What is Mrs. Ed Flynn doing to her husband tonight?

When the dot-com thing came along and Cisco became such a hot company, I always had trouble understanding they aren't the company that makes cans of solid, white fat that needs replacing with corn oil. (That's Crisco.)

"Oh, Paaancho! That's corny! Where's the wesson?"

Here we go again. How long did Julia Child live and was her preferred oil type corn oil? She was pretty outspoken about corn, safflower (for taste) and partially hydrogenated oils (for overall harm it can do). Olive oil was her go-to type of oil for use in her cooking and she made it to 91 years of age. (I should live so long!)

Probably forty years ago (give or take half a decade), I stopped using butter in most recipes. Olive oil is easier to measure and doesn't have to be heated in order to be blended in. (Main exception is my infamous, and slightly immoral, banana bread -- it just isn't the same without real butter.)

I can't remember the last time I bought corn oil. I don't deep fry anything (too much trouble), and my go-to- salad dressing is mashed up bleu cheese with enough Doris Day olive oil to make it creamy. I did try some on corn (cut through the husk, fill the slit with as much corn oil as it will take, and throw it on the grill), but I found it mildly horrid.

Corn oil is far from being the most polyunsaturated oil. That's why everybody swear by olive oil nowadays. This ad feels like Big Corn wanted to get rid of some cattle-feed by-products.
Now, if you really want to take the health route and avoid those dreaded trans fat, keep your olive oil away from your pots and pans and use canola oil instead. Olive oil is too fragile for cooking (sorry Julia Child) and should be reserved for drizzling and vinaigrettes.

Lotsa folk in these parts leastways used to swear by peanut oil for frying. Don't know if that ran into a problem with the trans fat thing, however.

Nowadays, forget about anything from corn for me. It's all been taken GMO, with the Supreme Court's assent. We'll find out about the horrific health hazards of this around year 2046.

@Yudith -- extra virgin olive oil has a smoke point of 380-420 degrees, Canola is 375-450 degrees. Moreover, olive oil doesn't break down with heat like Canola does.

I'm not against GMO on principle, but I'm guarded when it's in areas with low profit and uneven industry standards. Canola is almost all GMO, and it's the very essence of a wild west industry scratching for pennies.

Olive oil has been proven to lower inflammation, Canola oil increases it (poor Omega-3/Omega-6 ratio).

Studies prove regular consumption of olive oil improves memory. The only relevant research to date shows Canola oil diminishes memory and enhances the effects of Alzheimer's.

See? Peanut oil smoke point = 450 F. One source has E.V. olive oil at 325 F. Huge difference. (Sorry again, Julia.) Vegetable oils from peanut, safflower, avocado, soybean, and grapeseed have the highest smoke points.