Canola oil is bad for younger people study says.
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And the makers of Canola Oil will pay for a study that says that humans can't live without Canola Oil. Science if for sale in this country & I believe nothing that I hear or see anywhere except my own eyes & ears.
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I have thought about a thread asking for what is the best oil for frying. I don't fry foods very often, and when I pan fry, I usually use butter or olive oil. So if the recommendation is that canola oil is not good for us, then what are our other options?
BTW, I have driven by canola fields in places like North Dakota. I always wonder what canola looks like when it is harvested? It must be a seed.
BTW, I have driven by canola fields in places like North Dakota. I always wonder what canola looks like when it is harvested? It must be a seed.
It must be a seed...
Yes... It is a small, dark, round seed.. It is a popular crop all across the northern prairie states and lower parts of several provinces..
I got a feeling it is like a lot of other things in that over the last 20(?) more or less, in no particular order... Reports like lard was bad for you, butter wass bad for you, margarine was bad.. One report at one time saying mothers milk was bad for infants..
So I've got to think maybe a good idea is to change off oils now and then ??
Yes... It is a small, dark, round seed.. It is a popular crop all across the northern prairie states and lower parts of several provinces..
I got a feeling it is like a lot of other things in that over the last 20(?) more or less, in no particular order... Reports like lard was bad for you, butter wass bad for you, margarine was bad.. One report at one time saying mothers milk was bad for infants..
So I've got to think maybe a good idea is to change off oils now and then ??
I agree. I have been so worn out from all of the made-up panic-spew that I just stopped listening.
Today, you can name absolutely any kind of food, and I can pull up articles about how it will certainly kill you.
Example: Watermelon?
Dangerous!
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I think today they are saying that nut and seed oils are the bad ones. And vegetable oils are the good ones. This is different from what they said yesterday. And it will probably turn out to be different from what they say tomorrow.
Wait, don't they also say that you should eat nuts for the healthy fats in them? Doesn't that take nut oil and move it from the bad list to the good list?
It's so hard to keep up with "the experts".
The only oils I use regularly are avocado oil and olive oil. Avocado oil because it has a high smoke point. Olive oil because it adds good flavor. Neither because some expert tells me that they are good (or at least not bad) for me. Because their recommendations will change tomorrow anyway. I think as of TODAY, my two oils are both on the good list. I think...
I do use coconut oil on occasion. I think that this one is currently on the good list too. But not too long ago it was definitely on the bad list. I think it's a flip-flopper. Moving between the good list and the bad list as quickly as Amazon changes prices for an item in your cart.
I also use both butter and margarine on my toast. Since either one could kill me - depending on if it's a Monday or a Thursday - I just don't care anymore and I'll use whichever on I happen to grab first.
Wait, don't they also say that you should eat nuts for the healthy fats in them? Doesn't that take nut oil and move it from the bad list to the good list?
It's so hard to keep up with "the experts".
The only oils I use regularly are avocado oil and olive oil. Avocado oil because it has a high smoke point. Olive oil because it adds good flavor. Neither because some expert tells me that they are good (or at least not bad) for me. Because their recommendations will change tomorrow anyway. I think as of TODAY, my two oils are both on the good list. I think...
I do use coconut oil on occasion. I think that this one is currently on the good list too. But not too long ago it was definitely on the bad list. I think it's a flip-flopper. Moving between the good list and the bad list as quickly as Amazon changes prices for an item in your cart.
I also use both butter and margarine on my toast. Since either one could kill me - depending on if it's a Monday or a Thursday - I just don't care anymore and I'll use whichever on I happen to grab first.
I grew up on lard and butter/margarine. I'm too old to give a polyunsaturated crap to change now. LOL
Yes, I remember decades ago when everybody, fried everything, in Crisco shortening and life was great.
Then it got banned because it supposedly clogged your arteries.
Personally, I would rather die at 65 after living a wonderful life, than having been miserable for 85 years, and unable to find the exit door.
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Crisco was never intended for human consumption, it was originally for lubricating driveshafts on submarines because it never broke down. I know some homeboys who used it on their muzzle loaders somehow.
Yep. I'm even old enough to remember when Crisco took over for lard, because it was healthier, since it was much lower in saturated fat.
that takes a decade to get out of your system.
Give me my eggs fried in bacon grease every time!
Trivia...
Crisco and other solid vegetable shortenings make good survival, emergency candles.. I made several from recycled 4oz jelly jars, and short squat chip dip jars.. I put a steel pie pan on a trivet on the table and sat the jar in the pie pan.. That way if the jar cracked all would be contained.. The jelly jar one I did a test burn with ran almost 48 hours on a half jar of fuel.. It only went out on its own from inattention when I didn't trim the candle wick a bit...
Crisco and other solid vegetable shortenings make good survival, emergency candles.. I made several from recycled 4oz jelly jars, and short squat chip dip jars.. I put a steel pie pan on a trivet on the table and sat the jar in the pie pan.. That way if the jar cracked all would be contained.. The jelly jar one I did a test burn with ran almost 48 hours on a half jar of fuel.. It only went out on its own from inattention when I didn't trim the candle wick a bit...
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There used to be a saying; everything in moderation. Eat what you want, just don't overdue it. I fry my eggs in bacon grease in a cast iron skillet.
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We used to use it in the base of our wadcutter bullets and over the chambers of the cap and ball postols.
