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COOKING OILS.
 The Good, The Bad, and the Poisonous
REAL NAIJA NATURAL FOODS.

Editor: Dr Ignatius Onah.. 
Table of Content
 
1. Introduction.
 * Common features of all cooking oil's:
 * THE GOOD COOKING OILS.
 a. MEDIUM-CHAIN TRIGLYCERIDES . Eg Coco nut Oil., Palm kernel oil.
 b. Mono-unsaturated Fatty acids, as Olive oil;
 c. Long-chain Saturated Fatty Acids, eg Fresh Palm oil and,
 d. Omega 3 fats , like ALA, DHA and EPA.
 2. THE BAD COOKING OILS:
 Two Types are outlined here:
 * Processed Palm oil.
 * Industrial Seeds oils.
 3. TRANS FATS: The POISONOUS COOKING OILS.Click here
 * How Trans Fat Forms.
 * Why Trans fats are Uniformly Toxic..
 " How Trans Fats Cause Harm.
 " Where Trans Fats are Found.
 * Trans fats are nutritional opposite of Saturated fats.
 * Why Saturated fatty acids, like coconut oil, and palm oil do not form trans fats.
  4.FRYING AND FRIED FOODS: Click here
The POISONOUS COOKING OILS.
 * Why Defensive nutrition discourages all frying.
 * How frying with unsaturated fats causes formation of dangerous aldehyde..
  * Why Saturated fatty acids, like coconut oil, and palm oil are stable even under intense heat. .

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