Question:
I try to avoid trans and saturated fat by using canola, olive or peanut oils. But I’ve read that heating oils to high temperatures can increase the level of “bad” fats in otherwise “good” oils. What temperatures are safe? Should I worry about using the above oils in stir-frying?
Answer:
nlike lard and butter, vegetable oils typically contain more mono-and polyunsaturated fats than saturated fats, making them
