In a month like this, with a Choose Healthy theme, fats deserve a week devoted only to themselves. Fats are, perhaps, the most difficult category in which to know if one is actually choosing the healthiest option. If you find yourself lost in the abyss of how much dietary fat is okay and which fats are off-limits, you’re not alone and it’s not your fault. The “whys” of the mass confusion surrounding dietary fat caused by decades of misinformation and flawed studies is a vast topic which I’ll save for another month.
This week, the focus is on choosing the healthiest fats for cooking. If one understands the basics of where the fats originate, how they’re made and how they behave in the chemical process that is cooking, one can employ simple common sense to chose the healthiest of the options available. Click here to read my post How They’re Made: Cooking Oils to get all the facts you need to do just that.
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