The Latest on Cooking Oil

By now, the average educated adult knows that for healthy eating, lard is a bad fat, cottonseed oil not much better, and olive oil just dandy as long as it isn’t heated too much. Now a new study published in Neurology– which will probably come as a huge surprise to Dr. Dean Ornish–shows that people who use lots of olive oil, even in cooking, have a considerably lower stroke risk than people who don’t use it at all. >

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