|FATS AND OILS|
|Avocado oil||Monounsaturated fat; more heat stable than olive oil.||Frying, sautéing, roasting, grilling, dressings, marinade|
|Coconut oil||Energy; cholesterol-free||Sautéing; butter replacement|
|Flaxseed oil||Omega-3||Dressings, smoothies (no heating); refrigerate|
|Grape seed oil||Does not oxidize at higher temperatures||Frying, sautéing, roasting, grilling|
|Extra virgin olive oil||Monounsaturated fat with unique antioxidant polyphenols that have anti-inflammatory properties.||Light sautéing, dressings, marinade.|
Anemia is a condition in which the oxygen-carrying capacity of the blood is reduced, due to reduced numbers of RBC’s or a decreased amount of hemoglobin (iron consisting protein, transports oxygen). The person feels fatigued, is intolerant of cold and the skin appears pale.