[BOOTS]

OK I WAS JUST SITTING DOWN COMPARING THE LABELS WITH THESE 2 OILS. TELL YOU THE TRUTH THERE WAS NOT MUCH OF A DIFFERENCE AT ALL WITH THE CALORIES, GOOD AND BAD FATS, ETC. I KNOW OLIVE OIL IS THE HEALTHIEST OIL FOR YOU AND CANOLA COMING IN 2ND TO THE HEALTHIEST OILS BUT WHY IS OLIVE OIL SO MUCH HEALTHIER FOR YOU IF THERES NOT MUCH OF A DIFFERENCE.

CANOLA OLIVE

CALORIES - 120 120
FAT 14 14
SAT FAT 1 2
POLYUNSATURATED FAT 4 2
MONOUNSATURATED FAT 9 10

DONT GET ME WRONG I DO SEE A LITTLE OF A DIFFERENCE BUT NOT MAJOR.

[Rachael]

Originally Posted by BOOTS

OK I WAS JUST SITTING DOWN COMPARING THE LABELS WITH THESE 2 OILS. TELL YOU THE TRUTH THERE WAS NOT MUCH OF A DIFFERENCE AT ALL WITH THE CALORIES, GOOD AND BAD FATS, ETC. I KNOW OLIVE OIL IS THE HEALTHIEST OIL FOR YOU AND CANOLA COMING IN 2ND TO THE HEALTHIEST OILS BUT WHY IS OLIVE OIL SO MUCH HEALTHIER FOR YOU IF THERES NOT MUCH OF A DIFFERENCE.

CANOLA OLIVE

CALORIES - 120 120
FAT 14 14
SAT FAT 1 2
POLYUNSATURATED FAT 4 2
MONOUNSATURATED FAT 9 10

DONT GET ME WRONG I DO SEE A LITTLE OF A DIFFERENCE BUT NOT MAJOR.

Because even though "fat is fat" in so much as they are the same fat and calorie-wise, they are different in composition. Some have more more "good fat," some more "bad fat (saturated fat)." Some are higher in omega 3 fatty acids - which is a good thing - like flaxseed oil. It goes way beyond canola and olive oil.

Grape seed oil has other things in it - I'm not sure, but maybe antioxidants?

Olive oil has a high percentage of monounsaturated fat, which is healthier than the polyunsaturated fats found in corn oil and healthier than the saturated fats found in butter. Olive oil also contains no cholesterol.

Safflower oil has as the highest level of polyunsaturated fat of any edible oil. It is low in saturated fat so but it also contains a low level of monounsaturated fat and no vitamin E, so it is not regarded as the best choice among the healthiest oils.
Macadamia oil has the highest level monounsaturated fat of any edible oil and an exact balance of omega 3 and omega 6 fatty acids.

Avocado oil has vitamin A and E in it and other things.

There is also walnut oil, apricot pit oil, peanut oil, soy bean oil.

All kinds of oil. They all have the same fat calories and no carbs, but they are all made up differently. Not just in nutritional composition, but for different kinds of cooking/eating. Some burn at a higher level so you can use them better in cooking than others. Some taste better. I guess what I mean is they don't all have the same chemical properties.

Olive oil is healthy, but so is avacado oil and some of the others.

[BOOTS]

Yeah But You Really Dont Cook With The Other Oils And According To The Nutritional Facts I Dont See A Major Difference Between The 2 I Mentioned

[BOOTS]

Ok I Read Your Post Again And Saw You Mention Peanut Oil I Thought Peanut Oil Is Not A Good Choice For Healthy Cooking.

[Rachael]

Originally Posted by BOOTS

Ok I Read Your Post Again And Saw You Mention Peanut Oil I Thought Peanut Oil Is Not A Good Choice For Healthy Cooking.

I don't think I said it was. If it came out that way, it wasn't supposed to. What I was trying to get across is that there are all KINDS of different oils and as far as fat content and calories, they are all basically the same.

That was ALL I was saying - I didn't mean to imply that it was a good choice for healthy cooking - just that there are many different kinds of oils, all having the same fat and calorie content.

The difference is in the TYPE of fat they contain that makes some healthier to use than others.

