I realize that lots of Sparkers are still under the impression that eating fats will make you fat. The real nutritional truth is that only SOME fats will make us fat. Basically, it's not the fat we eat that sticks to our thighs and tummies; it's the fat we STORE that does that. Some fats will be used for energy--even energy to lose weight. And some of the fat we eat will get stored if our blood-sugar/insulin response is fouled up. (Too complex to try to explain that here).
The upshot is that YES, almost all seed oils that are commonly found on the grocer's shelves is absolutely the WRONG sort of fat. And even the good ones (organic, cold pressed, etc.) should be used very sparingly.
The good fats, the ones our body craves and needs for good health are animal fats (from meat, whole eggs, dairy and fish) and tropical fats (coconut, palm). The only really good liquid vegetable oils that I can think of at the moment are avocado and olive and actually, those aren't vegetables; they are fruits as are coconut and palm fruits. Some organic, cold-pressed nut and seed oils (like macadamia, sesame, hazelnut, and almond) are okay when limited.
I am like some of the other team members here in that I frequently "water-sauté" my veggies. It is my preferred method of cooking them.
In baking I have never found that applesauce can any way compare with the texture magic of fat in a recipe and my favorite baking fat is pure, organic (preferably grass-raised) butter. There are times when an oil works best and since I bake VERY infrequently and only for special occasions I don't mind using an organic, cold-pressed neutral-flavored oil like grape-seed oil. Applesauce is just okay for those who are thinking about calories more than they are thinking about nutrient value. Just remember, the sugar (fructose) in the applesauce is the kind that gets stored. Don't kid yourself about "low calories" and "low fat". Look around at the population and you will see that this kind of dieting hasn't helped us at all. We (in the general population) are pretty sick and fat.
If you do use applesauce either make it yourself from whole, unskinned apples or find a brand that uses organic, whole (un-skinned) apples to enable your body to more fully digest the sugar.
The best oils for frying are the ones with a very high smoke point to keep the oil from oxidizing and creating transfat. Coconut oil is my oil of choice when I want a crispy surface to something--not something I do much and when I do I frequently mix it half and half with butter--it's a yummy combo. I actually just eat a lot of coconut oil for its health benefits putting it in many things throughout my day.
Almond oil, safflower oil, peanut and sunflower oils have high smoke points as does grape-seed oil. but I caution the using of any of these oils if they aren't organic otherwise you will be consuming genetically altered food stuffs--NOT CLEAN AT ALL!
Hope this helps.
If anyone is interested I can recommend some websites that educate us about fats and oils.
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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