01.Introduction
We use cooking oils for frying, baking, stir-fries, salads and marinades, but using the right one can be confusing. Consumers are bombarded with such a wide variety – not to mention all the different descriptors: “extra light”, “cholesterol-free”, “cold-pressed”, “mono-" and “polyunsaturated” and “blended vegetable oil”.
You'll also see references to "high smoke point" on some vegatable oils, tapping into our growing body of knowledge about the health risks associated with some oils if they're heated beyond a certain point. This makes some more suitable for frying than others.
CHOICE bought all the different cooking oils we could find on supermarket shelves to analyse their fat breakdown. We recommend three versatile all-rounders and three specialty types in our What to Buy.
CHOICE assessed 14 different types of supermarket cooking oils:
- Mustardseed oil
- Almond oil
- Canola oil
- Grapeseed oil
- Corn oil
- Avocado oil
- Olive oil
- Light/lite/extra light olive oil
- Sunflower oil
- Macadamia oil
- Canola and red palm fruit oil
- Peanut oil
- Vegetable oil
- Rice bran oil
22 Jun 2010
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There’s currently no mandatory standard for extra virgin olive oil sold in Australia. CHOICE testing of 28 brands found you can't always trust an oil labelled "extra virgin" is the real deal.
2 Jun 2009
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Low-GI diets have been shown to help people with diabetes and pre-diabetes, but they may also help those who need to lose weight.
26 Jun 2009
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They rarely rate a mention on the label, but the trans fats hidden in many processed foods are worse for your health than saturated fats.
9 May 2013
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We reveal how some non-stick frypans perform when it comes to non-stick capabilities, heat distribution, durability and ease of use.