What is the best as cooking oil, mustard oil, sunflower oil or corn oil for heart patient ?

One who suffer from heart deseas, for cooking what will be best oil which has least colestorial preferably within mustardoil and sunflower oil ?What is the best as cooking oil, mustard oil, sunflower oil or corn oil for heart patient ?
(Are you from India? The use of mustard oil is not very common in the US but apparently is in India.)





The cholesterol theory for heart health says that we should lower the bad cholesterol (LDL) in our body while increasing levels of good cholesterol (HDL). This refers to cholesterol in our body rather than the cholesterol in our food.





As mentioned by someone above, the cholesterol theory for heart disease has come into question (in the past decade or two). Fatty acid expert, Udo Erasmus, among others, has brought this up in some of his writings (Fats that Heal, Fats that Kill). Critics claim that cholesterol play only a minor role in heart disease.





udoerasmus.com/fatsmain.htm


immunesupport.com/news/96fal011.htm


alive.com/359a1a2.php?subject_bread_cr鈥?br>




However, for the rest of my answer here, I will assume that the theory is valid.





When it comes to food, we should pay more attention to the type of fats we ingest rather than the cholesterol content of our food. It is important to minimize the amount of saturated fatty acids that we eat. Some sat fats are ok -- the MCTs in coconut oil (lauric acid) and stearic acid are examples of this. However, you should make an attempt to watch your sat fat intake in orrder to keep LDL levels at bay.





Even worse than sat fats are trans fatty acids. Trans-fats increases LDL while decreasing levels of HDL, the good cholesterol -- this is a double whammy. Trans fats are usually found in foods that contain partially hydrogenated oils. It is possible that trans-fats might also occur if cooking oils are used at temperatures higher than their rating -- they become unstable and their chemical structure changes.





When it comes to heart health, it is best to make sure that more of your fat intake is oleic acid (mono-unsaturated) and some types of poly-unsaturated fats.





In North America, too much of our poly-unsaturated intake comes from oils that are high in omega-6 fatty acids. This includes vegetable oils such as Corn oil and the STANDARD versions of Sunflower and Safflower oils.





Corn %26amp; sunflower oils also have moderate levels of sat fats -- but not exceptionally high. The sat fats and omega-6 fats make them desireable for low heat applications (sauces or baking). However, corn oil and the standard verion of sunflower oil would not be one of my primary choices (for the reasons cited above).





Many diets are lacking in omega-3 (poly-unsaturated) fatty acids. Sources of omega-3 fats include flaxseed oil, soy oil, walnut oil and canola oil. While these are all very healthy oils, the presence of omega-3 fats probably make them unsuitable for medium-to-high heat applications. These oils can be used as a condiment, for salad dressing or other cold preparations (below 49C or 120F).





For low-to-medium heat applications (up to 163C or 325F), your best best is high-oleic oils. These oils are considered very heart-friendly. This includes Olive and Peanut oils. Almond %26amp; Hazelnut oils may also be suitable.





Two other excellent (medium heat), heart-healthy cooking oils are high-Oleic versions of Sunflower and Safflower oil. Saffola oil is an example of the latter. If you want to use Sunflower oil for cooking, ONLY use one that is designated as HIGH-OLEIC.





Mustard oil has both positive %26amp; negative health aspects. It probably has the lowest saturated fat content of all edible oils. It is also very high in heart-healthy oleic acid.





Unfortunately, most Mustard oils contain high levels of Eurcic acid. For this reason it not considered suitable for human consumption in the North America and most of Europe.





[updated content ===


I just saw Mustard oil today in an Indian grocery store. Altho' it was on a shelf with cooking oils, the bottle of mustard oil indicated that it is for external purposes -- as a massage oil. I suspect that it is labled that way for legal reasons since US law does not permit the sale of Mustard oil for cooking.]





There are, however, a few Mustard oils available that have reduced Eurcic levels. If you can find one of these, this might be your best bet for medium temp cooking.





en.wikipedia.org/wiki/Mustard_oil





High heat cooking (190C or 375F) is not advised, particularly for one who suffers from heart disease. If you really must do any high temp cooking (frying or browning), the best choices might be GHEE or Coconut oil. Butter or certain margarines might also be considered. My advice is to avoid high temp cooking with oil completely.





Bottom Line -- best choices are a LOW-eurcic version of Mustard oil or a HIGH-oleic version of either Sunflower or Safflower oil. Avoid the standard versions of these oils for cooking.What is the best as cooking oil, mustard oil, sunflower oil or corn oil for heart patient ?
I would recommend olive oil. Canola oil isn't terrible, but olive oil is best, I believe.
soya oil is gd..
Extra virgin (and it must be the extra virgin variety in order to receive the health benefits) olive oil is the best for your heart in that it is lowest in the ';bad'; (hdl) and highest in the ';good'; (ldl) cholesterol. Canola oil is also a smart choice as it is low in cholesterol. There has been debate for years about how significant a role cholesterol plays in heart disease, you know. I recommend you invest in a cookbook especially for heart patients that addresses all the nutritional aspects of heart disease sufferers. Be good to your heart.