Thread Number: 91092  /  Tag: Recipes, Cooking Accessories
Canola Oil
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Post# 1155944   8/4/2022 at 15:13 by Tomturbomatic (Beltsville, MD)        

My friend Laurie found this explanation of how we got the name Canola oil for Rapeseed oil:
canola oil, which comes from rapeseed, is named canola for:
CANada Oil Low Acid!
it seems that rapeseed was originally toxic to humans, but a Canadian scientist tweaked it for people to be able to use.

Isn't that interesting?





Post# 1155966 , Reply# 1   8/4/2022 at 19:36 by ea56 (Cotati, Calif.)        

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I don’t like Canola Oil, the taste or the smell when I’m cooking with it. I only buy it as a last resort if the store doesn’t have Vegetable Oil, which is more neutral in flavor and to me, scentless when I’m cooking with it.

Sense the Pandemic began I’ve had to buy it only twice.

Apparently there are mixed opinions on whether or not Canola Oil is as good for you as its cracked up to be.

Eddie


Post# 1155967 , Reply# 2   8/4/2022 at 20:12 by MattL (Flushing, MI)        

I stick with Corn oil.


Post# 1155980 , Reply# 3   8/4/2022 at 21:36 by SudsMaster (California)        

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Olive oil, here. Mostly.


Post# 1155982 , Reply# 4   8/4/2022 at 21:49 by qsd-dan (West)        

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No Mustard Gas oil for me, thank you. I stay far away from Canola Oil, Cottonseed Oil, and Soybean Oil.

I use Coconut Oil, Olive Oil, and Avocado Oil.


Post# 1155985 , Reply# 5   8/4/2022 at 22:36 by MattL (Flushing, MI)        

Cooking done with olive and avocado, baking corn oil. Peanut oil in rarely used deep fryer.


Post# 1155988 , Reply# 6   8/4/2022 at 22:58 by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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I'm not much of a fan either, I use mostly olive oil.

Post# 1155994 , Reply# 7   8/5/2022 at 00:57 by CircleW (NE Cincinnati OH area)        

After using various cooking oils, I found I like Wesson Best Blend.

My mom usually bought Mazola Corn Oil or Wesson.


Post# 1155995 , Reply# 8   8/5/2022 at 01:01 by petek (Ontari ari ari O )        

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We don't use a lot of vegetable oil any more but I keep a jug of Mazola in the cupboard. Most uses are for bread dough but then I sometimes use Olive oil for that as well. I rarely fry anything other than my morning eggs and for that I give my non stick pan a quick spray of Pam.. For the bread loaf pans I spray them with Pam for Baking.

Post# 1155996 , Reply# 9   8/5/2022 at 03:18 by SudsMaster (California)        

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I've been using Kirkland Organic Extra Virgin olive oil, mostly for stir frying veggies harvested from the garden, or in the off-season, store-bought.

 


Post# 1155997 , Reply# 10   8/5/2022 at 03:40 by chachp (North Little Rock, AR)        
I'm Italian....

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You mean there are other kinds of oil besides Olive Oil?  Really?  :)


Post# 1156006 , Reply# 11   8/5/2022 at 05:49 by angus (Fairfield, CT.)        

For me it's extra virgin olive oil for salads and dressing vegetables - anything where the oil won't be heated much or at all. For sautéing vegetables, regular olive oil and for anything that involves high temperature frying like cutlets or French fries, its peanut or corn oil. Since I can't stand scrambled or fried eggs cooked in butter, a few drops of olive oil in the old cast iron pan is what I use. I tend not to use those oil sprays - for some reason, I think they impart an off flavor to the food. But that is really a personal preference on my part.


Post# 1156011 , Reply# 12   8/5/2022 at 06:10 by jamiel (Detroit, Michigan)        

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Just bought a fresh bottle of soybean...find that I do better with the 24 oz bottles rather than the 32 or 48, in that I don't use it fast enough and it goes off a bit in the larger. Find that having both a vegetable (of whatever origin) and a EVOO is the best combo for me--can vary ratios depending on heat-tolerance and flavor-tolerance.

A funny about canola/rape: right after China opened for business around 1980 some US visitors were alarmed seeing propaganda signage in the countryside: "Promote Rape in the Countryside"...meaning rapeseed.


Post# 1156013 , Reply# 13   8/5/2022 at 06:23 by Frigilux (The Minnesota Prairie)        

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Tom— Interesting to find out the origin of the term ‘canola’! I had no idea. Thanks for sharing that info.

I stopped using seed oils about a year-and-a-half ago in an effort to bring down inflammation. I use avocado oil for cooking—it has a very high oxidation point—and olive oil if there’s little or no heat involved.


