Posted on 11/11/2013 6:15:51 PM PST by Alaska Wolf
Omega-6-rich oils don't have same benefits as canola, soybean and olive oils, studies show
The Canadian Press Posted: Nov 11, 2013 1:46 PM ET Last Updated: Nov 11, 2013 2:10 PM ET
In 2012, Health Canada agreed to let manufacturers of cooking oils containing either omega-6 or omega-3 fatty acids claim on their product labels that these oils help reduce the risk of heart disease by lowering cholesterol. (iStock)
A pair of Canadian scientists are challenging the fact that manufacturers of some cooking oils are entitled to make health claims about the products.
They argue that new evidence suggests oils that are high in omega-6 fatty acids but contain little or no omega-3 fatty acids should not be labelled as beneficial to heart health.
The specific types of oils are corn, safflower and sunflower.
The scientists say the available evidence suggests these oils do not carry the same heart health benefits as canola, soybean and olive oils.
(Excerpt) Read more at cbc.ca ...
ping
The best oil to use is extra virgin olive oil.
It's all you really need.
Isn't conola the 'butter' the environazi's banned from theater popcorn?
coconut oil is pretty good too.
Yup. We’ve avoided this stuff for 5 or 6 years now.
Bacon grease. My grandmother never let it go to waste. She kept a can in the fridge and added to it daily. You didn’t need no- stick skillets cause the eggs floated and never touched the bottom.
If Olive was a virgin, then explain Sweet Pea.
Coconut oil is very healthy for its medium chain triglycerides.
http://www.meltbutteryspread.com/what-are-medium-chain-fatty-acids-and-why-are-they-important-to-your-health/
Canola oil was first manufactured as an engine lubricant.
‘Nuff said.
No that was coconut oil. Not only is it actually better for you, the popcorn stays fresh tasting longer.
Add Canola Oil to that list....
Grapeseed Oil is good for higher cooking temps, too
Not to be a Delbert Downer here Jack, but EVOO, is not at all a good cooking oil, or even close..
Not to get technical, unless you need me to, the burn/smoke, temperature of Extra Virgin Olive Oil, although much healthier, is very low, thus evaporation and scorch is highly prevalent..
Pomace Olive Oil, is much higher, but still lower than Extra light olive oil, and not the best yet..
Fat based oils (Lard) are far better for frying, but generally unhealthy, than many others available in grocers..
Hey Jack!
I have heard Grape seed and Rice bran oil are more stable at higher cooking temperatures and better for cooking. Olive oil is best unrefined and unheated and used within a year of being pressed. In Europe it is often mixed (adulterated) with other cheaper lesser quality oils and sold as 100% olive oil.
I don’t think canola is healthy, I won’t use it. People say its healthy and nutty, I think it tastes rancid. It used to be used as an industrial oil, they reduced the dangerous constituent, but only reduced. I’ll get my omega 3s from fish.
He was her nephew.
You do have to cook at a lower temperature with olive oil. Only get extra virgin olive oil if you are concerned about adulterated forms.
There are Omega 3s in extra virgin olive oil.
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