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Processed To Death – Get These Cooking Oils Out of Your Pantry STAT!

Whenever I see the chefs on Food Network using canola oil I want to scream at the TV… and I have to admit, I sometimes do.

That’s because for years I was misled into thinking that canola oil was healthy and would buy quarts of it. I recently received an email newsletter from “” with their “Top 10 Pantry Essentials” for a healthy 2015, and of course canola oil was at the top of their list. The canola industry is doing an amazing job marketing canola oil as “heart healthy” and “natural”, but it’s a total sham. I feel the same way about corn oil and recent commercials proclaiming that it’s healthier than olive oil. We’re being persuaded to believe these oils are healthy, thanks in part to the work of the Canola Council, the Corn Refiners Association, and their own (industry funded) research. In reality, these popular oils have been mass marketed as “healthy” largely based on biased research, and after you hear the truth you will avoid them like the plague. Here’s why:

They Are Processed to Death…

Most cooking oils go through an insane amount of processing with chemical solvents, steamers, neutralizers, de-waxers, bleach and deodorizers before they end up in the bottle. If you watch this video on the modern canola oil making process, and you’ll see exactly what I mean.

What they don’t tell you in this video is that the “solvent” that is most often used to extract the oil is the neurotoxin hexane – and as you can see it’s literally bathed in it. Hexane is a cheap byproduct from gasoline production, that’s a serious occupational hazard and toxic air pollutant. It’s been shown that some hexane residue can remain in the oil, and the FDA doesn’t require food manufacturers to test for residues. Residue tests done by the Cornucopia Institute in 2009 found hexane residues in soybean oil. So, we very well could be eating this chemical everytime we cook with hexane-extracted oils. Almost all toxicology research focuses on the industrial use and inhalation of hexane, so no one knows exactly how dangerous eating it is – but it surely isn’t healthy.

Cooking oils-2

What about “Expeller Pressed” oil?

This means that the oil was mechanically extracted with a screw press. This traditional way of making oil is much healthier than using hexane – but the big oil manufacturers don’t like this method because it’s less effective (less oil is made) and it’s more expensive. So, it’s used less often. The expeller pressing process can cause a lot of heat that can make the oil go rancid, so some companies take it step farther and cold press their oils at temps of no more than 80°F to 120°F, which is labor intensive but produces the best oils. Beware that although the term “cold pressed” is regulated in Europe, it’s not very well regulated in the U.S. and cold pressed oils could technically be made at high temperatures – so I don’t take this term on a label at face value.  

Cooking Oils To Avoid:


  • Canola OilTo better understand this oil, it helps to know where it comes from. Canola oil is extracted from rapeseed plants, that have been bred to have lower levels of toxic erucic acid. Before it was bred this way, it was called Rapeseed Oil and used for industrial purposes because the erucic acid in it caused heart damage in animal studies. It got the fancy new name “canola”, but it still contains trace amounts of erucic acid (up to 2%, which they consider “safe”). In 1995 they also began genetically engineering (GMO) rapeseed to be resistant to herbicides, and now almost all canola crops in North America are GMO. Canola oil consumption has been linked to vitamin E deficiency and a shortened life span in animal studies. Research has also found some trans fats in canola oil, which were created during the heavy processing that it goes through. These trans fats are not labeled. This is ironic because trans fats are the opposite of heart healthy! According to the Weston A. Price Foundation:

“Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching and degumming–all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids…research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil… they are not listed on the label”.

Mazola and Crisco brands both admit to using GMOs and hexane extraction in their processing. Wesson oil never responded to our inquiries about hexane, however they confirmed that GMO canola is used. Note: Spectrum Organics brand does not use hexane to process their canola oil, and as with any organic oil, it’s non-GMO. However, I don’t consider canola a healthy oil and would choose another type of oil instead.

