O I L S

4 Different Types of Oils or Fat

1. Monounsaturated fat - olive or canola oil
2. Polyunstaurated fat - sunflower or soybean oil
3. Saturated fat - butter, coconut, or palm oil
4. Trans-fat - hydrogenated fat used in cookies and commercial French fries

Different Oil For Different Purpose
For deep frying, use saturated oil is best. Coconut and palm oil fall into this category.
Corn, safflower, sunflower, soybean, and peanut oil are high in poly-unsaturated fat with a higher omega-6 than omega-3. These should be used uncooked as a salad dressing. But the better oil for salad dressing is olive oil, because of the high omega-6 contents in other type of vegetable oils. The overabundance of omega-6 fats in the diet can cause an imbalance of the omega-6 and omega-3 ratio, and leads to many health concerns.

Canola oil has gone through a long road of genetically modifying, purifying and processing to get to the consumable state it is today. It is perfectly safe for consumption today and it does offer many health benefits. For the general public, canola oil is more affordable than olive oil for the health benefits it offer. Due to its high smoking point, it is great to use for high heat cooking.

For stir frying, rice bran oil, grape seed oil, or canola oil.

For medium heat, use light olive oil, almond oil, walnut oil or sesame oil.

For salad dressing, use extra virgin olive oil.

For stir frying, use olive or canola oil.

Avoid trans-fat at all circumstances such as margarine and hydrogentated fat present in cookies and frech fries. These are carcinogenic.

Source: www.DrLam.com