Tag: Liquid oils

By definition, oils are fats that are liquid at room temperature, while fats are solid, a key distinction driven by their chemical makeup. This fundamental difference in physical state, primarily caused by varying levels of saturated and unsaturated fatty acids, is the central reason why solid fats are not included in the oils category and are treated differently in food science and nutrition.

In chemistry, unsaturated solutions are capable of dissolving more solute, a foundational concept that helps define what does not saturated mean. Understanding this term is crucial not only in a lab setting but also when considering the foods we eat and the chemical compounds that make up our world.

According to the American Heart Association, replacing saturated fats with unsaturated fats is a smart choice for heart health. But are liquid fats healthy for you across the board? The truth is that the healthiness of liquid fats varies considerably depending on the type and how they are processed.

According to the American Heart Association, replacing “bad” saturated fats with “good” monounsaturated and polyunsaturated fats is a smart choice for your heart. This brings to light the essential question: **Should you use oils to replace solid fats?** The answer, for most people, is a resounding yes, though the details matter greatly.

According to the American Heart Association, replacing unhealthy saturated fats with healthier unsaturated fats is a smart choice for your heart. So, what can you use instead of solid fats when possible to make your meals healthier without sacrificing flavor?