Vegetable Oils

It is not banned in the USA but should be. It is banned in 100 other countries. Imagine large beverage companies who claim to sell hydration drinks who add oil to their drinks.

Brominated vegetable oil is rightly banned in many countries because of the known side effects of bromine on human beings.

Bromine is a halogen and displaces iodine, which can depress thyroid function, as well as known side effects such as: depression, memory loss, hallucinations, violent tendencies, psychosis, seizures, cerebral atrophy, acute irritability, tremors, ataxia, confusion, loss of peripheral vision, slurred speech, stupor, tendon reflex changes, photophobia due to enlarged pupils, extensor plantar responses, fatigue, lethargy, loss of muscle coordination, and headache.

In animal testing, BVO consumption has caused damage to the heart and kidneys in addition to increasing fat deposits in these organs, as well as testicular damage and stunted growth.

Definitely doesn't sound like something I'd like in my soda.

The problem with both these is the studies that have been done on this additive. Bromine only causes side effects when you take supplements that are mainly Bromine. Not when it is included as part of an additive that is barely put into drinks. Something else to think about, BVO is banned in other countries, but not Bromine, why not because it is used in almost everything. Bromine is very useful. In order to get to dangerous levels of consumption I (all 200 lbs of me), would have to drink over 3,600 ounces of MT. Dew for more than a month to have the possibility of Bromine affecting me.

if you get your veggies from a bag it should say on the back of the bag. Box: same thing. if you grew them that depends on what veggies you grew.

Most of the time yes....they use different kinds of vegetable oil for cooking,baking or frying but sometimes some people uses butter or Yellow oil (A oil that is made of pure butter by boiling the butter) for some kind of food such as rice,Pan Egg,etc.

Yes. They have very similar characteristics and roughly the same smoking point.

No. Peanut butter is stable at room temperature on a counter top or in a cabinet. Once opened, peanut butter will stay fresh longer in a refrigerator. Some people prefer to keep peanut butter cool, but that is only for personal preference. It is fine in or out of the fridge.

You can get sunflower oil from WalMart for less than $12 for a gallon.

It depends upon the brand and the size. Off brands are cheaper than name brands and larger sizes are usually cheaper per ounce than smaller sizes unless the smaller ones are on sale, which they are regularly.

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The primary components of egg yolks and peanut oil are lipids. Lipids are different kinds of substances like sterol and triglycerides. A large egg yolk contains about 210 milligrams of cholesterol, and 100 grams of peanut oil contains about 17 grams of saturated fats. While cholesterol is a type of sterol, saturated fats are triglycerides.

Rapeseed comes from a completely different different plant. It is not related to wheat.

Sunflower oil is modestly low in saturated fat and high in polyunsaturated fat, it's alright. It's not the best oil to choose though. Canola and olive oil seem to have better ratios of fat- they're lower in saturated and higher in monounsaturated fat.

Canola oil is used mainly for high heat cooking. Safflower oil is used for medium heat cooking. Canola oil is high in monounsaturated fat and Omega-3 acids which is considered to be beneficial for health by some experts. Both are considered to be heart healthy oils so basically it is the heat aspect at which you cook that you really want to consider.

After researching this question on the Web with my six-year-old, I saw this: Modified palm oil was produced by interesterification of palm oil with tung oil at a weight ratio of 1:1, using sodium hydroxide as a catalyst, whereas carboxy-functional acrylic copolymer was prepared by radical copolymerization of n-butyl methacrylate and maleic anhydride We were reading ingredients of Nutella, a chocolaty breakfast spread imported from Canada. After reading the explanation above, we are still a little puzzled as to what Modified palmoil REALLY is! Isn't tung oil used for finishing wood!? Good grief!

I think six months out of direct light. --------------------------------------------- Fortunately there is at least one easily-accessible highly-credible resource regarding food storage, the landmark 1990 research project by Dr. Karen Penner (now Emeritus Professor of Food Science) at Kansas State University's USDA station. This was revised in 2006 by food science expert Karen Blakeslee MS at KSU/USDA, and partially confirms the above answer: "Vegetable Oils, Unopened ... 6 months""Vegetable Oils, Opened ... 1 to 3 months" "Refrigeration not needed. Store in a cool dark place in tightly closed container." Cooks/chefs that I have read and talked with tell me that flavored oils like sesame oil or walnut oil go bad sooner than the "workhorse" products like soy, canola, peanut and olive oils, etc. They suggest that about a month would be a realistic limit once you have opened your sesame oil, even with refrigeration.

The thick palm oil is use in the first step of mummification.The embalmers wash the dead body with thick palm oil.The thick palm oil is also sweet-smelling palm oil which is a fact about thick palm oil. This is a oil jars they use in mummification.

It is, actually. Like most nuts (and a few other foods), peanut oil includes among its fats a high level of monounsaturated fats, which actually have a net positive effect. Polyunsaturated fats are the next best (largely neutral), while saturated fats are a big villain, health-wise. Peanut oil is very good for frying, because it doesn't smoke until you get it very hot (hotter than home cooks are ever likely to reach). So unless you're allergic to peanuts, peanut oil is a good choice (and it doesn't have a heavy peanut taste, like you might think).

it would be either fruits and vegetables or other

Oils that are normally liquid at room temperature are turned into room temperature solids through hydrogenation. Hydrogen gas is bubbled through vegetable oil in the presence of a catalyst, forcing additional hydrogen bonds onto the hydrocarbon.

Yes, because they both have a high smoke point, and are suitable for high termperature cooking (such as frying) but if you're using it for Asian cooking, peanut oil has better flavour compliments, whereas Canola oil has little flavour.

You need to pass the oil through a filter, warm the oil (don't try to do it with hot oil it's too dangerous) and pass it through a wire strainer to remove the large bits, then through a paper filter such as a coffee filter or kitchen towel.

8 dollars for one bottle and one tbls (15 mL) is 8 cents

You can store the oil in its original bottle for quite a long time. If, after some time, it has an odor to it, it is time to throw it away because it could be rancid.

http://www.webmd.com/food-recipes/canola-oil