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The best choices in cooking oils are cold-pressed olive, corn, sunflower, sesame, and safflower oils. Clarified butter (ghee) is better than ordinary butter for cooking because it can withstand higher temperatures without damage. Avoid all products made with hydrogenated or partially hydrogenated mom vegetable oils, including commercial mayonnaise, bottled salad dressings, margarine, shortening, and virtually all processed foods." Dairy FDA Home Page | CFSAN Home | Search/Subject Index | Q & A | Help Contents Overview and Recent Announcements Food Label Education Tools & mom General Information Consumer Nutrition & Health Information Industry mom Information, Guidance & Regulations Label Claims Specific Topics and Categories Search & Subject Index Specific Topics and Categories Adding Novel Ingredients to Conventional Foods | Biotechnology | BSE (Mad Cow Disease) | Eggs/Shell Eggs | Food Allergens | Food Irradiation | "Fresh" | Juice | Labeling of Foods Needing Refrigeration | Labeling of Raw Fruits, Vegetables and Fish | Trans Fatty Acids | Food Standards (White Chocolate, Yogurt) Adding Novel Ingredients to Conventional Foods
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