  • Cottonseed Oil I consider this the worst oil of all. It’s a byproduct of the cotton crop that’s inundated with pesticides and chemicals because it’s regulated as a textile crop – not food! Cotton farming also may be killing India’s farmers, as harsh pesticides sicken them and thousands more have committed suicide – many after the costly GMO seeds they used failed (sources 1, 2, 3). Being of my Indian descent, I am saddened and infuriated by this unspeakable tragedy on a scale that is hard to express. There is nothing more insidious and despicable than an industry that preys upon the health, safety, and lives of innocent victims. Cottonseed oil does not belong in our food supply and should be strictly avoided. Thankfully, most cooking oils in the grocery store no longer contain cottonseed oil, and this ingredient is mostly relegated to the processed food aisle. Cottonseed is widely being replaced in cooking oils with another oil that I avoid: soybean oil. 
  • Soybean Oil Most products that just say “Vegetable Oil” are made from soybeans. It’s so common in processed foods that up to 20% of calories in the typical American diet is thought to come from soybean oil. Soybean oil is high in omega-6 fatty acids, and our bodies need this type of fatty acid, but today people are getting too much of it through processed foods – up to 20 times more than required, according to some estimates. The overabundance of omega-6 fatty acids increases the risk of inflammation, cardiovascular disease, cancer, and autoimmune diseases. Soybean oil is also typically made from GMOs, as 94% of U.S. soybean crops are genetically modified. A recent survey showed that most Americans use “Wesson Vegetable Oil”, which is now made from soybeans (previously cottonseed). When we contacted Wesson, they confirmed they use GMOs in their oils (soybean, corn, canola). Wesson brand is owned by Conagra Foods, which has donated over $2.6 million dollars to fight GMO labeling laws in the U.S., so everytime you buy their products you help fund these anti-labeling campaigns. Smart Balance cooking oil is a soybean oil blended with canola and olive oils. Smart Balance told us, “we plan to transition our full product line to non-GMO including our Smart Balance Oil. At this time our oil is not expeller pressed and does contain GMOs.” and “We do not know if hexane specifically is used, but do know it is a chemical process”. When we pushed Smart Balance to confirm whether they use hexane, their only response was that it “is processed using conventional methods”. Other cooking oils that are often extracted with hexane and are high in omega-6 fatty acids include sunflower and safflower
  • Corn Oil Have you seen Mazola’s latest marketing campaign touting that corn oil lowers cholesterol better than olive oil? Would it affect your opinion if I told you that Mazola’s parent company (ACH Food Companies) partially funded a study that they base this claim on? It definitely affects my opinion. The truth that they don’t mention in their commercials is that corn oil is highly refined, hexane-extracted from GMO corn, and loaded with omega-6 polyunsaturated fatty acids that are unstable when exposed to heat. This instability causes oxidation, a process that generates free radicals. Free radicals are renegade molecules in the body that damage cells, triggering a host of diseases from liver damage to cancer. We contacted Mazola and they confirmed that their cooking oils are made from GMOs (corn, soybean, canola) and that they use hexane extraction for all oils, except for their olive oils.

Cooking Oils To Avoid

The Only Cooking Oils In My Kitchen:

I cook with a variety of oils, depending on what I’m cooking. Only some oils are stable when exposed to heat, so I choose those oils for sautéing and stir frying, and the others work great for cold items like salad dressing. I generally look for unrefined, expeller pressed organic oils, and verify cold-pressed claims by contacting the company directly, only buying from those I trust. GMOs and hexane extraction are prohibited in organic oil production, so you can avoid those simply by choosing organic oils. 

Coconut Oil Coconut oil is almost completely saturated fat, but don’t let that scare you. That’s because the tropical saturated fat in coconut oil is made up of medium-chain triglycerides (MCT), which have been shown to actually reduce cholesterol and obesity (sources: 1, 2, 3, 4). Nutiva’s virgin oil is organic, expeller cold-pressed, unrefined and never deodorized or bleached. It tolerates temperatures up to about 350 degrees, so it’s great for most baking and medium-high heat sauteing. Nutiva also has a steam refined version (no chemicals) that you can use for cooking up to 400 degrees, so this is my go-to oil for high heat stir fry’s. Other oils that are good for high heat cooking include avocado oil and almond oil

Extra Virgin Olive Oil – Beware that there’s olive oil fraud going on, and some brands are mixed with unlabeled GMO oils (like soybean oil), so it’s important to find a brand you trust. Check out Papa Vince’s oil which is simply cold pressed from fresh green olives, and has amazing health benefits. I like to use olive oil to make my own salad dressings.

