Cooking oil. Coconut oil or other healthy alternative?
Replies
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DJ_Skywalker wrote: »
I just can't stand coconut oil, with the exception of making fried cheese/mozzarella sticks.
And I have Kodiac pancakes in which I use 2% milk and eggs.
Mmmmm yum! I don’t care for coconut as much except in my Samoas but it does make pancakes more tolerable for me.
I like chocolate chips in my pancakes0 -
blackcatfitness wrote: »blackcatfitness wrote: »There's nothing wrong with other vegetable oils either: I personally use just a tiny bit of oil spray for eggs, but for sautéing vegetables or pan frying I use good old sunflower oil.
There's everything wrong with vegetable oils...... There's as much calories in a teaspoon of oil as there is in 2lbs of broccoli.
Use water in place of oils.
Remember - you wear the fat you eat.
"You wear the fat you eat"? Did your grandma tell you that? Total myth. Dietary fat ≠ body fat.
Report back when you make a grilled cheese sandwich with water instead of butter. I'd love to know how great it tastes!
Fat = flavour. Many great chefs will tell you that. I don't want to live in a world without my butter and oils!
I am whole food plant based. I do not consume dairy, meat, sugar, processed foods, saturated fats, oils, or caffeine. I have been on this WOE for 3 months and have lost 25lbs and have gained muscle. It’s called the McDougall lifestyle but I’m sure you’ll all quickly scream how dangerous or awful it is.
Sounds like a miserable, unsustainable way of eating. You know your brain needs dietary fat to function well, right?6 -
blackcatfitness wrote: »
We eat from our garden. Can’t beat that. Enjoy your animal flesh
I do both. So there!
Greens, tomatoes and a big ol' hunk of cow flesh. Yum!!20 -
blackcatfitness wrote: »We eat from our garden. Can’t beat that. Enjoy your animal flesh
I eat all kinds of plant-based foods both from the garden and from the store, olive oil straight from the press (you need to experience seeing olives turn into oil at least once in your life, it's an otherworldly experience), generic highly refined cooking oil from the store, dairy, meat sometimes, packaged and processed goods, typical sugary and salty snack foods, and fast food on occasion when I feel like it. I also enjoy a healthy social life and no one has to tiptoe around my food choices or be concerned that I would judge theirs. I've lost more than 100 pounds. What am I doing wrong that made me unable to wear the fat I continue to eat every day.15 -
blackcatfitness wrote: »blackcatfitness wrote: »There's nothing wrong with other vegetable oils either: I personally use just a tiny bit of oil spray for eggs, but for sautéing vegetables or pan frying I use good old sunflower oil.
There's everything wrong with vegetable oils...... There's as much calories in a teaspoon of oil as there is in 2lbs of broccoli.
Use water in place of oils.
Remember - you wear the fat you eat.
"You wear the fat you eat"? Did your grandma tell you that? Total myth. Dietary fat ≠ body fat.
Report back when you make a grilled cheese sandwich with water instead of butter. I'd love to know how great it tastes!
Fat = flavour. Many great chefs will tell you that. I don't want to live in a world without my butter and oils!
I am whole food plant based. I do not consume dairy, meat, sugar, processed foods, saturated fats, oils, or caffeine. I have been on this WOE for 3 months and have lost 25lbs and have gained muscle. It’s called the McDougall lifestyle but I’m sure you’ll all quickly scream how dangerous or awful it is.
I don't think it's dangerous or awful. (I'd say you don't eat "added sugar" as of course you eat sugar, and McDougall permits plenty of processed foods, he's pretty big on all starches, as I recall.)
I do think telling others that 1 tsp of oil has the same calories as 2 lb of broccoli is inaccurate.
And I think demonizing having a little oil with your food is unnecessary and wouldn't work for everyone.
And I think "the fat you eat is the fat you wear" is simply wrong.11 -
lemurcat12 wrote: »blackcatfitness wrote: »blackcatfitness wrote: »There's nothing wrong with other vegetable oils either: I personally use just a tiny bit of oil spray for eggs, but for sautéing vegetables or pan frying I use good old sunflower oil.
