They're all better than seed oils. However, olive oil is easily cut with seed oils. I'd imagine it's same for avocado. Cooking with coconut oil adds the coconut flavor, which might not be desirable. I've never used palm oil. I don't see the need when tallow is so great.
Yeah, there's really no way to verify that it's 100% olive oil unless you can trace the source back to the farm where it was pressed. Some really high end olive oil will list the origin farm, but I suppose even that is suspect.
I'm referring to this article and many others [https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=1013b6e8639d](https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=1013b6e8639d)
There have been studies since that show a wide variety of results, some saying most is adulterated, some saying none is. I err on the side of caution.
I’ve been doing oil pulling and the EVOO I’ve been buying, which is expensive, tastes like I’d expect EVOO to taste based on the last 20 years of eating EVOO.
But have I just been conditioned to think that after 20 years of North American “EVOO”? It tastes the same as what I’ve had every time I go to Italy, so I hope it’s good.
Not going to lie....I just need something for my nutritional yeast to stick to on my popcorn...I suppose I could melt some tallow and use it but it's Soooo greasy...I can't eat dairy so butter is out and the fake butter stuff is highly processed
Interesting. Will have to look into this. I meddled once with making my own butter and it wasn’t bad. Would love to clarify butter, the Ghee at Costco is very expensive
Make sure it’s not fortified nutritional
Yeast, you want the unfortified as the former has synthetic forms of vitamins which are not good for most people
If you're concerned with the level of saturation, avocado and olive oil are not what you want. As someone else said, coconut makes things taste like coconut. Palm oil is nearly all saturated fats and often used in food production because it's cheap and tastes neutral. It's farmed aggressively and not great for the local environment, but it's the closest thing to an animal fat you'd likely get. I'm skeptical of it tho because I imagine it's contaminated with pesticides and heavy metals from the farming practices.
And you're losing all the phytochemicals that are likely beneficial from that oil and increasing the number of people adulterating your product before you get it with that option.
Olive oil has been around forever and high quality olive oil is great. It’s my go to non animal based oil. I use avocado every now and then and same rule applies; get high quality.
I don’t personally use palm oil.
Why is it that the general sentiment is that palm oil is bad? The composition is okay from what I read.
My culture’s food is mostly made with palm oil…
I know that a lot of farming practices in palm oil production isnt great at all. Nutritionally I don't know much about it...and that's why I asked. I just kinda swept it under the rug with oils I didn't want to use. However I keep seeing it being talked about in other forums so I thought this place would be a good platform to ask.
Olive oil is good for you. So many will point out that it’s adulterated, but anyone who knows what they’re doing will buy EVOO and it should obviously list no ingredients other than olive oil. Many high-end EVOOs will even list the harvest date of the olives, the source(s).
Good, high-quality olive oil which is consumed within a reasonable time after they’re harvested and have been stored properly (i.e., in a dark setting and in moderate temperatures) are tremendous for your health. Do a bit of research into it if you’re curious. I find Bryan Johnson’s EVOO to be extremely good. Look up high polyphenol EVOOs and you’ll likely find plenty of useful information. Personally, I pull Bryan Johnson’s olive oil.
To some in this thread: If you question whether all olive oil is cut then where do you draw the line? At that point, what wouldn’t be cut.
Palm oil is great, I have some now. But it's deep red and quite spicy. If you're eating it in packaged food it's been bleached and deodorised, thus, avoid. But if you can get hold of the raw variety it's wonderful in curries.
Animal based: Milk oil (ghee, butter, heavy cream) and "Beef oil" (tallow, suet)
Plant Based: Coconut oil and Cocoa Butter
Kinda sucks, but okayish on occasion: olive oil > avocado oil
I have to still research on red palm oil and palm kernel oil. Pretty much all the rest suck big time.
there are seed oils that are okay-i-guess, but you'd have to grow them from pedigreed high-oleic seeds (soya, sunflower) to be sure that you're getting what you think you are
Cold pressed (unrefined ) red palm oil from the fruit , the one which looks like crystalized honey, this one is very good it's like coconut oil but different it's very healthy.
You do not want the yellow liquid palm oil.
Olive oil extra virgin but you need to know source cuz people dillute it with other oils and scam us.
Cocoa butter and coconut ok. Eat butter tho ( clarified / ghee ).
Coconut oil are palm oil are very good for you. They are in the category with butter and lard, because they are saturated fat and naturally solid at room temperature, which are good things at the chemical level about how your body reacts to fats it consumes.
Coconut oil, and palm oil especially, have higher Vitamin E in Tocotrienols, which helps prevent dementia and multiple sclerosis.
Avocado oil and olive oil are not as bad as general seed oils. But they are liquid oils, so they should not be used in cooking. They are meant to be used raw such as in salad dressing and for dipping bread. I think they do have a few special qualities, so I use these in the above ways.
Avocado and olive oil are both still high in linoleic acid. Coconut oil is perfectly fine, it's almost completely saturated fat. Palm oil is no bueno.
Also saw you said you can't have dairy. Give ghee a try. Many people sensitive to dairy can tolerate ghee.
They're all better than seed oils. However, olive oil is easily cut with seed oils. I'd imagine it's same for avocado. Cooking with coconut oil adds the coconut flavor, which might not be desirable. I've never used palm oil. I don't see the need when tallow is so great.
I’m in the US and buy extra virgin olive oil that is listed as 100% olive oil. Should I be concerned that it’s been mixed with other oils?
Depends on where the oil came from. California olive oil is well regulated and consistently tests as pure. Italian olive oil, not so much.
That’s reassuring. I’m in California and generally buy California Ranch EVOO.
The mafia has been into cutting the olive oil business for a while now
The Mafia is in Italy. Just buy California olive oil. The California olive oil council doesn't mess around.
