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3 reasons you should reach for canola oil when you’re cooking

By Brierley Wright, M.S., R.D., April 6, 2010 - 11:33am

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Brierley asks: What oil do you cook with?


I cook with canola oil and virgin olive oil, I have been using these oils for years, I read along time ago that ithese oils are heart healthy and that is what I am trying to maintain. I am a healthy 60 year old with alot of life left.


04/14/2010 - 7:41am

I started useing EVOO, but after reading your article, I'm going to add canola oil to my cooking routine. I also use stray products, both when cooking & bakeing. I've been trying to lose weight & have no teeth, so when my doctor tells me to 'eat more raw fruits & veges', I just smile my toothless grin & say 'How?' I do eat lots of veges (steamed) & soft fruits (I would SO love to bite into an apple!) & in place of butter, I use the spray kind. I'm also disabled, have trouble walking & it's been recemmoned that I have weight lse surgery. I need to lose 130 lbs & this is the only way I'm going to be able to do it. What kind of a diet can you recommend that's not all liquid, after surgery?


04/14/2010 - 2:14am

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 - 10:08pm

I primarily use canola oil, but also use a lot of extra virgin olive oil.


04/13/2010 - 7:18pm

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 - 7:11pm

Extra virgin olive oil and butter


04/13/2010 - 6:34pm

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 - 6:11pm

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:

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 - 5:57pm

The most consistent, reliable, high temperature (if needed) oil I use is peanut oil.


04/13/2010 - 5:56pm

olive oil


04/13/2010 - 5:46pm

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