Post# 1156017 , Reply# 14   8/5/2022 at 07:51 by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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That's interesting about avocado oil. I found an avocado oil that is made from avocados that are too ugly to sell. Pure avocado. So that's on my list for the next delivery.

Post# 1156073 , Reply# 15   8/5/2022 at 16:34 by mrboilwash (Munich,Germany)        

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I thought rapeseed oil is an excellent choice among common cooking oils concerning inflammation because of its omega 3 to 6 ratio.

Post# 1156090 , Reply# 16   8/5/2022 at 19:24 by SudsMaster (California)        

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I've not noticed any problems with using extra virgin olive oil for gentle stir fry.

 

However when I use it, it's just for a minute or two, and then I add some water, cover, and steam the veggies.

 

I wouldn't use it make french fries.

 


Post# 1156187 , Reply# 17   8/6/2022 at 16:35 by CleanteamofNY ((Monroe, New York)        
Time to get off all oils that's not cold pressed

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Post# 1156194 , Reply# 18   8/6/2022 at 17:45 by CleanteamofNY ((Monroe, New York)        

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Over the last 2 months, I've slowly weaned my diet off vegetable oils and sugar.

That's including all processed foods that we all purchase weekly from the grocery store and lost 30 1bs in a month and a half.

It was not easy going cold turkey but in the long run eating natural can get very boring.

 

The book that caught my attention on Vegetable oil was "Deep Nutrition by Catherine Shanahan."

It really shook me to my core how we are being poisoned slowly that damages our molecular cells caused by big mfg pushing cheap oil into every part of food manufacturing. 

I'm reading the labels on every box, bottle, package, and cans is a true wake-up call. It's in EVERYTHING unless we cook it from scratch.

 

 


Post# 1156213 , Reply# 19   8/6/2022 at 23:16 by SudsMaster (California)        

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I've done some research today on veggie oils. The concerns about polyunsaturated oils, which for decades were touted as most healthy, seem to have some basis. Concerns about the higher reactivity of the multiple (poly) unsaturated (double) bonds between carbon atoms in the fatty acid chains that make up the triglyceride fat molecules seem valid.

 

However, olive oil has far fewer such concerns because it has far fewer unsaturated molecules. So it is more stable in storage, as well as in the body after consumption. The most interesting part is the claimed rise of heart disease and other problems after polyunsaturated vegetable oils were made far more economical with manufacturing advancements.

 

Even more interesting is how now the advantages of saturated fats - such as most animal fats, butter, etc, have health benefits since they are far less reactive once consumed and incorporated into the body. That is, less liable to form toxic substance once part of mitochondria and other elements inside the body.

 

One problem I have is the primary reference I found is from a lay person, not a scientist. It makes a lot of sense but I'd like to see more scientific studies before making any changes here. As it is, I stopped using most vegetable oils a while ago, save for extra virgin olive oil, which is said to be far safer than oils such a canola or corn.

 

Another problem is that I studied nutrition in university in the early 70's, and got my bachelor's degree in biochemistry. At that time veggie oils were like angels, and animal fats like villains. How times change, and it may just go to show that science is dynamic and not as static as one might believe.

 

The most interesting aspect is the recounting of the history of heart disease. Before the advent of polyunsaturated vegetable oils on the market, supposedly most fats humans consumed in America were animal fats, which either are mono-unsaturated or fully saturated. And the incidence of heart disease was supposedly lower than it is today. Of course, other advances in nutrition and medical care are not taken into account in some of these arguments.

 

Anyway, I'll continue to research this and get back to the forum.


Post# 1156226 , Reply# 20   8/7/2022 at 01:25 by bradfordwhite (West Coast, U.S.)        
Crisco pure and simple

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I joke. But remember the commercials and remember when people were frying everything. What a mess. You'd see on the counter or by the stove this big can. My mother would use the empty container for the waste oil. The whole was gross. Especially when the container would get thrown out because the hot oil warped the container which meant it leaked....

I've never fried anything like that. Made bacon on cook top years ago but if I had to again I would bake that as I last did in 2018.

 

Wow, remember when Crisco was used in ...other rooms in the house....in more intimate ways.   lol




 

But in real time for me it's extra virgin olive oil as the standard stuff is just too trampy for me. laughingcool 

(Frequent flyer points and $100,000 in green stamps if you know who originally used that one.  lol.)

 

I use it in recipes, salad, and I have an oil sprayer bottle I use to spray chicken when making it in my air fryer oven. 

