Grapeseed Oil - Grapeseed oil is one such cooking oil that’s been controversial for some time now. Grape seed oil is processed from the seeds of grapes, which are formed as a by-product of wine making. On one hand, it’s similar to olive oil in that it contains some monounsaturated fat, but mostly it’s made of polyunsaturated fats (PUFAs) like omega-6s and omega-9 fatty acids. The high levels of PUFAs and omega-6s are not healthy since most people already get way too much of them their diets.
Peanut Oil – made from pressed peanuts and used in Southeast Asian dishes for general cooking. It has a high smoke point, so it’s useful for frying, but it is high in fatty acids.
Safflower Oil – produced from safflower seeds, this oil has a milder flavor than olive oil and can be cooked at higher temperatures.
Sesame Oil – Well, obviously it’s made from toasted sesame seeds and maybe its not so odd! This is a polyunsaturated oil used in Asian and Indian foods, as well as Middle Eastern foods. It was one of the first crops processed for oil.
Soybean Oil- this inexpensive oil is partially hydrogenated and can be found in most processed food. It is made from soybeans and considered a cheap source of protein. The oil is problematic due to its transfat it contains, making it a contributing factor to poor health.
Sunflower Oil – is extracted from the sunflower seed and is a very commonly used oil.
Vegetable Oil is actually a blend of corn, soybean, palm and sunflower oil. This is what my mom always used. On a recent trip to Costco, I noticed that their vegetable oil is really Canola Oil – gotta read those labels! Now that’s a problem because while canola oil is supposed to be healthy, it doesn’t get hot enough for some foods when frying.