We are constantly bombarded with conflicting messages about how to eat right: What foods should we
embrace and which should we avoid? The advice can become overwhelming. How are we supposed to sort
through it all and understand, once and for all, what we should be eating?
The answer is closer at hand than you might think!
When you reach for a bottle of oil to mix up a homemade vinaigrette, your first choice is probably olive oil. There’s a reason this oil is a go-to in nearly every kitchen: its flavor can range from mild to strong, making it a home cook’s flexible friend. But olive oil has its limitations. You may have heard you don’t want to use it for high-heat cooking. Olive oil alternatives like coconut oil and butter are just as likely to burn, and soy and canola oils, while great for frying, aren’t so tasty in a salad.