Alex walks you through what terms like "hydrogenated", "free-range", "organic", and "polyunsaturated fats" mean in the contexts of oils, eggs, and meats in our grocery stores.
She also talks about the differences between good and bad fats [polyunsaturated, monounsaturated, saturated, trans fat], omega-3, omega-6, chemical makeup, and ethically-sourced food.
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