Has anyone tried Grapeseed Oil?

[TinaW]

I am a new NE student and have also gotten a new job at a grapeseed oil company. I think this product is wonderful and is being billed as healthier than olive oil. It has a very high smoke point at 485 degrees so it is excellent for cooking. It raises HDGs and significantly lowers LDLs, has a high concentration of Vitamin E (60-120mg per 100g), and is very high in Linoleic acid. I was just wondering why it isn't mentioned so far in my readings or lectures? It seems to be the latest and greatest in oils. For more health information check it out at: www.grapeseedoil.com

[LewisP]

I took the Natural Chef course at Berkeley and I gotta tell you..we used Grapeseed Oil like it was our job...it is a great oil for everything - but especially high heat cooking...I'm sure you'll cover it sooner or later

[TrishT]

Hi Tina,

I read your post and remember reading something about grapeseed oil. I found this on www.westonaprice.org; the answer was given by lipid expert Mary Enig who wrote one of our textbooks, Know your Fats.  Hope this helps, your company probably makes cold-pressed oil, which of course would be better.

Question: Is grapeseed oil a good choice? We hear so much about it. I have read that grape seed oil has a very high smoke point so it is a good oil to use for cooking.

Answer: Grapeseed oil contains phenols that raise the smoke point. However it is very high in omega-6 fatty acids, so it not a good choice for our diets--we need to avoid excess omega-6 fatty acids as much as possible. Also, grapeseed oil is industrially processed with hexane and other carcinogenic solvents, and traces will remain in the oil.