RedmondLonghorn said:
Jack White said:
wikkidpissah said:
Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.
Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.
Safflower is fine. Canola isn't ideal, but it isn't corn or soybean oil either.
I don't disagree that avocado and coconut are probably marginally healthier, but coconut has a flavor/smell that doesn't go with everything and avacado is ridiculously expensive.
I think the refining process of 99% of the canola out there is what makes it some pretty nasty stuff. Cold pressed or expeller expressed canola oils might be okay but the whole history behind turning industrial rapeseed oil unsafe for human consumption into canola oil marketed for health benefits seems dubious. Most rape is RoundUpReady gmo so it's been drenched with herbicides. The production process uses a high heat solvent extraction that oxidizes and ruins the advertised healthy fat ratios. It also creates a rancid, putrid smelling oil that has to go through deoderizing processes involving bleach and ammonia treatments before the smell is tolerable. Even so it smells awful when heated to me. Soybean and Corn oils get similar treatment. I avoid all them as best as I can, but occasionally use a small bottle of organic cold pressed corn oil for frying.
I hear you. I think what you have presented here is a mix of real concerns and bogus ones. For instance, I don't take any of the GMO hysteria safely. There is no legitimate science telling us that GMOs are unsafe. That doesn't mean I necessarily believe they are safe either. It is an open question.
Like I said though, I prefer safflower for daily use and have never heard or seen anything concrete and fact-based that tells me I shouldn't use it.