Question:
What type of vegetable oil are you guys using?

I'm 3months post-op and down 56lb. And was wondering what type of vegetable oil you guys use, or do you stay away from it period? Also do you buy most everything you eat in the low fat? Examples: cheese, sour cream, butter. If you do buy everything low fat, can you share what brands it is you purchase? Thanks    — Snowflake_Princess (posted on June 9, 2003)

June 8, 2003
Hi Trisha...I'm 22 months postop, and I only use olive oilm when I use oil at all. Sometimes I just use the PAM spray w/ olive oil. I don't buy alot of low fat or fat free because the less fat that is in the products, the more sugar they add. So, usually, I get just the regular stuff. I get regular cheese, and as far as butter, I buy the Fleischmann's blend with Olive oil. It's got a nice taste. I buy the pack with the two small tubs, and freeze one. I don't use it often, so the two usually last me about 6 months. I also buy regular salad dressing, because I don't use alot of it (never did before surgery either), so I don't worry about it. Good luck! Denise 316/153
   — lily1968

June 8, 2003
I had a Duodenal Switch. I use olive oil for regular cooking, sunflower or canola for things like pancakes or sweet baking, and only real butter. Oleomargarine has too much 'trans fats', or hydrogenated oils.
   — merri B.

June 8, 2003
Before surgery I did a lot of 'research' about healthy living in general. I ran accross information on line about RICE BRAN OIL and was able to find it at my local Whole Foods, so I tried it. Basically, rice bran oil is extracted from the bran of the rice...the only part that is really any good for you...that they usually get rid of during processing. The cool thing is that rice bran oil contains like twice as much of the 'good stuff' (don't you love the technical terms...lol) as olive oil, and has a much higher smoke point so it is easier to use for things like stir fry. Another advantage I have found is that it is very light in flavor and can easily be used in baking. I have used an entire 12oz bottle since my surgery (41/2 months ago), which is amazing in itself, because before surgery I really didn't use much oil on/in anything because I didn't/don't like the oily flavor/texture it leaves. Anyway, I've used it on things like pan fried potatoes, fish, stirfry, eggs, muffins, etc. and have been very happy with it. I'm sure you could find more info by doing a web search. The only thing to keep in mind is that rice bran oil is still a fat and needs to be treated like one.
   — eaamc

June 9, 2003
I use olive oil or real butter. I don't eat low-fat/no-fat because they are almost always higher in carbs than their full-fat counterparts.
   — [Deactivated Member]

June 9, 2003
I don't do too much in the low fat or no fat category. Regular salad dressing, regular cheeses...I do buy the light popcorn, and lite margarine, though, but its more because I like the taste. As for oil, its usually Pam type of sprays or olive oil.
   — Cindy R.

June 9, 2003
I use low fat, but not fat-free...it just doesn't taste good to me. As for oils, I use corn oil and occasionally vegetable oil in small amounts. I have a pump sprayer that I pour it in and it aerosolizes it so it's like PAM. I know a chef who says to absolutely stay away from Canola oil, which I'd been using for years. When I asked him why, he said "Where does it come from? Have you ever seen a canola?" Point taken.....I switched to corn oil. Good luck!
   — Lynette B.

June 9, 2003
Hi there, Trisha! I personally try to use Pam cooking spray, but if I have to use any type of oil, it's definately the extra virgin Olive oil. I don't do butter, but I do use light margarine. Haven't had sour cream yet, but I would probably have the low-fat and cheese, I either will have the reg. or low-fat, I usually have the Kraft low-fat cheese slices or the reg. Muenster or Provolone cheese. I can't stand the taste of the fat-free. Great job on your loss. Vi. open RNY 9/23/02 down 142 lbs.
   — Vi F.