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Best Oils to use in Cooking

January 24, 2011 1 Comment

Carol's Quick Tip #40 I often suggest that you do not use canola oil. Why? In order for this oil to be on the shelf, the manufacturers put it through a process using very high heat. This process takes any healthy fat molecules and turns them into harmful free radicals. Coconut oil and palm oil ere the only oils that can take a higher temp (350 degrees) which is about medium on your stove. While [Continue Reading...]

Tagged With: coconut oil, no canola oil, palm oil

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