which edible cooking oil is very good for the heart?

Question

please tell me which edible oil is very good for the heart and doesnot harm the heart and keeps it healthy without increasing the cholestrol levels

Answer 1

extra virgin olive oil is best!

Answer 2

olive oil should NOT be used for frying. There comes a moment when it reaches certain temp that it loses all its protective qualities. You should use Extra Virgin Olive oil except when frying. If you are going to cook at high temps, use canola instead, or soybean oil.

Answer 3

Olive Oil is the Best, go with the light version for salads and extra virgin when sauteeing vegees and meat.

That is all we use....Costco or Sams club sells them really cheap and very good quality.

Answer 4

Extra-virgin olive oil! :)

Answer 5

OLIVE OIL! The oil wont clog your arteries like butter.

Answer 6

Hard one. Olive oil is pretty good, and Sunflower oil. Rapesee is supposed to be good too.

Answer 7

First, it has to be organic.

There are three methods of extracting vegetable oils from nuts, grains, beans, seeds or olives. The first is by use of a hydraulic press. This is an ancient method and yields the best quality oil. The only two materials that will yield enough oil without heating them first are sesame seeds and olives. Therefore, sesame oil and olive oil from a hydraulic press are the only oils which could truly be called "cold pressed". The terms "cold pressed" as applies to all oils and "virgin" as applies to olive oil are meaningless to the consumer. They have no legal definition, mean whatever the manufacturer wants them to mean, and do not give a true description of the product behind the label. Organic Merchants will not condone misleading labeling. The term "virgin" for olive oil will refer only to the first pressing by a hydraulic press without heat. The term "cold pressed" will refer only to hydraulic pressing without heat. These oils are the closest possible to the natural state, therefore have the most color, odor and flavor -- in a word, the most NUTRITION -- but they will often be unavailable because so little is produced this way.

If an Organic Merchant has an oil which has been extracted by hydraulic press but has been heated prior to pressing, he will refer to it as "pressed", not "cold pressed".

The second method is by expeller, described in "The Lowdown on Edible Oils" as follows: "This uses a screw or continuous press with a constantly rotating worm shaft. Cooked material goes into one end and is put under continuous pressure until discharged at the other end with oil squeezed out." Temperatures between 200 and 250 degrees are normal. Obviously, this type of extraction does not qualify as "cold pressed" either. Organic Merchants will refer to it as "expeller pressed."

Now with a hydraulically pressed oil labeled "cold pressed" or "pressed", you can assume you have a crude or unrefined oil. But this is not true of "expeller pressed" oil because the common fate of expeller pressed oil is to be refined after extraction. So you need additional information with the words "expeller pressed". Organic Merchants will use either the word "crude" or "unrefined" to identify this additional classification of acceptable oils. So Organic Merchants draws the line of acceptability at this point and, to review, you may expect us to carry only four classifications of oil: (1) virgin (2) cold pressed (3) pressed (4) expeller pressed-crude. And this paper is your tool to remind yourself of what we mean by those words.

The last method is solvent extraction, described in "The Lowdown on Edible Oils" as "definitely dangerous to health." "Oil bearing materials are ground, steam cooked, then mixed with the solvent (of a petroleum base) which dissolves out of the oils, leaving a dry residue. The solvent is separated from the oils. This method is universally used by the big commercial oil processors because it gets more oils out quicker and cheaper. About 98% of the soy oil in the U.S. is solvent extracted.


The Verdict? As long as you're using fats and oils sparingly in your cooking and preparation, it would be fine to use any one of the following "good" oils. All of the following oils are low in saturated fats and trans fats. Some have high concentration of monounsaturated fats such as olive oil. Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil as its smoke point is only about 190C/375F.

Good Cooking Oils:

canola oil
flax seed oil
peanut oil
olive oil
non-hydrogenated soft margarine
safflower oil
sunflower oil
corn oil

Answer 8

The best one is extra virgin olive oil !!!!

Answer 9

oils are cholesterol. mono unsaturated. olive oil