 

 


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This post was last edited 08/07/2022 at 02:10
Post# 1156236 , Reply# 21   8/7/2022 at 07:10 by CleanteamofNY ((Monroe, New York)        
other rooms in the house???

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I guess the door knobs and bedpost were polished every weekend.


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Post# 1156268 , Reply# 22   8/7/2022 at 16:33 by bradfordwhite (West Coast, U.S.)        
CleanteamofNY

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Out of respect for Robert's various rooms...lets talk about Crisco's (and other oils) other none food uses in the appropriate forum.

For none contributing members....you're missing out. lol


Post# 1156299 , Reply# 23   8/7/2022 at 22:54 by lakewebsterkid (Dayton, Ohio)        
sudsmaster

Thanks for the suggestion! I will have to read that!
I recently had blood work done and was diagnosed with high triglycerides. I started using Avocado oil for the first time, and I am actually impressed.


Post# 1156302 , Reply# 24   8/7/2022 at 23:38 by appnut (TX)        

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Olive oil & corn oil.

Post# 1156359 , Reply# 25   8/8/2022 at 19:54 by MattL (Flushing, MI)        

Just went to Kroger's  - no corn oil!  Lots of canola and a few "vegetable" oil but no a bottle of corn oil, weird.


Post# 1156369 , Reply# 26   8/9/2022 at 01:18 by mrboilwash (Munich,Germany)        

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I`ve watched the video that condemns vegetable oils in full length and found it very interesting but it seems to ignore the widespread and ever increasing use of palm oil. It`s in everything from Oreos to margarine and it`s a highly saturated fat so you could just as well "construct" a connection between the advent of palm oil consumption and heart diseases as well.
They also seem to ignore (or I might have missed it) that native cold pressed oils are even more oxidizing, aren`t they?

Guess I`m not that easy to convince and wondering if the meat industry or sugar industry came up with those claims but will keep an eye on the subject if it turns to common scientific findings.

In the meantime will stick to my beloved Canola oil for cooking at lower temperatures, clarified butter for very high temperatures like frying a steak and native olive oil for cold dishes like salad.

And a tablespoon of cold pressed linseed oil a day because of its high content of omega 3.
It helped me to cure my terrible tennis elbow and now it should be bad for me because it`s the most oxidizing vegetable oil known to mankind?

Nutrition is like religion, many ways of nutrition seem to be based on believe rather than science these days.




This post was last edited 08/09/2022 at 01:49
Post# 1156374 , Reply# 27   8/9/2022 at 04:19 by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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I try to avoid palm oil, but it's in a lot of products. Hard to avoid if you don't bake everything from scratch.

A warning in regard to linseed oil: People with asthma often react allergic or oversensitive to it. It makes the wheeziness worse. I tried it once and had a very bad day. Never again!


Post# 1156387 , Reply# 28   8/9/2022 at 07:37 by ViewSaver (N. Central Illinois)        
Linseed oil is what makes traditional paint dry

Linseed (or flax) oil is pretty darn useful, though! en.wikipedia.org/wiki/Linseed_oi...

I guess it depends on what "version" of the oil is being used.

Chris


Post# 1156428 , Reply# 29   8/9/2022 at 16:23 by MattL (Flushing, MI)        

Was at a massive store today and once again almost zero corn oil available. Shelf after shelf full of vegetable (soy) oil,probably same amt. of canola  but only a few bottles of corn oil. wonder what the issue is.


Post# 1156572 , Reply# 30   8/11/2022 at 00:04 by SudsMaster (California)        

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I imagine (or hope) the corn oil on the shelves will increase once the summer corn crop is harvested and squeezed.

 

Moi, I don't use much if any corn or other veggie oil, other than extra virgin olive oil. And, after my recent reading on the evils of polyunsaturated vegetable oils, I probably won't be using any non-olive oils going forward, if I can help it.

 

Of course these veggie oils are in a lot of goods we may purchase every day, from bread to cookies to cake to fries to pies, so they are sort of hard to avoid completely.

 

YMMV


Post# 1156574 , Reply# 31   8/11/2022 at 00:16 by petek (Ontari ari ari O )        

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Out of interest I checked for corn oil at my local grocery store today.. none

Post# 1156576 , Reply# 32   8/11/2022 at 00:26 by SudsMaster (California)        

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What's the cooking oil shortage 2022 and why are supermarkets around the world rationing it?

 

"A variety of industries and services have been affected by shortages caused by the COVID-19 pandemic since early 2020 but, now, as a new world order dictated by the war in Ukraine takes shape, certain product lines are contending with even deeper issues. Case in point: the cooking oil shortage of 2022.

