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 b

Mature breast milk, which typically comes in a few days after a woman has given birth, is composed of 3 to 5 percent fat and an impressive list of minerals and vitamins: sodium, potassium, calcium, magnesium, phosphorous, and vitamins A, C, and E. Long-chain fatty acids like DHA (docosahexaenoic acid, an omega-3 fatty acid) and AA (arachidonic acid

highly toxic partially hydrogenated fats and trans-fats (they are not quite the same but are closely related and both evil). These “Franken-fats” are created by heating and chemically treating vegetable and seed oils to become a solid. Solidifying fats effectively extend shelf life and improves the flavor of processed foods. These fats are easily o

On hard cheeses, however, there is little debate; the enzyme, rennet, that is used to harden cheese comes from the lining of a calf’s stomach. The enyzme is considered a meat product and may not be used together with cheese.