Chemguy and I usually skip the oil when following a recipe and browning meat.  He doesn't like how it spits (since he's the one who takes care of the meat) and both of us feel like it doesn't need any oil.

We use olive oil quite a bit.  Sesame oil is usually used for stir frys, or just to give veggies a bit more flavour.  We also use margarine for toast, potatoes, etc.  We have butter in the house, but that's mainly for baking or popcorn and not much else.  We also occasionally use coconut oil and canola oil.  I also have apricot kernel and jojoba oils but have never cooked with them.

I tend to use either olive or canola oil - in small portions.

I haven't seen the study you mention, is there a link to it?

I use olive oil when added oil is necessary, but as little as possible.

Kay, I don't know if this link will work for everyone or not.

http://www-ncbi-nlm-nih-gov.login.ezproxy.library.ualberta.ca/pubmed/233...

To view the full article click on the BMJ button on the top right hand side.  It says free, so hopefully it works!

This is the message I get:  

EZPROXY LOGIN

Here's a link to the CBC news article I think we're talking about http://www.cbc.ca/news/health/story/2013/02/08/oil-fat-omega-diet-heart....

I use olive oil for stir-frying veggies. I use real butter on toast and when baking things like tea biscuits that call for 'shortening'. If i am doing pastry I use lard.  If I need oil to fry meat I generally use canola or safflower oil, I don't like the taste olive oils gives meats.  Since I tend to use cast iron pans I almost always need a little oil when browning meat.

I use olive oil and sometimes coconut oil.  I use olive oil on my toast too.

Thanks Rowan!

Here's the reference if anyone wants to look it up, I can't figure out a link that will work.  Pubmed should at least show the abstract.

Ramsden CE, Zamora D, Leelarthaepin B, Majchrzak-Hong SF, Faurot KR, Suchindran CM, et al. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis. BMJ2013;346:e8707.

Beloved, I can't see myself using olive oil for toast, unless I was dipping it!

when I make bread, i like to use olive oil

my coloured vegetable shortening (read "margarine") of choice is Becel; otherwise whatever is cheapest

i like to cook stuff like spaghetti with olive oil in the water

butter i use still for baking...baking just isn't the same without this tasty and wholesome fat

for sex, nothing beats Wesson...

Nifty note:  a study has found out that smokers end have the lowest health care expenditures and the obese cost less than non-smoking non-obese "healthy" people.  So keep smoking and staying obese, you're saving your citizens money :3 i know i'm doing my part to save you all more money (and these gov't programs to put a sin tax on the obese & smokers because they end up costing the health care system more is shown for what it is, more faith-based thinking...)

I'm not even sure why the study is getting so much attention.  They must be lacking for some health discovery news that makes for a good story.

Are there any other oils that you use?  Maybe this should have gone in social, it's not all about health!  I want to hear about the not often used ones as well!

lol Not exactly what I had in mind when I started this thread, but I guess you keep some handy then! :)

I put olive oil in a glass vinegar bottle and just sprinkle it on my toast - it works great.

I haven't used margarine for years - before the olive oil, I used butter (and still do sometimes).  It seems like there are so many health pros that now say not to use margarine.  I've also heard some to say not to use canola.

Here's a follow-up article. Mostly talks about how they re-discovered the data from an old study, but sill kind of interesting.  http://www.cbc.ca/news/health/story/2013/02/11/f-crowe-omega-6.html

Beloved, who is saying that about margarine?  I know people using certain margarines based on doctors' recommendations to help with their cholesterol.  I could see where those aren't best for everyone, but I haven't heard anything about it being best to avoid all types of margarine.

As for the toast, I just like the idea of something being spreadable :)

Don't worry about the fats and oils.  You are going to be giving them all up for lent tomorrow, in any case.  Aren't you?  Fat Tuesday is almost over ... 

qwerty,

when Fat Tuesday is over at your domicile, what do you give Hir?

Hir is getting a new name ...

Another studying being discussed in the news, once again poorly reported.  This one is about the Mediterranean diet.  I didn't look up the study to compare.  I've read olive oil was provided to one group, 1 liter per week.  It was CBC who used that spelling of 'liter'.  In another report, it was 4 tbsp/day that were ingested.  I realize not all oil used is ingested, but the former is pretty misleading IMO.  The nut amount is also confusing, I've seen 30g/day (eaten) and 40g provided (no specification as to per week or per day).

Sorry, no links as I went to provide the first one I saw, and couldn't find it, the article had been rewritten it looks like.  I don't see the point of linking if the story will keep changing, some version should be easily searchable!

I don't have quotes from studies or anything, chemgal . . . just a few books I have read from people who promote "whole" or "natural" eating who just say eating natural foods is better than processed foods.  Yes, there are some margarines that are healthier than others and persons with special health concerns may need to choose margarine over butter.  Margarine has come a long way since the day you had to squeeze the orange colouring into it to make it look like butter :) 

I very seldom use butter or margarine, but I choose butter over margarine when I do.

Beloved, I know some people even just prefer the taste of butter over margarine.  I just haven't heard anything negative from health professionals recently.  lol Squeezing orange colouring into margarine doesn't sound too appealing.  I don't know if that was phased out before I was old enough to notice it, or if it just wasn't bought by anyone I know!

That was how it was coloured when it first came out - a few years ago - before your time :)

Beloved, remember the button that you had to puncture. That was really a step up.

Yes I do crazyheart :)

do you remember if the orange goop had a taste?

I don't remember it adding any flavour, just colour to make it look like butter cause it came a white colour.