afflour oil, peanut oil, etc.”

The only reason I’m going low-fat is when the less fat increases the protein/fat/carb ratio. Low fat doesn’t work when they increase the carbs (remember Snackwells “fat free cookies”?) That way, the fat that I *do* get in my diet will be mostly the “good fat” – olive oil, high oleic safflour oil, peanut oil, etc. “

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