Let's face it: the distinction between good fats and bad is a slippery one.
Then there's the delicate high-wire act that balancing your essential fatty acids requires.
An omega 3 deficiency could also affect your cognitive function and behavioural and emotional equilibrium.
Some believe the danger is minimal, others advise frying only at low temps.
Actually, high heat can damage many oils, though grapeseed oil, as well as harder-to-find rice bran oil, are being touted as the best choices for high-heat cooking.
California-based Spectrum is offering hybrid safflower oils and others -- available in T.O. -- that, according to the company, stand up to high-temperature cooking.
If omega 3s are not present in an infant's diet, later in life this seems - and I strongly underline the word "seems" - to be linked to depression and other forms of psychiatric illness later in life.
The question is, can we improve the situation by taking fish oil supplements?
The only fats that aren't damaged by heat are saturated fats.
And don't set the heat too high.
Or you can steam food with a little bit of water and then add oil, which tastes just as good as frying.
Natural saturated fats have gotten a bad rap, but as we unravel all the information and wrong assumptions about saturated fats and heart disease, they will be rehabilitated.