Since I've been surfing low carb sites, I've come across the opinion that Canola oil is bad. Another one of those lies we've been sold, I guess. So what do ya'll use instead? I use butter for my eggs and olive oil on veggies but what about a neutral all-purpose oil? Any suggestions?

Tracy, just because you read something on the internet does not make it true. There is an urban legend going around about canola oil. here is a link
Urban Legends Reference Pages: Canola Oil and Rape Seed where you can read about the legend as well as facts that refute it. I use canola oil without fear or hesitation when I want a neutral oil.

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Henry

I use a variety of oils. I have no issues with canola, but when I want a neutral oil, I like extra light olive oil. Very neutral, can even use it in baking. I save the extra virgin for salads/veggies, etc.

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I use olive oil, coconut oil, butter, and peanut oil. I wouldn't be afraid to use bacon grease or lard, either. Or chicken fat, goose grease, you name it, I'll use it!

As far as polyunsaturated fats go - well, I'm really not sure I want to use them. I've read a lot about how the incidence of cancer has risen with the increase in use of these oils. Barry Groves has some interesting info on it:

Polyunsaturated Oils Increase Cancer Risk - Second Opinions, UK

He advocates eating saturated fats, and that low carb isn't necessarily a high protein diet, but should be a high fat diet. Interesting.

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Nita

first choice for me is olive oil, then canola oil, then butter......
the more natural the better.

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saffflower oil and peanut oil..lead a great flavor 2 whatever you are wanting 2 eat...lol

cooking in olive oil is ok but doesnt fair well in high heat...but if you do still want 2 cook with olive oil just add alittle butter it rises the heat point of the olive oil...

Joshua, please don't take offense but I must correct you on the butter and smoke point issue.

Butter actually burns more easily than olive oil because it contains milk solids than can burn as the butter overheats. So, generally, olive oil is ADDED TO BUTTER to raise the smoke point of the butter so one can saute at a higher heat without burning.

The only exception to this would be ghee, or clarified butter. This would be butter that is melted down and allowed to cool so that the pure butter fat can be poured off leaving the milk solids behind. This has a much higher smoke point than whole butter.

When considering healthy oils and fats, it's best to think in terms of what was used BEFORE the industrial revolution. If they could use it in say, 1850, it's probably a good bet now.

My favorite fats are...

Butter
Olive oil
Lard
Peanut oil
Coconut oil

Butter is great for eggs, veggies and of course, almost everything.

Olive oil is great for veggies, chicken, fish and salad dressings.

Lard is terrific when preparing Mexican influenced dishes as well as some Eastern European dishes like chicken aprikash or various beef dishes. The lard lends a certain background of extra flavor that makes all the difference.

Peanut oil is fine for lots of uses such as veggies, chicken/fish, etc. but it's perfect for Chinese stir-fry and offers a more authentic taste than any other fat. It's also good for frying chicken (second best after coconut oil for this purpose)

Coconut oil is my favorite for frying chicken and fish and it's key if you want to do a more authentic tasting Thai or Southeast Asian dish.

In general, I like to stay away from Canola oil but the reason is more for taste than food politics. It just doesn't add the fantastic taste that these other, natural fats and oils do.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001