There are a many cooking oils to choose from these days. They can be categorized into the type of fat they offer and the health benefits. In the weeks to come, we will highlight each type of oil individually.
Polyunsaturated Fats: canola, sunflower, grape seed, walnut. They work to decrease LDL (bad cholesterol). This oil can be used in medium or high-temperature cooking, dressings/marinades, and they can replace butter/lard in baking. To replace a solid (unhealthy) fat in baking with canola oil: replace 1 cup solid fat with ¾ cup canola oil.
Check back next week for our guide to monounsaturated fats!
Lindsey Hester, Registered Dietitian
The Memorial Hospital-Craig