At 08:01 AM 6/21/2000 -0500, you wrote:
> >I thought monounsaturates (olive) are rather heat tolerating.
> >Surely saturates tolerate heat best.>>
Saturates tolerate heat fairly well, but it is in the processing of
these saturates that the problem occurs. Saturates still do no tolerate
heat as well as olive oil.
Siobhan