I was talking to my lovely wife the other day about this Grapeseed oil she had purchased. I was raised on Extra Virgin Olive (Granda Orlandi bought it in a can that looked like the kind that contains paint thinner) we don't need another oil in the House! Well, it seems a friend of a friend went to a cooking class at Williams Sonoma where they learned that Grapeseed oil has a higher heating tolerance than Olive Oil thus making it a better choice when cooking. I don't like to take anyones recommendation on what foods are safe until I do a little investigating. Now I make no bones about the fact that I work smarter not harder, so I checked with one of the better Nutrition Blogs Mark's Daily Apple , which should be added to your favorites if it already isn't. Mark's okay with the Grapeseed oil but as you will see when you check out the link, it's not a must have product. It seems that ancient Romans used the oil from the grape and thus benefited from the properties of resveratrol. The big drawback is that it takes quite a bit of grape to get a little oil, another words it's expensive. I ate the Grapeseed cooked Poultry and I did like the sweeter taste along with the reduced mess afterward (higher flash point means less stuck on the griddle). And I can see myself using the rest of the bottle (this stuff ain't cheap) but I don't think Grapeseed oil will be on the shopping list in the future.
Check out Mark's Daily Apple for the definitive oil list!
Work Smarter Not Harder!
Dr. David Marcon
Cincinnati, Ohio
drdavidmarcon.com
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