Extra-Virgin Sesame Oil – It naturally contains vitamin E (an antioxidant), vitamin B-6, zinc, magnesium, calcium, copper and iron. Unrefined sesame oil is best used for low-heat sauteing and works great when used sparingly as a condiment because it has a strong flavor. A naturally refined version is better for high-heat stir frys. 

Nutiva Hemp OilThis is one of my favorite oils, but it’s only good for cold applications like salad dressings, dips and smoothies. Hemp oil contains more essential fatty acids than any other nut or seed oil, with the omega-3 and omega-6 fatty acids in the optimal ratio. Hemp is also the world’s most sustainable crop, so I love these products. This oil is delicate and should be kept in the fridge and used within 3 months. Other good oils for salad dressings include walnut oil and flaxseed oil.

Nutiva Red Palm Oil –  This oil has a light buttery flavor, and I love it on popcorn. It’s higher in vitamins A and E than other cooking oils. It’s also been shown to reduce cholesterol and cardiovascular disease. It has about at 300 degree smoke point, so it tolerates medium-heat cooking. Also, Nutiva’s vegan shortening is made with their palm and coconut oils, and works great for baking. Note: This is not to be confused with palm kernel oil (conflict palm oil), as Nutiva’s red palm oil is sustainably grown in Ecuador and doesn’t contribute to deforestation or habitat destruction.

I also sometimes use grass-fed butter and organic ghee for cooking, which is clarified butter. If you are wondering more about what butter I use, make sure you check out this post.

If you know someone who is still using canola oil, corn or soy oils in their cooking, please share this post with them! Let’s spread the word to everyone about the healthier choices out there. 



P.S. If you want more life changing information about your food and what to buy, you’ve got to check out my books. In my #1 best selling book The Food Babe Way – I teach you even more ways you can break free from the hidden toxins in your food, lose weight, look years younger and get healthy in just 21 days. In my 2nd book, Feeding You Lies, I blow the lid off of the lies we’ve been fed about the food we eat – lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. And, my first cookbook, Food Babe Kitchen, contains over 100 mouthwatering recipes to show you how delicious and simple it is to eat healthy, easy, real food. Available anywhere books are sold.

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491 responses to “Processed To Death – Get These Cooking Oils Out of Your Pantry STAT!

  1. It should be a crime for companies to hide things from the public that we are entitled to know – i.e. Wesson and Crisco’s anti-GMO labeling campaign!

    1. Nothing I’s a crime if you pay for it to become a not crime.

      How can we do anything about this? I want to make this my occupation. I have no idea where to start.

      I have been telling my family and friends, they don’t believe me. They want to trust the gov and die fast!

    2. Its called GREED! Big Farm cares only about maximizing profits and cares less if it kills.

      They must be partners with BIG PHARMA.

    3. It’s not a crime unless the government says it’s a crime and according to the government, these oils are safe to consume. It shows you who the government really works for.

      1. I have a rule of thumb for the oils I cook with and use as carrier oils for lotions and creams. If the oil does not come from food, I will not use it. I believe consuming anything non-food will make you sick as the body does not know what to do with it, so it stores it as fat. Not to be crass, but it’s technically poison and you may as well use motor oil so it’s not such a slow death. Oils the body knows are used to clear out fats and released, improving health. Thanks for this great article.

    1. That’s what I’ve noticed.
      I use it because as far as I know, it’s non GMO and can sustain prolonged high temps.

    1. Avocado oil is a great oil to use for higher heat cooking. She did recommend it at the bottom of the coconut oil paragraph.

