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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

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