Wow. I had no idea.
I’ve also used Safflower oil; do you have any info on that?
We use butter, olive oil and coconut oil for all cooking; and peanut oil for deep-frying. But what would you think is best to use in a cake like this?
-JT
I think it was mentioned as a no no in the article. Check out www.draxe.com I think he talks about the different oils. Also www.mercola.com. I have been cooking with coconut oil and the good kind of olive oil and also grass fed butter. My mother always said butter was great and would not allow cheap margarines in the house. After they came out bad mouthing butter, we did use Fleishman’s olive oil margarine and also some butter. Now I look back and wish we had never made the switch from butter. In fact my mother has been proven so right on many things that when I discover a health item related to food I find myself e-mailing my brother and sister saying “Mom was right again”.