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Author: joan
Date: 11-04-03 06:43
I know I have read the answer to this question in some of your posts but really don't remember what you guys said. Which oil would be the lowest in calories? I use Pam for some things but when oil is used I would at least like to use the one that is the most healthy and lowest in calories.
Thanks.
Joan
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Author: Marie Clair
Date: 11-04-03 06:59
I like to use oilve oil
i use two different types extra virgin the really dark oil for dressings ( i try use use just a little but i do like the taste)
and just ordinary oilve oil (the light coloured one) if i am using it for cooking which to be honest i don't very often.
there is bound to be a lower calorie alternative but i haven't found one over here (the Uk) which doesn't cost the earth. So i have just modified my recipes to use less or no oil the best thing i bought was a no stick pan as i can get away with use no oil.
sorry i can't be more help
MC 134/125/115
Post Edited (11-04-03 06:59)
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Author: Fabulous@50
Date: 11-04-03 08:49
All vegetable cooking oils contain about 120 calories per Tablespoon and 14 grams of fat, the difference is what "kind" of fat they contain (saturated, polyunsaturated, monounsaturated).
Here's a site that will help:
http://www.annecollins.com/calories/calories-oils.htm
Here is some more info I found about fats:
Fats are critical to good health. Monounsaturated fats actually help undo the heart-blocking effects of saturated fats. Olive, canola, peanut, sesame, almond, apricot, avocado, and high-oleic safflower and sunflower oils each have more than 50 percent monounsaturated fats.
Polyunsaturated fats, composed of Omega-3 and Omega-6 fatty acids, also have some cholesterol-lowering properties. They are also the most important oils nutritionally, because the body can't synthesize them. But getting the right balance isn't always easy. Most dieticians say the body needs two or three times as much Omega-3 as Omega-6. Common culinary oils such as canola, corn, safflower, sunflower, walnut, sesame, and soy are rich sources of Omega-6 but offer little if any Omega-3.
Flax seed oil is the best vegetable source for righting the Omega-6 to Omega-3 imbalance. Fish such as cod, salmon, and mackerel are also excellent sources of Omega-3s.
Fabulous@50
225/156/150
Program Start: May 12, 2003
“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
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Author: Cakelady
Date: 11-04-03 09:56
Just some info to consider. I have an interesting "Chef's Secrets" book. It lists canola and olive oil as two of the healthiest oils, but says not to heat olive oil. If you use an oil for cooking or baking, best make it canola. Not for health reasons so much, but because canola oil has the second highest smoke point of all the oils, right under peanut oil, which means it can be heated to a higher temperature before beginning to break down. Olive oil has a very low smoke point, so it begins to break down almost as soon as it heats up, making it smoke excessively and taste 'not quite right', so it's better poured directly on salads and pastas.
It didn't list flax seed oil, as far as smoke point, but I don't know if one would use it for cooking anyway. Vegetable and corn oil are right in the middle, as far as smoke point. Anyway, like I said, just some info.
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Author: Gary
Date: 11-04-03 12:03
I don't think there is such a thing as a low-calorie oil,
some oils are a lot healthier than other oils but they still are
high in calories, just healthier in other ways than calories,
olive oil seems to be good as far as healthy, but just go easy with it
as it has about 120 calories a tablespoon.
Now there are low-calorie subsitutes for oil,
but oil itself is going to be high calorie.
Gary 360/175/175
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Author: Anne
Date: 11-04-03 13:35
If you're using it for baking or something, I know my mother-in-law uses lecithin to "grease" her pans and the items just pop right out. I've been thinking about trying it. Otherwise, you can honestly cut way back on the amount of oil you use in baked goods by subsituting the oil with applesauce or something. For non-animal food cooking, use a well-seasoned cast iron skillet. For everything else, a little Pam is a great option, I think.
Anne S.
185-157-125
"Not everything that is faced can be changed, but nothing can be changed until it is faced." James Baldwin
"It is better to wear out than to rust out." Richard Cumberland
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