‘What’s important is that oils contain varying amounts of “good” fat and “bad” fat depending on their plant source, and the processes used to extract it.’
There are so many cooking oils available these days that they end up taking up a lot of real estate in our kitchens, and it can feel as if you need to do a workshop in order to know which ones to use. To start with, all plant oils are 100 percent fat, and while we’ve been conditioned into thinking that “fat” means bad, we actually need a certain amount of fat in our diet to give us energy, support cell function, absorb nutrients and stay warm. In fact, plants make oils because they need energy too.
What’s important is that oils contain varying amounts of “good” fat and “bad” fat depending on their plant source, and the processes used to extract it. All plant oils contain a mixture of monounsaturated, polyunsaturated and saturated fat. The goodies are monounsaturated and polyunsaturated fats; saturated fat is less desirable to have in our diets. Regardless of their fat profile, all cooking oils
