Changing Your Oil

Berkoff, Nancy
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, p31
Trade Publication
This article presents tips on shopping for cooking oils. Rice bran oil is a new kid on the block. It is said to help reduce some forms of cancer, and is very high in vitamin E. Rice bran oil has a light taste and can stand up to high heat. Almond oil has a faint almond-y aroma and flavor. It can be used in both savory and sweet dishes. Try adding almond oil to strong-tasting vegetables, such as shredded green or red cabbage or broccoli or cauliflower florets.


Related Articles

  • FOOD FACT. Crain, Esther // Cosmopolitan;Dec2005, Vol. 239 Issue 6, p224 

    The article presents information on reducing the fat content in food. A "Reduced fat" means that there is at least 25% less fat than the original version.

  • Does eating fat make you fat? Woodard, Stephanie // Prevention;May2010, Vol. 62 Issue 5, p19 

    An answer to a question on whether eating fat makes a person fat is presented.

  • Q&A.  // Health & Fitness Magazine;Summer2015, p30 

    The article provides an answer to a question the minimum amount of fat that an individual should eat daily.

  • Take the mystery out of cooking with less fat.  // Restaurant Business;Jul2007, Vol. 106 Issue 7, p59 

    The article focuses on cooking with less fat. It is noted that some fats are more desirable than others when developing nutrient-conscious menus. Fat contributes to the flavor and texture of foods, and also performs various culinary functions. In creating low-fat recipes or reducing fat in...

  • The 3 Rules of Lean Eating.  // Men's Health;Jan/Feb2008, Vol. 23 Issue 1, p139 

    The article presents tips on following a lean-eating diet. Research shows that diets containing upward of 50 percent fat are just as effective for weight loss as those that are low in fat. Fat is filling and it adds flavor to meals, so it helps one avoid feeling deprived, says nutritionist Alan...

  • Don't Eat Like a Celebrity Chef.  // Good Housekeeping;Sep2009, Vol. 249 Issue 3, p54 

    The article reports that when British nutrition experts analyzed 16 top-chef recipes, they found that some dishes delivered more than a day's worth of heart-clogging saturated fat in one serving. The Panel also found that simple swaps, replacing butter with a low-fat spread, for example, can...

  • oil BOOM. Christensen, Chris // Vegetarian Times;Oct2005, Issue 335, p62 

    This article presents information on the use of nut oils in cooking. Walnut oil is a favorite in France where it adds flavor to salads. Italians turn to hazelnut oil to intensify flavors of biscotti and risotto. Nut oils are roasted and generally not refined like vegetable oils. It is emphasized...

  • Hot Oils. Cheney, Susan Jane // Vegetarian Times;Jul99, Issue 263, p78 

    Provides information in choosing the right cooking oil in preparing dishes. Flavors and extraction types of cooking oil; Composition of oils; How to find quality oils.

  • Lame Duck?  // Shape;Dec2011, Vol. 31 Issue 4, p78 

    The article reports on an increased interest which consumers have shown in purchasing bottled duck fat and cooking with it and discusses health claims which have been made about consuming duck fat.

  • Whole foods kitchen. Errey, Sally // Alive: Canada's Natural Health & Wellness Magazine;Jun2005, Issue 272, p70 

    The article suggests reduction of the consumption of harmful saturated fats in meat, sour cream, and eggs as well as trans fats in margarine, for a better health. Instead incorporate more monounsaturated oils (olive and avocado) and essential fats (flax, walnuts, and beans). Some of the recipes...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics