Dirty Thirty #2: Canola Oil (and some facts about "extra-virgin" olive oil)

For years, we have been told (and are still being told) that canola oil is the best oil to cook over high heat. What we haven't been told is that all canola is genetically modified. Canola is genetically engineered from rapeseed. We don't yet know the full story about how genetically-modified products affect our health, but every time something comes out that is "new" and "better for us," it turns out to be not so good for us. (The first studies on the effects of genetically-engineered corn are finally coming in, and the results don't look good.) In fact, many of the posts in the "Dirty Thirty" will be about products that have been touted as the latest diet miracle.

"So, no canola oil? How am I supposed to cook?"

For a quick sauté, I recommend a high-quality extra-virgin olive oil, which, contrary to popular belief, has a smoke point high enough to handle that (around 325° for most). For longer cooking or, gulp, frying, I would go with a high-heat sunflower oil. (No, I do not recommend frying, but, if you are going to do it, you may as well use an oil that does not contain GMOs.) For baking, I usually use coconut oil. It's rich and delicious!

There have been issues that have recently come to light regarding extra-virgin olive oil. There is no standard about how much of the oil has to be extra-virgin; so, many non-reputable manufacturers mix in a drop of extra-virgin with low-quality olive oil. Your best bet is to do your homework, ask questions and buy from a small, reputable producer. Once you try a few, you will actually be able to taste the difference.

Try different oils, and let me know what you think!

Check back for tomorrow's Dirty Thirty!