Red Flag Ingredients and Common Terms You Should be Avoiding

What Can You Do About It?

When trying to figure out how to cut back or eliminate these ingredients from your kitchen, you can use several alternative oils, all of which have different benefits. For example, olive oil is a popular choice for heart-healthy cooking as it is high in unsaturated fats. Canola oil is another option, and it has a neutral flavor that makes it ideal for baking.

Finally, avocado oil is a good choice for high-heat cooking, as it has a higher smoke point than other oils. With so many options available, there’s no need to use vegetable oil in your cooking; just make sure to look at the food labels for all the processed foods you purchase. Keep reading to learn more about red flag ingredients and common terms you should be avoiding.

Country Crock Is a Crock

Someone close to me explained the story about how they couldn’t begin to describe to you the first time they heard of this and the disappointment they felt when they found out that Country Crock was not real butter. It all started when they went on a personal search to find the culprit of their constant stomach upsets. After much trial and error, they hit the nail on the head and finally discovered that they were lactose intolerant. But to their surprise and huge disappointment, they also realized then that their beloved Country Crock “butter” was not real butter after all. It was officially called margarine, and although not the culprit of their bathroom runs, it was just as bad!

This spreadable food comes from vegetable oils. Someone first invented it in the 1800s as a cheaper alternative to real butter made from dairy. People originally made them with beef fat, which gave them a distinctly unhealthy reputation. It wasn’t until the 1970s that margarine began to be made with vegetable oils, making it a much “healthier” option – or so everyone thought. Today, margarine comes in many forms, including solid and liquid. It can be found in most grocery stores and is often used as a spread on toast or as a cooking ingredient. But don’t let the name fool you; as much as the different varieties come in, you have the equivalent in diseases, as I mentioned above, with vegetable oils.