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I'm a little suspicious about this Warpy Nov 2013 #1
Everything in moderation mucifer Nov 2013 #2
80% of Corn Oil comes from GMO Corn. Le Taz Hot Nov 2013 #3
You can assume corn and canola oil roody Nov 2013 #4
Butter! MineralMan Nov 2013 #5
Don't forget lard Major Nikon Nov 2013 #15
Lard! MineralMan Nov 2013 #17
I just use what I like newfie11 Nov 2013 #6
same here.. used sparingly..n/t SoCalDem Nov 2013 #16
Which oils are the best, I wonder? Jamastiene Nov 2013 #7
Regular olive oil is fine for most things. wickerwoman Nov 2013 #12
Thank you. Jamastiene Nov 2013 #13
What is canola oil Dorian Gray Nov 2013 #20
rapeseed librechik Nov 2013 #21
Well, now Dorian Gray Nov 2013 #24
Expeller processed. Or cold pressed. tsuki Nov 2013 #18
If you're cooking with extra-virgin, you're wasting your money Revanchist Nov 2013 #25
Walnut oil, Olive oil G_j Nov 2013 #8
Duh BlueToTheBone Nov 2013 #9
Coconut oil. vanlassie Nov 2013 #10
I have one of those old-fashioned crank stovetop popcorn poppers Revanchist Nov 2013 #26
Yum!! I LOVE that! I have put it on toast too! vanlassie Nov 2013 #29
Marta and I have been using Smart Balance for years Omaha Steve Nov 2013 #11
+ (´specially smart balance LIGHT!) librechik Nov 2013 #22
All fats are calorie dense as opposed to nutrient dense Major Nikon Nov 2013 #14
I use extra light extra virgin olive oil for all pan searing and any frying that I do. bluestate10 Nov 2013 #19
as a heart patient i now substitute veggie broth for oil in sautés -- librechik Nov 2013 #23
For me, no canola, corn, any other vegetable oil, safflower, soy, margarine. djean111 Nov 2013 #27
Me too. vanlassie Nov 2013 #30
Olive oil is OK, also sesame seed oil. ananda Nov 2013 #28
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