Cooking with clean, healthy oils – A good cooking oil has more mono- and polyunsaturated fat. The fats in good cooking oil help you absorb vitamins from your diet. A bad cooking oil has trans fat and more than 2 grams of saturated fat per tablespoon. The fats in bad cooking oil will increase your cholesterol.
Olive oil: a highly aromatic monounsaturated fat that contains healthy antioxidants and can lower your LDL cholesterol. Olive oil is extracted from tree-ripened olives, and ranges in color from deep amber yellow to green. Olive oils are graded according to their level of acidity and the process used to extract oil. “Virgin” olive oil has been cold-pressed, or made using no heat or chemicals, and contains low acid levels.
Soy oil: A minimally processed soybean oil made from certified organic, Non-GMO certified soybeans. Low pressure, low heat expeller oil extraction with no chemical processing creates this great tasting, all-purpose cooking oil. Beneficial phytosterols found in soybean oil support cardiovascular health.