's actually a lower grade.
Most say, better for the heart too.
http://www.npr.org/2...dalous-industry
So, as always, it's up the consumers to do their homework.
But I would still say hands down over corn oil=gmo's/chemicals.
We've also discussed sunflower oil here:
http://www.altenergy...ved-sunflowers/
but it can be difficult to find locally, available on the net though. Some health food stores carry it.
Hope that helps.
#4
Posted 08 March 2012 - 04:58 PM
Jebo, I had forgotten about the heat factor when using olive oil -- thanks for that reminder. While I NEVER cook any oil with anything higher than medium heat, I read in ShortPoet’s olive oil link that the heat can even make it taste funny.
That’s disgusting about what they’re doing to the extra-virgin olive oil, ShortPoet -- good grief, they’re ruining EVERYTHING in the name of the Almighty Dollar!
It’s starting to look like sunflower oil could be the answer I’m looking for … I’ll check at our local grocery and health food stores for it.
Hmmmm … is that guy who is “breeding” the sunflowers actually building FrankenFlowers?
That’s disgusting about what they’re doing to the extra-virgin olive oil, ShortPoet -- good grief, they’re ruining EVERYTHING in the name of the Almighty Dollar!
It’s starting to look like sunflower oil could be the answer I’m looking for … I’ll check at our local grocery and health food stores for it.
Hmmmm … is that guy who is “breeding” the sunflowers actually building FrankenFlowers?
#5
Posted 09 March 2012 - 05:12 AM
I cook with olive oil 80% of the time and have never had a problem with an off taste. I don't cook on really high heat and the food I cook in olive oil doesn't cook all that long anyway because I don't deep fry, and it's a very good source of heart-healthy oil. Another oil I really like to use is walnut oil. It's also heart-healthy and has a much milder flavor than olive oil and is good for sauteing and baking.
Best of all, here is this handy dandy, useful, easy to use and understand table from the Cleveland Clinic showing smoke points for oil and which are the healthiest. You want high in polyunsaturated and monounsaturated fats and low in saturated fats. I really love this chart and refer to it often.
http://cchealth.clev...ooking-oils-101
Oh, and as far as olive oil, another problem is that the manufacturers on the European side sometimes mix olive oil with other oils before bottling. I read an article about that, I'll try to find it. But, there's a test to see if the brand you normally buy is pure olive oil. Put a little in a glass or jar, like 1/2 inch of it and put it in the refrigerator. If, after 2-3 days (or sometimes less depending on the oil) it has solidified, it is pure. If it's partially solidified it's been mixed with a little other oil, but is mostly olive oil. If it is still liquid, it isn't olive oil. What's funny is that I tested 2 brands, and the cheapest generic grocery store brand I got was pure, while a more expensive brand was mixed. Go figure.
Best of all, here is this handy dandy, useful, easy to use and understand table from the Cleveland Clinic showing smoke points for oil and which are the healthiest. You want high in polyunsaturated and monounsaturated fats and low in saturated fats. I really love this chart and refer to it often.
http://cchealth.clev...ooking-oils-101
Oh, and as far as olive oil, another problem is that the manufacturers on the European side sometimes mix olive oil with other oils before bottling. I read an article about that, I'll try to find it. But, there's a test to see if the brand you normally buy is pure olive oil. Put a little in a glass or jar, like 1/2 inch of it and put it in the refrigerator. If, after 2-3 days (or sometimes less depending on the oil) it has solidified, it is pure. If it's partially solidified it's been mixed with a little other oil, but is mostly olive oil. If it is still liquid, it isn't olive oil. What's funny is that I tested 2 brands, and the cheapest generic grocery store brand I got was pure, while a more expensive brand was mixed. Go figure.
#6
Posted 09 March 2012 - 02:30 PM
mariaandrea, on 09 March 2012 - 05:12 AM, said:
I cook with olive oil 80% of the time and have never had a problem with an off taste. I don't cook on really high heat and the food I cook in olive oil doesn't cook all that long anyway because I don't deep fry, and it's a very good source of heart-healthy oil. Another oil I really like to use is walnut oil. It's also heart-healthy and has a much milder flavor than olive oil and is good for sauteing and baking.
Best of all, here is this handy dandy, useful, easy to use and understand table from the Cleveland Clinic showing smoke points for oil and which are the healthiest. You want high in polyunsaturated and monounsaturated fats and low in saturated fats. I really love this chart and refer to it often.
http://cchealth.clev...ooking-oils-101
Oh, and as far as olive oil, another problem is that the manufacturers on the European side sometimes mix olive oil with other oils before bottling. I read an article about that, I'll try to find it. But, there's a test to see if the brand you normally buy is pure olive oil. Put a little in a glass or jar, like 1/2 inch of it and put it in the refrigerator. If, after 2-3 days (or sometimes less depending on the oil) it has solidified, it is pure. If it's partially solidified it's been mixed with a little other oil, but is mostly olive oil. If it is still liquid, it isn't olive oil. What's funny is that I tested 2 brands, and the cheapest generic grocery store brand I got was pure, while a more expensive brand was mixed. Go figure.
