Avocado, coconut, olive, canola, grapeseed, corn, the list goes on and on. There are a plethora of oils available on the market, but not all oils are treated equally for various reasons. The structural makeup of different oils means that some are more suitable for cooking at high temperatures, and the taste of some oils … Continue reading Which oil should I use for cooking?
Back to Basics: Fat
What is fat? Fats are part of the lipid family, which are compounds that are insoluble in water. Fat is a macronutrient made up of three fatty acids bonded to a glycerol back bone. They provide your body with energy, helps your body absorb and utilize fat-soluble vitamins, makes hormones such as estrogen, protects your … Continue reading Back to Basics: Fat
Back to Basics: Omega-3 Fatty Acids
What are omega-3 fatty acids? Omega-3 fatty acids are a major class of polyunsaturated fatty acids (PUFAs). PUFAs are different from saturated and monounsaturated fatty acids because they contain 2 or more double bonds in their carbon skeleton. The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). … Continue reading Back to Basics: Omega-3 Fatty Acids
Tracy's Nutrition Tips 