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ARCSPARKS Posts: 369
5/18/12 8:30 A

Thanks for the info, DB. Yes, there are so many decisions but I suppose I can't go too wrong sticking with one of the oils you listed.

~ Vito

"What's up, doc?"
Total Wt. Loss: 40 #
Current BMI: "healthy" range

Key to success:

"Think of food as *fuel* for the body instead of feeding emotions"
DIETITIANBECKY Posts: 27,306
5/16/12 7:02 P

This link will take you to a site that lists the "smoke point" of various oils.

en.wikipedia.org/wiki/Smoke_point

As you will see the smoke point of sunflower oil depends on the type you are using. Check your label.
There are many healthy oils on the market. Recent recommendations suggest either polyunsaturated or monounsaturated fats are best for overall health. So many oils fall into the healthy category, for example: canola, olive, sunflower, safflower, corn, vegetable, etc.

Dietitian Becky

Edited by: DIETITIANBECKY at: 5/16/2012 (19:04)
ARCSPARKS Posts: 369
5/16/12 8:32 A

To sauté onions I've always used olive oil (light tasting). But recently I discovered that nutritionally sunflower oil is pretty healthy as well, although the ratio of mono:poly unsaturated fats is less.

So my question is, do any of you use sunflower oil for your dishes? Have you switched from olive oil? It's a lot cheaper, that's for sure. I was wondering what the differences are in smoking (while sautéing) and taste are...


~ Vito

"What's up, doc?"
Total Wt. Loss: 40 #
Current BMI: "healthy" range

Key to success:

"Think of food as *fuel* for the body instead of feeding emotions"
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