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grapeseed oil

padovana Aug 4, 2008 07:23 PM

Who uses it? I've been seeing it a lot lately and am curious about uses/ what it substitutes easily with/ health benefits? Is it a more tasteless oil? I'm so curious about it and then whilst at Trader Joe's I saw it today and sometimes I spontaneously put things in my cart when I'm there... and I almost did with the oil, but stopped myself... not enough cash on hand!

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    kobetobiko RE: padovana Aug 4, 2008 07:41 PM

    I use it. It has higher smoking point so it won't burn like olive oil. It is relatively tasteless, so it is better for me when I make Asian salad dressing or dishes because Asian recipes do not really use olive oil (and the taste of olive oil will change the flavor of the entire dish).

    1. b
      bluepuppybites RE: padovana Aug 4, 2008 07:56 PM

      Honestly I don't cook with it but I buy it to use when my skin gets really dry and the same with my hair. But I hear its great for frying and sauteing because of its high smoke point

      1. jodymaryk RE: padovana Aug 4, 2008 07:56 PM

        Funny, I picked mine up at Trader Joe's also for the first time. I use it also when I want to saute and don't want the heavy olive oil taste. My husband used it on asparagus we grilled with S&P and it was great. It is nice to have another option and healthy oil.

        1. always_eating RE: padovana Aug 4, 2008 08:12 PM

          I tend to use grape seed oil interchangeably with canola oil and olive oil. If I don't want a stronger flavour to what I am cooking (like I get with olive oil) then I use either grape seed oil or canola oil. It's also good in vinaigrettes when I want the other ingredients to stand out more than the oil.

          1. maria lorraine RE: padovana Aug 5, 2008 10:32 PM

            It's best to stay away from grapeseed oil.

            It's an Omega-6 oil, not bad in and of itself, but over time American diets have evolved so that the ratio of Omega 6s to Omega 3s -- which is supposed to be 1:1
            -- has become more like 18:1 or 10:1.

            Omega 3s are far more important than Omega 6s to the human body in terms of cardiac risk and brain health -- and there is some scientific evidence that the high intake of Omega 6 oils in our American diet reduces the ability of the body to metabolize -- and get the benefit of -- the more important Omega 3s.

            In countries other than the US, this is not as much of a problem. But if you live in this country, the inbalance is a health issue. So much so, in fact, that IFIC -- the International Food Information Council and one the best sources of legitimate food info for journalists and teachers -- focused on this inbalance issue in their most recent newsletter. The title of the article is "Striking a Balance: Omega-6 and Omega-3 Fatty Acids" and you can read it online at:

            I have served as a scientific consultant to some grapeseed oil manufacturers, providing them with the latest in peer-reviewed scientific studies and nutrition info --in short, I was the bearer of bad tidings.

            Forget about the high smoke point. Don't use grapeseed oil. Find a healthier oil, and make sure you get plenty of Omega 3s.

            2 Replies
            1. re: maria lorraine
              bluepuppybites RE: maria lorraine Aug 7, 2008 08:01 AM

              That's good to know maria. I hope it's still ok on my skin then.

              1. re: maria lorraine
                TNExplorer RE: maria lorraine Aug 7, 2008 09:29 AM

                High smoke point is of equal health consideration to O-3s, as oils produce trans-fatty acids and carcinogens when they start to smoke and burn. So I choose to use grape seed oil when I need to cook something in a very hot oil. As in most things in life, use it in moderation. For an all-purpose oil, I use cold-pressed EV olive oil. Speaking of which, any oil, no matter how laden with O-3s, when pressed with a hot expeller forms transfats and other carcinogens. Be informed as a consumer-- the issue of oils is far from one-dimensional.

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