Oiled up

Having just recently written a piece on some alternative uses for olive oil (relieving constipation, cleaning household furniture, etc.), I figured it would be fitting to spend a little time talking about its more commonly known health benefits. In the process, I thought I'd also point out how many other oils measure up.

Flaxseed Oil: Good for salad dressing. Great source of ALA, a form of heart-healthy Omega-3 fatty acids.

Extra Virgin Olive Oil: How something can be EXTRA virgin is beyond me. Nevertheless, EVOO requires minimal processing and contains high levels of the antioxidants known as polyphenols. Very, very good for your heart.

Olive Oil: The more promiscuous cousin of EVOO is perfect for grilling, sauteing, and using in a pasta sauce. It's high in monounsaturated fats (good fats) and antioxidants, so it helps prevent the build-up of LDL (bad) cholesterol.

Canola Oil: Good for baking and broiling. Rather low in saturated fat and also a good source of ALA.

Grapeseed Oil: Works well for pan frying food. A good source of vitamin E, beta-carotene and sterols, which means that it also guards against the collection of bad cholesterol.

Rice Bran Oil: Can be used for deep-frying food or stir-frying. Contains various vitamin E related antioxidants that have been shown in clinical studies to inhibit both breast and skin cancer cells.