| 11. | Avoid omega-6 fats or the polyunsaturated fats found in most vegetable oil or minerals.
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| 12. | Half of a 100-gram serving is fat, mainly monounsaturated and polyunsaturated fats, principally linoleic acid.
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| 13. | Drying oils, which polymerize on exposure to oxygen to form solid films, are polyunsaturated fats.
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| 14. | Vegetables and nuts may be of benefit, because of their high content of polyunsaturated fats.
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| 15. | The Mayo Clinic considers saturated fats potentially harmful and monounsaturated and polyunsaturated fats potentially helpful.
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| 16. | Studies on animals have shown a link between polyunsaturated fat and the incidence of tumours.
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| 17. | Nuts go stale, and even rancid, very quickly, because their polyunsaturated fats break down easily.
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| 18. | Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat.
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| 19. | Saturated fats are more stable than polyunsaturated fats, which tend to go rancid more quickly.
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| 20. | Your goal is to choose less saturated fat and use monounsaturated and polyunsaturated fats instead.
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