I have to admit that when I am in your kitchen, I am totally judging you by the type of oils you use to cook with. Why? The reason is that not all oils are created the same and therefore cannot be used across all types of cooking. Some go on salads, some for sautéing , and some for frying. So Im sorry for judging but Im not sorry for bringing this up. Diversifying the oils in your kitchen should be as divers as the herbs you cook with. The differences bring out flavor, and can even keep you healthier. In our pursuit of optimal health, lets take a look at this important fat source.