Reading for Fun 好文趣事

文章一：
Traditional Cooking Fats Are Making a Comeback

Butter's back. So are tallow, coconut oil, and the golden gloss of ghee. As the tide turns against industrial seed oils, more home cooks are embracing old-school, traditional cooking fats that nourished generations before margarine and soybean oil flooded the market—fries cooked in tallow, butter on biscuits, and even lard in pie crusts.

The return to traditional cooking fats stems from the growing debate about the health benefits and risks associated with highly refined seed oils. Often extracted with high heat and industrial solvents, these oils are high in omega-6 fatty acids, which some research suggests are inflammatory—especially when consumed in excess. Some health advocates point to the growing consumption of seed oils and the increase in chronic illness during the past several decades, prompting an interest in less processed, traditional fats. Of course, the debate rages on, and many researchers, registered dieticians, and other experts have yet to ditch their bottles of canola oil in favor of butter and lard.

Given how long dietary guidelines have emphasized refined vegetable oils as the best choice, this shift to traditional cooking fats might feel surprising or even alarming. But more people are returning to the dietary fats their ancestors relied on: butter and ghee, lard, tallow, olive oil, and tropical oils such as coconut.

根據本文，何者敘述錯誤？

（１）椰子油與豬油都屬傳統食用油。
（２）植物油（或稱種籽油）皆以高溫精煉製成。
（３）ω-6脂肪酸攝取不足，易造成身體發炎。
（４）近十年來慢性病增加，可能與大量食用植物油有關。

2. 根據本文，「傳統食用油」包括哪些？

3. 你平日最常攝取哪種油？為何選擇它？在你心目中，排名第一的食用油是哪一種？理由為何。

解答：
1.（３）

2. butter, ghee, lard, tallow, olive oil, and coconut oils.
（奶油、酥油、豬油、牛油、橄欖油和椰子油。）

（文章來源：英文大紀元時報）
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What Should You Cook With？（123RF）

文章二：
What Should You Cook With？

For those looking to make better choices in their kitchens, experts recommend using stable, minimally processed oils that are less prone to oxidation:

Better Options for Cooking

Avocado: High in monounsaturated fats, stable for high heat

Extra-Virgin Olive: Rich in antioxidants, ideal for drizzling or light cooking

Butter and Ghee: Naturally stable for high-heat cooking

Coconut: High in saturated fat, making it oxidation-resistant

Oils Best Used Cold

Flaxseed: High in omega-3s, best for dressings

Walnut: Antioxidant-rich, flavorful in salads

Sesame: Aromatic and moderately heat-stable

Industrially Refined Oils

Soybean, Corn, Canola, Cottonseed, Sunflower, Safflower, Grapeseed, Rice bran

While some specialty versions of these oils exist in cold-pressed forms, they are far less common than their mass-produced, highly processed counterparts.

1. 根據本文，下列何者有誤？

（１）選擇低加工的油較佳。
（２）葡萄籽油屬於工業精煉油。
（３）奶油在高溫烹調時較穩定。
（４）酪梨油不耐高溫。

2. 根據本文，市面上常見又便宜的食用油，例如：大豆油、芥花油、葵花油、玄米油等，具備什麼特徵？

3. 閱讀本文後，對於選擇不同種類的食用油，您有何想法？有考慮做出調整嗎？理由為何。

解答：
1.（４）

2. mass-produced, highly processed.
（大規模生產、高度加工）

（文章來源：英文大紀元時報）◇