I (mostly) agree with this article, but would add that expeller pressed organic canola oil is preferable for a few very good reasons:
1. Expeller pressed oil is oil extracted from nuts or seeds by simply crushing them -- look for labels that specifically mention cold extraction (some pressed oil is heated during the pressing process, heating canola oil reduces its healthful benefits); the yield is lower but the product generally retains more of its healthful benefits. Commercial types of oil extraction methods include (1) heat extraction, which damages the canola oil and (2) chemical extraction, which uses solvents such as Hexane (the oil is mixed with hexane and heated to high temperatures to drive off the solvents).
2. Certified Organic canola is likely not genetically modified. GM canola seeds are generally lower in Omega 3 fatty acids; Omega 3 fatty acids become rancid more quickly than other fatty acids. Genetically modified seeds have been developed to reduce the proportion of Omega 3's in order to prolong the shelf life of the oil. If you are for using canola oil in to help balance of fatty acids in your diet, then it makes sense to use certified organic canola oil. (Bear in mind that the most reliable information that I have read continues to report that the primary source of Omega 3's in our diets should be green leafy plants and cold water fish).
One credible source of information is Susan Allport's book "The Queen of Fats" and her related website www.susanallport.com. Andrew Weil has plenty of good information and Vital Choice Seafood's website is yet another source of information on fatty acids.
08/22/2010 - 1:50pm
I use Extra Virgin Olive oil. I would sooner cook with this that a generically engineered seed. They do not know what the generically engineered foods do to our body. When it was first developed, I was told in my chefs training to never use the oil.
06/21/2010 - 3:12pm
MY PANTRY IS ALWAYS STOCKED WITH THREE (3) OILS.... EXTRA VIRGIN OLIVE OIL, MAZOLA OIL AND PEANUT OIL. THESE OILS WILL TAKE CARE OF ANY TYPE OF COOKING OR BAKING.
THOUGH, WE DO USE BUTTER FOR FRYING SCRAMBLED EGGS AND MAKING PANCAKES.
........... "64 YEARS AS A HOUSEWIFE.".
05/18/2010 - 3:37am
I use Extra Virgin Olive oil for dressing dishes. I use grapeseed oil for cooking.
05/06/2010 - 1:46pm
Olive oil, very seldom canola oil (when the recipe calls for a larger quantity of oil). Also use olive oil and lemon juice to season vegetables. Better than butter!
05/02/2010 - 2:07pm
I cook with Canola due to lower in sat. fat. And olive oil, heart healthy. I think about how it act's or looks inside the body. Shortening, when I use it, it is so dang hard to get off a spoon or mesureing cup. After letting hot hot water run on it it still hangs on. I started thinking about how it does that inside my body even if the body temp 98 warm inside it just wont go away and that started freaking me out! So I rarely use it anymore. Olive oil, sit it in the fridge and it hardly thickens. Sit it out at room temp like your body temp and it's smooth again fast.
04/26/2010 - 5:13pm
I cook fish in peanut oil. I tried canola oil but it didn't taste good, can you tell me if it gets rancid easy? maybe that's why it tasted bad
04/25/2010 - 7:21pm
OLIVE OIL TO BE ON THE SAFE SIDE.
04/24/2010 - 11:17pm
I use canola oil and Extra Virgin Olive Oil (each sparingly) for oiling a pan or in salad dressings respectively--I don't fry, only bake, roast, broil or sauté. Sometimes when baking desserts I will use butter, but I don't bake often, mostly during the Thanksgiving/Christmas season. Most desserts for me are fruit or berries of some sort. Occasionally cheese and fruit.