Replacing butter with vegetable oils does not cut heart disease risk (2016)

Re:Replacing butter with vegetable oils does not cut heart d... by abecedarius on Monday February 13, 2017 @12:14AM (#13633277)

Also, FDA labeling allows "0g trans fat" for food with 0.5 g per serving, and listed serving sizes are often laughable, so I wonder. This article I just found claims "0.56% to 4.2% trans fats" in "soybean and canola oils found on store shelves in the U.S." (https://authoritynutrition.com/6-reasons-why-vegetable-oils-...) Dunno how much weight to give it; I try to avoid those oils anyway.

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Re:Replacing butter with vegetable oils does not cut heart d... by wapz on Monday February 13, 2017 @01:18AM (#13633471)

I've always been taught that after olive oil, canola is the best to use for cooking. What am I supposed to use?!

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Re:Replacing butter with vegetable oils does not cut heart d... by abecedarius on Monday February 13, 2017 @01:40AM (#13633522)

There's coconut oil and palm fruit oil. (There may be environmental concerns about the latter.) I also use butter/ghee sometimes. (And olive oil, but you already mentioned it.) For non-cooking, I like flaxseed oil.

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Re:Replacing butter with vegetable oils does not cut heart d... by ohkaiby on Monday February 13, 2017 @02:00AM (#13633605)

Interesting. I've been taught the opposite due to the low smoke point of olive oil.

I use Avocado oil; it has a high smoke point and seems healthier. Other oils are OK if you don't cook on high heat (use medium heat or lower).

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Re:Replacing butter with vegetable oils does not cut heart d... by clarry on Monday February 13, 2017 @10:23AM (#13635883)

Olive oil comes in many varieties, and some of them have a smoke point comparable to canola, or even higher. Even the unrefined varieties tend to have a fairly high smoke point. So unless you're searing, olive oil is just fine for cooking.

https://en.wikipedia.org/wiki/Smoke_point

https://www.oliveoilsource.com/page/heating-olive-oil

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Re:Replacing butter with vegetable oils does not cut heart d... by wapz on Monday February 13, 2017 @04:29AM (#13634116)

Thanks I'll try out Avocado oil. Someone else mentioned it also. When I say "taught" I really mean my mom said "that one's good. Oh that one's good, too."

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Re:Replacing butter with vegetable oils does not cut heart d... by Broken_Hippo on Monday February 13, 2017 @05:34AM (#13634333)

Don't worry too much about the low amounts. Develop cooking techniques to use less oil (non-stick pans, measuring out oil, etc), and switch between oils when you cook. I don't figure I'm eating enough fats to worry about it, as I don't eat meat and limit fish/seafood to once every week or two.

I use either butter or a butter/canola blend for most stovetop cooking and generally use an olive/canola blend for breadmaking, with the exception of pizza crust which is oil-free.

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Re:Replacing butter with vegetable oils does not cut heart d... by ScottBurson on Monday February 13, 2017 @03:30AM (#13633913)

The theory I go by is to avoid highly polyunsaturated oils (which include canola); prefer monounsaturates. Olive oil is indeed the best if you're not going to get it too hot; next is avocado oil. Hi-oleic safflower/sunflower might be a third choice (better, at least, than canola).

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Re:Replacing butter with vegetable oils does not cut heart d... by vram22 on Monday February 13, 2017 @11:33AM (#13636536)

In India safflower and sunflower oil are recommended as being better for the heart, etc. Don't know enough to say if that is right or not.

Also, recently I think I read that coconut oil may not be as harmful as thought earlier by some (my guess is people thought it was harmful because it congeals at a higher temperature than other vegetable oils do). But on the other hand, people in coastal states like Kerala, Tamil Nadu, etc., must be using it a lot, and I have not read about them having higher cardiac problems.

All this is just anecdotal, BTW.

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