Good Fats and Bad Fats

With so many oils available it gets a little confusing as to which is best and which is worst.  Here are a few do's and don'ts when it comes to choosing and using fats and oils:

• Hydrogenated oils are mostly found in margarines and solid vegetable shortening.  They are devoid of essential fatty acids and are almost impossible for the body to assimilate.  Regular consumption of these fats may increase the risk of heart disease.   Read labels!
• Use unrefined cold or expeller-pressed oils as they still contain essential fatty acids and health promoting properties.
• Avoid reusing oil that has been used for frying.
• Keep oils in the fridge.  Be aware that olive oil may harden.
• If an oil smells rancid, do not use.
• Keep oils from reaching the smoking point.
• To saute or stir fry food heat frying pan.  When it is hot add 2 tablespoons of chicken or vegetable stock and food.

Fat Replacers

     If something sounds too good to be true, question it!  When it comes to fat replacers, question it a lot!

     Let's face it, fat tastes good, especially when it's baked into potato chips or added to chocalate bars.  It can send your serotonin levels into spasms of pure pleasure and your heart into spasms of pure blockage.  So, when scientists say they have a substitute that tastes like fat but has 0 calories and won't clog up your arteries are you going to believe them?  Sure, but be prepared to pay the price!  Check out this website.