CHOSE YOUR VEGETABLE OIL DESCRETELY , KNOW ABOUT SATURATED FATS , UNSATURATED FATS :

Palm oil, like all fats, is composed of fatty acids, esterified with glycerol. Palm oil has an especially high concentration of saturated fat.

* For a common man like me , a considerate Cardiologist suggests a safe vegetable oil for use saying “ VEGETABLE OILS THAT ARE NATURALLY LIQUID AT ROOM TEMPERATURE, SHOULD STILL BE YOUR FIRST CHOICE “

* And a common man’s experience, which no Cardiologist will say “ AFTER EATING A MEAL , FRIED IN IN ANY OIL , AND THE HAND REMAINS GREASY AFTER WASH “ that oil to be avoided or reduced .

* Keep the third dictum in mind while frying , “ NEVER REUSE OIL THAT WAS USED FOR DEEP FRYING . ON HEATING THE OIL GETS OXIDIZED , WHEN USED AGAIN TO FRY THEY GET MORE SATURATED ”

# SATURATED FATS ( HARMFUL )TEND TO BE SOLIDIFIED AT ROOM TEMPERATURE , WHILE UNSATURATED FATS ARE USUALLY LIQUID AND FROM PLANT SOURCES.

Kindly be as observant as you were asked to read the Labels in packaged foods . It is not the Job of the Government to intervene and ban products as you & I wish .

THE JOB OF THE GOVERNMENT IS ONLY TO INCREASE JOB OPPORTUNITIES, INCREASE TAX REVENUES BY GRANTING MORE & MORE LICENSES . more  

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View all 9 comments Below 9 comments
Thanks Mr Madhukar Sheth for giving the details. But still the Question stands still which Audible Oil is used. A shortcut to these in my view will be a colour strip to be marked on each Container for this as in case Of Aurvedic Tooth Paste is Used. more  
Thanks Mr jay kumar. These reports need to be seen by all consumers more  
Dear Mr.Padam, Instead of going by public's opinion, go to Wikipedia - vegetable oils. Read properties of various oils. Choose & use an oil with lowest saturated fat like Canola, mustard, saffola etc.

Vegetable oils[27][28]
Type Processing
treatment Saturated
fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Smoke point
Total mono[27] Oleic acid
(ω-9) Total poly[27] linolenic acid
(ω-3) Linoleic acid
(ω-6)
Avocado[29] 11.6 70.6 13.5 1 12.5 271 °C (520 °F)[30]
Canola[31] 7.4 63.3 61.8 28.1 9.1 18.6 238 °C (460 °F)[32]
Coconut[33] 82.5 6.3 6 1.7 175 °C (347 °F)[32]
Corn[34] 12.9 27.6 27.3 54.7 1 58
232 °C (450 °F)[35]

Cottonseed[36] 25.9 17.8 19 51.9 1 54 216 °C (420 °F)[35]
Flaxseed/Linseed[37] 9.0 18.4 18 67.8 53 13
107 °C (225 °F)

Grape seed 10.5 14.3 14.3 74.7 - 74.7 216 °C (421 °F)[38]
Hemp seed[39] 7.0 9.0 9.0 82.0 22.0 54.0
166 °C (330 °F)[40]

Olive[41] 13.8 73.0 71.3 10.5 0.7 9.8 193 °C (380 °F)[32]
Palm[42] 49.3 37.0 40 9.3 0.2 9.1 235 °C (455 °F)
Peanut[43] 20.3 48.1 46.5 31.5 31.4 232 °C (450 °F)[35]
Safflower[44] 7.5 75.2 75.2 12.8 0 12.8 212 °C (414 °F)[32]
Soybean[45] 15.6 22.8 22.6 57.7 7 51 238 °C (460 °F)[35]
Sunflower (standard, 65% linoleic)[46] 10.3 19.5 19.5 65.7 0 65.7 227 °C (440 °F)[35]
Sunflower (< 60% linoleic)[47] 10.1 45.4 45.3 40.1 0.2 39.8
Sunflower (> 70% oleic)[48] 9.9 83.7 82.6 3.8 0.2 3.6 232 °C (450 °F)[49]
Cottonseed[50] Hydrogenated 93.6 1.5 0.6 0.3
Palm[51] Hydrogenated 88.2 5.7 0
Soybean[52] Partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 more  
A study conducted around the world has come to the conclusion that the south Indian veg food is the safest and the most balanced fook in the world! more  
Ji, typical south indian food does not suit a diabetic patient more  
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