Fats and Oils, Demystified

Anjula Razdan’s tips on learning more about fats and oils.

A fresh coconut and a glass beaker full of oil are pictured.

A lot of readers ask us about what types of fats and oils they should consume and which they should avoid. For a quick, on-point primer, check out this post from natural chef Heidi Swanson’s awesome food blog, 101 Cookbooks. The short story? Don’t be scared of what “Mother Nature has provided for us” — think butter, coconut oil, extra-virgin olive oil, etc. — and do be scared of “the fats and oils product developers have designed to market to us,” such as refined vegetable oils and hydrogenated oils.

The best part of traveling to 101 Cookbooks?

You can ogle Swanson’s gorgeous food photography, like the luscious photo of garlic and red pepper flakes in hot extra-virgin olive oil that accompanies the above post — a sauce to toss with gluten-free pasta? a warm dip for crudités? a savory shot to throw back? — and perhaps be inspired to try something new in your own kitchen.

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