The glistening, ocher oil aisle can be daunting, so here’s the lowdown on the nutritional values and uses of common cooking oils.
Fats and oils made up 45 percent of the American diet in the 1960s, yet only 13 percent of adults in that decade were obese. Since then, our intake of calories from oils and fat has dropped to 33 percent, but the adult obesity rate has spiked to 34 percent. What gives?
According to the Harvard School of Public Health, the “low-fat myth” has prompted most people to rely on refined carbohydrates for calories. It also discriminates against “good” unsaturated fats, which are essential to cardiovascular health.
So, instead of trying to give up fat altogether, here’s a guide to nine oils to drizzle, cook, and if you must, use sparingly.