Which is the better oil to use for cooking? Canola? Olive? Corn?

Similar questions: oil cooking Canola Olive Corn.

For both health and flavor I'd say olive oil It’s important to remember that most if not all essential fatty acids are destroyed during cooking. Things like flax seed oil have a fantastic ratio of EFA’s,but flax turns rancid when used for cooking. Cooking oil From Wikipedia, the free encyclopedia Jump to: navigation, search Plant oils Types Vegetable fats (list) Essential oil (list) Macerated (list) Uses Drying oil - Oil paint Cooking oil Fuel - Biodiesel Aromatherapy Components Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.

Some of the many different kinds of edible vegetable oils include: palm oil, olive oil, soybean oil, canola oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, cashew oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm oil, corn, soybean or sunflower oils.

Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers and so forth in the oil for an extended period of time. However, care must be taken when using garlic and onions to prevent the growth of Clostridium botulinum (the bacterium which causes botulism) in this medium. Contents hide 1 Health and nutrition 2 Storing and keeping oil 3 Types of oils and their characteristics 4 Notes and References 5 Other references 6 External link Unsaturated fat From Wikipedia, the free encyclopedia Jump to: navigation, search Types of Fats in Food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Omega: 3, 6, 9 Saturated fat See Also Fatty acid Essential fatty acid An unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain.

A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat is "saturated" with hydrogen atoms.

The greater the degree of unsaturation in a fatty acid (ie, the more double bonds in the fatty acid), the more vulnerable it is to lipid peroxidation (rancidity). Antioxidants can protect unsaturated fat from lipid peroxidation. Unsaturated fats also have a more enlarged shape than saturated fats do.

Contents hide 1 Chemistry and Nutrition 2 Membrane composition as a metabolic pacemaker 3 References 4 See also 5 External links edit Chemistry and Nutrition Amounts of fat types in selected foods (click to enlarge). Double bonds may be in a cis or trans isomer, depending on the geometry of the double bond. In the cis conformation hydrogens are on the same side of the double bond, whereas in the trans conformation they are on the opposite side (see also Trans fat).

Saturated fats are popular with manufacturers of processed foods because they are less vulnerable to rancidity and are generally more solid at room temperature than unsaturated fats. Unsaturated chains lower melting temperature, hence increasing fluidity of the cell membranes. Both mono- and polyunsaturated fats can replace saturated fat in the diet; trans unsaturated fats should be avoided.

Substituting saturated fats with unsaturated fats helps to lower levels of total cholesterol and LDL cholesterol in the blood. This effect is attributed to the low melting point of unsaturated fats found in food. Trans unsaturated fats are particularly bad because the double bond stereochemistry allows the fat molecules to assume a linear conformation which leads to efficient packing (i.e.

, plaque formation). The geometry of the cis double bond introduces a bend in the molecule precluding stable formations (see specific fatty acid links above for drawings that illustrate this). Natural sources of fatty acids (see above) are rich in the cis isomer.

Although polyunsaturated fats are protective against cardiac arrhythmias a study of post-menopauseal women with a relatively low fat intake showed that polyunsaturated fat was positively associated with progression of coronary atherosclerosis, whereas monounsaturated fat was not 1. This probably is an indication of the greater vulnerability of polyunsaturated fats to lipid peroxidation, against which Vitamin E has been shown to be protective 2. Examples of unsaturated fats are palmitoleic acid, oleic acid, linoleic acid, and arachidonic acid.

Foods containing unsaturated fats include avocado, nuts, and soybean, canola, and olive oils. Meat products contain both saturated and unsaturated fats. Although unsaturated fats are healthier than saturated fats, the old Food and Drug Administration (FDA) recommendation stated that the amount of unsaturated fat consumed should not exceed 30% of one's daily caloric intake (or 67 grams given a 2000 calorie diet).

The new dietary guidelines have eliminated this recommendation. Insulin resistance correlates positively with monounsaturated fat (especially oleic acid) and negatively with polyunsaturated fat (especially arachidonic acid) in the phospholipids of human skeletal muscle 3. Edit Membrane composition as a metabolic pacemaker Cell membranes of mammals have a higher composition of polyunsaturated fat (DHA, omega-3 fatty acid) and a lower composition of monounsaturated fat than do reptiles.

Gher polyunsaturated membrane content gives greater membrane fluidity (and functionality), commensurate with the higher metabolic rate of the warm-blooded species. In fish, however, increasingly cold environments lead to increasingly high cell membrane content of both monounsaturated and polyunsaturated fatty acids, presumably to maintain greater membrane fluidity (and functionality) at the lower temperatures4 edit References ^ Dariush Mozaffarian (2004). "Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women".

American Journal of Clinical Nutrition 80 (5): 1175–1184. PMID 15531663. ^ B Leibovitz (1990)."Dietary supplements of vitamin E, beta-carotene, coenzyme Q10 and selenium protect tissues against lipid peroxidation in rat tissue slices".

The Journal of Nutrition 120 (1): 97–104. PMID 2303916. ^ LH Storlien (1996).

