On Feb 3, 11:45*am, Mark Thorson > wrote:
> Felice wrote:
>
> > For the years I used Planters peanut oil (until it seemed to disappear
> > from the shelves) it had always been clear, yellow and liquid. You
> > know, like oil!
>
> > This week I ordered a house brand (they didn't have Planters) from
> > Stop & Ship via Peapod *delivery service. and it is markedly
> > different: almost opaque, milky white, and viscous.
>
> > I'm hesitant to open it. Is this is a "new improved" product? Is the
> > different appearance due to a new processing method? Or is it bad
> > batch? Can anyone shed any light on this?
>
> It's probably peanut oil in its natural form.
> Planter's may have been a "winterized" oil,
> i.e. oil that has been chilled and filtered
> to remove the part which solidifies first
> at low temperatures.
>
> Note that peanut oil is high in saturated fat
> compared to most other vegetable oils (but still
> much lower than coconut oil). *This makes it a
> good frying oil, but it's atherogenic (bad for
> your arteries).

10% palmitic acid is not a big deal. It is primarily oleic, which is
good for HDL/LDL balance. It's the cheapest of the decent oils. I'd
be more concerned with the high levels of Omega 6, but for frying
something like fish, where you're going to toss most of it, I am just
too frugal to use my pecan oil, and prefer the neutral taste to even
the lightest of olive oils. The least atherogenic oil is macadamia,
and if you can afford it, I encourage you to use it, but disparaging
peanut or even coconut oil for frying is silly. Not all saturated
fats are bad, and not all polyunsaturates are good.

--Bryan