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I stick to animal fats for high heat cooking (e.g. bacon grease, lard, etc). Ghee is great stuff and is better than butter (since it doesn't have lactose or casein). Otherwise the only vegetable fats I use are coconut oil (which also handles high heat) and olive oil (I don't cook with it).

I avoid all other fats because polyunsaturated fats found in stuff like canola oil, safflower oil, soybean oil, etc are a) usually rancid when you buy it, b) oxidize easily and don't do well with cooking and c) I consider saturated and mono-unsaturated fats to be healthier overall.

I don't eat fried foods, mostly because in the US everything is fried in vegetable oils and whatever is being fried is full of carbs. However if the food was fried in a saturated fat, then I would be okay with having it.
 
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