You have a great point jelly and you are almost correct. However 'Virgin' oilve oil is far superior. I made a mistake re sunflower oil, but, I did say you could adjust ingredients to suit. I also often add a few drops of sesame oil to rice bran oil when cooking Asian dishes for an exotic aroma and flavour.
Ok to clear up a little here goes - Olive oil has a relation of 13:1 (13 Omega 6 and 1 Omega 3), a much better ratio than sunflower oil. And although this ratio may still sound high, let’s remember that the main fat in olive oil is monounsaturated, a fat with very little Omega 6. This means that although the ratio is 13:1, there is a low amount of Omega 6 in it. It is the polyunsaturated fats that are loaded with Omega 6 fatty acids.
For centuries, olive oil has been a major player in the low incidence of heart disease and artery damage among Mediterranean populations. Extensive research has shown that olive oil not only can prevent damage to the arteries but can also reverse high levels of cholesterol in the blood and lower high blood pressure, a major risk for stroke
Olive oils have about the same proportion of monounsaturated fat. Why is buying extra virgin olive more expensive than refined olive oil? Two major reasons:
1.Refined olive oil is loaded with chemicals
2.Extra virgin olive oil contains more antioxidants than refined versions.
Bottom line, we need more omega-3s and omega-9s in our diets and almost no additional omega-6 fatty acids. The only one we may need is GLA, which we can get in the form of borage oil and then only for women with menstrual issues, in my opinion. We can't help but consume omega-6 fats when we eat in restaurants of any ilk because restaurants all use inexpensive oils mostly omega-6 fatty acids. Therefore, since most of us eat out several times per week, we are getting more than enough omega-6.
By the way I love cooking..Anymore questions?....Fire away!! LOL