Fats and Oils: what to cook with, what not
A friend posted or shared this article online a couple of weeks ago, and I bookmarked it because a lot of the info in it came as a surprise to me:
I had always thought that the seed oils were pretty good to use, but this article says they aren’t, and that they are way more processed than we usually think. Grapeseed oil is my oil of choice, and at least it’s not from corn, and no one really hears about any huge brouhaha about GMO grapeseed oil, but…maybe I should re-think?
Or just use olive oil more?
What do you guys think–what’s your go-to neutral oil for baking or cooking?
Anyone yet dared to buck the system and just go back to plain old dairy butter?