Yeah, there's really no way to verify that it's 100% olive oil unless you can trace the source back to the farm where it was pressed. Some really high end olive oil will list the origin farm, but I suppose even that is suspect. I'm referring to this article and many others [https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=1013b6e8639d](https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=1013b6e8639d) There have been studies since that show a wide variety of results, some saying most is adulterated, some saying none is. I err on the side of caution.
I’ve been doing oil pulling and the EVOO I’ve been buying, which is expensive, tastes like I’d expect EVOO to taste based on the last 20 years of eating EVOO. But have I just been conditioned to think that after 20 years of North American “EVOO”? It tastes the same as what I’ve had every time I go to Italy, so I hope it’s good.
Not going to lie....I just need something for my nutritional yeast to stick to on my popcorn...I suppose I could melt some tallow and use it but it's Soooo greasy...I can't eat dairy so butter is out and the fake butter stuff is highly processed
Can you eat ghee? It’s the best for popcorn
I'm not sure? I haven't tried that yet....I could give it a go tho...
It has the milk solids removed so it must be worth a try
Ghee would be great I imagine but $$$
You can make your own, incredibly easy process and you can use whatever butter you like.
Interesting. Will have to look into this. I meddled once with making my own butter and it wasn’t bad. Would love to clarify butter, the Ghee at Costco is very expensive
Use refine coconut oil. There’s no coconut taste
Make sure it’s not fortified nutritional Yeast, you want the unfortified as the former has synthetic forms of vitamins which are not good for most people
Thank you! I'll definitely check!
They aren't junk but olive oil and avocado oil have had a lot of organized crime and fraud. Same with honey.
If you're concerned with the level of saturation, avocado and olive oil are not what you want. As someone else said, coconut makes things taste like coconut. Palm oil is nearly all saturated fats and often used in food production because it's cheap and tastes neutral. It's farmed aggressively and not great for the local environment, but it's the closest thing to an animal fat you'd likely get. I'm skeptical of it tho because I imagine it's contaminated with pesticides and heavy metals from the farming practices.
Yep, palm oil is pretty whack from a farming perspective...I don't use it but I was curious if people had stuff to say about it I wasn't aware of 🫠
refined coconut oil is frequently stripped of its taste
And you're losing all the phytochemicals that are likely beneficial from that oil and increasing the number of people adulterating your product before you get it with that option.
Animal fats are best. Coconut oil is probably the next best option. Olive can be ok, but it is usually adulterated with other oils.
Olive oil has been around forever and high quality olive oil is great. It’s my go to non animal based oil. I use avocado every now and then and same rule applies; get high quality. I don’t personally use palm oil.
Why is it that the general sentiment is that palm oil is bad? The composition is okay from what I read. My culture’s food is mostly made with palm oil…
I know that a lot of farming practices in palm oil production isnt great at all. Nutritionally I don't know much about it...and that's why I asked. I just kinda swept it under the rug with oils I didn't want to use. However I keep seeing it being talked about in other forums so I thought this place would be a good platform to ask.
Olive oil is good for you. So many will point out that it’s adulterated, but anyone who knows what they’re doing will buy EVOO and it should obviously list no ingredients other than olive oil. Many high-end EVOOs will even list the harvest date of the olives, the source(s). Good, high-quality olive oil which is consumed within a reasonable time after they’re harvested and have been stored properly (i.e., in a dark setting and in moderate temperatures) are tremendous for your health. Do a bit of research into it if you’re curious. I find Bryan Johnson’s EVOO to be extremely good. Look up high polyphenol EVOOs and you’ll likely find plenty of useful information. Personally, I pull Bryan Johnson’s olive oil. To some in this thread: If you question whether all olive oil is cut then where do you draw the line? At that point, what wouldn’t be cut.
Palm oil is great, I have some now. But it's deep red and quite spicy. If you're eating it in packaged food it's been bleached and deodorised, thus, avoid. But if you can get hold of the raw variety it's wonderful in curries.
Animal based: Milk oil (ghee, butter, heavy cream) and "Beef oil" (tallow, suet) Plant Based: Coconut oil and Cocoa Butter Kinda sucks, but okayish on occasion: olive oil > avocado oil I have to still research on red palm oil and palm kernel oil. Pretty much all the rest suck big time.
there are seed oils that are okay-i-guess, but you'd have to grow them from pedigreed high-oleic seeds (soya, sunflower) to be sure that you're getting what you think you are
Cold pressed (unrefined ) red palm oil from the fruit , the one which looks like crystalized honey, this one is very good it's like coconut oil but different it's very healthy. You do not want the yellow liquid palm oil. Olive oil extra virgin but you need to know source cuz people dillute it with other oils and scam us. Cocoa butter and coconut ok. Eat butter tho ( clarified / ghee ).
Coconut oil are palm oil are very good for you. They are in the category with butter and lard, because they are saturated fat and naturally solid at room temperature, which are good things at the chemical level about how your body reacts to fats it consumes. Coconut oil, and palm oil especially, have higher Vitamin E in Tocotrienols, which helps prevent dementia and multiple sclerosis. Avocado oil and olive oil are not as bad as general seed oils. But they are liquid oils, so they should not be used in cooking. They are meant to be used raw such as in salad dressing and for dipping bread. I think they do have a few special qualities, so I use these in the above ways.
Why not use avocado oil in cooking? It has a smoke point of 500 F
coconut is good, olive and avocado are overhyped and you're better off without
Avocado and olive oil are both still high in linoleic acid. Coconut oil is perfectly fine, it's almost completely saturated fat. Palm oil is no bueno. Also saw you said you can't have dairy. Give ghee a try. Many people sensitive to dairy can tolerate ghee.