    1. Of course they are, big business is always “solidly behind” the cheapest alternatives for them. But they don’t okay out medical bills. Ever find canola in the produce department? It’s not really good for food anymore than marigolds, etc. It’s a weed and full of erucic acid. Bad stuff. Coconut and avocado are my go-to oils. To many olive oils are fake. If you want to know how good coconut oil is for you, read “Feed Your Brain, Lose Your Belly” by a neurologist in Denver.

      1. Sorry, autocorrect. They don’t pay our medical bills…

      2. Mayo Clinic Cardiology will not agree with your and Babe’s comments regarding coconut oil.
        I’d much prefer to take the advice of Mayo Clinic.

    1. I love grape seed oil. It’s very light and has a nice sweetness, good for baking in the recipes. Not as good for frying because it’s so light, but lower temp sauteing is good. I also use it in my creams for younger skin because it’s lighter and is absorbed as well as avocado oil.

      1. i have been using organic grapeseed oil for everything but salad dressings and i luv it. great for baking and popcorn. i hope it is safe!

      2. Grapeseed oil is also extracted using hexane, as is peanut oil. It’s honestly starting to look like shooting a bear, and rendering lard from the fat is the safest bet besides butter from grass fed cows.

  2. I usually use organic sunflower oil to pan fry or make salad dressing because it has such a light flavor. Haven’t read any comments about it. Pros/con’s????

  3. Great article!! Thanks for sharing. My husband’s family is from Sparti, Greece and we have just starting bringing our extra virgin cold pressed olive oil into the states and selling it. With Greece’s economic state it gives us great pleasure to share our families beautiful all natural oil with our family and friends here in the U.S. and send the profit back to our family in Greece. So many people have no idea about the olive oil fraud. It’s shocking how little olive oil is actually in the bottles being sold on supermarket shelves! I’d love to send you a bottle to try. As I mentioned we are just starting this little venture so our website is in beginning stages. We do have a Facebook page. Can I repost this article there? It’s great info on all oils and think many people would find it useful. Thanks for your time and all of your great information!! Keep up the great work!

  4. Hey FB, I know you investigate a broad range of topics, so this might be difficult, but if you had just one piece of nutrition advice to give to the general public, what would it be? What do you think is the most important thing we could change in our diets to make them more health-promoting?

    1. We need to eat grains that have high fiber that are released gradually like Millets, instead of wheat and rice, that have almost no fiber, resulting in release of high glucose (sugar) in blood, causing all
      diseases like diabetes, high blood pressure, kidney & heart problems, arthritis, obesity, thyroid, even cancer. Water in plastic bottles causes constipation, hair loss etc. Sugar is not at all needed by our body, causes all above lifestyle diseases. Foods containing lot of chemicals (hormones) should be avoided, and if we want to live a medicine free life, we have to walk at least for an hour, preferably in sunlight. Eating lot of fresh fruits in breakfast, plus nuts and sesame seeds are highly recommended by food scientists, to keep you active.

  5. Just so you know-I use evoo for raw oil (salad/garnish/dough) use, coconut oil for frying, but when I am making suspensions I reach for macadamia oil, which has a perfect omega 3:6 ratio (best out of all the oils), and a very high smoke point as well.


  6. Really, who cares? We are going to live for a finite amount of time, then it’s over. I know dozens of healthy people, most of everyone I know, who eat these deadly oils whenever they cook. My parents did and they lived to be almost 90 and in good health except for cancer and these oils didn’t cause leukemia. If you want to get on a bandwagon, go after Putin for invading the Ukraine. Now, that’s a cause to get behind.

    1. Your grandparents were raised on natural food in the beginning of there life just like my grandparents. They also had very active life styles compared to now which always leads to a longer natural life…The kids today most are raised on junk food right from birth so this knowledge is good information.

