From a dietary perspective, fats and oils are important “players” as they relate to cardiovascular risk.
The general goal is to use more oils than solids, but this can be tricky since many foods contain mixtures of different types of fat.
Join Karen for a quick rundown of the difference between saturated fat, trans fat, polyunsaturated, monounsaturated and omega-3s.
February 7 @ 13:00
– 2:00 pm