Ive heard of people using peanut oil because its healthier I personally havent used it but heard its good

yes… oil is oil for the most part.
I’m sure the added olive oil is more of a marketing ploy to capitalize on the “healtyness” of olive oil.

Soy and canola are relatively neutral in flavor.
Olive oil (Extra Virgin) has a stronger flavor and great in salad dressing or pasta.

It comes down to personal preference and the dish you’re cooking/preparing.

Canola, Olive and Peanut oil are mono-unsaturated fats. Safflower, Sunflower, Corn, Soy and Cottonseed oils are poly-unsaturated fats. These all lower total cholesterol and LDL (bad cholesterol).

If I remember correctly, the mono-unsaturated fats not only lower total cholesterol and LDL, they also raise HDL (good cholesterol).

The Canola oil has the least flavor if you don’t want the flavor of the oil to be noticeable in what you are preparing - like a salad dressing. Olive oil has a flavor - medium to strong depending on the strength of the olive oil.

Any oil that is used for deep fat frying - every time it is heated, will gain more and more trans fats from the heat. So if you want to eat something fried in a restaurant, you’ll get less trans fats if your order is in the first use of the oil.

Hope that helps.

Depends on what you’re using it for.

Corn oil is a lot more viscous than the other oils you mention. Some people use it because their doctors have told them to, but I’ve never figured out what their doctors are trying to mention.

Vegetable oil includes corn oil, canola oil, safflower oil, soy oil, peanut oil, olive oil - but it’s usually straight soy oil, because that’s cheapest.

Soy oil is highest in polyunsaturates. That means it goes rancid faster. It also may contain proteins from soy meal which many people do not tolerate well, especially non-orientals.

Canola oil is made from a special cultivar of ****. Both soy and canola oil violate my “Rule of 1900″ which says if a food didn’t exist in 1900, you probably shouldn’t stick it in your body. Actually, soy and canola oil existed in 1900, but they were used for industrial purposes, and were considered toxic.

Peanut oil is favored by many because it has a high smoke point. Peanut oil also has a little bit of flavor to it. Other than olive oil, oil manufacturers figure that the less taste an oil has, the better oil it is.

Olive oil is both thicker and more flavorful than the other oils. It’s higher in monosaturates, which according to the current theories, makes it the healthiest of the oils to use.

For optimum health, I’d recommend extra virgin olive oil for most purposes, butter for some frying jobs, using peanut oil for deep fat frying unless there’s a peanut allergy in the family. For cakes, I’d use room-temperature lard. (Shortening is full of deadly trans fats.)

Just to correct what was probably a mistype by one of the answerers: canola oil is a poly-unsaturated oil, not a mono-saturated oil. Canola’s claim to fame is that it has the highest ratio of unsaturated fats to saturated fats of all the poly-unsaturated oils.

To reconfirm other comments: Current research indicates that mono-saturated fats are the most healthful. Peanut oil is an excellent choice for frying. It’s inexpensive, has a high smoke point and is bland. Olive oil is a good choice where you wish to have it’s flavor contribute to the food.

A quick check to see if an oil is poly-unsaturated or mono-saturated is to place it in the fridge for a couple of hours. Mono-saturated oils cloud up and become more viscous; poly-unsaturated oil stay clear and thin. Of course, saturated fats are the ones that are solid at room temp.

my cardiologist says canola oil is better than the others……also extra virgin olive oil is also healthier than the other oils*

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