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3 Comments

  1. Greg
    April 7, 2010 @ 8:20 pm

    I have purchased and used (mostly in baking – which I suppose I should start doing less of) Spectrum Naturals organic, refined expeller pressed canola oil – should I stop using this version of canola oil too? I thought it was a source of good omega 3 – says 1200 mg omega 3 per serving. Thanks.

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  2. Greg
    April 9, 2010 @ 7:21 pm

    I also have another question on fat – coconut to be exact. I was reading in the current issue of Cooking Light that they now recommend coconut as a healthy fat though watch portions (still fat) and they give a recipe. The recipe was for cookies and they used sweetened coconut – is that still considered beneficial or should it be the unsweetened or organic coconut oil in a jar?
    Thanks!
    Greg

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  3. Susan Dopart
    April 11, 2010 @ 3:41 pm

    Hi Greg:

    The questions you asked are all in the book 🙂 I do not recommend canola oil since it has to go through the deodorization process which makes it act more like a trans fat so stick to olive oil, and yes extra virgin coconut oil – see blog on coconut oil (below) for all the information. For the cookies use unsweetened coconut available at most natural food stores. Hope that helps..S

    https://susandopart.com/blog/2009/11/17/the-coconut-oil-controversy.html

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