Greg Who Cooks
Executive Chef
Not to my knowledge. But why not just use organic Canola oil? It's not GMO.
Peanut oil has some issues as well. It contains a great deal of saturated fat, and is very omega-6 heavy (omega-6 fatty acids are the ones that promote blood clotting). A single tablespoon of peanut oil contains 4 grams of omega-6 and virtually no omega-3.
I guess mostly I don't buy organic products because they cost more and frankly they're just not in my budget, can't afford to pay more.
I guess it's a lucky thing that I fry so rarely. For one thing, I don't think eating a lot of deep fried food is good for a person. And also, frying uses up an awful lot of oil (say, compared to pan saute) and again I can seldom afford to use a whole bottle of oil to cook one meal. Yes you can reuse oil of course but my experience is that most oils with most foods can be used only a very limited number of times.
Lucky thing for me that I enjoy stir fried foods so much. A little bit of olive oil is usually all I need.