Sublime

Canola oil Safflower oil Corn oil Sunflower oil Soybean oil Rapeseed oil Vegetable oil Grapeseed oil Peanut oil Rice bran oil The food industry’s search for cheap oil that it could market to the American people resulted in a veritable rogue’s gallery of deplorables. Sure, we eventually found out that trans fats were worse for our health than real

Commercial cooking oils: Margarines, buttery spreads, cooking sprays, and oils like canola, soybean (sometimes labeled “vegetable oil”), cottonseed, safflower, grapeseed, rice bran, wheat germ, and corn.

saturated fats are the most chemically stable and the most appropriate to use for higher-heat cooking. Welcoming saturated fats (such as coconut oil, grass-fed butter, and ghee)