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Post by chrisg on May 24, 2015 16:32:33 GMT 10
To a degree they did if you look around, some rubbish as I've mentioned about good and bad Omega fatty acids - honestly, you ingest very, very little of this or any other oil in comparison to the rest of any even half-sensible diet. Then there was some mention of potential for a high arsenic level, which is a metal that is checked for in all foods sold in Australia and was pure scare-mongering. You'd have to suspect that being most of this dis-information came from Wikipedia which means it can have been added by anyone that the very powerful canola (aka rapeseed) lobby just might have had something to do with that Oil in food prep is a bit of a chameleon anyway, sometimes you want it to add flavour sometimes it is just an effective medium of heat transfer with some absorption but often very minimal. I'd suggest rice bran is the best I've used for the latter and a very neutral carrier for the former, which when I'm making a mayo is what I want, emulsification but no other contribution. In a salad dressing though or around pasta, I want EVOO Cheers
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Post by bill44 on May 24, 2015 17:27:46 GMT 10
Thanks for flagging this Stewie
Today, I scored 2x.
Geez, ive never used it before so its gunna be a learning curve for me
Shayne Just use it the same as Peanut Oil.
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