Cooking oils and health ... I'm still confused

[lopburi3]

Well we changed to sunflower oil decades ago when that was considered 'good' and a recent test of rice bran did not meet with much approval by the wife as she did not like the taste so have returned to Cook Sunflower (which had been on sale for few months now so suspect some have changed - or there were a lot more flowers this year).

[lgking]

[lgking]

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[Jingthing]

You can find scary videos on the internet about anything.

That's kind of my point.

What to believe?

[Taggart]

I've been on a no added oil way of eating when in my home in farangland for at least three years now. Outside or for the few weeks I visit Thailand each year I personally find it impossible. In Thailand, perhaps in the Japanese style restaurants or Sizzler because of their salad bar. Elsewhere where available, perhaps som tham with sticky rice. Then it's fresh fruit. After that, I quickly run out of ideas and resort to eating the healthiest thing I can find.

[arjunadawn]

Rice Bran oil, healthiest, economic alternative.

Only possible downside is the Omega 6 - Omega3 ratio

No oil has it all.

Yes, but I don't understand why that's a problem.

Anyway, in real life, eating in restaurants I wouldn't only be getting rice bran oil, and definitely will still use OLIVE OIL for some things.

It's weird I didn't think of rice bran oil before.

I just noticed it is more prominent on grocery shelves here.

Is that a major trend?

Omega 6. More pro inflammatory. Example: When they break down they create the very things something like aspirin is designed to interrupt (protaglandin).

Sorry nerdy. I'm a veggie.

[Issangeorge]

Not sure if I can post this link, if not I apologize and please remove.

From The Globe and Mail:

http://www.theglobeandmail.com/opinion/pass-the-butter-the-experts-were-all-wrong/article29670004/

Via The Globe and Mail's Android app

Edited May 5, 2016 by Issangeorge