Rapeseed Oil

(Ellie) #1

Hi all,
This is my first post, but I have been avidly reading everything for the last few weeks.
I am not new to low carb, and successfully lost about 50lbs a few years ago doing Atkins. But then life happened and the weight went back on (off low carb).
My highest weight before I started LC was 238lbs, I lost down to 185lbs which for my height (6ft1 female, 39) looked quite good. I have gone back up to 226, and have been bouncing between 226 and about 207-210 for the last 2-3 years with a combination of Juddd, low carb, IF. I am currently waiting for a diagnosis of a possible autoimmune disease, and I am certain that keto can only help whether it turns out that I have an autoimmune problem or not.
I have resolved to get down to 196 before I turn 40 in September, and then work my way down from there to a weight that I feel happy at.
I am down to 218lb since I started keto on 6th April when I had got back to 226 again, so 8lbs in 4 weeks which I am pretty happy with.

So enough of an introduction, and onto the question.
I’ve read about the difference between certain oils, mainly due to processing, and it seems that olive oil and other non-processed oils have distinct health benefits over processed vegetable oils. I buy Hellmans Mayo (UK) which is made with rapeseed oil, and I tend to cook with rapeseed oil. The brand I buy is cold pressed, which I understand to mean that it isn’t processed.
In the UK part of this forum, there were some comments about Hellmans mayo being bad because it is made with rapeseed oil, but it seems to me that if it is cold pressed, then it should be ok. I don’t know if that brand is but I could make my own with the oil that I know is cold pressed.
Does anyone have any views on this? I like the taste of rapeseed oil and am not a big fan of coconut oil in most things.

(bulkbiker) #2

I think it quite significant that Hellmans in the UK just say “rapeseed oil” on the list of ingredients. If it were indeed cold pressed then I think they would be shouting it from the rooftops so I’ll hazard a guess that it isn’t. I stopped using Hellmans for this reason.
I moved onto this one as it has the least carbs of any manufactured mayo that I could findhttps://www.waitrose.com/ecom/products/delouis-fils-mayonnaise/098140-50051-50052
but recently noticed it was made with sunflower oil so have now ditched this one too.
I have now bought some avocado oil and intend to make my own (although at the moment I don’t really miss mayo so haven’t bothered, also I need a new stick blender).

(Ellie) #3

I think you’re right that they would be shouting about it if it were.
If I made my own from rapeseed oil that is cold pressed would that be ok, or is the oil still fundamentally not ideal?
I have read that cold pressed rapeseed oil is much higher in vitamin E and K than other oils and has a high proportion of Omega 3. But maybe there are still some other problems with it as it is still a seed oil.

(bulkbiker) #4

I’ll be honest I have no idea… I tend to follow the mantra that seed oils are “bad” and hate getting all that yellow pollen on the car so just avoid rapeseed whenever possible. I may therefore have a slight bias!

(ANNE ) #5

I have just started making my own mayo, Delia Smith’s recipe for quick mayo. She suggests groundnut oil, which if I am correct in thinking is peanut oil. Super easy to make. But like many oils, I am not sure how the oil is manufactured to get it on the supermarket shelf.
I made mayo with olive oil once and the green hue of the mayo was off putting and the taste a bit too strong.
Canola, or rapeseed oil is so common where I live now, but I am now steering clear of it.
Best wishes

(Rick) #6

Rapeseed oil = canola oil. I would avoid it. For more information see Rapeseed vs canola oil

Can you order avocado oil mayo online and have it delivered?

(5df5b1395124787603f0) #7

Amazon I think has it

(Ellie) #8

Thanks Rick,
That was a useful link. I will look for alternatives.
I hit amazon and the supermarkets and see what they have.

(Siobhan) #9

It’s not just the processing that does harm but the composition of the oils themselves. They’re extremely fragile and oxidize easily.

Please do not ever cook with seed oils or canola oil evidence we have shows this is really no good for you.
There are plenty of other options - olive oil (not extra virgin for cooking), butter, lard, bacon grease, etc.

https://breaknutrition.com/omega-6-fatty-acids-alternative-hypothesis-diseases-civilization/

(bulkbiker) #10

I got this one

(mags) #11

I used a mix of light olive oil and avocado oil. The avocado turned the mayo green but I think the light olive oil shld be fine. I used apple cider vinegar and that was rather sharp so may try lemon juice next time. Super easy to make with a stick blender. I was a fan of rapeseed oil too because a lot of chefs recommended it. Hey ho :grinning:

(Ellie) #12

Thanks all
@MarkGossage I’ll pick up some of the avocado oil on the way home and give it a go.
@Magsymaybe I’ll try a blend too. I definitely find the olive oil too much on its own in mayo, but adding different oils might change the flavour profile enough.
I have my own ACV from apples from our orchard - it was trying to make cider that went a bit wrong, but it makes great ACV! :grinning:

(Adam Kirby) #13

Here’s the interesting thing about canola/rapeseed oil that I dind’t know, it’s actually mostly monounsaturated! I would thought it would be mostly PUFAs.

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Still though, my general rule for oils and fats is, if it’s a creation of the industrial revolution, avoid. Animal fats and fruit oils - good.

#14

Make you’re own mayonnaise it is quite easy plus you know what’s in it