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Old 11-20-2005, 05:49 PM   #11
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Urmaniac started a thread about olive oil a while back.
Here's the URL
http://www.discusscooking.com/forums...oil-16564.html
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Old 11-20-2005, 07:30 PM   #12
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Quote:
Originally Posted by purrfectlydevine
Land O Lakes makes a light butter in stick form.
I've used this for cookies and they turn out great! The only "weird" thing is that when you try to cream your butter and sugar, it won't come together as nice as butter. It will mix but some of the oil comes out and it doesn't "fluff" like butter will. As far as taste, they have always come out just as yummy!

Good Luck!
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Old 11-21-2005, 12:56 PM   #13
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The problem with margerine and all trans-fats is that they not only increase your "bad" cholesterol intake, but decrease the amount of good cholesterol in your system. And there is a good deal of cotrovery surounding canola oil. I use sunflower oil, safflower oil, and olive oil almost excusively. Sometimes I will use other nut oils. The nut oils in general are much healthier than are fats from animals. The problem with nut oils is that they each have their own flavor. Sesame Seed oil is great, but only where you want a strong sesame seed flavor. Peanut oil is the same, as are walnut and pumpkin seed oils. Sunflower Seed oil is absolutely neutral, or flavorless, and so is great for frying and cooking in general.

And flax seed is a better source of Omega-3 fatty acids than are fish oils and the fish oils dan contain environmental contaminants such as methyl mercury.

Do a bit of research. There is a wealth of info concerning edible oils on the internet, and in medical periodicals. Talk to your nutritionist. They can help you understand the chemistry and interaction of oils within your body.

Contrary to popular belief, some dietary comsumption of oil is essential to proper nutrition. Many vintamines are fat soluble and cannot be obtained except tby consuming oils, or oils with foods containing these vitamis. The human body is an extremely complicated machine that has a great many chemical and electrical reactions occuring in it at all times. We are only scratching the surface of how different chemicals, compounds, and elements interact to make our bodies funtion.

Guessing which substances will help or hinder bodily functions is like guessing which gasolene is correct for your car. High octane fuel will actually make an engine not designed for its use run poorly, and reduce performance. But put with the right engine, it increases performance.

So it is with your body. Learn as much as you can about it and then remember, we are all going to pass from mortality at some time. So enjoy life, but do it intelligently.

Seeeeeya; Goodweed of the North
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Old 11-22-2005, 08:51 PM   #14
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For topping vegetables and other flavoring purposes, I actually use I Can't Believe It's Not Butter Spray, which has a surprisingly "clean" ingredient list. A good low calorie option.

For other quick sautes and egg frying, I actually use a (coconut oil based) MCT Oil with natural butter flavor. I use less of it, so it's less fat grams and calories.

For grilling and roasting, I use a good quality panspray with no hydrogenates. Low calories and fat grams.

For spreading, I pretty much use butter on my homemade sugarfree and flourfree baked goods, or light cream cheese where appropriate to the flavors. Ditto on the baking.

So as you can see, it's not so much the fat/calorie content I'm concerned with, as the kind of fat, mostly. I believe some fats are very necessary (brain and hormones and cell walls absolutely require them, without going into a lot of detail), and tyhe quality of the fats is very important.
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