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Oils are often considered the bad guys in our diet . . . yet we need them to make the simplest meal. Here’s the lowdown on the most popular types of cooking and salad oils and how to choose the healthiest for your needs
By Kim van Reizig
The cooking and salad oil shelves in the supermarket can be confusing and downright intimidating. Aren’t the cheaper ones unhealthy and fattening and the healthy oils prohibitively expensive?
Can you use the same oil for frying and in salads? And why should you buy grapeseed or avocado oil if sunflower and canola are a lot cheaper – and easier to find?
Read the complete article in the Autumn 2010 issue of YOU Pulse. On shelves now.