  7. I trust (or sincerely hope) your site has your subscribers best interests at heart,
    even if it the scientific facts differ from the interests of your sponsors and even of your most vocal (often quite sincere) supporters, and will NOT censor this.
    I may seem pedantic but (on behalf myself AND my patients) I was interested enough in your n-Hexane concerns to follow your link (Thanks for transparency!) to the CDC report at It states on page 4, Sec 1.3:

    “Because cooking oils are processed with solvents containing n-hexane, very small amounts may be present in these products. However, the amounts in cooking oil ARE TO LOW TO HAVE ANY EFFECT ON PEOPLE.” [Caps added]
    Earlier it notes:
    “Since gasoline contains n-hexane, almost everyone is exposed to small amounts of n-hexane in the air. The n-hexane in gasoline is released into the air at service stations and in automobile exhaust. Some people may also be exposed by spilling gasoline on their skin. The concentration of n-hexane in the air in Chicago was recently measured and contained 2 parts n-hexane per 1 billion parts air (2 ppb). n-Hexane has generally not been found in most foods or drinking water, so you are not likely to be exposed by eating or drinking.”

    Although n-Hexane floats on water and evaporates quickly it is broken down in a few days by the oxygen in the air, BUT, if ingested, Sec. 1.4 advises us that:

    “Enzymes in your liver break down n-hexane…. Most of these breakdown products leave your body in the urine within a day or two. n-Hexane and its breakdown products are NOT stored in your body.” [Emphasis added] BUT

    “If you are exposed to high concentrations of n-hexane over a long period, one of these breakdown products may cause damage to your nervous system.”

    In Section 1.5 [HOW CAN n-HEXANE AFFECT MY HEALTH?] the study notes:
    “In one group of workers in Japan, it was estimated that the workers who became ill had been breathing air containing 500-2,500 parts n-hexane per million parts air (500-2500 ppm) for 8-14 hours a day for 6 months to several years. The frost [sic] symptom that the affected workers had was a feeling of numbness in their feet and hands. This was followed by muscle weakness in the feet and lower legs. . If exposure continued, the symptoms grew worse.”

    The point is, this continuous 2000+ ppM level is a MILLION times higher than the 2 ppB level in Chicago air breathed 24/7, far higher than an occasional dose in the sub-ppB level residual in the cooking oils, hence the finding that “the amounts in cooking oil are too low to have any effect on people” — It’s just a numerical fact.

    My worry is that readers/patients will be panicked away from a health-conscious product (yes, the links among saturated/unsaturated fats, dietary and serum cholesterol and coronary/vascular disease is still in flux) by an unreasonable fear of the “unnatural.” My concern is the same as for the withdrawal of Merck’s Vioxx anti-inflammatory (Rofecoxib) because of the proximately caused mortality of a tiny fraction of patients (cruel as that sounds) versus the tens of thousands of osteoarthritic patients whose lives had been saved by being able to pursue the exercises they could not endure without it (or some equivalent.)

    Thank you in advance for not suppressing this information — it would be a disservice to your readers and waste my time re-posting it in another forum with the notation of where it was censored and why.

    1. Dr. Brian Boyle – Loved your post. A fellow scientist here. If Food Babe were a scientist she would understand your point – that small amounts of “undesirable” chemicals are around us in our environments all the time and do us no essential harm. A natural example of this is that apple seeds contain a very small amount of arsenic. My Father ate the cores of apples all his life. Would he have been better off to avoid eating apples because of the minute amount of arsenic in the seeds? I think not.
      Another point – sometimes the body responds favorably to small amounts of “poisons” that allow it to recognize and “code for” an undesirable item such as bacteria and virus. This, in fact, how the thymus gland of a baby develops the immune system of the individual. It needs exposure to develop it’s library of immune cells. This is also how a vaccine works: a small amount of the polio virus, for example, is given to the child which allows, then, the immune system to recognize this virus and code for it in the immune system thus protecting the child from polio. Keeping all “bad” things from the body is not necessarily a good idea.
      So nice to see another scientist on this site.

