What constitutes a healthy level of fats and oils in our diet? Which are the 'good fats' and 'bad fats', what is their nutritional contribution, and how do they affect our health?
Find out in What is the Optimal Dietary Lipid Intake?, a review of the current scientific status of lipids in the diet, by Dr Laurence Eyres.


What is oil oxidation? How does oxidation occur, how is it measured, and how can we prevent it from causing rancidity in oil, with the accompanying off flavours and smells? Find out in Oxidation of food grade oils, by Dr Matt Miller.