Get the Skinny on Cooking Fats

by Barbara Minton
See all TBYIL articles by Barbara Minton

(The Best Years in Life) Even the healthiest fats can become major health hazards if they are used improperly in cooking. If a fat is to be used safely in cooking, it must be one of only a few that are able to resist chemical breakdown, rancidity and oxidation. Fats that have broken down during cooking form dangerous free radicals and should never be consumed. Free radicals speed the aging process and shorten the path to degenerative disease. So when you decide to cook with fat, getting the right fat or oil for the temperature you are going to use is critical. Read More.

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Hi Luella,

This is a great article on oil. I am doing the right thing. You really have to watch these big companies and there scamming.

I wish she would have said something about grape seed oil. I use it to stir fry green beans, it gives them a wonderful flavor. I heard it could handle the high heat.

Myrna

Yeah, she missed grape seed oil. But when you write articles for these publications there's a word limit and sometimes you can't get everything in.

ok thanks, I will have to check on grape seed oil.