Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.PCS 1/10/84; site ahutb.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!houxm!ahuta!ahutb!ecl 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 Note temporary kluge for new address => ...{ihnp4, houxm, hocsj}!ahuta!ahutb!ecl