Best of all, here is this handy dandy, useful, easy to use and understand table from the Cleveland Clinic showing smoke points for oil and which are the healthiest. You want high in polyunsaturated and monounsaturated fats and low in saturated fats. I really love this chart and refer to it often.
http://cchealth.clev...ooking-oils-101
Oh, and as far as olive oil, another problem is that the manufacturers on the European side sometimes mix olive oil with other oils before bottling. I read an article about that, I'll try to find it. But, there's a test to see if the brand you normally buy is pure olive oil. Put a little in a glass or jar, like 1/2 inch of it and put it in the refrigerator. If, after 2-3 days (or sometimes less depending on the oil) it has solidified, it is pure. If it's partially solidified it's been mixed with a little other oil, but is mostly olive oil. If it is still liquid, it isn't olive oil. What's funny is that I tested 2 brands, and the cheapest generic grocery store brand I got was pure, while a more expensive brand was mixed. Go figure.
MariaAndrea, thanks sooooo much for the chart -- it’s invaluable. It clarifies so much, and makes the decision making a snap. I immediately saved it to my drive.
Very cool tip on identifying olive oil, too. And that’s amazing about the cheap olive oil. I’ve actually occasionally discovered the “cheaper is better” adage to be true in some other products, too.
#7
Posted 09 March 2012 - 03:27 PM
There's no question for me - I use extra virgin first cold pressing olive oil for all my cooking. I don't deep fry, because it's not a healthy way to eat. My husband, however, loves his fries, and i cook those in sunflower oil. He's 78, with no major health issues, and he looks about 15 years younger, so I must be getting something right, somewhere.
#8
Posted 09 March 2012 - 09:12 PM
I like switching up different oils. I do use olive oil a lot for cooking at medium heat- despite all the talk about smoke points, home kitchen stoves don't generally even get up to the temperatures that are needed to really affect olive oil, especially if you don't generally deep fry or stuff like that.
I also use butter, sunflower oil, occasionally canola oil and occasionally lard (which is 50% monounsaturated fat and about 25% a form of saturated fat that doesn't actually affect cholesterol levels or the risk of heart disease- only about 25% of lard is true, damaging saturated fat- lard gets a bad rep for being "animal fat", but in moderation, it's probably fine)
I also use butter, sunflower oil, occasionally canola oil and occasionally lard (which is 50% monounsaturated fat and about 25% a form of saturated fat that doesn't actually affect cholesterol levels or the risk of heart disease- only about 25% of lard is true, damaging saturated fat- lard gets a bad rep for being "animal fat", but in moderation, it's probably fine)
#9
Posted 10 March 2012 - 04:12 AM
mariaandrea, on 09 March 2012 - 05:12 AM, said:
Oh, and as far as olive oil, another problem is that the manufacturers on the European side sometimes mix olive oil with other oils before bottling. I read an article about that, I'll try to find it.
And thanks for your link too.
#11
Posted 10 March 2012 - 07:15 AM
Shortpoet-GTD, on 10 March 2012 - 04:12 AM, said:
See the link in my post above from NPR.
And thanks for your link too.
And thanks for your link too.
Oops! Sorry, didn't see that! And that's probably the article where I first read about it too. The best thing for extra virgin olive oil is to find a couple of brands you know are pure and you can trust and stick to them.
#12
Posted 11 March 2012 - 03:41 PM
I don't use that much oil myself but I use vegetable oil when I do. I have heard that olive oil has a lot of health benefits over all the oils but I do not know. You do have to be careful as it was mentioned above, olive oil can catch on fire with higher heat.
If you only use it in moderation, I am sure that you will be ok with the oil you like to be honest.
If you only use it in moderation, I am sure that you will be ok with the oil you like to be honest.
#13
Posted 15 March 2012 - 09:25 AM
Well.
Now I am ticked.
No sunflower oil at the grocery store (surprise!) but they had a $1-off sale on some fancy Mediterranean extra-virgin olive oil -- and it had a $1 coupon attached. The savings brought the cost down below that of the not-so-cheap store brand. So I thought, “OK, sure.”
Poured ½ inch in a coffee cup and stuck it in the fridge. Two days later, it’s only partially solidified. As previously noted -- I am ticked.
