Well, you could have knocked me over with a feather. I've been using Vegetable Oil for years. I have also used Canoila Oil. On my Salads I only use Extra virgin olive oil.

But for stir-frying, and sauteing I have always used a little bit of vegetable oil. I mean, I know it has zero cholesterol.

Imagine my surprise the other day when I picked up a bottle of vegetable oil expecting to see (under ingredients), the word VEGETABLE, or some such thing. I read the words SOYBEAN OIL.

I then went to my local supermarket and checked all the bottles of any brand of vegetable oil. All said the say thing. SOYBEAN OIL.

Now I know that we are not supposed to ingest too much soy, tofu, etc, but I've been using SOYBEAN OIL for years!!!!?????

I then saw the other kinds of oils. Sunflower oil and Safflower.

Not sure which one is better but I'm not buying any more vegetable oil. I hesitate to use corn oil because I don't eat corn because it's a carb and I'm diabetic. I know, I know, my ignorance is showing here.

If anybody can clear this up and tell me if Sunflower oil is better or the same as Safflower oil, I would sure appreciate it.

Here I have been sprouting and watching everything that goes in my mouth and I've been using soybean oil for YEARS. Not much on a daily basis, this I know, but really, I had no idea.

I am now reading every single label before I buy ANYTHING.

Melody

Corn oil is very inflammatory and has fallen into disuse because of that.

In the recent past, "vegetable oil" was mostly trans fats, unless it said clearly on the label where is was from. Wesson oil and Crisco were the dreaded transfats for many years.

Now it may be, sunflower, or safflower, both omega-6's.
Canola has some Omega-3's so is preferable if you want to
control inflammation. Soybeans are a vegetable and qualify as well and are mostly omega-6.

There are no carbs in Corn oil, but that is not the reason to not use it. Corn oil is just very inflammatory.

Since we eat so much omega-6 in our food, you need to limit it and add omega-3 like flax.

Here is a chart showing what is in each oil.
http://curezone.com/foods/fatspercent.asp

I explain Omega-3 and Omega-6 in my EFA thread:
http://neurotalk.psychcentral.com/showthread.php?t=6092

When you see the words "good fats" in articles, they refer to Olive oil and Omega-3s mostly. (some Omega-6 are okay, but too much is inflammatory).

Okay here goes:

Mrs. D. What oil do YOU use when you want to stir-fry or saute?
See? This is how I learn.

lol
Melody
P.S. No corn oil for me!!!

I used to use Canola. Then a new oil came out called Carotina. I used that for 2 yrs. But it is no longer available in my area.
It was red, and had CoQ-10, Vit A and omega-3's in it.

Now I am using the ghee. I rarely fry anything, or stirfry.
I steam veggies, and broil meats. Occasionally I'll make sauteed mushrooms, onions etc. And eggs, over easy. I cook very simply now.
I've never been able to tolerate alot of fats, so we eat sparingly of them.

For "butter" on things I rarely use it. But hubby does put the "butter" substitute on his veggies. We use Smart Balance spread for that. In a pinch I will stir fry with it.
We stopped using trans fats over 10 yrs ago...I was very aggressive about this when I was explaining EFAs online. In order to help my son and both of us, we eliminated them a long time ago. I used to get flamed for my recommendations back then.

Mrs. D:

I found this:

http://www.carotino.com/us/lifestyle.htm

AND THIS ONE IS EVER BETTER!!!

http://www.carotino.com/21a.html

Looks VERY interesting. unfortunately they don't tell you where you can buy it. I'll keep checking. I know I want to buy this product.

Thanks very much

Melody

The Carotino was very expensive ...
One bottle usually lasted me a whole year!

I'd use olive oil, for your purposes, being diabetic and all.

The Mediterranean Diet uses basically Olive Oil:

http://www.webmd.com/diet/features/t...terranean-diet

I really liked the Carotino...but it does turn things orangey red.

Someone just gave me a BIG BOTTLE OF Carotino Oil. I went nuts. I read the little hanging info thing that details how healthy this oil is, full of anti-oxidants, etc.

I will make this last a LONG time.

Take care,

Melody

Smart Balance came out with an oil that is very nice.

That is what I used on vacation this year.

http://www.smartbalance.com/products...rays/omega-oil

Since I don't use oils often for cooking, this one comes in a smaller bottle which is handier for our traveling upNorth needs.

The basic thing to remember... smoking point is when the oil starts to smoke. That means it is breaking down, and you should NOT inhale it, or use it past that cooking time or high temp. Soy is handy because its smoking point is much higher than Canola. But for stir frying or doing eggs, Canola lower smoking point oils are okay because heat and time are reduced.

For serious frying, people should choose oils, with a high smoking point.

http://www.goodeatsfanpage.com/colle...mokepoints.htm

At home I have switched to Ghee for my few needs for cooking oil, since I can no longer find the Caratino anymore around here.

Well, I don't fry anything. I might stir fry, adding a tablespoon or two and add some onions and garlic, and then stir fry my zucchini, asparagus and whatever veggies I like. ALWAYS TASTES JUST GREAT. Thank god I love my veggies.

And I just made my sprout salad and added a dash of the Carotino. It's amazing. I had added some grilled chicken and the oil turns the chicken yellow. Not a bright yellow, but it does SOMETHING. I had read about this so I wasn't surprised.

It was DELICIOUS.

I am very lucky. I actually got to taste Carotino.

How cool!!

melody

P.S.

This is what I put in my sprout salad.

I sprouted broccoli, radish, cabbage, fenugreek and a dash of alfalfa seeds. Long, plump green sprouts.

So now that's the base of my salad.

I add chopped tomatoes (right out of the garden), fresh basil, a few sliced black olives, some fresh garlic, some turmeric (don't ask me why, but I add this to everything), fresh ground pepper, some fresh mushrooms, some sea salt, and a dash of the Carotino. I add the little slivers of grilled chicken.

Toss and go to heaven.

It was FABULOUS.

I could eat this way the rest of my life. AND I WILL!!!!

I agree, Melody! The Carotino really is tasty. It makes great eggs too! There is nothing really like it IMO.

Maybe I should look again, and see if it has returned?

Where did your friend buy it? Do you know?