Canola and sunflower oils for vinaigrettes

by Linda
(Sacramento)

Hi, I have bought different oils in my health food store (sunflower and canola) - nowhere on your website you mention those. What is your take on the use of different oils for vinaigrettes?

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Oct 24, 2012
Avoid oils that can go rancid
by: Chris (Moderator)

Hi Linda,

Different oils have different properties and stability. Olive oil is monounsaturated and fairly stable, it does not oxidize easily (that is to say become rancid). It should not be heated. But as part of a vinaigrette, it belongs to the good and healthy fats.

Sunflower, canola, linseed and other types of "polyunsaturated" oils oxidize very easily, even when not heated. And oxidized oils are toxic for our health. As a result, I recommend you avoid those oils.

Chris

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