[...] Olive oil and flax seed oil are two wonderful oils to use for salad dressing or on cooked or raw veggies. These oils have a lower melting point and are more stable (and healthier) when kept raw. [...]

I should have read this before buying my oil the other day. Yes indeed I just started (ok attempting) to cook. I had no oil and stood there for at least 20 minutes deciding on oil. I almost called my sister and brother in law, the health experts. By the way does olive oil have gluten?:) In the end I decided to buy Extra Virgin Olive oil (what I grew up with), and yes the one on sale.

This article will help me next time I am contemplating oil at the grocery store.

Grat article! I too, am mindful of the color, and can taste the difference!

Extra virgin olive oil (cold pressed) and coconut oil are always on my list!

Now I’m off to check out the Chocolate Chip Holistic Cookie Recipe.
I’ll have to substute the chocolate chips with a soy-free chip.

I didn’t know that about extra-virgin olive oil when it’s heated. I will have to use something else from now on. Can’t wait for the article about coconut oil, I hear great things about it.