November 1996 Issue
Cooking Oils: EN's Common-Sense Guide to Using and Storing
Looking for sound advice about cooking oils? Here is EN's common-sense guide to buying, using and storing this common kitchen staple. Nutrition Basics. Every oil contains its own unique combination of saturated, polyunsaturated and monounsaturated fats. An oil is classified as either saturated, "mono" or "poly" based on which fat dominates the mix.' Mono and poly fats -- when substituted for artery-clogging saturated fats, such as that found in animal products like butter
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.