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Does choosing the right cooking oil put you on slippery ground?

Does choosing the right cooking oil put you on slippery ground?

The most frequent question a diet consultant is asked is, "What is the best oil to use for good health?" Every oil manufacturer highlights all the plus points of his product and leaves out the minuses. Moreover, research comes up with a new discovery about oils and fats so often that it becomes confusing for the buyer to choose an oil type at the grocer's. Fat in food was considered to be only a source of energy some years ago. But many studies are now showing the importance of the quality and quantity of fat in our daily foods in relation to health and disease. So, let's look at some of the basics of fats and oils.

Fats is the common term for lipids in food. Fats can be visible or invisible. Visible fats are those that we can see- butter, ghee, oil, vanaspati, and margarine. Invisible fats are those that we cannot see and are present naturally in foods- cereals, pulses, meats, milk, nuts and to a small extent in vegetables and fruits.