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Farm Kitchen:  Which Oil? Is Canola a no-go?  |
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sweetproserpina
True Blue Farmgirl
535 Posts
meg
Vinemount
Ontario
Canada
535 Posts |
 Posted - Mar 22 2007 : 8:43:05 PM
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All right farmgirls, I have finally used up the very last of that big bottle of canola oil in the pantry and need to restock, but since I bought that bottle I've read MJ's enthusiasm for coconut oil, saw a program about how a majority of all our canadian canola is GM, etc. etc. I'm so confused.. I've always used canola for cooking because I had read that it was a good oil, but I'm not sure I want to use it anymore.. what's a girl to do??
Btw, I use olive and sesame oil as well as butter.
And while we're on the topic, do you girls use shortening or lard when baking? Any opinions?
"Isn't it splendid to think of all the things there are to find out about? It just makes me feel glad to be alive--it's such an interesting world."
http://theprimroseway.blogspot.com/ |
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lilpunkin
True Blue Farmgirl
368 Posts
Texas
USA
368 Posts |
Posted - Mar 22 2007 : 9:11:20 PM
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I use olive oil for most things. I never see coconut oil. where do they sell it?
Life isn't measured by how many breaths you take, but by how many moments take your breath away. |
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Beach Girl
True Blue Farmgirl
111 Posts
Vanessa
Williamsburg
VA
111 Posts |
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Mikki
True Blue Farmgirl
1510 Posts
Mikki
Austin
Indiana
USA
1510 Posts |
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Shirley
True Blue Farmgirl
734 Posts
Shirley
Olympia
Wa
USA
734 Posts |
Posted - Mar 22 2007 : 11:48:48 PM
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I use extra virgin olive oil to, would never use coconut oil,
I use it in soapmaking tooo,
canola isnt to bad of a one, look up those oils on the internet and see what they say about ,
dr Weil web site is a good source to fine out stuff, and he has a online news letter you can subscribe to free |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Mar 23 2007 : 05:16:31 AM
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If you get your canola at a place like Whole Foods, theirs is grown without using GM plants. There used to be a lot of controversy about the speed and heat of processing causing it to become carcinogenic. Again, a good source will resolve that for you.
Or use light olive oil. I've done that too, and it works fine. |
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Lizabeth
True Blue Farmgirl
560 Posts
Washington
560 Posts |
Posted - Mar 23 2007 : 07:13:14 AM
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You will hear that coconut oil is bad for you, but that is the hydrogenated kind. I found non-hydrogenated coconut oil made by Louana. I had to go to our W**mart foodcenter to find Louana, as that seems to be a southern brand. I'd love to find it somewhere else.
I'm now experimenting on uses for this; it has a low melting point (about 70 degrees) so at first I was afraid to use it in baking. However I used it part and part with butter for cookies and they turned out great.
For most all cooking I use canola for baking and sauteeing and evoo for some cooking, but it has such a strong flavor I restrict its use to bold dishes.
http://www.handcraftsbyheather.com |
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westernhorse51
True Blue Farmgirl
1681 Posts
michele
farmingdale
n.j.
USA
1681 Posts |
Posted - Mar 23 2007 : 1:51:49 PM
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I use evoo but not for baking, never tried it for that. I bake w/ butter usually.
she selects wool and flax and works with eager hands Prov.31:13 |
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sdleah
True Blue Farmgirl
93 Posts
Leah
Pittsburg
TX
USA
93 Posts |
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Lizabeth
True Blue Farmgirl
560 Posts
Washington
560 Posts |
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sweetproserpina
True Blue Farmgirl
535 Posts
meg
Vinemount
Ontario
Canada
535 Posts |
Posted - Mar 23 2007 : 8:28:32 PM
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Thanks for all your input girls. I'll have to take all this and do some more research. I've been reading that Nourishing Traditions book someone suggested here and it gave a whole bunch of new info to chew over. We don't have Whole Foods up here, but I'll check for organic? canola at the store. I just really don't like the idea of buying GM (read Monsanto) stuff if I don't have to. I'll check for the coconut at the grocery too, perhaps I could use it in place of the hydrogenated veg. shortening that I use for baking at times.
"Isn't it splendid to think of all the things there are to find out about? It just makes me feel glad to be alive--it's such an interesting world."
http://theprimroseway.blogspot.com/ |
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jo Thompson
True Blue Farmgirl
603 Posts
Jo
the mountainside of the Chugach
in Alaska
USA
603 Posts |
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owwlady
True Blue Farmgirl
899 Posts
Jan
Tomahawk
WI
USA
899 Posts |
Posted - Mar 24 2007 : 3:30:07 PM
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| I've read that olive oil is the best, so that's what I've switched to. I now get that on my Subway subs instead of mayo. I'm trying to eat healthier. |
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lamarguerite farm
True Blue Farmgirl
649 Posts
missy
Battle Ground
Wa
USA
649 Posts |
Posted - Mar 24 2007 : 8:47:44 PM
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I use evoo in almost everything and if I'm making stock for soups I throw in a couple of TBSP of coconut oil(Sprectrum brand). Coconut oil has been found to help balance the digestive tract. Especially good for those who struggle with systemic yeast. I always buy organic. It's probably a good idea to buy organic corn and soy oils as those would probably have a lot of pesticides. My mom talked to a farmer friend of hers in Illinois and he uses genetically modified, round-up-ready corn and soy beans for planting. Makes me cringe just thinking about it. Yuck!!
Blessings,
Missy
If you have a dream, even if you don't feel qualified to accomplish it, just try your hardest.-Maggie Jensen
http://18happyhens.blogspot.com
http://LamargueriteFarm.etsy.com |
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Persephone
True Blue Farmgirl
172 Posts
Katrina
Indiana
USA
172 Posts |
Posted - Mar 24 2007 : 9:54:36 PM
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I use olive oil, butter, and coconut oil. For heating, coconut is the way to go, because it's smoke point is so high. Olive oil's is pretty low, and you want to avoid rancidity.
For info on canola: http://www.westonaprice.org/knowyourfats/conola.html |
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
Posted - Mar 28 2007 : 10:25:04 PM
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Hi there! I'm reading "Real Food - What to Eat and Why" by Nina Plank, and it's been confirming for me lots of my instincts about oils.... Here's what I moving toward right now:
1. No hydrogenated oils. Which means no shortening.
2. For recipes that require solid fats, my choices are butter or non-hydrogenated coconut oil (the Indian food market is an excellent source for this, by the way). Or.... schmaltz or beef fat. We're kosher, so we don't eat lard, but these are the equivalent of non-hydrogenated lard.
3. For recipes that require liquid fats, it's all olive oil.
Hope this helps,
Robin
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Farm Kitchen: Which Oil? Is Canola a no-go? |
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Which Oil? Is Canola a no-go?