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For cooking, I used to use canola. Not anymore. I use olive, avacado (rarely), some coconut, lard, and tallow. I don't use margerine, but use real butter.
I used to use lots of seed oils and crisco, but it's the processing of these things that will get you. Ultra processed foods. Like the supposed nut "milks". Ugh. I also stay away from GMO and soy products and sprayed products. Trying to keep it as simply "processed" as possible, and food ingredients as "clean" as possible. Seems as food and food processing prices are going up, ingredients and cheaper ways to process are changing, too, and not for the better for people. Better for the pocket of the producer. Brings to mind during wartime in Germany where sawdust was added in the making of bread because of a lack of flour. I won't eat a snack cake anymore, they don't taste the same. And am making our own bread.
I used to use lots of seed oils and crisco, but it's the processing of these things that will get you. Ultra processed foods. Like the supposed nut "milks". Ugh. I also stay away from GMO and soy products and sprayed products. Trying to keep it as simply "processed" as possible, and food ingredients as "clean" as possible. Seems as food and food processing prices are going up, ingredients and cheaper ways to process are changing, too, and not for the better for people. Better for the pocket of the producer. Brings to mind during wartime in Germany where sawdust was added in the making of bread because of a lack of flour. I won't eat a snack cake anymore, they don't taste the same. And am making our own bread.
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I use butter, bacon grease, tallow and a bit of olive oil now and then.
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I have a can of Crisco that is many years old. It has never been opened. It might be 20 or more years old. It is my plan to use it for emergency candles, as with all of my other old rancid oils.
I rarely deep fry and since I got my counter top toaster oven/ air fryer, that will likely be my go to for anything remotely fried, except for pan fried things like eggs. I have made bacon in the oven, but I like to pan fry it and use the bacon grease for frying eggs and what ever random and few and far between things that I might fry.
I do like to make egg rolls from scratch once in a while. The last time I did that was about 5 years ago. But what kind of oil would be best for deep frying them? Peanut oil?
I rarely deep fry and since I got my counter top toaster oven/ air fryer, that will likely be my go to for anything remotely fried, except for pan fried things like eggs. I have made bacon in the oven, but I like to pan fry it and use the bacon grease for frying eggs and what ever random and few and far between things that I might fry.
I do like to make egg rolls from scratch once in a while. The last time I did that was about 5 years ago. But what kind of oil would be best for deep frying them? Peanut oil?
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Thank you.
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I consider Canola oil bad for everyone.
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Originally Canola oil was used as a machine oil, the plants it's extracted from are in the mustard family. We use olive oil and for higher cooking temps, we use grape seed oil as it has a higher temp usability. We had read that there are substances in canola oil that can be harmful and can't be removed by processing.
We use very little "oil" for anything. I use the quotes because we probably use more fat than most, it's just not "oil" from the grocery store. We do have a bottle of olive oil and a bottle of avocado oil in the pantry as well as a container of coconut oil. It lasts a very long time because we just don't use much of it.
When we have bacon, the grease in the pan goes into a container on the stove to be reused. When I sear a steak or similar, I use a little butter. When we fry eggs, we use a little butter, or a little of that bacon grease. When we're cooking meats, we usually don't have to add much fat as there will be some fat rendered from the meat as it cooks.
We don't eat much in the way of breads, pies, cakes, pastries, that kind of thing as we tend to be very low carb. The limited fruits and veggies that we do eat don't really need any fat added or if a little, it would probably be a pat of butter if anything at all.
I think I may have a bottle of vegetable oil that I use a bit out of for firestarter when the grandkids want a campfire. I soak a paper towel with that oil and put that on the bottom of a little kindling, fire starts right up and burns nicely. I've used that trick even when the firewood including the kindling was a little too wet. I think I bought that bottle a couple of years ago and it's still almost full.
When we get a pig butchered, we sometimes get them to save us some of the leaf lard and render that down. I don't do it every time because we just don't use it up before the next hog comes along. We haven't gotten tallow, either, mostly because we don't need it. But I do tend to want my hamburger pretty fatty so I tell them to try to get at least 20% fat in the hamburger. We generally only get a half beef at a time but have considered whether we want to get a whole next time. We have a neighbor that has some amazing beef.
When we have bacon, the grease in the pan goes into a container on the stove to be reused. When I sear a steak or similar, I use a little butter. When we fry eggs, we use a little butter, or a little of that bacon grease. When we're cooking meats, we usually don't have to add much fat as there will be some fat rendered from the meat as it cooks.
We don't eat much in the way of breads, pies, cakes, pastries, that kind of thing as we tend to be very low carb. The limited fruits and veggies that we do eat don't really need any fat added or if a little, it would probably be a pat of butter if anything at all.
I think I may have a bottle of vegetable oil that I use a bit out of for firestarter when the grandkids want a campfire. I soak a paper towel with that oil and put that on the bottom of a little kindling, fire starts right up and burns nicely. I've used that trick even when the firewood including the kindling was a little too wet. I think I bought that bottle a couple of years ago and it's still almost full.
When we get a pig butchered, we sometimes get them to save us some of the leaf lard and render that down. I don't do it every time because we just don't use it up before the next hog comes along. We haven't gotten tallow, either, mostly because we don't need it. But I do tend to want my hamburger pretty fatty so I tell them to try to get at least 20% fat in the hamburger. We generally only get a half beef at a time but have considered whether we want to get a whole next time. We have a neighbor that has some amazing beef.
