For extra virgin olive oil and other olive oil buyers, take care of imposter oils. Otherwise you might be paying too much money:
http://www.vancouversun.com/life/Ext...444/story.html
http://www.montrealgazette.com/life/...612/story.html
Printable View
For extra virgin olive oil and other olive oil buyers, take care of imposter oils. Otherwise you might be paying too much money:
http://www.vancouversun.com/life/Ext...444/story.html
http://www.montrealgazette.com/life/...612/story.html
Meh. If it's cheap, don't buy it. If it tastes funky, don't buy a second bottle. What's the big deal?
Actually I recognize several of the imposter brands....which we have bought in the past. :mad: And they weren't cheap.
I found the articles very helpful. TFS!
I probably had cheap-o low quality oil (Bosa's house brand). After making my banana bread and having it ruined by the strong-tasting/smelling olive oil to line the pan, I stopped buying it. I then went to grapeseed oil, and today I bought rice bran oil.
Admittedly I hesitate to buy some of these other oils, since they are more expensive. What inspired you to buy rice bran oil? I've never it.Quote:
Originally Posted by badger
We still haven't been to Bosa Foods but intend to...maybe for other Italian foodstuff when our groceries run low later. :) We're abit slow in knowing certain Vancouver biz outside of downtown. We just bike by a whole lot of other places further out. :o
when i buy olive oil i don't get it important instead i get organic olive oil from California.
i like to use almond oil for some things. i like to use a lot of different oils for different things.
I've tried all sorts of oils over the years. And I have to admit olive oil is one of the oils I don't care much for, even though it's supposed to be good for you. As for the rice bran oil, I was at a store in Richmond and it was on sale and liked the write up on the product so I thought I'd give it a try. I stir fry a lot, so I like that it's temperature stable. I tried it last night, and it was indeed mild in flavour.Quote:
Originally Posted by shootingstar
Another oil I'm not crazy about is coconut oil. It's supposed to be REALLY good for you and I spent $20 for a small jar of the extra virgin cold-pressed kind, but it's much too coconut-y for me. I used it as a butter/margarine substitute on my toast but that's pretty much all I taste. It's good for curry and some stir frys but for the most part it's a strong flavour (for me).
My mom always put coconut oil on sunburn.
We always have 2 types of oil on hand at home: sunflower or safflower oil and olive oil. We use olive oil only for certain types of dishes..ie. non-Asian like dishes or for salad dressings. True olive oil just tastes wrong/too heavy with most Asian dishes, even a fusion dish.Quote:
Originally Posted by badger
Of course an imposter olive oil would not be as jarring in an Asian dish, because the olive flavour is not as strong. Therefore one definitely got ripped off on the pricing side for the oil.
I know I sound fussy, even snobbish. But this is no different than my fussiness for wanting certain grades, types of rice and price comparing.
that's what I ended up using the coconut oil for - my skin.Quote:
Originally Posted by malkin
Hemp oil is supposed to be a good medium heat oil. I have not tried it yet.
Personally I use coconut but there are times when the flavor could be distracting!
I'm totally confused. I thought coconut oil = saturated fat = bad for you:confused: Other than the calorie load, it might not be bad for me?
We use mostly Olive or Canola (as a relatively neutral oil). Recently purchased peanut oil (for a specific recipe - smells good when heating, though). I don't use olive in anything that's going to go in the refrigerator or for anything where the flavor would be too strong - but that's not much. I happily saute spinach in it, squash, etc.
Signed, the oil dunce.
Coconut oil is high in medium-chain fatty acids and supposed to be one of the healthiest oils there is.
With most natural foods, portion control is everything...
I mostly use olive and canola too, ghee for Indian cooking and butter for baking (which I do pretty rarely), but I'm interested in exploring more coconut oil in baking.
Really you're supposed to use grapeseed oil for cooking, and olive oil only to finish a dish... but I just buy a decent inexpensive olive oil (what's in my pantry now is Gaea Laconia) and use it for both.
We just buy the Whole Foods standard bottle - and it lasts us a year (we actually cook most meals - so not a lot of oil being used). I do use butter too - in moderation. No pre-processed butter food products for me, thank you:)
Interesting on the coconut oil - I'll have to explore. I think it may be hydrogenated coconut oil I've heard all the bad stuff about (but I was thinking coconut milk too).
I think it's coconut water that is supposed to be the healthiest "liquid" from the coconut. :)
Probably won't take the chance of cooking with coconut oil regardless of what is said. Already I avoid using coconut cream for curries, etc. Not that I ever did use much of it in the first place.
Granted this is from a trade group, but here's a compilation of peer-reviewed research on the health benefits of coconut oil. http://www.coconutoil.com/peer_reviewed.htm
Coconut water is a trendy electrolyte replacement drink, but actually I'm not aware of any real health claims for it?
I once went to a Thai restaurant with my parents. They had on special fresh coconuts (i.e. cut open with a straw in it). I was excited to try it, but... blech!! I didn't like the taste at all.
But if you think about it, what a marvelous fruit coconut is, you can use everything about the fruit itself, from husk to flesh to water.
I'm kind of on the outs with canola oil as a vast majority of the crop now is genetically modified. what are the flowers/pollen doing to the bees? :(
I really hope it's accurate, but my Whole Foods Canola oil says non-gmo....Quote:
Originally Posted by badger
The short answer is I have no idea - maybe nothing - but I don't want to find out...
That's why I only buy organic canola oil (also corn and soy products of any kind).
Not that the GMO pollen isn't contaminating many fields that are trying to grow organic. :(
I have not tried this coconut water in this way yet.Quote:
Originally Posted by badger
Oak, I only meant coconut water from the fresh coconut as a harmless liquid..therefore it's "healthier". That's all. Nothing sophisticated. :o
I actually have not prepared any food for years with peanut oil nor sesame oil. I just don't want it creeping into home cooking on a regular basis since it's not good stuff regularily.
Of course, I'll have it at restaurant in a prepared dish. After all, I'm not quizzing the cooks/server much at all on how they prepare every single dish I order from the menu.
Speaking of oil, it makes me wince to see some tv chefs add bacon to different dishes more often for "taste".
I was raised in a household that drained the fat from the frying pan into garbage if we ever had bacon.
hmmm. lots of times i avoid oil (i do use some i already said i like almond oil) i like to eat food that has been processed as little as possible so i get fat from nuts and seeds and avocado's and things like that. you can make really yummy creamy salad dressing pureeing vinegar with nuts and seeds and herbs and spices. yum. solves a lot of the problems with oil i guess. and since i use less oil i feel ok spending more money on it and getting really nice oil in pretty little glass bottles.
Most commercial sunflower crops as well are now seed-treated with Monsanto's nicotinate pesticides (which pervade every cell of the plant)....and some commercial beekeepers are starting this year to refuse to truck their bees to sunflowers for pollination now because half their honeybees are dying after pollinating the sunflowers. (I read the honeybee forums where the beekeepers hang out) Same thing is now happening with commercial melon crops. When the large farmers find they can no longer get beekeepers to bring their bees in to pollinate their crops, something will have to change.Quote:
Originally Posted by OakLeaf
When will we stop these giant all-powerful corporations from poisoning our food and the planet's water, soil, and creatures? All for the sake of lining their pockets with gold.