• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Seed and vegetable oils

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
KandyKat

KandyKat

Member
Relationship to Diabetes
Type 2
Why is it best to avoid seed oils such as rapeseed oil, sunflower oil, safflower oil, soya oil, corn oil and margarine and eat butter instead?
 
KandyKat said:
Why is it best to avoid seed oils such as rapeseed oil, sunflower oil, safflower oil, soya oil, corn oil and margarine and eat butter instead?
Click to expand...
I would also love to hear why.
I use butter never margarine, olive, rapeseed, rice bran.
 
I regard the seed and vegetable oils as not natural in our diet.
A while after stopping using sunflower oil I found that I now get a tan rather than a painful case of sunburn. I used to use factor 50 sun screen and now can have sunlight on my unprotected skin without pain. I do still use the factor 50 as I have a number of bottles of it, I just don't need it now.
I use butter, cream, and meat fat these days. I think I use less fat now than when I was using oils, but they are the natural ones.
 
I thought olive oil was ultra good for you? I'm confused.
 
I read up on oils a fair bit, and many oils have what some may consider a 'bad' omega 6 to omega 3 ratio which it is thought could adversely affect health in some way. There does not seem to be any hard and solid guidelines but it seems generally agreed that lower is better. You can google for info on this, but this is one link dated this year
www.medichecks.com

What is the Omega-6 to Omega-3 Ratio?

Your balance of omega-6 and omega-3 can help reduce inflammation in your body and your heart disease risk. Find out how your diet can affect your fatty acid levels and how you can improve your omega-6 to omega-3 ratio.
www.medichecks.com www.medichecks.com

Additionally the extraction process used probably involved chemicals/solvents and high heat, so as martin says - very highly processed. You can get cold pressed seed oil in some cases, but if the bottle does not say cold pressed, then it is not. Wiki has info on how oils are extracted, the breakdown on saturated/unsaturated make up and their omega content (Canola oil is called Rapeseed oil in the UK)
en.wikipedia.org

Cooking oil - Wikipedia

en.wikipedia.org en.wikipedia.org

Olive oil is considered a good oil, but is not a good choice for high temperature cooking. Wiki says virgin olive oil contains 9.8% omega 6 and 0.7% omega 3. If my math is correct that is a ratio of 14:1
Wiki says Canola (rapeseed) oil is better at higher temperatures and contains 18% omega 6 and 9.1% omega 3. If my math is correct that is a ratio of 2:1

I used information like this to make a personal choice to buy cold pressed rapeseed oil for use in general cooking. I also have olive oil, but I may use that more for such things as making a dressing.
 
Last edited:
s'nic said:
I read up on oils a fair bit, and many oils have what some may consider a 'bad' omega 6 to omega 3 ratio which it is thought could adversely affect health in some way. There does not seem to be any hard and solid guidelines but it seems generally agreed that lower is better. You can google for info on this, but this is one link dated this year
www.medichecks.com

What is the Omega-6 to Omega-3 Ratio?

Your balance of omega-6 and omega-3 can help reduce inflammation in your body and your heart disease risk. Find out how your diet can affect your fatty acid levels and how you can improve your omega-6 to omega-3 ratio.
www.medichecks.com www.medichecks.com

Additionally the extraction process used probably involved chemicals/solvents and high heat, so as martin says - very highly processed. You can get cold pressed seed oil in some cases, but if the bottle does not say cold pressed, then it is not. Wiki has info on how oils are extracted, the breakdown on saturated/unsaturated make up and their omega content (Canola oil is called Rapeseed oil in the UK)
en.wikipedia.org

Cooking oil - Wikipedia

en.wikipedia.org en.wikipedia.org

Olive oil is considered a good oil, but is not a good choice for high temperature cooking. Wiki says virgin olive oil contains 9.8% omega 6 and 0.7% omega 3. If my math is correct that is a ratio of 14:1
Wiki says Canola (rapeseed) oil is better at higher temperatures and contains 18% omega 6 and 9.1% omega 3 and is better at higher temperatures. If my math is correct that is a ratio of 2:1

I used information like this to make a personal choice to buy cold pressed rapeseed oil for use in general cooking. I also have olive oil, but I may use that more for such things as making a dressing.
Click to expand...
Thankyou for your informative post, very helpful.
 
