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  • Kristin Eline

    Coconut oil can leave a very noticeable flavor in food. Are there any other cooking oils you would recommend that have a more mild/non-existent flavor?

    Sesame oil, for instance?

    • Gabriel NC Raiano

      Ghee. It’s one of THE best oils for human consumption as it’s so penetrating to the cell membrane that anything you fry in it not only penetrates your cells extremely rapidly but also your blood brain barrier. That aside it’s converted almost immediately into usable energy in your liver, it tastes frickin’ delish, and it’s similar to coconut oil in nature but milder in flavour.

    • gmshoemaker

      You can add olive oil to coconut oil to reduce the strong flavor of olive oil. I use this for eggs. I use straight coconut oil for frying or baking at higher temperatures.

  • Emily Wolfer

    “As a rule of thumb, if the bacteria that make things go bad won’t eat it, your liver will not be able to digest it either.”

    Well said! I think people get confused and think if something has a longer shelf life than it is a good thing. Everyone knows if the dog won’t eat it, you probably shouldn’t either – so this is a perfect analogy!

    • Gabriel NC Raiano

      I like your post but feel you should elaborate on that bacteria thing further as so many examples come straight to my mind of things that don’t go bad but are extremely good for your health and liver such as balsamic vinegar and GHEE!!! I heard that the older ghee is the better it is for you. I’m not talking months here… 100 years+.

  • Carol Sá Jamault

    Oh my! Now i’m really confused!!! I usually consume a Vegannaise from Earth Balance, the first ingredient on the label list is canola oil but the product is certified with the label “NON GMO Project Verified” ( Something is certainly wrong!!! I need more light on this subject!!! :-(

  • Marcio Novaes

    First and foremost the “original Canola” was not genetic modified, it was achieved by selective breeding in the early 1970`s, well before GM was introduced into agriculture. Selective breeding has been used by humans since the beginning of agriculture, about 10.000 years ago. The grains and cereals we used today were selective bred to avoid the traits that would shatter after maturation in the fields (and lost before harvest could take place!) and for their higher productivity. The first ever GM crop was a tomato plant in the 1980`s. Today we may have GM Canola not for transformation of the fat acid profiles but to make the plants resistant to certain pesticides and herbicides. In the absence of these crop resistances (acquired by genetic modification!) much more herbicides and pesticides would have to be applied to the crops we consume today and goes without saying that this would be very harmful to the environment. The natural alternative would be to do weeding of the crops by hand but this would increase the production costs so high that the produces would be unaffordable for most of us.

    Finally, Canola, like any other oilseeds, can be pressed at cold temperatures (even bellow 30 degrees Celsius, yes, I have done it in my lab!). The reason for the use of high temperatures during commercial pressing is to extract most of the oil available in the oilseeds, otherwise the oil would have to be sold at a higher price to compensate for the residual oil left in the cake.