Q. I was wondering how rice bran oil compares to virgin olive oil. Good fats, antioxidants, cholesterol lowering effects, etc. It sounds pretty good by what I have read on the labels, and have been using both in my cooking. What's your opinion?
A. Monounsaturated fats have only one double bond in their carbon chain (hence the term "mono"), while polyunsaturated have two, three or more of these bonds ("poly" means many). Understanding this difference in their structure will help us understand the role they have in our health.
If you have high cholesterol or a history of heart disease, go for a soft margarine OR a margarine with added sterols (Logicol, Pro-activ) that block cholesterol absorption.
Q. I have been told that just checking for VEGETABLE OIL in the ingredients list is not enough if I want to avoid saturated fat.
A. This is true. While most vegetable oils like olive, sunflower or canola are low in saturated fat and high in healthy mono- and polyunsaturated fats, this isn’t the case 100 per cent of the time.
A. Fat and cholesterol are two separate components of food. Only animal foods such as prawns, eggs, meat and milk contain cholesterol, while plant-based foods do not.
At 80 per cent fat, pure butter’s got a great taste and is all-natural, but it’s hard to spread thinly straight from the fridge. It’s high in saturated fat so not for anyone with high cholesterol. However, if you love the taste of butter and can’t stand the alternative, the best compromise may be a soft butter or a butter-oil blend. In this article I’ll tell you how they’re made and which ones to go for.
Is margarine healthier than butter? Or vice versa? This choice has been hotly debated for years and has many taking sides. The answer is not simple and depends on your health profile and what you’re looking for from a spread. Here’s my take on this hot issue.
Who is Catherine Saxelby?
