BEWARE OF GOOD FATS' FOR COOKING

344. BEWARE OF GOOD FATS' FOR COOKING Until recently researchers condemned alt saturated fats as bad and said to cook with only polyunsaturated fats. New evidence suggests that the "good fats" are not all that good. When polyunsaturated oils are heated they undergo oxidation. This produces various new compounds that may be harmful. It has also been proven that vegetable oils can accelerate the aging process. Other studies have shown that while people who switched from saturated to polyunsaturated fats for cooking had lower levels of heart disease, mortality rates remained the same. So our advice is to only use the minimum amount of oil to cook with and drain all excess oil from food afterwards.