Comments on: Fats for Cooking https://jasonkemp.ca/inthekitchen/fats-for-cooking A blog about cooking and eating food. Sun, 27 Apr 2014 09:55:03 +0000 hourly 1 https://wordpress.org/?v=4.2.38 By: jason https://jasonkemp.ca/inthekitchen/fats-for-cooking#comment-124 Wed, 03 Oct 2012 10:41:54 +0000 https://jasonkemp.ca/inthekitchen/?p=569#comment-124 Most of the common oils, canola included, are treated in all kinds of ways (raised to super-high temperatures, chemically deodorized among others) to arrive at a flavorless, colorless oil. That’s not why I don’t use them, though. :) They tolerate heat just fine. And if you use them for cooking only, it’s not too big a deal. The biggest reason I try to avoid them is that they are high in omega-6 fatty acids. The modern diet gets too much of this kind of fat. When omega-6 and omega-3 are imbalanced, that leads to inflammation in the body, which is bad, especially chronically.

]]> By: Andrew Pickell https://jasonkemp.ca/inthekitchen/fats-for-cooking#comment-123 Wed, 03 Oct 2012 04:11:52 +0000 https://jasonkemp.ca/inthekitchen/?p=569#comment-123 Does this mean we should stop using grape seed oil?

We haven’t used canola oil in ages. I guess that is one for the “not on the list” category?

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