Issues > November/December 2005 (#111) > Cooking and Salad Oil

about DAVID WORTMAN

David Wortman is a Seattle writer and coauthor of Engaging People in Sustainability (IUCN-World Conservation Union, 2004).

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Photo: Cooking and Salad Oil

Certified-organic vegetable oils are grown without pesticides or genetically modified seed. As a health bonus, olive, canola and walnut oils are higher in monounsaturated and polyunsaturated fats, which help lower blood cholesterol.

Product Picks

McEvoy Ranch's Traditional Blend 2005 Release olive oil is an organic extra virgin from Tuscan olives ($20/375 ml.; www.mcevoyranch.com, 866-617-6779). Spectrum Naturals' organic toasted walnut oil ($13.79/8.5 oz., [link]). Rapunzel Pure Organic's organic canola oil ($9.99/25 oz.; www.rapunzel.com, 518-392-8620). Whole Foods Market sells GMO-free Expeller-Pressed Canola Oil in its 365 house brand (www.wholefoods.com).

Resources:

See Product Report on Genetically Modified Canola, Corn and Soy at thegreenguide.com.

Filed under: Organic food, Green homes

Green Guide 111 | November/December 2005 | For Cooks