Olive Oil: Healthy
Motor Oil: Unhealthy
this post was submitted on 12 Dec 2024
57 points (98.3% liked)
Ask Lemmy
27487 readers
1175 users here now
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
founded 2 years ago
MODERATORS
Unless your a car, then flip that around
Fwiw, I'm pretty convinced that the anti-seed oil crowd is approximately as grounded in science as the anti-vaccine crowd - that is to say, not at all.
Im not a doctor, but trained in (doing and reading) science. I've read up on this and can pretty confidently say you're right.
- Extra virgin olive oil for anything where the taste is a good thing
- Any oil with high monounsaturates and zero saturates (the rest being polyunsaturates). This may be a seed oil.
Extra virgin olive oil (and it has to be extra virgin) is known and scientifically proven to be very good for you.
Seed oils are today highly controversial - I avoided them for many years - but current science research suggests that they are perfectly safe, and indeed good for lowering cholesterol.
Here's a real scientist, working and published in exactly this area, talking about this exact question: https://youtu.be/VRlleOTBq7k?si=trB8t5xRjOJml5ug
Well, there's a FLAVOR ranking and a HEALTH ranking. :)
Tops for both are avocado oil and extra virgin olive oil.
My general preference is Lucini Olive Oil, they have Italian and Argentinian variants depending on how much you want to spend, and it's readily available pretty much everywhere.
https://www.delish.com/kitchen-tools/cookware-reviews/g46931475/best-olive-oil-brands-ranked/
They are all quite unhealthy and claims about magical compounds within this or that refined oil are largely nonsense. That said, plant-based oils are generally much less bad for you than butter and lard, and increasing unsaturated fat proportion is a good idea.
Oil in general is overused as an ingredient when savory flavors can be achieved with mushrooms, msg, nutritional yeast, tomato, and more. However it is certainly useful as a tool for heat transfer in cooking but can be used in much lower quantities for that purpose than you might expect.
I generally use avocado oil for any very high heat cooking surface like a wok, olive oil or avocado oil for other general high heat cooking surface, and nice flavorful olive oil or spiced olive oil for oil as an ingredient.
Avocado, grapeseed, or coconut for high heat. Olive for dressings and marinades. Butter for flavored frying (eggs, rice, etc.). Olive for skin and herbal infusions. Argan for my daughter's hair. Motor for the car. WD40 for squeaks.
For frying I use avocado oil, it has a high smoke point.
Only just started using this, it's excellent. Makes a great mayo too.
There just was an oil comparison on Dutch tv. Basically all refined plant based oils perform the same. So sunflower or canola do just as fine as avocado oil.
For half the price (or more)
Everyone sleeping on sunflower oil, fr.
Sunflower oil gang rise up!
Great cooking versatility, great flavour for fried foods, high smoke point, cheap as heck.
In order from least healthy to most healthy:
- Moldy Gym Sock Drippings Oil
- Dumpster Guac Grease
- Three-Year-Expired Sunflower “Oil” That’s Now a Solid
- Fish Tank Backwash Extract
- Hair Salon Sweepings Oil
- Used Frying Oil from a Carnival Deep-Fryer
- Regular Olive Oil (Extra Virgin)
- Plain Old Canola Oil
Coconut, olive, anything else just for occasional flavor but better if avoided, canola and soy are the worst. that's my personal unresearched ranking.
Researched input on your ranking: canola and soy are healthier than coconut since they're both multiply unsaturated whereas coconut is saturated and has shorter chains. As far as I can tell, canola has a pretty good profile of fatty acids.
Okay, again I haven't read a thing so I'm not saying you are wrong. I've just heard too many times that coconut is better for cooking, especially frying, and also to be eaten raw. Something about oxidation and temperature. Whatever. If canola is healthier I might switch to it, it's far cheaper after all.
Hmm maybe that means it yields some better results, flavour and texture-wise? I've only ever used coconut oil as a cosmetic, and the only research I've done is health-based. As a general rule of thumb though, saturated fats are worse for you than non-saturated ones, and the less saturated a fat is, the lower the temperature where it goes from liquid to solid. Ie, butter melts at a higher temperature than coconut oil, so it's more saturated. Coconut oil melts at a higher temperature than canola (canola goes solid way below the freezing temper of water), so it's more saturated.
"don't care taste good"
I hope you don't live in China. Check out gutter oil.
Isn't it common that shitty places, like a fries stand in a village festival or in tourist areas, recycle oil all the time, and the food tastes like bad oil?
My friend once asked a guy at the fries stand if he changed his oil this month. The guy was visibly shaken and said of course he has, this oil is no more than a week old.
Yup. Shit is gross. Still, the image of people recycling sewer sludge into cooking oil is burned into my brain, and an order of magnitude worse in my perception.
Mayonnaise
I avoid them if at all possible, including olive oil because it's often mixed with seed oils.
If I'm eating at a restaurant I can't control it and roll the dice, but at home I cook using tallow, lard, butter
My personal philosophy is if I can't make it myself, at least once, I don't want to eat it. So no processed foods at all. I've churned butter, I've rendered lard, but I can't make seed oils at home.
Got any good salad dressing recipes with lard?
Why can’t you make seed oils at home?
Why can’t you make seed oils at home?
Mix every 1/4 cup (59 g) of sesame seeds with 1 cup (237 mL) of oil. Pour your sesame seeds inside a medium or large pot. Then, pour in a cooking oil of your choice, based on the amount of sesame seeds you are using.
Olive oil can be made at home by crushing fresh olives, similar to peanut oil, and sunflower oil, and probably several other plant oils I haven't looked up.
load more comments
(4 replies)
Well yeah, but the oils separate and you can skim off the sesame oil, then filter the seed fragments out. Is it just the hassle? That’s understandable, but I’ve made butter and that’s a hassle too.
I've never tried it. But the recipe you link to requires cooking oil to make the flavored oil. So I still don't know how to make it on my own.
I'm happy to try it, if I could do it without external oil
Lol, that’s fair. I suspect it could be done with an animal fat, as long as it had been heated past melting, but it’s pretty unappealing to imagine
You got my upvote not because I like lard but because you're getting downvoted for a personal culinary preference.
I was in a post on reddit sometime when we all got lectured about how every vegetable oil sucks and it's better to eat lard or duck fat or tallow. "You clearly don't know about lipids". Haven't figured out of that's true or not but I'd definitely rather use butter than margarine.
Veggie oils are totally fine and animal fats, while tasty, are definitely worse for you.
I still use butter in cookies though.
All oils crumble in the presence of the Almighty olive oil