I paid premium price for God-knows-what. For all I know, that fancy stuff could be mixed with FrankenCorn oil. The label states 100% yadda yadda.
Well, I guess I will try the “cheap” store brand next.
I have also contacted a little natural food store in a nearby community. They do have sunflower oil -- and man, is it ever pricey!!! It’s way higher than the olive oil.
I’m just glad that I don’t use much oil for cooking.
Now I am ticked.
No sunflower oil at the grocery store (surprise!) but they had a $1-off sale on some fancy Mediterranean extra-virgin olive oil -- and it had a $1 coupon attached. The savings brought the cost down below that of the not-so-cheap store brand. So I thought, “OK, sure.”
Poured ½ inch in a coffee cup and stuck it in the fridge. Two days later, it’s only partially solidified. As previously noted -- I am ticked.
I paid premium price for God-knows-what. For all I know, that fancy stuff could be mixed with FrankenCorn oil. The label states 100% yadda yadda.
Well, I guess I will try the “cheap” store brand next.
I have also contacted a little natural food store in a nearby community. They do have sunflower oil -- and man, is it ever pricey!!! It’s way higher than the olive oil.
I’m just glad that I don’t use much oil for cooking.
#14
Posted 15 March 2012 - 10:12 AM
Here's a good list of California producers certified by the California Olive Oil Council. http://www.cooc.com/..._certified.html
The truth is that good olive oil isn't going to be cheap - I'd say on average it's about $14 for 500 mL - but it's been our quest for cheap food that brought about the dilution of oil in the first place in order to bring prices down.
There's an interesting website I found all about olive oil and it's shocking if you don't know about it all the articles there about fraud in the olive oil world. http://www.oliveoilt...olive-oil-fraud
The truth is that good olive oil isn't going to be cheap - I'd say on average it's about $14 for 500 mL - but it's been our quest for cheap food that brought about the dilution of oil in the first place in order to bring prices down.
There's an interesting website I found all about olive oil and it's shocking if you don't know about it all the articles there about fraud in the olive oil world. http://www.oliveoilt...olive-oil-fraud
#15
Posted 15 March 2012 - 12:53 PM
Thanks for the links … methinks, LOL …
Oh, good grief !!! For crying out loud -- whatcha gotta plunder through for the sake of … wait, what were we doing?
Am I obsessing?
I guess I’ll just have to keep on trying different brands. I’ll be on the lookout for some from California with that COOC seal on them. I have no idea whether or not we can get domestic oil here.
Husband just came in and wanted to know what I was doing with the bottle of olive oil at the computer, and olive oil up on the screen. So I told him. “Oh. Well, you know that Holmberg has all kinds of olive oil.”
Really? Hmmmm … I’ll have to check that out. They have a huge farm and orchard about 5.5 miles down the road, with a beautiful little farm store. They have partnered with the organic growers and meat producers in the area and display/sell local fare in the store. So I wonder where they’re getting the olive oil from …
Oh, good grief !!! For crying out loud -- whatcha gotta plunder through for the sake of … wait, what were we doing?
Am I obsessing?
I guess I’ll just have to keep on trying different brands. I’ll be on the lookout for some from California with that COOC seal on them. I have no idea whether or not we can get domestic oil here.
Husband just came in and wanted to know what I was doing with the bottle of olive oil at the computer, and olive oil up on the screen. So I told him. “Oh. Well, you know that Holmberg has all kinds of olive oil.”
Really? Hmmmm … I’ll have to check that out. They have a huge farm and orchard about 5.5 miles down the road, with a beautiful little farm store. They have partnered with the organic growers and meat producers in the area and display/sell local fare in the store. So I wonder where they’re getting the olive oil from …
#16
Posted 15 March 2012 - 02:10 PM
Hysssss-teria, on 15 March 2012 - 09:25 AM, said:
Well.
Now I am ticked.
No sunflower oil at the grocery store (surprise!) but they had a $1-off sale on some fancy Mediterranean extra-virgin olive oil -- and it had a $1 coupon attached. The savings brought the cost down below that of the not-so-cheap store brand. So I thought, “OK, sure.”
Poured ½ inch in a coffee cup and stuck it in the fridge. Two days later, it’s only partially solidified. As previously noted -- I am ticked.
I paid premium price for God-knows-what. For all I know, that fancy stuff could be mixed with FrankenCorn oil. The label states 100% yadda yadda.
Well, I guess I will try the “cheap” store brand next.
I have also contacted a little natural food store in a nearby community. They do have sunflower oil -- and man, is it ever pricey!!! It’s way higher than the olive oil.
I’m just glad that I don’t use much oil for cooking.
Now I am ticked.
