The Truth about Fats and Oils

By Lynn Keiley
Published on February 1, 2005
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The lighter-flavored vegetable oils such as canola, corn and sunflower are good all- purpose cooking and baking oils. Sesame and peanut oils can be used in anything from salads to stir-fry dishes. As for storage, most vegetable oils store for several months in the pantry. Flaxseed, sesame and walnut require refrigeration.
The lighter-flavored vegetable oils such as canola, corn and sunflower are good all- purpose cooking and baking oils. Sesame and peanut oils can be used in anything from salads to stir-fry dishes. As for storage, most vegetable oils store for several months in the pantry. Flaxseed, sesame and walnut require refrigeration.
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A chart that separates the good fats from the bad.
A chart that separates the good fats from the bad.
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Different oils have differing amounts of fats in them.
Different oils have differing amounts of fats in them.
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Many of the fats contained in these items are fats to avoid.
Many of the fats contained in these items are fats to avoid.
“Butter (high in saturated fat) is bad for you; use
margarine instead.” That’s the message most of
us have been hearing for the last several decades. But now
scientists have discovered that the hydrogenation process
used to make margarine and shortening produces trans fats
that are actually twice as bad for our hearts as saturated
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