There's everything wrong with vegetable oils...... There's as much calories in a teaspoon of oil as there is in 2lbs of broccoli.
Use water in place of oils.
Remember - you wear the fat you eat.
"You wear the fat you eat"? Did your grandma tell you that? Total myth. Dietary fat ≠ body fat.
Report back when you make a grilled cheese sandwich with water instead of butter. I'd love to know how great it tastes!
Fat = flavour. Many great chefs will tell you that. I don't want to live in a world without my butter and oils!
I am whole food plant based. I do not consume dairy, meat, sugar, processed foods, saturated fats, oils, or caffeine. I have been on this WOE for 3 months and have lost 25lbs and have gained muscle. It’s called the McDougall lifestyle but I’m sure you’ll all quickly scream how dangerous or awful it is.
I don't think it's dangerous or awful. (I'd say you don't eat "added sugar" as of course you eat sugar, and McDougall permits plenty of processed foods, he's pretty big on all starches, as I recall.)
I do think telling others that 1 tsp of oil has the same calories as 2 lb of broccoli is inaccurate.
And I think demonizing having a little oil with your food is unnecessary and wouldn't work for everyone.
And I think "the fat you eat is the fat you wear" is simply wrong.
IIRC correctly, the McDougall plan allows things like whole grain pastas, pre-made salad dressings (assuming they meet certain guidelines), flavored vinegars, frozen potatoes, snacks like pretzels and crackers, canned/dried soups, some plant milks, etc. Anyone who tells you that the McDougall plan eliminates processed foods either doesn't understand the plan or is using an alternate definition of "processed"7 -
Following up re the claim that the McDougall plan involves no processed food. As I suspected, not true. This is from McDougall:
The following are proposed substitutes for the forbidden foods:
Substitutes for Cow’s Milk: Lowfat soy milk, rice milk, fruit juice
Cheese: soy- and nut-based cheeses
Cottage cheese: crumbled tofu
Ice cream: pure fruit sorbet, frozen juice bars, Lite Tofutti
Eggs (in cooking) Ener-G Egg Replacer
Meat, poultry, fish: pasta, tofu “meat” recipes (and various other things)
Mayonnaise: Tofu mayonnaise
White flour (refined): Whole grain flours
Refined and sugar-coated cereals Any acceptable hot or cold cereal
Chocolate: Carob powder
My point here is just that he permits plenty of processed foods.9 -
Fat is fat. I hear coconut oil isn't the vogue anymore anyway.1
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lemurcat12 wrote: »Following up re the claim that the McDougall plan involves no processed food. As I suspected, not true. This is from McDougall:
The following are proposed substitutes for the forbidden foods:
Substitutes for Cow’s Milk: Lowfat soy milk, rice milk, fruit juice
Cheese: soy- and nut-based cheeses
Cottage cheese: crumbled tofu
Ice cream: pure fruit sorbet, frozen juice bars, Lite Tofutti
Eggs (in cooking) Ener-G Egg Replacer
Meat, poultry, fish: pasta, tofu “meat” recipes (and various other things)
Mayonnaise: Tofu mayonnaise
White flour (refined): Whole grain flours
Refined and sugar-coated cereals Any acceptable hot or cold cereal
Chocolate: Carob powder
My point here is just that he permits plenty of processed foods.
All from right out of the garden!
OP, for the most part, oil is oil. If you could come back and tell us why you want a sub for olive oil, you might get more targeted answers. But all oils are pretty much the same calories and fat. I use olive oil for pretty much everything.8 -
blackcatfitness wrote: »
We eat from our garden. Can’t beat that. Enjoy your animal flesh
If I had to eat from my garden only, I'd be pretty darned malnourished right now given how little grows in early March (or Feb or Jan) where I live.
