Re: Mayo and Grapeseed Oil

[Guest guest]

--- In @y..., " Food From Afar " <foodfromafar@c...>

wrote:

> I've read that grapeseed oil makes a great mayonnaise due to the

> fact that its a great emulsifier. I've been researching grapeseed

> oil for an article I'm writing for our co-op newsletter. Anyone

> have any thoughts?

Grapeseed oil is high in Omega 6 fatty acids, and one problem with

modern diets is an unhealthy ratio of Omega 6 to Omega 3 (typically

~20:1 instead of the ideal 3:1). It's probably not a good choice for

people who are not otherwise restricting their intake of PUFA's.

[Guest guest]

Hi,

What are the constituents of grapeseed oil?

Polyunsaturated omega 6 or what? I'm trying to

eliminate omega 6 oils from my diet and switch to more

omega 3's and monounsaturates.

Thanks,

--- Food From Afar <foodfromafar@...> wrote:

> I've read that grapeseed oil makes a great

> mayonnaise due to the fact that

> its a great emulsifier. I've been researching

> grapeseed oil for an article

> I'm writing for our co-op newsletter. Anyone have

> any thoughts?

>

> ine in SC

>

>

__________________________________________________

[Guest guest]

--- In @y..., " Food From Afar " <foodfromafar@c...>

> I've read that grapeseed oil makes a great mayonnaise due to the

> fact that its a great emulsifier. I've been researching grapeseed

> oil for an article I'm writing for our co-op newsletter. Anyone

> have any thoughts?

Aside from the already mentioned problem of excessive omega 6 in

general, I'd point out that one of the most commonly touted uses of

grapeseed oil is as a frying oil due to a relatively high smoke point

and a light flavor and texture. That's supposed to allow for less

total grease and a lighter crispier texture.

However, since it is primarily omega 6 fat, the fact that it's

commonly used for frying would be disastrous from what I know. Omega

6's are generally not stable when heated, so I'd imagine that

grapeseed oil is a carcinogenic trap when used as it's promoted to be

used. I admit I'm not clear on how a heat-unstable omega 6 oil can

have a high smoke point, nor do I know for sure whether that might

suggest that this particular one *isn't* as unstable as other omega 6

fats. That's why I'm not a lipid chemist. However, the balance

sheet, when filled in with the information that I think that I do

know, doesn't look good for grapeseed oil.

[Guest guest]

But you don't cook mayonnaise do you? So in this case, maybe grapeseed oil

would be a good choice?

I'll have to research the omega 6 aspect. I did know that it is high in

omega 6 and probably not in the proper ratio with omega 3, but as a small

addition to the diet it didn't seem like such a bad thing. I'm wondering,

though, why grapeseed oil has such a high smoke point when it has such a

high concentration of linoleic acid? I'll have to study this one some more.

ine in SC.