Cheryl wrote:
> Bryan wrote:
>
>> It amazes me how much real research there is on fats, and how clueless
>> most people who write shit are.

There's also the problem that knowledge of the topic was still expanding
and changing very recently. The book "Protein Power" by Drs Eades has
outdated information about safeflower oil. In their more recent books
the good doctors (one an MD one a PhD) Eades reversed their advice on
safeflower oil.

>> Olive oil is extremely good. Hazelnut, pecan, almond, avocado,
>> hickory, and canola are also great--though I happen not to like the
>> taste of canola.

Reaction to canola oil appears to be a genetic variation. Most find it
flavorless. Some find it fishy or almost rancid tasting.

>> Sunflower oil is not, unless it is the newfangled
>> high-oleic sunflower oil. Most common primarily saturated fats are
>> fine, with the exception of those high in palmitic and myristic acids.
>> Canola is a "newfangled" oil, bred to be high in oleic acid,
>> essentially high oleic rapeseed
>
> You missed a healthful one -- walnut oil. Can't cook with it though.

I've sauteed with walnut oil. It does okay when not heated for long.
Not good for any long lasting heat method. Walnut oil gives a nice but
subtle flavor. And it's expensive.