I know we're not Supposed to eat fried food but right now I don't have much choice. So, what's the healthiest type of oil to cook in? Nothing exotic either, has to be redily available.

Thanks,
TJ

Ummm, you are making a choice... to eat fried food. You have the choice and are choosing fried food. No one is forcing you to eat fried food, but yourself. If you want to change it... change it. You are the only one who can make better choices for yourself just as you are the only one who can make poor choices for yourself. If you are going to make choices... good or poor... OWN IT!!! Once you own it, you can own the change when you start making better choices.

That said, conola or olive oil are the most healthful and widely available, but fat is fat and calories from fat are absorbed very quickly, so keep it to a minimum.

If you are going to deep fry, olive oil is not necessarily a good choice. It has a low smoke point and breaks down under high temperatures. I have used olive oil for shallow frying and kept an eye on the temperature and it has worked fine for me. (I have heard conflicting reports about canola oil. They aren't sure if it is quite as healthy as once thought.)

I agree though. There is no magic oil out there that is wonderful for you. The amount of calories in a tablespoon of olive oil are enough to get me to find an alternate cooking method. Why do you say that you have no choice?

I live in the Philippines and have a 2 burner propane stove with a wok and frying pan, a small microwave but no access to Healthy Choice type meals, a toaster, and a rice cooker. No oven.

Grape Seed Oil...High Temp
Olive Oil....Low Temp

I use EV Olive oil and coconut oil.

EV Coconut oil (unrefined) is misunderstood. Been using it for years and my cholesterol is very good. It is best for higher temps (even butter is better in high temps than olive oil).

The scary thing about olive oil, is that people really think it is safe to fry anything at any temp. It is not. Olive oil truly is best eaten cold, over a salad.

Or, what I love to do, is I mix EV olive oil with some cinnamon and a stevia or splenda packet. Then I brush it on my toast. I'm getting my healthy fat (which helps to increase metabolism, which counters the calories to some extent), in the healthiest way. Or, forget the sweetener and add garlic. Use as a dip or on your whole wheat bread/toast (like they do in the Italian restaurants).

If I'm going to sautee, I usually use coconut oil (EV and UNREFINED).

No deep fat frying with any oil. There is just NO SAFE way to deep fat fry anything.

Saturated fats are not our enemy. Trans fats are our enemy. Dont eat any foods that contain them or are hydrogenated or partially hydrogenated in any way.

But, saturated fats get a bad rap, unfortunately.

Do the research, because they really are best for sauteeing, unless you are using very very low heat.

OK, we've been using Wesson Vegi Oil which the label says has 0g Trans Fat so maybe it's not too bad. We don't deep fry anything except Lumpia and we don't have that too often. I know I've seen Canola oil at the store so I'll see what else they have but I'm pretty sure Olive and grape seed are expensive if available at all. I'vll also look for EV coconut oil, that may be available.

You still around Sky? Just wondering if you found EV coconut oil. Honestly, although olive oil is very healthy, it should only be used at room temp. Not heated. I like to add a bit of splenda and cinnamon to olive oil, and brush it on whole wheat toast. Delicious! But, it is too risky to use it to sautee, becasue the temperature really has to be low. Saturated fats, such as butter and coconut oil, do not break down when used to cook with (unless you go super super hot). Saturated fats are actually the safest for sauteeing.

I have to say I would NOT recommend Wesson. It may say no trans fats, but you are heating it.

Oops, sorry, I saw my past post above, but didn't read it until after I just posted now. I posted the same info again!

Too late to edit.

I know that everyone raves about Olive Oil and i use it mostly however Can anyone out there tell me if Grapeseed Oil is actually better for you?

Are you more concerned about heart health? Cholesterol? Triglicerides? Cooking ease? All oils have the same number calories per tablespoon... (120)
How 'bout try to find new ways to not use oil , if you're trying to lose weight...

yes i am trying to loose some weight however i dont fry foods at all i was just using a tad bit of oil with vinager for my salad so i was wondering which was better since i like the taste of the grapeseed better than the olive. i might get a teaspoon worth which i am really not concerned about the calories due to me doing a food journal and keeping my calories right where i need them and have dropped 5 pounds so far in 11 days so i was just seeing which oil was better but it is so conflicting on here i think i will just call my dr and ask her

Olive oil is great for salads, but not for high temperature cooking. Vegetable oils do not contain cholesterol, and grape seed oil sounds interesting. But you having dropped 5 lbs in 11 days - wow, it sounds like you are doing great!!! Keep it up!

