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I have never met any of the 13 Miami fans.

you don't hang with the thugs and bangers?

Brominated vegetable oil was banned in the United Kingdom in 1970; India followed in 1990. The European Union banned BVO in 2008; Japan banned it in 2010.

Just FYI, halogenated anything is often bad for us, brominated, chlorinated, fluorinated, etc.  I don't know why "we" are so late.

Lobbyists. 

Brominated vegetable oil was banned in the United Kingdom in 1970; India followed in 1990. The European Union banned BVO in 2008; Japan banned it in 2010.

Just FYI, halogenated anything is often bad for us, brominated, chlorinated, fluorinated, etc.  I don't know why "we" are so late.

How do you know whether your vegetable oil is brominated?

I don't use a lot of "vegetable oil". For cooking, I mostly do EVOO for nearly everything, or grapeseed oil when I need a higher smoke point. Are standard store brand vegetable oils brominated or not?

How do you know whether your vegetable oil is brominated?

I don't use a lot of "vegetable oil". For cooking, I mostly do EVOO for nearly everything, or grapeseed oil when I need a higher smoke point. Are standard store brand vegetable oils brominated or not?

Probably the best way would be GC-Mass Spec, if you have one in the basement.

No, it's only used to stablize citrus flavored sodas and a few baked goods.  Its use in the US has declined over the years.

Got it. So my bottle of Crisco is safe?

I don't use EVOO in any cooking process. 

Why not?

Smoke point is normally too low for things I make, and it adds a flavor that doesn't work with some things.

I use canola for most things. Peanut resides in my deep fryer, which I almost never use anymore given my condition.

Yeah, I use grapeseed when I need to think about smoke point. But we use a LOT of EVOO. 

We don't have a dedicated deep fryer--we use a dutch oven when we deep fry. So I just strain my peanut oil over a funnel back into the jug and keep it in the fridge between uses. 

We don't deep fry often enough to justify a dedicated fryer. 

I don't use EVOO in cooking because it's expensive, and cheaper alternatives are better in my view in terms of smoke point etc.  Olive oil is unsaturated which means it's thermally unstable.  Even below the smoke point, it is being chemically altered (mostly oxidation).  That degrades the quality of the oil, in effect.  This is why one should store it away from light and heat.

I don't think there is a health issue with using it at high T.  The "olive oil lobby" tells everyone it's OK to use in cooking, and it is "OK", just expensive.