Wrangling oils, shortening, and butter

Oils are important to cooking, yet there are many different varieties. Those with food allergies know that not all oils are created equal. So, let's talk oils, fats, and butter!

Butter - is a fat that is made with milk from a cow. While it contains all natural ingredients, those with an allergy to milk (or are lactose intolerant), can not eat things that are made with butter. People who have cholesterol issues should avoid eating butter. butter can burn easily, so it is not the best choice when using high cooking temperatures.

Olive Oil - is made from pressing olives to express (or remove) the oils. Olive oil has a high smoke point, making it a perfect choice for high temperature cooking. Olive oil is the perfect choice for those with food allergies and cholesterol issues. The one problem with olive oil is the taste - it does not work well in cakes or other sweet foods.

Vegetable Oil - vegetable oil is made from soy beans. So, obviously it is not a good choice for those allergic to soy. Unfortunately many processed foods are made with vegetable oil, as it is inexpensive and readily available.

Canola and Sunflower oil - these are great substitutions for vegetable oil. These are better choices for people with cholesterol issues. One of the issues (to me) is that these oils, just like olive oil, have a distinctive tastes that may not accompany the recipe in the way you want.

Grapeseed oil - this oil is rich in omega 3, and has a high smoke point. This is my favorite oil. It does not have a distinctive taste, and can be used in just about every food. The only problem is you may not be able to find it - check in the organic section of your grocery.

Margarine - this is made with (typically) vegetable oil. Certain this is a good choice for those with milk allergies, but not for those with soy allergies. Some margarine is now being combined with a milk product - so reading labels is very important with this product.

Lard - is made from animal fat. Pork, duck and beef lard are commonly used in high end, rich foods, and French cooking. While these can be quite tasty, and have a high smoke point, they are made simply from the fat of the animal. those with cholesterol issues should steer clear of this type of fat.

Shortening - Crisco was the first shortening. Margarine and butter could also be classified as shortening since they are a solidified fat. Most shortening is made with 100% vegetable oil - so, soy oil.

Coconut Oil - Coconut oil is high in saturated fat, but may be a good option for those with allergies. Certainly, you wish to use this oil sparingly, but it is yet another option (and that's what we're all about!)

I hope these have given you some 'food for thought' about the fats/oils category.

If you have any questions, please leave a comment, or email us!