Grapeseed is the new olive oil
Grapeseed oil is a polyunsaturated oil and can be used to fry, bake, sauté, or use in salad dressings. It is actually made from the seeds of grapes (Vitis viniffera), and this byproduct of winemaking has become a sought-after oil for cooking because of its high smoke point (320ºF.) and its clean light taste some call neutral, others find nutty. It blends well with herbs, spices, garlic, and shallots. Most grapeseed oil is imported from France, Italy or Switzerland with a few brands now emerging from the U.S. winemaking areas.
High amounts of Omega 6 (linoleic acid) appear in grapeseed oil (69-78%) and help the body burn fat and increases energy. The oil contains modest amounts of Omega 9 (oleic acid) and traces of omega 3 (alpha-linolenic acid, GLA (gamma-linolenic) fatty acids, and there are trace amounts of vitamin E, vitamin C and beta-carotene. Health reports indicate that HDL levels can be raised and LDL levels reduced by including grapeseed oil as a regular part of one's diet.
Look for "cold pressed" oils: this process will not compromise nutrients, and many (myself included) believe the taste of the oils to be crisper and cleaner.
More "old" vs. "new" food trends:
- Acai is the new pomegranate
- Bison is the new beef
- Garbanzo is the new edamame
- Stevia is the new Splenda
- North Carolina is the new Napa
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I have been using olive oil for years but once I've tried the grapeseed oils I have officially "crossed over." I love the grapeseed oils lighter taste and it does not burn as easily as the other oils! I like the fact that it is "heart healthy" as well. I only use grapeseed oils now. Once you try it-you're hooked! Check out http://www.garlicgrapeseedoil.com to view a variety of infused flavored grapeseed oils!
I've read that polyunsaturated oils lower levels of the bad cholesterol, LDL, but also of the good, HDL. Monosaturated oils, like olive oil, raise the HDL. So which is best?
This article has the wrong smoke point on Grapeseed oil. It's more like 420 degrees F.