      1. Your comments are right out of the book of the chemical industry, well said! Hey, how about we just eat the apple and compost the core? Common sense healthy, right? And those small amounts of undesirable chemicals in our environment are caused by some of the industries and their practices you defend. And to be honest, I do not want all those chemicals and really do not need to add more from semi-foods. Also, I am not sure how in the world a “real” scientists can blurt out that second paragraph as if the chemicals are somehow going to be treated similarly by the body and immune system as a virus. I really need some peer reviewed studies proving anything in that last paragraph is even remotely true. And honestly, while I will certainly agree the drama of this article is a bit heavy, I cannot say anything the author stated about chemicals and the food industries’ lack of concern for anything but the bottom line is not true. I hope readers have the intelligence to understand both the article and comments made by scientists need to be taken at face value and read from more objective sites too. Both scientists should be ashamed of themselves for implying or even outright stating these chemicals in foods should be of no concern.

        When I worked in the engineering area of government, I came across a businessman with another group of engineers flirting with some device on my project. Well I had to inquire and the answer was the device is counting cars with no wires in the road(ooh wireless). So I asked about radiation exposure and he said it was only a small, harmless amount per person but he wanted to put these things all over the state to replace a wired system(that worked). So I asked him if he took into consideration the the radiation the average person is exposed to in this region daily and added his dose in to come up with harmless for an answer. I asked him how does the device account for traffic situations where cars are barely or not moving. He had no answer, of course, so when scientists try and belittle one tiny aspect of life by calling it harmless, take it at face value. That small amount may be harmless but how much of these “small amounts” can one take? One last note on Ruth’s father is he grew up in a more non-GMO and organic world than we have nowadays. Using previous generations and their food health is pointless and is a bit deception on the part of our good scientist, intended or not, by trying to compare apples to oranges, so to speak.

      2. I was with you until you cited the polio vaccine. Unfortunately, most cases of polio today have presented after administration of the polio vaccine. So it’s not quite so black and white as we all yearn for in all things

    2. Just because we are surrounded by toxins doesn’t mean we should encumber our bodies even further with more toxins. Where is the logic in that?

      Simply research the individual toxins themselves and you’ll see that we do indeed have valid reason for concern. It’s all available on PubMed and PubChem for free.

      I also find it critical to note that as an individual with an extensive background in research methodology, I am alarmed at the sheer amount of junk science published these days. More than 50% of the abstracts and studies I read I quickly dismiss due to a lack of following the most basic of research methods and/or conflicts of interest. Simply keep an eye on Retraction Watch and you’ll be shocked at the sheer number of individuals given slaps on the wrist for falsifying data.

      The popularity of a belief does not signify accuracy. DDT was wonderful to spray on children- until it wasn’t. Heroin was the parent’s go-to cough suppressant- until it wasn’t. Cigarette smoking was prescribed as a health aid- until it wasn’t.

      We all have to be our own health advocates and seek the truth ourselves. It’s out there- but it’s not going to be found from an industry-funded study. 😉

      1. Hi Leanna Reece,
        I write textbooks on nutrition, and I agree with you. Industry-funded, poorly designed (accidental or intentional), or otherwise skewed studies have polluted nutrition science to a frustrating degree. Also, I’ve noticed some studies in which the abstract conclusion statements and discussion sections do not reflect the actual data within the study.
        Clearly, the peer review process has failed to protect the integrity of science. The only voice of protest I hear is the wonderful Retraction Watch that you mention.

        Fran Webb

    3. Dr. Boyle,
      Thanks for your rational comment. Do you know whether new GE reduced linolenic acid varieties of vegetables oils are entering the liquid oil market? These were developed to produce less trans-FA during industrial hydrogenation to meet the new legal requirement to reduce trans fat in foods. As an RDN, this raises concerns. Few food sources of essential linolenic FA other than raw oils are prominent in the U.S. diet.

  8. Do you use oil for everything- I’m sure cooking oils in the spray form are terrible, but any you recommend? Or are they all full of toxic chemicals?


    1. Pharmaceutical drugs do not cure and are mainly degenerative at a point in time. It would much better serve us to eat healthy all along which is regenerative thus saving huge numbers of people from chronic illnesses such as heart disease and diabetes. Lets live our later years in vitality and not by pumping our bodies with drugs full of deadly side effects. Answer this question honestly. What is the mission statement of pharmaceutcal companies?

