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From the article: > “Vegetable oils” in this context refer to oils extracted from seeds, grains, and legumes This excludes olive/avocado/coconut/nut oils.
by krona 4y ago
From the article:
> “Vegetable oils” in this context refer to oils extracted from seeds, grains, and legumes
This excludes olive/avocado/coconut/nut oils.
- permo-w 4y agobut then when you buy “vegetable oil” it invariably contains olive oil edit: okay maybe “invariably” is a bit strong. “often in my country” is perhaps more accurate
- kragen 4y agoaround here it's sunflower oil or sometimes soy oil with some sunflower oil in it
- permo-w 4y agoin my experience it’s been sunflower oil with canola and then like 10% olive
- derefr 4y agoThat's not most places. Vegetable oils are expected to be able to be used as frying oils. Olive oil has too low of a smoke-point to be used in frying.
- jemmyw 4y agoThat's also a confusing point. https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking https://www.healthline.com/nutrition/is-olive-oil-good-for-c... says it has a moderately high smoke point and possibly more importantly has a composition that is more resistive to oxidative damage than vegetable oils. I usually fry and cook with olive oil.
- permo-w 4y ago>Olive oil has too low of a smoke-point to be used in frying. this is a common myth you also hear stuff about whether extra virgin is better or worse for cooking than just basic, with people coming out strongly on either side
- nogridbag 4y ago> this is a common myth Do you have a source for that? It's pretty easy to google the smoke points and most charts indicate olive oil is fine for sautéing but not for frying.
- karakot 4y agoThere are several types of olive oils. Extra virgin (with lowest smoking point) is mostly used raw in salads and dressings, etc. Pure or refined(with highest smoking point) mostly used for cooking.
- dendrite9 4y agoDo you fry in >400 degree oil? There are many foods that are fried in olive oil for example in Spanish food. It seems fine since most frying is done well below the smoke point.
- sambeau 4y ago"Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics" https://pubs.acs.org/doi/abs/10.1021/jf503146f https://pubs.acs.org/doi/abs/10.1021/jf503146f See also this video: https://www.youtube.com/watch?v=l_aFHrzSBrM https://www.youtube.com/watch?v=l_aFHrzSBrM
- zabzonk 4y agowell, i use virgin olive oil for frying all the time
- pvaldes 4y agoHum, Do the millions of people frying everything in olive oil know that is impossible to fry something in olive oil?
- gizmo686 4y agoI just checked my "vegetable oil", and it is further labled as 100% soybean. I can't imagine why would waste the more expensive olive oil by using it as an additive for cheap vegetable oil.
- fy20 4y agoThat's another issue, "vegetable oil" in different places means different things. In Europe it's usually a mix of rapeseed and corn oil.
- tempsy 4y agoit doesn’t really matter though because they all share the same common characteristics that make them unhealthy…eg high polyunsaturated fat content that easily degrades in high heat.
- permo-w 4y agowhat country do you live in?
- gizmo686 4y agoUSA
- lost_tourist 4y agomaybe in your country, but certainly not in the USA, it's too cheap to put in soy/canola for them to even consider olive oil
- docandrew 4y agoThe opposite is sometimes true - shady vendors adulterate olive oil with vegetable oils to cut costs. Apparently it’s a bit of an epidemic: https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=8f6d485639d7 https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the...
- alxmng 4y agoCategorizing oils like this seems counter-productive to studying the effect of consuming certain fatty acids, as oils from the same category have wildly different composition. Coconut and olive oils are both from fruits, but contain different fatty acids.
- derefr 4y agoI believe the oils aren't divided this way for any taxonomic reason, but rather because we already have evidence of olive, avocado, coconut etc. oils having little-to-no impact on health, in contrast to other oils. The groups are basically "presumed innocent" oils and "presumed guilty" oils. Or, to be more charitable, the groupings can also be looked at as "oils humans evolved eating" (olive oil, butter, coconut milk, etc) vs "oils we just started eating recently, because they can't be extracted without modern technology."
- alxmng 4y agoHumans did not evolve eating olive or coconut oil. Seed oils do not require modern technology. Soybean, sesame, sunflower, etc. can be extracted with stone pressing and were extracted that way prior to any chemical extraction process. Where my family is from they’ve been eating sunflower and peanut oil for hundreds of years, milled and pressed with stone.