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.

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

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.

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.

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.

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.  

(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. 

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

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

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. "

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.

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.

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.

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.