I would definitely choose butter over margerine personally. However until my cholesterol is lower I am trying to minimise any and all saturates. I really miss my butter :(
 
s'nic said:
I would definitely choose butter over margerine personally. However until my cholesterol is lower I am trying to minimise any and all saturates. I really miss my butter :(
Click to expand...
Since changing to natural fats - those that come with meat, oily fish, dairy, and a small amount of olive, my cholesterol level has gone down.
I might still have some in my diet from sources other than my own larder, I'm not fanatical - though I do suspect that my overall fat consumption has gone down, what I do eat is supposed to be the bad stuff - but I started a CNAA BSc in biology before moving to the OU and all the so called info on fats never really added up.
 
s'nic said:
Olive oil is considered a good oil, but is not a good choice for high temperature cooking.
Click to expand...
I read that somewhere, too. We use Filippo Berio Classico for cooking, as it's labelled as suitable for such, and Filippo Berio extra virgin for flavouring and dressings, again because that's what the label says it's for.
 
Drummer said:
Since changing to natural fats - those that come with meat, oily fish, dairy, and a small amount of olive, my cholesterol level has gone down.
I might still have some in my diet from sources other than my own larder, I'm not fanatical - though I do suspect that my overall fat consumption has gone down, what I do eat is supposed to be the bad stuff - but I started a CNAA BSc in biology before moving to the OU and all the so called info on fats never really added up.
Click to expand...
Thankyou that's interesting
 
Drummer said:
Since changing to natural fats - those that come with meat, oily fish, dairy, and a small amount of olive, my cholesterol level has gone down.
I might still have some in my diet from sources other than my own larder, I'm not fanatical - though I do suspect that my overall fat consumption has gone down, what I do eat is supposed to be the bad stuff - but I started a CNAA BSc in biology before moving to the OU and all the so called info on fats never really added up.
Click to expand...
I tend to lean towards the most recent medical advice for a few reasons
We are all individuals ...
I think most of us have come across the story of a person smoked 5 packs of cigarettes a day and ate fried food at every meal and lived to be 100. That seems unlikely to work well for most folks.​
Peoples bodies do react differently to foods. Many members here find bread sends their blood sugars very high, others tolerate it much better.​

I always do a search for information and limit it to the past few years because ...
Medical science learns and moves on, and often corrects itself.​
Advice often falls behind the curve (eg many of our members were told to eat more carbs than we tend to view as advisable).​
Corrections to old science such as eggs being fine, and coffee in moderation being beneficial are often missed or overlooked​

I have come across the blog of a health professional who took the attitude that butter and full fat products were more beneficial and healthier, but I'd have to try search that out again as it was quite some time ago.
For now tho, I just want to stomp this cholesterol so I will not be pressurised to take statins. I have that blood test scheduled for next Thursday.
 
s'nic said:
I have come across the blog of a health professional who took the attitude that butter and full fat products were more beneficial and healthier, but I'd have to try search that out again as it was quite some time ago.
Click to expand...
I attended a series of T2 Management sessions held at our local surgery and one of the sessions was actually titled 'Dietary Fat Is Not The Enemy'.
 
s'nic said:
I tend to lean towards the most recent medical advice for a few reasons
We are all individuals ...
I think most of us have come across the story of a person smoked 5 packs of cigarettes a day and ate fried food at every meal and lived to be 100. That seems unlikely to work well for most folks.​
Peoples bodies do react differently to foods. Many members here find bread sends their blood sugars very high, others tolerate it much better.​

I always do a search for information and limit it to the past few years because ...
Medical science learns and moves on, and often corrects itself.​
Advice often falls behind the curve (eg many of our members were told to eat more carbs than we tend to view as advisable).​
Corrections to old science such as eggs being fine, and coffee in moderation being beneficial are often missed or overlooked​

I have come across the blog of a health professional who took the attitude that butter and full fat products were more beneficial and healthier, but I'd have to try search that out again as it was quite some time ago.
For now tho, I just want to stomp this cholesterol so I will not be pressurised to take statins. I have that blood test scheduled for next Thursday.
Click to expand...
Thankyou. Wishing you all the best for next Thursday.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top