So I'm trying to figure out just how much of this I can get away with each day. I cook only with Extra Virgin Olive or basic veggie and use them mainly to sautee things like mushrooms or onions or tofu and in some cases to make stirfrys.
I'm a bit paranoid to use any at all and I've heard that fat free salad dressings can typically do the trick when sauteeing things.
I've never really given any thought to this before, but a book I've been reading recently on vegan health has somewhat alerted me to it.
thoughts?
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