A Guide to Choosing Cooking Oils
By Joan McDaniel
Fat - A food-energy source. Fat has received a bad reputation in the public's eyes for many years. There are good fats and there are bad fats. Oxidized or artificially produced fat such as; polyunsaturated vegetable oils margarine, and shortening(Crisco) are bad and any amount and all natural fats are good. Fat slows down the movement of food in the digestive system allowing food more time to be digested and more nutrients especially minerals are absorbed. Low-fat diets prevent the complete digestion of food promoting mineral deficiencies, such as absorption of Calcium to prevent osteoporosis.
Fat as an energy food, gives twice as much energy as an equal weight of the other energy foods - protein and carbohydrates. There are three kinds of fat: saturated, monounsaturated, and polyunsaturated. They are differentiated by their molecular structure.
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