Just thought I'd throw in my 2 cents. I haven't read Dr. Ersmus' book (and probably won't -- 199 chapters on fat and oils seems a bit much to me ), but when I read my low-carb "bible," The Schwarzbein Principle, I took to heart what Dr. S. said.

She said that 1) you should use only cold pressed oils, but that 2) you should not use polyunsaturated oils for cooking because they break down much easier and at lower temperatures to have trans fats.

Luckily, I've never really liked or used oils other than butter and olive oil, both of which do not break down easily in cooking. And my favorite olive oil is not only cold pressed, but unfiltered. It has lots more of the antioxidants that are so good for us and tastes wonderful! And it even has a longer "shelf life."

;-Deb