I have a friend who has kidney stones and she has to watch the oxalate content of the foods she eats. Can you help me recommend a healthy menu of things she might be able to eat.
04/13/2010 - 11:08pm
I primarily use canola oil, but also use a lot of extra virgin olive oil.
04/13/2010 - 8:18pm
I use canola for oiling pans and dishes for baking bread. I also use it for seasoning my iron skillets. With them, I need little oil.
For everything else, I use regular or extra virgin olive oil, depending on what flavor I want. Butter once in awhile.
04/13/2010 - 8:11pm
Extra virgin olive oil and butter
04/13/2010 - 7:34pm
Almost always either Olive Oil or Grapeseed oil. Once in a while for high temp cooking we use Peanut Oil. These are all suggested by the American Heart Association as being best for individual with a history of heart problems.
04/13/2010 - 7:11pm
FYI, although it is true that the majority of Canola produced in North American is genetically modified, it was the plant that was GM not the oil (see Canola Council of Canada website: http://www.canolacouncil.org/canola_oil_the_truth.aspx.
This website also provides a lot of good information on canola and canola oil. Personally, I love cooking with canola oil, not only is it healthy but its great to cook with as well.
04/13/2010 - 6:57pm
The most consistent, reliable, high temperature (if needed) oil I use is peanut oil.
04/13/2010 - 6:56pm
04/13/2010 - 6:46pm
My son and daughter-in-law cook with ex lgt virgin olive oil. Is that good? I am also trying to find out what vinegar and oil to use for vinegar and oil salad dressing. I've never thought to ask, but I had a heart attack and vinegar and oil are suppose to be the lowest in sodium, can you help me?
04/13/2010 - 6:38pm
I always cook with Olive Oil good tasting of foods.