> In article >,
> Dan S. > wrote:
>
>>> On Apr 14, 6:58*pm, Kris > wrote:
>>>> On Apr 14, 7:35*pm, wrote:
>>>>
>>>>> What do you use?
>
> Whatever I can find in my kitchen. We often have something labeled
> "vegetable oil". If not, canola oil. I just checked, and we have two
> gallon containers of safflower oil. Where'd that come from? I like to
> use the cheap jug of olive oil from Costco, if I think the flavor fits
> in.
>
>>>>> I have grapeseed, canola, olive, sesame on hand, but always hesitate
>>>>> - do you have some kind of guideline as to what you'll use? What about
>>>>> in baked goods?
>>>>
>>>>> This is almost as bad as 'shortening' - I hate that. *Spell it out,
>>>>> cookbook writers.
>
> So tell us how to spell it, then. "Crisco" is a brand name, used in the
> US. For this newsgroup, which is international, I would think that
> "shortening" would be more generic.
>
>>>> Depends on what it is. For most savory cooking, I use olive oil. For
>>>> baking, I used vegetable oil or veg shortening (unless it calls for
>>>> butter of course).
>>>
>>> "Vegetable oil" means soya oil.
>
> That might be, although you can find "soybean oil" for sale also. Most
> vegetable oil I have seen, says it might contain[list of oils, usually
> including soybean oil].
>
>> The Army used to use "vegetable oil." It was generally bearable in
>> everything from salads to chicken gravy. I might feel differently
>> since my tastes have evolved. I mainly switched for cholesterol
>> purposes. Soya is higher in trans-fats than canola.
>
> I simply can't keep up with what is considered "healthier" this week.
> Canola oil is lower in saturated fat, and thus higher in polyunsaturated
> and monosaturated fat. I don't believe that any vegetable oil actually
> has trans fat unless it has been hydrogenated. Fats of animal origin
> may naturally have small amounts of trans fat.
>
I can't keep up either. It's supposed to have less bad stuff than soya
oil or corn oil, or palm oil or grapeseed oil. Not sure about peanut
oil.

> http://www.nutristrategy.com/fatsoils.htm
>
>>>> Crisco is not all bad. Some baking recipes call for it because it
>>>> makes a softer cookie, etc, etc than just butter alone. *Don't rule it
>>>> out, just buy in small quantities.
>>>>
>>> CRISCO IS BAD. Are you a moron, or did you just arrive in 2009 in a
>>> time machine?
>
> All fat is 100% fat. Most dietary advice I've read says that if you
> need to reduce fat, then you need to reduce fat. Focussing on
> substituting different kinds of fat takes you away from your goal of
> reducing fat. It's true that reducing trans fat and saturated fat looks
> like a good idea, but someone who eats a limited amount of those fats
> isn't going to drop dead tomorrow, and in fact may have a much more
> healthy diet than somebody who buys peanut oil by the gallon. It's just
> not that simple.

--
Yours,
Dan S.
Befuddlin' teh hope since 2009