Dr. Barb, the Nutrition Budgeteer

 

. . . extra virgin ollive oil should be purchased in tinted glass or non-reactive dark plastic or metal cans to keep the fats from oxidizing? One test showed that olive oil in a plain glass container that was exposed to regular light (such as on a kitchen counter) for two months increased its free radical content to a point where it could no longer be classified as "extra virgin."  

 

. . . it is healthier to eat plant sterols (such as that found in Smart Balance, Benecol, and Take Control margarine spreads) in several small portions throughout the day rather than in one large amount, according to research supported by the USDA? Volunteers who ate sterols three times a day saw a decrease in their LDL (bad) cholesterol by 6%, resulting in a decrease in their cholesterol absorption. 

 

. . . the latest guidelines from the American Heart Association for fats and oils? If not, click here for more information from the American Heart Association about fats and how much you should eat. 

 

Store olive oils in a dark, cool (under 70 degrees) place. When purchasing olive oil at the market, reach for those in the back of the shelf that haven't been exposed to store lighting. Although it may cost a bit more, it is better to buy smaller quantities of olive oil and buy it more frequently.