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November 2016 Issue

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Once upon a time, most people cooked with some kind of mixed vegetable oil or corn oil, both high in polyunsaturated fats. In those days, research supported a switch from saturated animal fats to vegetable polyunsaturated fats. Later when the heart health benefits of monounsaturated fats were revealed, canola and olive oils—predominantly monounsaturated—became popular. Now we have algae cooking oil. This is not made from the algae floating on top of your swimming pool, but algae grown specifically as a food source. It goes through a process of fermentation after which the algae oil is extracted. Algae oil is higher in monounsaturated fatty acids than canola, soybean, and olive oils, and is also very low in saturated fat (implicated as a possible cause of heart disease).

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