Sue Becker shares her oil of choice for cooking and baking. For most of her bread baking - bread, muffins, pancakes, coffee cakes and other quick breads - she uses Extra Virgin Olive oil.

In 1991, when Sue first began making all of her bread from freshly milled flour, she used the popular vegetable oils sold in the store. Unfortunately at the time, she did not know better and now only uses Extra Virgin Olive Oil for all of her cooking and baking needs.

Sue also conveys how not all olive oil is the same and the reasons why. She delivers what to look for when purchasing olive oil and points toward brands that are best suitable for consumption.

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*DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.