Nutritionist Joy Bauer, RD, shares all the information you need to know about fats and oils, including learning how hydrogenated fat is hidden on labels and the difference between virgin and extra-virgin olive oil. Armed with these essential tips, you'll be ready for any situation in the kitchen.
Q: Are there any oils I should avoid totally?Yes: The worst type of oil is an ingredient in packaged foods including some stick margarines, baked goods, chips, crackers and candy. I’m talking about partially hydrogenated oils—or trans fats, which is how they’re listed on Nutrition Facts panels on labels. Partially hydrogenated oil is vegetable oil that has been chemically altered so it’s less likely to spoil. Food manufacturers often add it to their products because it can help foods stay fresh longer.
Are Cooking Oils Good for You?
