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From: ecl@ahutb.UUCP (ecl)
Newsgroups: net.cooks
Subject: Wanted: oils info
Message-ID: <521@ahutb.UUCP>
Date: Mon, 4-Mar-85 22:02:03 EST
Article-I.D.: ahutb.521
Posted: Mon Mar  4 22:02:03 1985
Date-Received: Wed, 6-Mar-85 04:33:54 EST
Organization: AT&T Information Systems Labs, Holmdel NJ
Lines: 22

(I know this was all discussed a couple of months ago, but I foolishly didn't
save the items.)

Does anyone have a summary of the discussion of various cooking oils?  In
particular, which are saturated and which are un-saturated (and which are
poly-unsaturated, if that's different).  Right now, I have:
	sunflower oil for general cooking purposes
	Nyafat (hydrogenated cottonseed oil) for cooking that calls for
		chicken fat
	olive oil for salad dressing
	sesame oil for flavoring Chinese/Japanese dishes
	unsalted butter for eating

I'm looking for a good all-purpose healthy cooking oil, if possible one that I
can use year-round (i.e., during Passover, i.e., not corn oil or any other
grain-based oil) and parve (neither animal--like chicken fat--nor dairy--like
butter).  Does sunflower oil qualify?  How bad is olive oil?  (Anything that
tastes that good must be bad!)

					Evelyn C. Leeper
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