THE TERM "HEALTHY FAT" might seem like an oxymoron to some, but the line between so-called "good" and "bad" fats is becoming more pronounced to nutrition experts. "The focus used to be on total fats. Now, it's on the quality of the fat," said Jo Ann Carson, professor of clinical nutrition at University of Texas Southwestern Medical Center, Dallas. "The consumer has to decide: Which oil shall I take off the shelf to go home and cook with, and what fats are in the prepared foods I buy?" The ...
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