Dear Peggy: When a recipe calls for oil, what is the healthiest oil to use in cookies, cakes and breads?
—L.T., Alpine, Utah
Canola oil is high in monounsaturated fat and low in saturated fat, making it a heart-healthy choice. Monounsaturated fat can help decrease total and "bad" LDL cholesterol when used to replace saturated fat. The mild flavor of canola oil also makes it a good choice for baking compared to olive oil. Olive oil is also high in monounsaturated fat but has a stronger flavor that's more appropriate in savory foods.