Which Cooking oil......?

Hi,


I have a very basic question about cooking oil. For cooking one time meal of 2-3 people, typically we use around 2 spoons of cooking oil. And, I know that which oil should be used, is quite a topic of discussion. I don't understand that are those 2 innocent spoons of (any) oil can affect us so much??


I mean, to me, it seems that 2 spoons of even the most unhealthy oil may not affect us much?





Please correct me, if I am wrong.


Any quantitative justification should help all the more.Which Cooking oil......?
Unfortunately, it does affect some of us a lot and in a very bad way. I can tolerate olive oil very well but am allergic to most other oils, no matter what quantity. This limits the choices of foods and restaurants I can have and visit.Which Cooking oil......?
Everybody is fat-conscious these days.


Olive is good for salads but not for cooking.


Peanut is the best for smoke-free frying.


Flax oil has omega which is heart-friendly.


We like Canola for everyday use in Canada.
It depends upon the rest of your diet. If that is about all the fatyou get in a day, then it doesn't matter much.





But that would mean nonfat dairy foods, reduced fat crackers, lean meats, no mayo or mayo-based salad dressings, no butter/marg on veggies or breads, that sort of thing. If you're doing that, it really doesn't matter if you use lard or suet or canola oil. But if your diet is like most Americans', we get fat elsewhere too, so where we can control what kind of fat we take in, we do, and choose canola, olive, safflower, sunflower, or other poly- or mono-unsaturated oils for the health benefits.
Some oils are good for us such as olive oil and some are bad such as hydrogenated oils like they use for deep frying. Small amounts of oil aren't bad but we Americans don't do anything in small amounts. There is fat in everything and most oils in the US have additives in them which make them not only bad for us but really bad. If you could use Extra virgin olive oil for everything your troubles would be over but then your cakes and cookies would taste like olives. One alternative now is grape seed oil. It's a bit more expensive than your normal canola oil or corn oil but it's very light and much better for you. No trans fat, low cholesterol and very high smoke point. Worth every penny