No sunflower oil at the grocery store (surprise!) but they had a $1-off sale on some fancy Mediterranean extra-virgin olive oil -- and it had a $1 coupon attached. The savings brought the cost down below that of the not-so-cheap store brand. So I thought, “OK, sure.”
Poured ½ inch in a coffee cup and stuck it in the fridge. Two days later, it’s only partially solidified. As previously noted -- I am ticked.
I paid premium price for God-knows-what. For all I know, that fancy stuff could be mixed with FrankenCorn oil. The label states 100% yadda yadda.
Well, I guess I will try the “cheap” store brand next.
I have also contacted a little natural food store in a nearby community. They do have sunflower oil -- and man, is it ever pricey!!! It’s way higher than the olive oil.
I’m just glad that I don’t use much oil for cooking.
Is olive oil supposed to completely solidify in the fridge? I never really got a taste for it as I have never been able to fully convince myself that it may not taste like an actual olive. I have never liked olives.
Sorry to hear of your disappointment tho! I know it can be frustrating when you pay a nice amount of money for something to have it be crap. I know olive oil is not cheap either, I think that is why I have a fear of buying it and then finding out I don't like it!
I know that some supermarkets have good quality store brand items. Stop and Shop is a store that I like store brand items better then many name brands. If you write to the company and tell them you are not pleased, they may reimburse you.
#17
Posted 15 March 2012 - 02:17 PM
dconklin, on 15 March 2012 - 02:10 PM, said:
Is olive oil supposed to completely solidify in the fridge? I never really got a taste for it as I have never been able to fully convince myself that it may not taste like an actual olive. I have never liked olives.
Sorry to hear of your disappointment tho! I know it can be frustrating when you pay a nice amount of money for something to have it be crap. I know olive oil is not cheap either, I think that is why I have a fear of buying it and then finding out I don't like it!
I know that some supermarkets have good quality store brand items. Stop and Shop is a store that I like store brand items better then many name brands. If you write to the company and tell them you are not pleased, they may reimburse you.
Sorry to hear of your disappointment tho! I know it can be frustrating when you pay a nice amount of money for something to have it be crap. I know olive oil is not cheap either, I think that is why I have a fear of buying it and then finding out I don't like it!
I know that some supermarkets have good quality store brand items. Stop and Shop is a store that I like store brand items better then many name brands. If you write to the company and tell them you are not pleased, they may reimburse you.
That’s true about Stop N Shop, dconklin. They are very good about exchanges and refunds right at the store level.
I think you’re right -- I should just take it back. I will do that, and exchange it for a bottle of their store brand. Maybe I’ll like that better.
Oh, and for the record and to ease your mind -- I just went in and tasted it. It tastes like oil, and I couldn’t detect the taste of olives at all.
#18
Posted 16 March 2012 - 08:12 AM
Hysssss-teria, on 15 March 2012 - 02:17 PM, said:
That’s true about Stop N Shop, dconklin. They are very good about exchanges and refunds right at the store level.
I think you’re right -- I should just take it back. I will do that, and exchange it for a bottle of their store brand. Maybe I’ll like that better.
Oh, and for the record and to ease your mind -- I just went in and tasted it. It tastes like oil, and I couldn’t detect the taste of olives at all.
I think you’re right -- I should just take it back. I will do that, and exchange it for a bottle of their store brand. Maybe I’ll like that better.
Oh, and for the record and to ease your mind -- I just went in and tasted it. It tastes like oil, and I couldn’t detect the taste of olives at all.
Phew, I may get up the courage to try it now! I know I had to have eaten things cooked with it, especially when eating out at a nice restaurant. The difference is that I didn't know it was in there (if it was), sometimes that makes all the difference :)
Hope the store brand works out better for you!
#19
Posted 16 March 2012 - 08:34 AM
FYI, really good, high-quality, pure, first cold pressed extra virgin olive oil has a very distinct flavor. I don't think it tastes like olives, per se, but it is not light or flavorless. The flavor mellows a bit when you use it for cooking and enhances the food, but it's almost a waste to cook with it since it tends to be more expensive - save it for vinaigrettes or drizzling on food.
#20
Posted 16 March 2012 - 08:45 AM
mariaandrea, on 16 March 2012 - 08:34 AM, said:
FYI, really good, high-quality, pure, first cold pressed extra virgin olive oil has a very distinct flavor. I don't think it tastes like olives, per se, but it is not light or flavorless. The flavor mellows a bit when you use it for cooking and enhances the food, but it's almost a waste to cook with it since it tends to be more expensive - save it for vinaigrettes or drizzling on food.
Thank you! As long as it doesn't taste like olives I am good. I am one who will try just about anything and likes almost anything, but some reason one of the things I don't like is olives. From what I have heard it is the healthiest oil
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users