Some people think they don’t need to worry about what they put in their bodies because it doesn’t affect them.
They think that if it’s not going to kill you, then it must be good for you.
But this is not always true. There are many substances out there—from coffee to chocolate, cigarettes to alcohol—that will hurt you on some level.
Vegetable oils are no different.
Each type has its own distinct health benefits based on how long it sits on your shelf before being used.
What are some substitutes for vegetable oil?
- Canola oil – Canola oil contains omega-3 fatty acids, which have been shown to reduce inflammation.
- Lard – Lard is made from rendered pork fat, but it also has saturated fat, making it an unhealthy option for those who want to avoid saturated fats.
- Mace oil – Mace oil is derived from nutmeg seeds and is high in vitamin E.
- Olive oil – Olive oil contains antioxidants like polyphenols, which may help protect against cancer.
- Palm oil – Palm oil is rich in vitamin A and contains medium chain triglycerides (MCTs), which may improve brain function and boost metabolism.
- Rice bran oil – Rice bran oil is high in fiber and also contains monounsaturated fat and phytosterols, which may help lower cholesterol levels.
- Safflower oil – Safflower oil is high in linoleic acid and alpha-linolenic acid, which may provide anti-inflammatory effects.
- Sunflower oil – Sunflower oil is high in MUFA, or mono-unsaturated fatty acids, which may help fight inflammation.
- Triglyceride oil – Triglyceride oil is a combination of soybean oil and cottonseed oil and may help reduce blood cholesterol levels.
What are the benefits of using a vegetable oil substitute?
- They contain fewer calories than regular vegetable oil.
- They have less saturated fat, thus lowering LDL cholesterol levels.
- They have more heart healthy mono-unsaturated fatty acids.
- They contain much higher amounts of vitamins and antioxidants.
- They’re better able to withstand heat without becoming rancid.
- They work well as both a cooking oil and salad dressing.
Are there any drawbacks to using a vegetable oil substitute?
- They taste very strong, especially when mixed with other ingredients.
- They tend to leave behind a greasy residue on pans and utensils.
- They can cause food poisoning due to low-quality ingredients.
- They may cause allergic reactions in individuals who are sensitive to certain types of oils.
How do I choose the right vegetable oil substitute for my recipe?
Choosing the correct oil to use for your recipes depends largely on what you plan to cook with it.
If you intend to cook with the oil at room temperature, pick one with a short “shelf life”, meaning that once it’s opened, it should last only a few days.
These include canola oil, rice bran oil, and palm oil.
Choose an oil with a longer shelf life if you plan to store it at refrigeration temperatures.
Most vegetable oils are available in cans.
The ones with a short shelf life should be stored in the fridge while the others should be kept at room temperature.
If you choose to store your oil in the fridge, make sure to remove it from the freezer first, to prevent it from solidifying.
When choosing between canola oil and corn oil, look at the amount of trans-fatty acids present in each.
Trans-fats are linked to increased risk of cardiovascular disease, stroke, and diabetes.
What are the most popular vegetable oil substitutes?
The most popular alternative to traditional vegetable oil are these five:
What are the healthiest vegetable oil substitutes?
Healthy, vegan-friendly alternatives to regular vegetable oil include:
Macadamia nut oil
Nuts and seeds
What are the best vegetable oil substitutes for baking?
All baking requires the use of oil, either vegetable oil or butter.
For baked goods, the ideal oil is unsaturated oil with a neutral flavor, such as grapeseed or canola oil.
Butter is the preferred choice for cakes and cookies.
Unsalted butter is typically used for sweet treats, while salted butter is used for savory dishes, such as biscuits.