I am looking forward to planting when I can.6 -
I rarely cook with any other oil than coconut and olive oil. Here's a great link on how to best to purchase quality olive oil when you go to the store http://www.extravirginity.com/great-oil/how-to-buy-great-olive-oil
I won't touch corn, vegetable, other oils, shortening and margarine because of how insanely processed they are. If you're not vegan, add real organic butter to your cooking. The less chemicals and processed, the better you're off and your body will be happy.10 -
lemurcat12 wrote: »blackcatfitness wrote: »
We eat from our garden. Can’t beat that. Enjoy your animal flesh
If I had to eat from my garden only, I'd be pretty darned malnourished right now given how little grows in early March (or Feb or Jan) where I live.
I am looking forward to planting when I can.
I live in the desert...*kitten* doesn't grow here except green chile which grows well in sand with little water. Exceptions would be living in the river valley, which I don't.
My wife and I gave a garden a go a few times...spent a fortune just getting the soil right and then we still got *kitten* for yield except for our jalapenos and zucchinis. I'm convinced that zucchinis will grow in anything.5 -
For eggs I just use a zero calorie non stick spray, so there's no added flavor or calories but my eggs still cook and they don't stick. I also use the spray on veggies if I'm roasting them instead of tossing them in oil.
Really though, I think your best bet is to get a good nonstick pan and just use less oil when you need it.2 -
Hello, I am eating healthier and exercising nowdays and am looking to switching cooking oils. I currently use olive oil (the Fillipo Berio brand) but want to switch to a healthy alternative. I tried using coconut oil (virgin, unrefined) to make eggs today but I found the taste of coconuts so empowering that I couldn't eat the eggs and had to throw them out. So, does anyone know if there is a scent-free version of coconut oil or is there an alternative cooking oil that I can use that is relatively scent/taste-free?
I believe there is a refined version of coconut oil that is deodorized but I don't think it has the same nutritional benefit as unrefined?
Thanks
Pick any oil you like that has a smoke point above whatever suits your cooking methods. Personally, I stick with olive oil because it's affordable and I like it, so I'm no help on alternatives.
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I rarely cook with any other oil than coconut and olive oil. Here's a great link on how to best to purchase quality olive oil when you go to the store http://www.extravirginity.com/great-oil/how-to-buy-great-olive-oil
I won't touch corn, vegetable, other oils, shortening and margarine because of how insanely processed they are. If you're not vegan, add real organic butter to your cooking. The less chemicals and processed, the better you're off and your body will be happy.
There are lots and lots of different cooking oils on the market. I don't see how it's possible to say that everything else except olive and coconut oil are heavily processed.5 -
I used coconut oil for cooking. sometimes water0
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diannethegeek wrote: »I rarely cook with any other oil than coconut and olive oil. Here's a great link on how to best to purchase quality olive oil when you go to the store http://www.extravirginity.com/great-oil/how-to-buy-great-olive-oil
I won't touch corn, vegetable, other oils, shortening and margarine because of how insanely processed they are. If you're not vegan, add real organic butter to your cooking. The less chemicals and processed, the better you're off and your body will be happy.
There are lots and lots of different cooking oils on the market. I don't see how it's possible to say that everything else except olive and coconut oil are heavily processed.
There are a lot of cooking oils. More than ever before. However, they're not all that great for your body. https://www.healthline.com/nutrition/6-reasons-why-vegetable-oils-are-toxic10 -
cwolfman13 wrote: »lemurcat12 wrote: »blackcatfitness wrote: »
We eat from our garden. Can’t beat that. Enjoy your animal flesh
If I had to eat from my garden only, I'd be pretty darned malnourished right now given how little grows in early March (or Feb or Jan) where I live.
I am looking forward to planting when I can.
I live in the desert...*kitten* doesn't grow here except green chile which grows well in sand with little water. Exceptions would be living in the river valley, which I don't.
My wife and I gave a garden a go a few times...spent a fortune just getting the soil right and then we still got *kitten* for yield except for our jalapenos and zucchinis. I'm convinced that zucchinis will grow in anything.
