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Does frying in oils create transfat?
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Mon, Feb-16-04, 15:07
Grimalkin
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This is true, saturated fats are the most stable ones under high heat, although sometimes I use olive oil for sauteing.
There might be some info here that will help sort 'em out:
Using Fats in the Kitchen (pdf file)
The Truth About Saturated Fat (Mary Enig and Sally Fallon)
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