Rad,you want to buy Nourishing Traditions by Sally Fallon.I got the 2001 second edition.First 20 pages explains fats (oils)
EVOO-Good up to moderate heat,but puts on more fat on you than ORGANIC butter.
Oraganic butter,eat all you want,wonder fat
Peanut oil,use sparingly because high in Omega 6,the bad omega.
Raw milk (and milk products),GOOD.Pastured cows much better than grain or hay fed
Flaxseed-High in omega3,good.Keep refrigerated,never heated,and use SMALL quantities in salad dressings
Safflower,Corn,Sunflower,Soybean and Cottonseed-should never be used after theyve been heated like cooking,baking or frying.Huge Omega 6,bad stuff. Saff And Sun oil,from hybrid plants,cold pressed,similar to Olive oil,but hard to find. Definitely NOT recommended oils.
Canola-HORRIBLE! Processing turns omega 3 (the good omega) into trans fats.Food baked with it goes moldy fast....run for the hills,bad stuff
Margarine-BAD!
Butter-GOOD!
Any Hydrogenated vegetable oils,ie,solid form of oil,magarine,shortening,BAD.Processed food loaded with em
Duck and goose fat-good,great for fried potatoes
Lard-a preferred fat for frying
Beef and mutton tallow-stable and can be used for frying
Palm oil-used to be used for commercial french fries,clarified version has no taste
Coconut Oil-was used in cookies and pastries.Good oil
Summary-EVOO Good,organic butter (eat all you want) and flaxseed expeller processed (Unrefined) is good.Coconut for baking,animal fats for frying.
BUY THE BOOK,this has great information.$15.39
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Paperback
by Sally Fallon (Author), Mary Enig (Author)
1,106 customer reviews
http://www.amazon.com/gp/product/0967089735/ref=oh_details_o00_s00_i01?ie=UTF8&psc=1