February 15, 2006
|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.
At Better Thymes Natural Foods, we want you to be happy with your purchases. If you need to exchange or return an item that you purchased here, please bring it back to us within thirty days with your receipt and we will be happy to give you a refund or exchange. Thanks very much for your patronage!