Americans Have Lost the Plot on Cooking Oil
28th June 2024
These days, every trip to the grocery store makes me second-guess myself. Lined up next to the bottles of basics such as canola, vegetable, and corn oil are relatively exotic—and expensive—options: grapeseed oil, pumpkin-seed oil, walnut oil. Some are labeled with technical-sounding terms such as “high-oleic,” “cold-pressed,” and “expeller-pressed.” There’s “hexane-free” coconut oil and “naturally refined” avocado oil—if you can make any sense of what these labels mean. Picking an olive oil alone is like trying to plan a European vacation: Greece, Italy, or Spain? Or how about a Mediterranean blend?