NO Canola/Vegetable Oils
These Oils Are Generally Highly-Processed, Inflammatory Oils.
To boot and more pragmatically, they always personally leave us with a “bloated” feeling that lasts for many hours.
No Canola/Vegetable Cooking Oils Whatsoever.
The most common cooking oil at restaurants is canola oil because it is very inexpensive. However, it is a heavily-processed seed oil that causes inflammation, is partially hydrogenated, and typically GMO.
Specifically, oils not used at Hu are:
- Canola Oil
- Anything Labeled “Vegetable Oil” (a misleading industry term to make these oils sound healthy)
- Soybean Oil
- Safflower Oil
- Sunflower Oil
- Peanut Oil
- Cottonseed Oil
- “Blended” Olive Oil (i.e. olive oil that has vegetable oils added to it but is still labeled as “olive oil”).
Our cooking oil is coconut oil. This is far more expensive than using the aforementioned seed oils, but it is a much higher-quality product.
When we use olive oil, it is always Extra Virgin Olive Oil.
See “Cooking Oil = Coconut Oil”