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Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats found naturally in different oils. This guide will help you choose what oils are best suited for specific cooking techniques, or used raw.
Getting busy in the kitchen? You're going to need a little bit of fat to add flavor and moisture and keep food from sticking in the pan. While some fats can handle the heat, others don't fare so well, losing their original taste and nutrition content in the cooking process.
All fats are not bad. In fact, replacement of bad fats, like saturated and trans fats with monounsaturated and polyunsaturated fats, is better for our hearts. But a little oil goes a long way! Here's a list of cooking oils that contain the best ratio of the "better-for-you" fats.
When you think of oil, what comes to mind? We think of French vinaigrettes, fried chicken and perfectly sautéed veggies, just to name a few. And thankfully, these favorite foods are made all the better with oils, the kind that are an integral and essential part of our diet.
If you frequently cook in the kitchen then you are probably familiar with using oil. Oil is used as an ingredient and is also used for frying. One of the most common cooking oils is vegetable oil, but do you really know what that is?
By Lauren Howland, Planet Green What's the healthiest oil to cook with? Almost everyone uses oil in some sort of meal. Although there are a variety of types to choose from, depending on the food and flavor of your dish, most oils can come with an additional fatty side and are not necessarily healthy for your body.
Types of Cooking Fats and Oils - Smoking Points of Fats and Oils Not all fats are the same. The more refined an oil, the higher the smoke point. That's because refining removes the impurities that can cause the oil to smoke.
WebMD Feature Archive With the large array of cooking oil choices at the supermarket, it is easy to be overwhelmed. Here's a guide for choosing healthful oils, plus which oils you should always have on hand. All food sources that we think of as "fats"-we're talking butter, shortening, oils-are made up of fatty acids.