Baking with applesauce - Page 2
I totally agree. The only recipe I have ever used olive oil in while baking was an Italian torte recipe. The torte had a very strong olive oil flavor and was more savory than sweet. Applesauce is a very good substitute in baked items especially for diabetics. I have used applesauce as a substitute many times but you have to be careful because it has a tendency to make baked items really moist and sometimes gummy. I would definitley use canola oil if you are hesitant with trying out new recipes.
This has been most informative. I took enough chemistry to understand what Kimmie was passing on, and it scares me to use it again. Back to corn oil for me.
And Monsanto is prominently featured in a food documentary a few years back (can't remember the name). It was scary to see what tactics they use to protect their patents on all their seeds. Soya included. Most of your soybeans grown domestically are from genetically modified seeds that are engineered to resist Roundup as well, and that means they spray the fields with poison. Yummy.
Big corporations are trying to kill us at the expense of their bottom line. That's what I think.