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Frequently Asked Questions

• What is the difference between saturated, monounsaturated, and polyunsaturated fats?
• Which oil is the best for you?
• Which oil is the lowest in calories?
• Is there a good alternative to olive oil?
• Do any of your oils contain cholesterol?
• What does "smoke point" mean?
• What is hydrogenation?
• Why do manufacturers hydrogenate oil?
• Why do I need fat in my diet?

All vegetable oils and animal fats are made up of fatty acids referred to as "fats." All oils and fats contain some of all three of these fats. The percentages range widely from Macadamia Nut Oil with 81 percent monounsaturated fat to coconut oil with 92 percent saturated fat.

Saturated fats are the ones that should be reduced in your diet because they cause the body to raise LDL cholesterol and this causes the body to produce arterial plaque. Animal fats and tropical oils are high in saturated fats and are solid at room temperature. Monounsaturated and polyunsaturated fats are liquid at room temperature. These fats are now being recognized by many medical researchers and doctors as being beneficial in lowering LDL cholesterol levels. This decreases the risk of the formation of arterial plaque.

Any of the oils that have less than 20 percent saturated fats are good for you when part of a balanced diet.

All fats and oils in their liquid state have 120 calories per tablespoon.

Yes. There are many other flavorful alternatives to olive oil that are high in monounsaturated fats. All Loriva Culinary Oils contain less than 20 percent saturated fat.

Every oil has a temperature threshold that once it gets hot enough, will produce a kitchen full of smoke. Less refined oils have lower smoke points; more refined oils have higher smoke points. Which is better? It totally depends on your cooking needs. For example, if you are frying a food on high heat, you want a higher smoke point oil like Loriva Avocado, Grapeseed, or Peanut oil. For salad dressing or marinades, you can use low smoke point oils that typically have more delicate flavors like Extra Virgin Sesame or Walnut oil.

NOTE: Once an oil starts to smoke, it may not taste the same again or be as healthy to use. We recommend that you discard it, air out your kitchen, pour a glass of wine and start over.

No. There is no cholesterol in any vegetable oil. Only fats from animal products such as butter, lard, and cream contain cholesterol.

Hydrogenation is the process by which hydrogen is added to oils; this makes the liquid oil semisolid. Monounsaturated or polyunsaturated fats are changed into saturated fats and trans fatty acids, which are similar to saturated fat.

Trans fatty acids have the same effect on blood cholesterol as saturated fat. You find these trans fatty acids in shortening, margarine and many processed foods.

Hydrogenation makes oil more stable and adds shelf life. Oil is an extracted food and by its very nature is fragile. LorivaŽ Culinary Oils are packed in 8 and 12.7- ounce glass bottles under nitrogen to ensure a fresh product.

Essential fatty acids are required for many of our body's basic biochemical processes. Children and pregnant women require sufficient fat for healthy development of mind and body. In addition, it efficiently provides calories for energy. Also, fats in our foods contribute to a feeling of satisfaction when we eat. Monounsaturated fat in the diet has shown to reduce LDL, the "bad" cholesterol, in the body. Many medical experts believe that it actually reduces the risk of heart disease and stroke.