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عمومی::
چربی اشباعشده
Although they are not as stable under heat as saturated fats, they can withstand cooking at low heat without significant oxidation.
Trans-fats: While these do occur in nature at low levels, they are mostly associated with the industrial process of hydrogenating PUFAs to convert them into saturated fats and make them more shelf stable.
Coconut Oil: This is perhaps the best oil for most cooking purposes as it is primarily a saturated fat and inherently stable when heated.
Saturated fat is scary to many people and has been wrongfully linked with heart disease and obesity.
Palm Oil: Similar to coconut oil in that it is high in saturated fat and is very stable in medium heat cooking.
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