Try certain fruit trees, they're not as demanding and don't require replanting every year. It gets hot here and the soil isn't that great, but we have successful peaches, apricots, figs, apples, mandarin oranges, lemons, kumquat, grapes, and almonds.0 -
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In the northern prairie fruiting trees are limited to the berry bushes, Saskatoon, and crabapple.
This guide recommends 1/4 acre dedicated to a vegetable garden per prairie farm.
http://publications.gc.ca/collections/collection_2015/aac-aafc/A53-1070-1962-eng.pdf0 -
blackcatfitness wrote: »We eat from our garden. Can’t beat that. Enjoy your animal flesh
You say that as if those of us who are omivorous don't consume plenty of fruits and vegetables as well. LOL.
And I do enjoy animal flesh. Sometimes in copious quantities, just like fruits and veggies.6 -
Gonna sound weird but trust me... When doing fried eggs I use the tiniest amount of coconut oil to grease the frying pan... Crack my eggs in.. Let the base cook slightly then add Water and cover the frying pan for a minute or two and the steam cooks top of the egg perfectly! No overpowering oil taste and perfect eggs!1
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I really LOVE olive oil. I have a 10 liter supply from a sort of a team building traditional olive picking (I really need to finish it in three years, as my husband is more a fan of sunflower seed oil and doesn't like the taste - weirdo).
I tried other oils but they taste really unpalatable to me. Worst were sunflower and flax seed oils. I mean stand-alone they are interesting, but they spoil my food, so I think all my alternative bottles of oil in the kitchen are expired.
Also, lard and butter are great for cooking too!0 -
Not sure if someone else commented with this already, but a nutritionist told me to buy the best quality ‘cold pressed’ oil you can afford. I have had a fabulous extra virgin olive oil from Aldi (Toscano I think) which was £5.99 and have just finished the bottle in 6 weeks. Lovely stuff to cook with or drizzle over salad. Soon to start on a new one from Asda which was on offer at £4.99 from about £8.
I have recently been reading about coconut oil having a higher saturated fat level (baaaad) than olive oils....but that might be a story started by the Italian olive growers haha.0 -
There's everything wrong with vegetable oils...... There's as much calories in a teaspoon of oil as there is in 2lbs of broccoli.
Use water in place of oils.
Remember - you wear the fat you eat.
This seems like a very poor ill-thought response. As someone with an under active thyroid...eating large quantities of broccoli (cruciferous vegetable) is way worse for my body than me consuming a small amount of oil. The oil will also leave me feeling more satisfied after a meal than broccoli would.
Oil is most definitely not evil.3 -
High oleic sunflower oil if you’re cooking high temps.
Nothing wrong with olive oil or coconut oil imo. Fish oil for health, hemp oil for omegas. Check smoke points.1 -
Thanks everyone. I will stick with Olive Oil. Which brand do all of you use? I use the Fillipo Berio brand, is this a "good" brand? I use regular olive oil for cooking but do use extra virgin (cold-pressed) for protein shakes/smoothies. Could you use extra virgin for cooking or is this a bad idea?
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I pick the olive oil on sale. The extra virgin will have a lower smoking point so keep that in mind.0
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Thanks everyone. I will stick with Olive Oil. Which brand do all of you use? I use the Fillipo Berio brand, is this a "good" brand? I use regular olive oil for cooking but do use extra virgin (cold-pressed) for protein shakes/smoothies. Could you use extra virgin for cooking or is this a bad idea?
I used to keep both "regular" (either virgin or "pure") and extra virgin on hand, because extra virgin tends to lose some of the flavor you're paying the "extra" money for when you heat it, so it seemed like a waste to use it for cooking. But I don't use it quickly enough any more for it to make sense to keep two varieties on hand and risk one of them starting to go rancid, so I just keep extra virgin on hand and cook with it. I figure paying for flavor that is lost to heat is better than having to throw out the last third of a bottle.
If you cook at really high temps, you might want to consider avocado oil. But if your olive oil isn't smoking at the temps you like to cook at, you're fine.0
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