  9. I recently read that using a combination of organic, refined rice bran oil and organic, unrefined sesame oil for cooking and in salad dressings reduces cholesterol and triglicerides. Additionally, it withstands high temperatures. I didn’t see a mention of rice bran oil in Vani’s comments. Is there any more information on the benefits of using this combination?

  10. Hi, guys! I just want to know, have you heard about cannabis butter/oil? Its a thing now. I read that Medical marijuana is a very old medicinal herb that has been used for thousands of years to treat a great variety of ailments. Cannabinoids, have been shown to have anti-bacterial, anti-cancer, anti-inflammatory and anxiety reducing properties that have helped a great deal in several illnesses. Like this article I wonder if someone can teach me how to create an infused cannabis olive oil. I highly appreciated all your help. Thanks!

  11. Please check your facts on pesticide usage in cotton production. You are mistaken. Some GMOs do indeed cause problems others do not. In “Genetically Modified” or GMO, all genetic modifications are not the same. The modifications in cotton have allowed for a good harvest without the large pesticide usage of previous generations. Btw, Cotton is regulated as a food crop, also. Cooking with oils that can withstand high heat not only produces a superior product but implies they are a more stable oil and do not chemically change to the extent lesser oils do so they do not go rancid as easily. Rancidity in oils is a very real health risk and should be of great concern.

  12. Anyone know if the o organics virgin unrefined coconut oil is cold pressed or expeller pressed?

  13. What research have you done on Rice Bran Oil? I noticed that Chipotle swapped to rice bran oil and I was wondering if this is something that you would eat.

  14. Is organic sunflower oil highly processed?

    My favorite organic hummus is: organic chickpeas, water, organic sesame tahini, organic sunflower oil, organic lemon juice, organic garlic, sea salt, organic cumin

  15. Wonder what you reccomend for deep frying. We occasionally use oil for a few items and hope there is a reccomended oil that is not 50 cents per ounce.

  16. Thanks for the valuable information which is very important for people’s awareness about use of soyabean oil in food. We will be alerted in future about this oil. Thank you very much.

  17. We can extract 100% pure cooking oil at home with the help of Shreeja Oil Maker Machine. Shreeja Health Care Products is First Indian Manufacturer of Oil Maker Machine. We have gained remarkable success in India as well as in the global market by producing oil maker machine, Commercial oil maker machine, oil extraction machine, and mini oil Ghani.

    1. I wonder that too. I use the Chosen Foods brand of Avocado oil. I see others have this question as well, I wish she would answer???

    1. Hi Christine! It depends on what you are cooking. If it is high heat, then an organic refined coconut oil or avocado oil is good. For lower heat applications, it’s good to use extra virgin olive oil or coconut oil. I hope that helps!

  18. I’m concerned about Palm Oil causing cancer when processed at high temperatures as found in studies done on mice. I’m having difficulty finding oil recommendation lists that exclude Palm Oil. Also, there are reports that it’s not eco-groovy.

  19. As far as cancer goes, well I’ve had and survived cancer, a very aggressive cancer. I used to think that if I ate right, excercised, slept right, etc., I’d never get cancer. Well, I’m here to tell you that you can eat as well as you want, excercise and take care of your body to a “T” and STILL get cancer! I did, and many of the women I’ve met during my cancer battle did all the right things too and STILL got cancer. I still am health conscious, still exercise, still take care of my body, but now I do it because I want to, because it makes me feel better, but I’m no longer living in that fairytale that eating all the right things, exercising the right way, in the right amount and taking care of your body, using only organic, non-chemical, non-toxic, etc., etc. means I won’t get cancer. Now, if I want the chocolate cake, I eat the fricken chocolate cake. Because we are ALL going to die, whether we like it or not & I’ve faced death, despite doing and eating all the right things. Bottom line is Live, everyday, don’t just exist, Live and if along the way you want a piece of chocolate cake, don’t just eat it…ENJOY IT!

  20. Hi
    I have seen a lot of mustard oil used in cooking for Indian foods . It’s called kachi ghani. It can contain high amount of Euric acid depending on extraction process. Does any one have Any comments in that oil or research based finding?! Thanks

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