Just saw a health programme and the dietician recommended that we buy different types of oil to use. That is, start with sunflower oil, when that's finished, use canola, then when finished, buy olive and so on... this ensures we dun over consume a certain type of oil and allows us to get the benefits from different oils. Butter is also ok to use but not vegetable shortening (Trans fat).
That's an interesting view about rotating amongst different oil. So far I have only read about different oil having different smoke point and how some oils have lower smoke point and thus not suitable for high temperature cooking.
I thought butter is high in saturated fats which is unhealthy to over consume?