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|Cooking with fats|
When cooking with fats, use only those fats that remain stable at temperatures above the boiling point, such as butter, olive oil, and unrefined palm and coconut oil. Don’t heat polyunsaturated vegetable oils, such as safflower, sunflower, and flaxseed oils. Heating these oils causes them to break down, allowing trans fatty acids to develop.
|Salmon Omega Salad Supreme with Walnuts and Asparagus|
|You will get over 2.5 grams omega-3s in this nutrient rich salad.|