Issue Date: Feb 15, 2009
Which cooking oil is best for us? Why do I ask? Are we not bombarded with advertising messages telling us there is a healthy oil that is good for the heart? They talk of monounsaturated fatty acids (mufa), and polyunsaturated fatty acids (pufa) and of course, catch-us-words like omega properties. I am sure you, like me, try to understand this scientific jargon and conclude that any oil that has all these elements, must be good. Then we presume if we are being told the product is healthy, somebody must have verified the claim. If not, we depend on food regulators of the rich world.
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