Soybean oil causes changes in the brain.
(neurosciencenews.com)
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We've switched to olive oil and olives are technically a fruit, not a vegetable.
That's right! Avocado oil is good too and so is coconut oil.
Haven't tried those yet. Not a big fan of avocado and really don't like coconut at all. Do the oils taste like the foods? I don't like green olives (love the black, though), but the extra light virgin oil doesn't seem to have much olive taste, so it's fine.
Avocado oil doesn't taste like an avocado. Coconut oil does. I love them both.
Well, that'll be the next one I try. Thank you for the input.
Mmm, that sounds good, I love ranch dressing. Now here comes the 'but'...
So I can use any, or a combo, of the three oils, (coc, av, olv)?
As long as the ranch mix is gluten free or I'd have to add the seasoning from scratch.
Never cared for mayo, although I can eat things it's in if it's a small enough portion that I can't single it out and taste it. Could sour cream or yogurt or something be substituted?
I've read good things about black cumin seed oil and I think I would like the nutty flavor. Is it at grocery stores or do I have to go somewhere else to get it?
Sorry to be a pain, have a few dietary needs in the household.
You should also cook with lard and tallow. Bacon grease is the best to use for many things.
When I grew up, everyone saved the bacon grease in an old Crisco can on the stove. It was used when frying because Teflon hadn't been invented yet. But then it was declared bad for you and we got rid of it.
Now let's do Teflon: https://www.healthy-holistic-living.com/dangers-of-teflon/
I know grocery stores used to sell lard and tallow, not sure if they still do, I'll have to check it out.
I can probably render my own from trimmings. That will kind of suck for me as I love the charred fat on steak, pork chops, etc., hate to cut it off!
Looking forward to trying the bacon grease, it will add a nice depth of flavor to a lot of dishes.
No, I don't think they are strong at all. And avocado is more stable at higher temps than olive oil.
That's good to know. I'll have to try it!