Kinds of Oils

Source: Yummy Magazine: July 2007 Issue

• Corn Oil- Use it for: Baked goods, salad dressings, making margarine,. With a high smoke point (that's the stage wherein cooking oil burns and give an unpleasant odor), it works for all kinds of frying. Use it because High in polyunsaturated fats, which is believed to lower LDL or bad cholesterol.
• Canola Oil- Use it for Cooking and baking. Handy for deep-frying too! Use it because Lower in saturated fat versus other cooking oils. It also contains omega-3 fat acids, which lowers LDL and contributes to brain development. (note that omega-3 is destroyed when oil is used for deep frying.)
• Olive Oil- Use it for Cooking (exceot for deep frying because it has a low smoke point) and salad dressings (it adds excellent flavor). Use it because Its high precentage of Monounsaturated fat5 helps reduce LDL.
• Palm Oil- Use it for Cooking and baking. Its popularly used in Brazilian and West African cooking. USe it because Its loaded with beta carotene. Relatively high in saturated fats, it has a longer shelf life.
• Sesame Oil- Use it for salad dressings and sauteing. Has a delicious nutty note and is ususally used as as flavor accent in Asian dishes. Use it because it is high in polyunsaturated fats.
• Soya Oil- Use it for Chinese cooking. This too has a high smoking point. USe it bacause Its high in both polyunsaturated and monounsaturated fats while low in saturated fats--very health-friendly!