 

"From shortages of popular products at Starbucks to furniture delays and Christmas tree shortages, citizens of the world are by now used to hearing about scarcities that inevitably lead to rising prices of goods, but it seems like global cooking oil costs have been particularly affected by the war in Ukraine, and things probably won't get better any time soon.

 

"Global cooking oil prices have been rising since the COVID-19 pandemic began for multiple reasons, from poor harvests in South America to virus-related labor shortages and steadily increasing demand from the biofuel industry," reports NPR (opens in new tab). "The war in Ukraine—which supplies nearly half of the world's sunflower oil, on top of the 25% from Russia—has interrupted shipments and sent cooking oil prices spiraling.”

 

"To put it simply: Russia and Ukraine are the main exporters of cooking oil. Given the current political situation, the two countries are either choosing or unable to supply others with the usual amounts of the products. The resulting shortage in turn causes an increase in prices. "

 

 

 

 



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Post# 1156588 , Reply# 33   8/11/2022 at 08:11 by CleanteamofNY ((Monroe, New York)        

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Did you know canola oil is washed in a caustic substance that is used in oven cleaner?

 




 

Sodium Hydroxide

Sodium hydroxide (NaOH) has no smell. It is made of solid white crystals that absorb water from the air. Sodium hydroxide is caustic. Sodium hydroxide can harm workers who come in contact with it. The level of harm depends upon the amount, duration, and activity. It can burn the eyes, skin, and inner membranes, and cause temporary hair loss.

Manufacturers may use sodium hydroxide to produce soaps, rayon, paper, products that explode, dyes, and petroleum products. Other tasks that may use sodium hydroxide include processing cotton fabric, metal cleaning and processing, oxide coating, electroplating, and electrolytic extraction. It is often present in commercial drain and oven cleaners.

Some examples of workers who are at risk of exposure to sodium hydroxide include those who

  • Use bleach, oven cleaners, and drain cleaners
  • Work in food processing plants
  • Work in public water treatment plants
  • Use sodium hydroxide for making paper, glass, detergents, soaps, and other products
  • Mine alumina and produce aluminum

NIOSH recommends that employers use a Hierarchy of Controls to prevent injury.

If you work in an industry that uses sodium hydroxide:

  • Read the chemical label and the Safety Data Sheet. They explain how it can harm you and how to protect yourself.

 

 



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Post# 1156615 , Reply# 34   8/11/2022 at 12:33 by SudsMaster (California)        

This post has been removed by the member who posted it.



Post# 1156617 , Reply# 35   8/11/2022 at 12:38 by SudsMaster (California)        

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Sodium hydroxide is a very common chemical used to make soaps as well as other tasks like oven cleaning that require a strong base. It's also known as lye.

 

I'd be more concerned about other toxins like carcinogens.


Post# 1156646 , Reply# 36   8/11/2022 at 18:20 by SudsMaster (California)        

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I was just in my local Costco today, and they had big jugs of Wesson Corn Oil. The price was perhaps three times what it would have cost a few years ago, but they had plenty.

 

I passed on it, and the rest of the veggie oils (like safflower). I still have about a liter left of the Kirkland Extra Virgin Olive oil, and I prefer that anyway. I'm not doing any deep frying any more, so that helps cut the oil cost.

 

 


Post# 1156652 , Reply# 37   8/11/2022 at 18:28 by MattL (Flushing, MI)        
Avocado oil

I've been using avocado oil for frying for a few years as it's smoke point is very high vs. olive oil. Last year it was $10.99/bottle, now same bottle is $14.99, ridiculous.  I will still buy it as a bottle lasts me 3-4 months and olive oil breaks down with frying temps quite easily.  Will not use canola or vegetable oil for frying or much of anything else other than baking, and then it's corn oil.


Post# 1156734 , Reply# 38   8/12/2022 at 14:07 by SudsMaster (California)        
Is Olive Oil a Good Cooking Oil? A Critical Look

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The Bottom Line

 

Quality extra virgin olive oil is an especially healthy fat that retains its beneficial qualities during cooking.

 

The main downside is that overheating can adversely impact its flavor.

 

However, olive oil is quite resistant to heat and doesn’t oxidize or go rancid during cooking.

 

Not only is it an excellent cooking oil, but it is also one of the healthiest.

 



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Post# 1156806 , Reply# 39   8/13/2022 at 09:29 by 48bencix (Sacramento CA)        
Peanut Oil

We use peanut oil for cooking or stir frying vegetables. Not large amounts. I think it keeps longer than olive oil. Probably olive oil is better for heath.

We also use Smart Balance spread instead of butter. It is great for cooking, frying eggs and on toast. Claims to be a balanced blend of fats.



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