We are continuing our look at different types of fats. Last week, polyunsaturated fat was highlighted — this week we will consider monounsaturated fat.
Monounsaturated fats: Olive and peanut oil — works to decrease LDL, bad, and increase HDL, good, cholesterol. These oils cannot be used in high temperatures, such as cooking or baking. They are best sautéed in dressings or in a dip.
Tune in next week for our look at the pros and cons of coconut oil.
Lindsey Hester, Registered Dietitian
The Memorial Hospital