Average Reviews:
(More customer reviews)Grape-Seed-Oil (GSO). Its Packaged in a metalic can to survive the Transportation. That is the only bad thing about this oil. Everything else is perfect; way better than any olive-oil. When you want to flash fry food, like fries or shrimp, you need to set the heat up very high, 450 to 550 F This is the only oil I know that will not smoke at that heat. At that temp, the oil does not enter the food, saving you excess fat in the diet. It sears the food before it can be absorbed. Fried Chicken has the juices seared in. But remember, at that heat, breading can burn before the oil will smoke, so don't walk away.
The last 'perfect' is that this oil actually does for you what fish-oil does, but without a taste. It help raise your HDL and lower your LDL and that's good for the Ticker and Liver Did I mention that it doesn't smell or taste. The flavor is so subtle, its perfect in a vinegar-oil dressing. This is where it outshines olive-oil. You want to soften butter for dinner rools? Take some of this oil and warm it, and mix at 5 parts butter to 1 part warmed GSO. No one will even know its there.
Great value for price. Great performance for price. Great Health for price. So, why doesn't California, Ohio, and NY make oil from the left-over Grape seeds from their wine? Chile does. And the whole thing is cheaper than mid-quality Olive-oil, and better for you.
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La Tourangelle Grapeseed Oil, 16.9-Ounce Unit
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