Cooking oils
Cooking oils tend to get their name from the nuts, seeds, fruits, plants, or cereals they're extracted from.
They're characterised by their high-fat content, including saturated fat, monounsaturated, and polyunsaturated fatty acids. Consuming too much saturated fat - more than 20g for women and 30g for men per day - makes the body produce cholesterol that increases the risk of heart disease.
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Oils to consider
Experts advise opting for an oil lower in saturated fat and higher in other types of fats that are healthy in moderation.
Polyunsaturated fat (including Omega 3 and 6) and monounsaturated fat reduce cholesterol levels. They also provide es...
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