On 2/2/2012 3:04 PM, Doug Freyburger wrote:
> 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 outdated information about safeflower oil.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.
>
I cook with it. If it's a genetic thing, I don't have it. Flavorless
to me.

>>> 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.

I've never used it before. I just recently heard about it but will have
to try it.