Q: I would just like to know which is the healthiest oil to use to cook with. What is the best oil to cook with, that does not taste bad?
A: Canola oil (or rapeseed oil) contains both omega-6 and omega-3 fatty acids. Canola oil’s proponents claim that it is one of the most heart-healthy oils and has been reported to reduce cholesterol levels, lower serum tryglyceride levels, and keep platelets from sticking together. However, only very long chain omega-3 fatty acids have been shown to improve cholesterol levels, and these are absent from rapeseed oil, so these claims should be viewed with suspicion unless or until further evidence of their activity becomes apparent.
Cold-pressed rapeseed oil contains about 95 % of unsaturated fatty acids of which about 30 % are essential fatty acids, linoleic and alfa-linolenic acid. Cold-pressed rapeseed oil contains about 60 % monounsaturated fatty acids which were shown to decrease the risk of breast cancer by 45 % in a Swedish research. This study was made in the Karolinska Institute and over 60 000 women participated. Cold-pressed rapeseed oil also contains plenty of vitamin E (30 mg/ 100g). A table spoon of rapeseed oil will give you about half of the recommended daily intake of vitamin E.
Rapeseed oil is a good choice for cooking with as it does not degrade when heated to high temperatures.
Grape seed oil is a vegetable oil pressed from the seeds of various varieties of grapes, an abundant by-product of winemaking. Grape seed oil is used for salad dressings, marinades, deep frying, flavored oils, baking, massage oil, sunburn repair lotion, hair products, body hygiene creams, lip balm and hand creams. Most grape seed oil is produced in Italy,
Grape seed oil has a relatively high smoke point, approximately 216 °C, so it can be safely used to cook at high temperature. In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as ‘nutty’.