[This post first aired on the Paper Palate blog, a member of the Well Fed Network]
[I have included a small glossary of terms at the bottom of this post for some of the words that we may have heard a 100 times but never really took the time to look up.]
I recently had the pleasure of reviewing the “Olive Oil Baking: Healthy Recipes That Increase Good Cholesterol and Reduce Saturated Fats
There is a relatively brief and to-the-point discussion at the front of the book on the various types of fats we eat, including trans fatty acids, saturated, polyunsaturated, and monounsaturated fats.
Technorati Tags: glossary, Olive Oil Baking, Cholesterol, Saturated Fats, Lisa A. Sheldon, Clinical Nutrition, UMass, Amherst, Massachusetts, fats, trans fatty acids, saturated, polyunsaturated, monounsaturated
