oil more dangerous for frying than lard

Jess

Just looked at the guide to coconut oil
"9. Oil pulling
This is an ancient Ayurvedic treatment for ridding the body of toxins and for whitening teeth. Place between a teaspoon and a tablespoon of coconut oil in your mouth and wait for it to melt, then swish it about, just like you would mouthwash, for anywhere between five and 20 minutes."

You've got to be kidding

But olive oil is part of the Mediterranean diet which last year was recognised by world heritage as a very healthy diet and they use iolive oil to cook with. I think the Spanish even fry their chips with it although I don't like the taste.

Maybe the coconut oil people are trying to promote their product. Didn't a gransnet blogger tell us that some own brand vegetable cooking Oils are the best for us?

They use olive oil to cook with?
And they are some of the healthiest/longest living people on the planet?

If all that is true, I think I shall stick with cooking with olive oil.

I have used cocoanut oil as sold in India.

It does impart a nice flavour but the burning point is so low.

The push now on it is just a fad, posh marketing.

See it as such

I agree it's weird about the coconut oil thing. I thought it was high in saturated fat! As for this "pulling" thing, I think I would vomit.

J52, I have also been told that Vegetable oil IS rapeseed oil. I buy mine in Tesco, (at the moment, until they decide to withdraw it) and it is a good price

Yes. The only clue they give on the label is the nice little flowers. Why is that?

Rapeseed oil is vegetable oil, but vegetable oil isn't necessarily rapeseed oil - it can be peanut oil, sunflower oil, olive oil, coconut oil - any oil which comes from plants.

The rapeseed oil I got from Waitrose has vegetable oil in big letters on the front, and rapeseed oil in very tiny letters on the list of ingredients. I suspect it's a marketing thing.

Thanks for making my point clear jane. I realise I should have been more specific. A point I also wanted to make was that alongside the 'vegetable ' oil are bottles of more expensive Rapeseed oil.

x

Sorry j52 I was replying to auntieflo - I must have missed your post.
I've gone back and read it now and you were quite clear in the first place

I have started using lard again for frying. Everything is soon crispy and looks good. Olive oil then for salads and butter for pasta - when frying up cold pasta with eggs broken on top. This is student food but delicious and cheap.
P.S the lard is from Bio-pigs, which are bred in the area where I live.

I suppose vegetable oil in a bottle will be some kind of vegetable oil- but how can you be sure it is rapeseed if not labelled? Happy to pay a bit more and know for sure.

But in all over products, 'vegetable oil' is always the dreaded palm oil- responsible (well its producers) for massive destruction of the rain forest from Madagascar to Sout America- all over vegetable oils are clarly labelled as sunflower, rapeseed, olive, etc, etc. Very glad that in Switzerland this is now illegal, and palm oil cannot hide under the generic 'vegetable oil' and has to be clearly labelled as such so people can choose to not buy (boycott!)

jean no probs. I was genuinely pleased you had given a further explanation.

(Just shows the difficulty of writing rather than face to face conversations!)

x

I have just about every oil going in my cupboard so, hopefully, a bit of variety is the way to go.
I thought coconut had more cholesterol than other oils - am I wrong?

Olive oil is best if you want a good salad dressing or something " sweated" for a short time at a moderate temperature. Sesame oil is also good for adding flavour at the end of a dish.

I make no apology for making chips from Golden Wonder or Cyprus potatoes in beef dripping ( in a real chip pan, rather than an electric effort).

Everything in moderation.

use rapeseed or rice bran oil but am so fed up with it all that I dont care anymore ..

If you are looking for pure rapeseed oil, look in the discount supermarkets. Mine comes from Lidl and is clearly labelled as such.

I am starting to suspect that the funding and release of so many pieces of research that contradict each other, and which often completely overturn strong advice previously given, are a deliberate ploy. Many people, myself included, are now suspicious of any piece of advice that is given on the basis of new research findings - this is surely a godsend for the food industry.

I'm not at all keen on olive oil and certainly don't like using it to cook with. I believe the thing about any cooking oil is that it should only be used a couple of times. A friend of mine who was a school dinner lady expressed concern about the same oil being used many many times but she was ignored.

I have a large bottle of Morrison's 'Vegetable oil' in my cupboard. The tiny print on the label says it is rapeseed oil (and nothing else). Most supermarket own brand 'vegetable oil' is usually rapeseed because it's among the cheapest to produce. It has been for years and years. It was labelled as 'vegetable' rather than 'rapeseed' as the name 'rapeseed' was thought to be offputting.

But now, rapeseed oil is fashionable and a lovely opportunity has arisen to charge squillions for a bottle of what was once the cheapest cooking oil on the block

My DD has a degree in human nutrition and told me a few years ago about the toxic properties of oil heated to high temperatures. I have never reused oil since (but, then, I never make chips so it's no particular hardship)

There are different grades of rapeseed oil, as there are with olive oil, depending on how the oil is extracted from the seeds, so you are probably getting what you pay for. The cheaper oils are extracted by using heat and solvents and the more expensive ones by cold pressing, like extra virgin olive oil.
more info here