Topic: Which Oil Is the Healthiest ???

[PaulP]

Canola oil - it depends what you believe. Money sure does talk.

http://www.naturalnews.com/029516_canola_oil_fraud.html

http://www.naturalnews.com/031550_canola_oil_side_effects.html

I use stuff like rice bran oil, virgin organic coconut oil, olive oil and organic butter ghee.

Cheers

Paul

[DARTHPHALL]

I still like to substitute a good percentage of oil with water. 

[alarmist10]

PaulP
Thanks for the links about Canola oil......that makes scary reading.  Yet another example of an uninformed public being misled by the food industry!  Unfortunately they're more inyerested in money than they are in consumers' health!
Looks like it's back to the olive oil!!
al.

[mak]

PaulP
Thanks for the links about Canola oil......that makes scary reading.  Yet another example of an uninformed public being misled by the food industry!  Unfortunately they're more inyerested in money than they are in consumers' health!
Looks like it's back to the olive oil!!
al.

Why not look into Coconut oil mate ?
Supposedly the best for cooking at high temperatures and has other health benefits

Cheers guys

Mak

[DARTHPHALL]

PaulP
Thanks for the links about Canola oil......that makes scary reading.  Yet another example of an uninformed public being misled by the food industry!  Unfortunately they're more inyerested in money than they are in consumers' health!
Looks like it's back to the olive oil!!
al.

Why not look into Coconut oil mate ?
Supposedly the best for cooking at high temperatures and has other health benefits

Cheers guys

Mak

I used to use Olive Oil in curries many years ago, had no probs.

If you are really concerned about the health risks of eating too much Oil/Fat, reduce & use more water.

[alarmist10]

Why not look into Coconut oil mate ?
Supposedly the best for cooking at high temperatures and has other health benefits

Cheers guys

Mak

I used to use Olive Oil in curries many years ago, had no probs.

If you are really concerned about the health risks of eating too much Oil/Fat, reduce & use more water.
[/quote]

Thanks for the suggestion, Mak.  I just happen to be making a supermarket trip today so I'll try the coconut oil!

Olive oil has always seemed like a good fallback, Darth....surely the whole population of the Mediterranean cannot be wrong......and with the dangers of an ever expanding waistline, I'll take your advice about reducing oil and using more water!  Do you have to compensate with an increased quantity of spices as a result?
Best
al.

[DARTHPHALL]

On the spices amounts, you'll have to work that out according to your taste but I

[alarmist10]

Darth

Thanks for your view on the spices.  I'll follow your advice, basically because I'd hate to reduce the spice infusion into the curry!
I used to use the oven method about 20 years ago when my best curry was a variation on a Madhur Jaffrey recipe!  Can't remember now why I stopped, but I do remember the same problem with the tomatoes that you mention!
Meantime, and back on thread, I'm going to be using the coconut oil that was recommended by Mak.
Cheers guys
al.

[mosedavid]

sunflower and groundnut have high smokepoints.. aparently heating oil to smokepoint changes the structure and can make it less healthy. I always used veg oil but will probably be changing when I run out.

As for Coconut oil.. your joking right? There was a program a few years ago about the Philippines (I think it was there) very popular national dish which was called 'lamb flaps'. This consisted of a really fatty piece of Lamb cooked in coconut and spices. The program/magazine article focused on the then female politician who was trying to change the nation's eating habit as the country was suffering from a coronary crisis.  She was advocating banning this cheap cut of meat and educating the public about excess of coconut.

And since Coconut oil is pretty tastless, why bother?

So, I recon, Olive (low smoke point), Sunflower (which has a high enough smokepoint for curry but maybe not chinese cooking), grounut (good all round) and maybe a tad of mustard oil for flavour if you can find the edible stuff.