Cooking oils: Use olive oil ONLY!
As countless studies have shown over the years, many of our health problems come from saturated fats and from the insidious dangers of the various "petroleum" based cooking oils. Corn oil, Canolas etc, are pure poison to the body and are the cause of many diseases that affect the nervous system, brain, kidneys, skin, heart, and liver. However, we have in nature the perfect cooking oil. It comes from olives. Extra virgin olive oil is great with breads and salads and sundry other items, and for baking and plain frying, extra-light olive oil keeps from adding its own heavy taste to whatever you are making that day. Also, not all olive oils are made equal.
Pure, centrifuge-extracted olive oil is the best. Like sea salt, it is made naturally with all the internal components still in the oil. Processed olive oils are like regular or idodized salt, all the good stuff is gone, and it tastes like junk. How to know if you have the real deal or not?
Freeze it. That's right. Put your brand of olive oil into a small shot glass and place it in the freezer. Good olive oil will crystallize nicely. Processed olive oil will not. It will turn sludgy and you won't see nice internal crystal formations. It's the litmus test on olive oils most people are not aware of. Stay with the brand that crystallizes nicely.
I've been using it for years in every possible way, from baking bread and cakes, to making various dishes, including just dipping good breads.
FYI.
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