That's it, fellas, empty the cellars, clean up the pantry, make room in the drawers… Cobram Estate sale hunting season is back on. The post link is for the robust one, but the classic and the light ones are also on sale (ikr, why would anyone buy light, i.e. "watered down," olive oil is beyond me too!).
Olive oil or Canola oil ?
Our main use of oil is deep frying once a week or fortnightly. I don't get the concept of getting 'nutrients' from an oil as there are other better options to get those 'nutrients'. So, which one is healthier ?
Canola. High smoking point. Lower (of the vege oils) sat fat.
You can deep fry in EVOO. It won't destroy much of the nutritional benefits.
But essentially it's the cost of cycling your oil. If you have $2L access to EVOO then yeah go for it.
It's not about nutrients, not really anyway. Seed oils contain pro-inflammatory lipids, which lead to poor health - auto immune disease, weight gain, diabetes.
Oilve Oil, avocado oil and other plant oils have a different composition of lipids that make them anti-inflammatory.
Cooking with them destroys some of them, but you are still much better off frying with olive oil and consuming some decomposed lipids than frying with Canola or Ghee/butter and consuming much higher levels of pro inflammatory lipids. Virgin olive oil has more antioxidants than light olive oil, and will survive the cooking process better.
Note that the health impacts have nothing to do with smoke point, that is an entirely different discussion. If you only care about smoke point then you would be frying with Mobil 1 full synthetic - obviously not good for your health. Many cooking websites recommend frying with high smoke point oils like canola, and they are all misinformed. Better for hot chips, but not for your health.
Look at the following for more information
https://www.medicalnewstoday.com/articles/325266
True. Health impacts (nutritional content) don't reduce significantly. But there is a health impact (free radicals) for bringing oil past SP so it's incorrect to say it has nothing to do with SP. This is why canola and other high SP oils are recommended.
Yes this is true, but the free radicals would be mopped up by the antioxidants in olive oil, or compensated at least.
In the case of seed oils, they have a higher smoke point so you aren't generating as many free radicals, but the product you are consuming contains more pro inflammatory lipids in the first place (the ratio of good fats to bad fats is very different) - so what you are doing is eating a less degraded product, but it's worse for your health anyway.
there is a health impact (free radicals) for bringing oil past SP
EVOL does not have a low SP; that's a myth!
We've been using Canola oil for deep frying and stove top cooking due to it's high smoke point which does make to seem a difference. I also like Canola oil due to it's low saturated fat content and 'healthy heart profile'. But recently I've read that most of Canola oil available in supermarkets is prepared using heat treatment and chemicals which has led me to compare commonly available canola oil to evoo. Cost is another factor of course. Does heat treatment of canola oil during extraction affects it's nutrient profile? Recently there has been lots of blogs and websites promoting AEVOO some to the point to keeping canola oil in the lower half of the table and AEVOO at the top of the comparison table. I feel most of these are biased and sponsored by olive oil companies. There's been much more marketing done in favour of Olive oil compared to any other oil. Also it's true that heat treatment of canola oil does affect it's profile, to what extent and whether generates any harmful contents in the process that I'm not sure. There are some researches to support canola oil as well. But because research results seem to have direct impact on Australian Olive Oil industry. I personally feel that we should take all these blogs and researches with grain of salt. After all we all have seen smoke rising from our pots and pans while cooking with oil and once we see that smoke coming we know we aren't cooking a healthy meal anymore. I know the difference and read various papers on Olive vs Canola oil profiles but here I want to know what other people feel and use for their stove top cooking and deep frying at home.
Canola oil has a healthy heart profile when compared to butter, not when compared to oilve oil.
There is a lot of misinformation and paid to post bloggers, which is why I linked an independent study above: https://www.actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
If you are going to cook with Canola, than the heat treatment during processing is pretty irrelevant, the heat you will be applying will be much higher.
I personally only cook with oilve oil. I buy the cheap stuff that Aldi sells, I don't care for exotic branding (and it's already expensive enough) . I also no longer buy any products which contain palm oil as it's so bad it is carcinogenic.
I'm happy to consume products cooked with Canola oil but I don't want to eat it every day
Canola oil has a healthy heart profile when compared to butter
Noooo!
There is a lot of misinformation
Exactly.
I also like Canola oil due to it's low saturated fat content
O. M. G. 🤦🏼
@wisdomtooth: As per Food Standards ANZ on Canola oil, OECD states "it has the lowest concentration of saturated fatty acids (7% of total fatty acids) of all oils commonly consumed globally."
Is it not healthy if saturated fat content is low ?
Not sure why two users negged you; it's a fair question. And the answer is — obviously! — olive oil. The sale of rapeseed oil (aka canola oil, i.e. Canadian oil) as "healthy" is a con on the ignorant masses on par with the tobacco's and the sugar industries' (rape-sees is a rather fitting name — hence why it was rebranded). Canola oil is HYPER-inflammatory, especially due to the solvents used to extract it from rapeseeds.
Agree that extracting oil from rapeseed is an issue and in the past amount of erucic acid in canola oil used to be high. But new seeds, for more than 10 years now, contain way less erucic acid(<2%). As per solvents/ chemicals that are used to extract the oil, I believe you are referring to hexane which is indeed used to extract the oil but almost all of it is recovered before the end product is ready. I remember reading somewhere that traces of hexane present in the oil doesn't have any health impacts rather there is more hexane inhaled through vehicle air pollution. I'll find the link and check again as I'm not sure of the independency and authenticity of the information. Yes, not sure why people neg. I am genuinely interested to find an answer for this, not only for me but others as well. I know many families who use Canola Oil on regular basis. It's also evident from the fact that at supermarkets Canola Oil shelves remain mostly empty as compared to Olive oil. That means more people consume Canola Oil than Olive oil.
I remember reading somewhere that traces of hexane present in the oil doesn't have any health impacts
Sure, sure, "trace amounts"… Where have we heard that before? 🙄
rather there is more hexane inhaled through vehicle air pollution.
In Asia!
I'm not sure of the independency and authenticity of the information.
Precisely.
I know many families who use Canola Oil on regular basis.
more people consume Canola Oil than Olive oil.
Ad populum. All that proves is that marketing works and snake oil still sells.
A couple of days ago I bought the large bottles of cobram estate flavoured oils for 80c per 100ml at my local Farmer Jacks/IGA. I filled a cardboard box and stocked up for at least a year.
Make sure you keep them away from light and heat. Use a cellar if you can. A year is a long time for olive oil.
Costco cold pressed Spanish olive oil is decent, on sale frequently. I prefer to support the good Aussie ones though.
How much for?
My personal recommendation for single source, family owned evoo is https://richglenoliveoil.com/