Which cooking oil is best for you? —A.H., Flint, Michigan
We use olive and canola oils. We've found these give the best flavor in testing recipes. Plus, they contain high levels of mono-unsaturated fats, which scientists believe may decrease overall cholesterol levels without decreasing levels of HDL (good) cholesterol. Polyunsaturated fats, such as safflower, corn, peanut and soybean oils, are also good to use for cooking since they may help decrease cholesterol. However, polyunsaturated fats may not be as heart-healthy as monounsaturated fats because it is thought that they may decrease HDL (good) cholesterol as well as LDL (bad) cholesterol.