February 13th, 2012
A few weeks ago, Andrew Wilder of the Eating Rules blog asked me if I wanted to help build a cooking oil comparison chart that would help people make sense of the wide array of choices. The topic of cooking oils is one I am very passionate about, so I gladly jumped at the chance.
The chart — a real visual treat! — can be downloaded here, but I encourage you to read this blog post first, as it explains the science behind the results (and contains some very important FYIs).
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46 Comments avocado, coconut oil, cooking, monounsaturated fat, oils, oleic acid, olive oil, omega-3 fatty acids, omega-6 fatty acids, polyunsaturated fats
June 4th, 2011
Take a look at this one-page document housed in the United States Department of Agriculture’s “Healthy Restaurant Eating” page, titled “Making Better Choices at Fast Food Restaurants” and co-sponsored by the American Heart Association, the Alliance for a Healthier Generation, and the Clinton Foundation.
It echoes much of the advice doled out in those all-too-familiar two-minute segments on morning news shows where viewers are assuaged that they CAN “eat right at fast food restaurants,” and America lets out a huge sigh of relief.
I particularly want to focus on one “healthy” tip in that document that I have read and heard for years and continue to come across (and one that, when I first started my nutrition studies, I thought seemed reasonable): “choose chicken”.
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6 Comments caramel color, chicken, coconut oil, fast food, hydrogenated oils, sodium, trans fat
February 25th, 2011
Over the past few weeks, I have received an increasing number of questions about cooking oils. Given the apparent confusion and misinformation out there, I’ve constructed this list of facts, FYIs, and tidbits I consider absolutely crucial.
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23 Comments canola oil, coconut oil, corn oil, cottonseed oil, hemp oil, olive oil, omega-3 fatty acids, omega-6 fatty acids
