The less fat we use, especially of animal origin, the better. This also applies to extra virgin olive oil. It’s a great condiment, probably the best, but that doesn’t mean we should consume it generously everywhere. To limit the intake of calories (every gram of oil contains 9 calories), learn to measure the oil with a teaspoon. You only need a couple at lunch and a couple at dinner, preferably raw, to ensure your body gets the right amount of unsaturated fats that it needs. You can also use corn oil, sunflower oil and wheat germ oil. Avoid instead the various seed oils and margarines, and beware of hidden fats in packaged foods, which are always of very poor quality. In other words, always look over the label of the products you buy. Now more than ever!
