by Barbara Minton
See all TBYIL articles by Barbara Minton
See all TBYIL articles by Barbara Minton
(The Best Years in Life) Even the healthiest fats can become major health hazards if they are used improperly in cooking. If a fat is to be used safely in cooking, it must be one of only a few that are able to resist chemical breakdown, rancidity and oxidation. Fats that have broken down during cooking form dangerous free radicals and should never be consumed. Free radicals speed the aging process and shorten the path to degenerative disease. So when you decide to cook with fat, getting the right fat or oil for the temperature you are going to use is critical. Read More.
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