"Dietary fats and insulin action". Diabetologica 39 (6): 621–631. PMID 8781757.

^ AJ Hulbert (2003). "Life, death and membrane bilayers". The Journal of Experimental Biology 206: 2303–2311.

PMID 12796449. Edit See also Saturated fat Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Iodine number - a chemical analysis method to determine the proportion of unsaturated fat. Edit External links Retrieved from "http://en.wikipedia.org/wiki/Unsaturated_fat" Categories: Biochemistry | Carboxylic acids | Fatty acids | Lipids | Nutrition | Organic compounds Views Article Discussion Edit this page story Personal tools .

Amounts of fat types in selected foods (click to enlarge).

Main Page Community Portal Featured content Current events Recent changes Random article Help Contact Wikipedia Donations.

What links here Related changes Upload file Special pages Printable version Permanent link Cite this article.

As long as you're using fats and oils sparingly in your cooking and preparation, it would be fine to use any one of the following "good" oils. All of the following oils are low in saturated fats and trans fats. Some have high concentration of monounsaturated fats such as olive oil.

Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil as its smoke point is only about 190C/375F. * Good Cooking Oils: o canola oil o flax seed oil o peanut oil o olive oil o non-hydrogenated soft margarine o safflower oil o sunflower oil o corn oil The following "bad" oils contain high percentage of trans fat or saturated fats.

Some, such as coconut oil, even contain more saturated fats than animal products! * Bad Cooking Oils: o Vegetable shortening o Hard margarine o Butter o Palm oil o Palm kernel oil o Coconut oil Sources: healthcastle.com/cooking-oils.shtml .

It depends. If you are sauteeing or panfrying, olive oil is best. If you are deep frying, you need to use an oil with a higher burn point, like conola or vegetable.

If you are stir-frying, you can use peanut oil or wok oil. Peanut oil is also used to deep fry a turkey. The bottom line is: if you are using more than a few tablespoons of oil to cook in, use canola or vegetable.(Since you would cook a larger amount of oil for a longer period of time, you need an oil that won't burn as quickly.

) Sources: Myself pacificmatt's Recommendations Rachael Ray EVOO Extra Virgin Olive Oil 17 oz Amazon List Price: $19.00 .

They have different purposes, but a few are more generically useful. I can see why you ask. As I tried to reconfirm some of what I know, I found a lot of conflicting information out there.

First off, I like to state that I take the Alton Brown approach to kitchen stocking -- have a few good tools that do multiple tasks, not a different item for every purpose. That said... There are several elements to an oil to consider for health and cooking: Smoke point: How hot the oil can get before it smokes burns ranges given below are based upon information drawn from multiple sources Fat balance: proportion of saturated vs. mono and polyunsaturated fats Flavor: Sometimes you want to add flavor to what you’re cooking/making, sometimes you don’t For sauteeing you want the highest smoke point you can get. Around 450 degrees or so, though Canola comes in at about 400-430 degrees, which is reasonable, since it’s a good general oil, and not expensive.

The other oil I prefer is grapeseed. It’s quite expensive, but has a smoke point of 420-450, and a nice gentle flavor. Another good oil is soybean oil, which may have a smoke point between 450-495 depending on who you talk to.

Olive oil smokes at about 350, which is too low for most pan cooking, though gentle heating could be okay. Peanut oil smokes at about 450, which makes it the choice for wok cooking. For fats safflower and canola are best with the largest amount of unsaturated fats followed by corn, then by grapeseed, olive, then soybean slightly worse than olive.

Stay away from coconut oil, palm oil and palm kernel oil which all have high levels of saturated fat same as animal fat. Of course, remember all oil has the same amount of fat per tablespoon, so use in moderation. I like a light canola oil spray on a non-stick pan for everyday cooking.

For flavor olive oil is nice in some things and more as a finishing flavor, than something to 'cook' with, but you don't want everything tasting of olives -- like a raspberry vinaigrette, for example. Grape seed oil and canola oils don't have much flavor, neither does corn oil. Peanut oil is not the absolute best nor the worst either for you, but it can lend a nice flavor to asian dishes.

Grapeseed oils often have other flavors infused into them, and the smooth quality of the grapeseed seems to lend itself well to supporting flavors like lemon, garlic, orange, etc.

Ugh Olive. Sunflower oil is good too. Sources: Me, Myself, and I .

" "Corn, Canola, or Vegitable Oil... Which is healthiest, which taste best. Pro's and Con's of each or any info you can..." "how often do you clean your cooking oil daily?" "What is the BEST oil to use when cooking in a wok, and should I buy a steel wok or a non-stick? " "best way to clean up cooking oil spill from in side electric stove" "what is the healthiest type of oil to use when cooking?

" "Can I use Peanut Oil the same as Canola oil?" "which is the healthiest oil to use in cooking? " "Do you hate canola oil? " "Canola Oil or Olive Oil for general use as a cooking oil?

Corn, Canola, or Vegitable Oil... Which is healthiest, which taste best. Pro's and Con's of each or any info you can...

Best way to clean up cooking oil spill from in side electric stove.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.