I mostly do but I’ll sometimes use olive oil for salad dressings or low temperature sauteing and coconut oil for higher temperature frying. I prefer butter or lard for low / high temperature frying respectively though.
I doubt these sane uses would account for even 20% of amount of vegetable oil people consume these days. And there’s nothing terribly wrong with using small amounts of sugar of any kind—it’s the ridiculous amounts of it that are the main issue.
I doubt these sane uses would account for even 20% of amount of vegetable oil people consume these days. And there’s nothing terribly wrong with using small amounts of sugar of any kind—it’s the ridiculous amounts of it that are the main issue.