Home Cooking 6

Canola oil replacement?

thursday | Oct 8, 201103:57 PM

I don't want to use canola oil in cakes or for deep frying anymore, and those that suggest replacements tend to fall into 1 of 2 camps: 1) replace with sunflower, safflower or grapeseed for flavorless oil in cakes or deep frying or 2) replace with coconut oil. But I've heard that sunflower, safflower, grapeseed, any oil cold-pressed from a hard seed, contains a high level of omega-6s that quickly become free radicals when heated, possibly carcinogenic. Coconut oil is fine for some things, but I have a very sensitive palate - almost any time I use it, I can taste coconut, and I'm not a big fan. I've browsed a few other threads on related topics, but haven't really found anything definitive...which is probably because there's so much disagreement.

So any other suggestions? I'm not interested in debating the merits of canola, thanks - I want to avoid it for it's connection with Monsanto as much as I want to avoid the possible health issues, so soy, corn, generic vegetable oil are all out as well. (Which brings up the side point - suggestions that hopefully are non-GMO are even better.) I don't heat at high temps or deep fry that often, so for now I've been using olive oil, but the free radical issue is present there as well, in addition to it being a big waste of money.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH