Q and A: Best baking oil!?

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Laury at The Fitness Dish asked:

So you think IF I were to use an oil when baking, canola is the way to go?? I usually use applesauce to replace oil but just curious!!!

Thanks for the question Laury! In my opinion, unrefined, organic, extra-virgin, or raw coconut oil is the best/healthiest fat option for cooking or baking. It is one of the best oils to use for cooking because it does not denature into harmful compounds at high heat AND I’ve read that it makes outstanding raw, vegan desserts (since I know you’re mostly vegan Laury!). Just be sure to read ingredient labels carefully! You want to make sure you are getting what you pay for!

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 I read an excellent post this morning from The Nourishing Gourmet about coconut oil and thought I should share the link! 

http://www.thenourishinggourmet.com/2008/09/incorporating-coconut-oil-into-your-daily-life.html/comment-page-1#comment-128872

Melted organic butter (or grass-fed if you can find it!) would be my other top choice, simply because it is minimally processed and contains a super simple ingredient list: sweet cream!

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There are varying opinions about canola oil and whether it is toxic or not. I don’t know what to believe but I will say this; I use canola oil for baking but not regularly and usually when I only need a teensy bit (like a tablespoon). Canola oil is a bit more processed than other oils, being manufactured at high temperatures, toxic chemicals like hexane are often involved. ”Canola oil is degummed, deodorized, bleached and further refined at high temperatures. These high temperatures can change the omega-3 content of the oil. (source) If you are looking to keep canola oil in your cupboards, make sure it is NON-GMO. Canola oil, along with soy and corn oil, have been genetically engineered to withstand crazy amounts of herbicides and other agricultural chemicals!

Hope that helps Laury!

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