You do NOT need much oil to COAT a fry pan for things like chicken/turkey/beef. I have coated a pan with less than a tablespoon and cooked a lot of protein that way. So I do not consider that "frying" but I DO count the amount of oil used in my calorie count.

EV Olive oil is good and for the above is not gonna be bad. You can use regular vegetable or canola oil.

You do NEED "FAT" in your daily diet so the fact that you have some in the fry pan as per the above it NOT bad. The little you might get also from the protein is not bad DEPENDING on the cuts etc.

Stir in there some fibrous vegetables and you are on your way to a healthy daily set of eats. Keep the rice to a minimum...starchy carbohydrate. Brown rice vs. White if you can get it. You need fiber so insure your carbohydrates have lots of fiber. 25-30 grams a day.

Get some fish oil too.

-> Did you know that doctors are only required to take ONE 1 quarter length class in nutrition in all their 12+ years of medical training??!! (Point here; don't rely on your doc's food advice as gospel .)

One Teaspoon of oil (any kind) still has 40 calories; if you're just using it to dress/moisten your salad,you could give it more flavor and zest with some lemon juice and fresh ground pepper (have a pepper grinder? fresh ground makes 'pre-ground' taste stale - treat your taste buds and feel like you're you're giving yourself a gourmet treat ) , or make your own dressing with any of the following: salad herbs, parsley, dill, dried mustard powder (or prepared), any or a combination of italian herbs, onion and/or garlic granules or flakes, etc., Etc. ETC.! If you like spicy, add a bit of cayenne, ginger, curry, or white pepper; if you want it piquant/ citrus-y/ tangy, you could add some orange or lemon zest/juice - or even citric acid (which will help it keep longer [natural preservative],can be found at most health food stores/ co-ops.) Mix with water, diluted tomato, UN-sweetened apple or raspberry (again, diluted), and to these you can add a bit of aged balsamic, apple cider, or red wine vinegar. (Just don't put all these things in one dressing together! *ick* Make your flavour palate compatable, please )
Sure, there are lots of fat-free dressings on store shelves, but they have so much sugar in them! (go figure ) If you do miss a bit a sweet flavor, go ahead (*sigh*) and add a little bit of stevia or Splenda. (Stevia is an all natural, zero-cal., zero-carb. sweetner made from an herb - for those not familiar with it.) I make my own salad dressing because I like to cook/ make things in the kitchen, and it solves that age-old problem of "Well, now that I've cooked/ baked this I guess I'm eating it...." (since I live alone.) Recently I've made a Balsamic-raspberry Italian herb + garlic dressing , a Ginger-orange(zest) Curry + parsley & onion dressing<- that one was so yummy on the tuna, mixed lettuce, bok choy, celery salad I put it on! (those were just the last 2 I made.) Adding a little xanthan or guar gum to your water with give it a little more 'body' (then everything wont sink to the bottom of your jar), just don't use too much a tiny bit really does the job. (these can also be found at your local health food or co-op, and some grocery stores.) If you need 'recipe' ideas, check out the label of a dressing you like, copy down the spices - then omit the oils and sugars!

Yes, some say, well, it's only 40 calories, but, translate that into "how long does it take burn 40 cal on the treadmill?". -or- What else could I have for 40 cal? 1 slice of fat-free cheese has 30 cal., and it'll give you calcium and 5 g. protein; 3/4 c. of berries will give you loads of vit. C, phytonutrients, and antioxidants; a generous slice of cantaloupe will give you vit.s A + C, and some tongue-cooling pleasure! Hey, who wants some more pleasure?

Found some Olive Oil special for grilling and searing

Wow - must be some weird time posting- lag - I didn't see your post before I made mine....
Anyway, lots can be done without oil still; you can use broth or water to stir fry with (diluted miso broth is yummy, but a lot of prepared broths can have a lot of sodium.) Add some veggies during the last part of the steaming in your rice cooker and you're being efficient and healthy! Be creative - I know you can do it!