As far as not cooking with the other oils, why not? I cook with grape seed oil often. Sesame oil is used a lot in Asian cooking. And avacado oil, I love to use that. I don't know where you got the idea that you don't cook with them. Here is an article about "healthy" cooking oils.


Canola Oil
Low in saturated fats and rich in monounsaturated fats, canola oil also contains alpha-linolenic acid, an essential omega-3 fat that is deficient in most people's diets. For these reasons, canola oil should be one of your primary cooking oils. Canola oil has a very mild, bland taste, so it is a good all-purpose oil for cooking and baking when you want no interfering flavors.
Extra Virgin Olive Oil
Along with canola oil, olive oil should be one of your primary cooking oils. Rich in monounsaturated fat, olive oil also contains phytochemicals that may help lower blood cholesterol levels and protect against cancer. Unlike most vegetable oils, which are very bland, olive oil adds its own delicious flavor to foods. Extra virgin olive oil is the least processed and most flavorful type of olive oil. And a little bit goes a long way, making this product a good choice for use in low-fat recipes. What about "light" olive oil? In this case, light refers to flavor, which is mild and bland compared with that of other olive oils. This means that you have to use more oil for the same amount of flavor — not a good bargain.
Macadamia Nut Oil
This oil has a delicious, light macadamia nut flavor, making it especially complementary to fish, chicken, vegetables, baked goods, and salads. Its high smoking point also makes macadamia nut oil ideal for stir-frying and sautéing. Like olive oil, macadamia nut oil is highly monounsaturated. Look for macadamia nut oil in health food and specialty stores.
Sesame Oil
Sesame oil has a rich, nutty flavor that enhances the flavors of many foods. And when used in small amounts, this ingredient will add a distinctive taste to recipes without blowing your fat budget. Use toasted (dark) sesame oil for the most flavor.
Soybean Oil
Most cooking oils that are simply labelled "vegetable oil" are made from soybean oil. Soybean oil is also used as an ingredient in many brands of margarine, mayonnaise, and salad dressing. This oil supplies a fair amount of omega-3 fat, though not as much as canola and walnut oils do. Like canola oil, soybean oil has a bland flavor that works well when you want to avoid adding any interfering flavors to your dish.
Walnut Oil
With a delicate nutty flavor, walnut oil is an excellent choice for baking, cooking, and salad making. Most grocery stores sell as least one brand of walnut oil such as Lorvia California Walnut Oil. Like canola oil, walnut oil contains a substantial amount of omega-3 fats. Most brands of walnut oil have been only minimally processed and can turn rancid quickly, so once opened, they should be refrigerated.
Nonstick Vegetable Oil Cooking Spray
Available unflavored and in butter, olive oil, and garlic flavors, these products are pure fat. The advantage to using them is that the amount that comes out during a one-second spray is so small that it adds an insignificant amount of fat to a recipe. Nonstick cooking sprays are very useful to the low-fat cook, as they promote the browning of foods and prevent foods from sticking to pots and pans.

Trust Dixie Ultra Plates - FamilyEducation.com

Anyway, the numbers, when comparing like you did may appear small but really are quite significant.

Think like in terms of carbohydrates. Have you ever been on a low-carb diet? If so, had you been on a low calorie diet prior to that? If something was, say, 100 calories and considered low calorie, that was , well - 100 calories. When you switched to low carbs and someone would say that one kind of thing had 3 carbs in it, another had 5, that didn't sound like much when you were used to hearing calories in terms of 100. I mean, that is only 2 more. But if you are counting carbs, you know how very significant something that is higher by 2 carbs can be.

[Rachael]

anyway, specifically in response to your question:

Olive oil is one of the healthiest of oils. It has a high percentage of monounsaturated fat, a good fat, and a lower percentage of saturated and polyunsaturated fats than vegetable oils. Unlike oils processed from hard seeds with heat and chemicals, oils from the fruit of the olive are soft pressed and healthier.

Here is another article that you might find of interest.

Cooking oil - Wikipedia, the free encyclopedia

[DocSanae]

I acutally choose oil for flavor and fragrance.
Sesame for Chinese and Japanese, Olive oil for western fare.
As long as you don't go overboard in cooking with them, you should be fine.

[BOOTS]

Hmmm I Will Have To Try Sesame Oil When I Make Stir Fry. Yum