• Alternatives
  
  ~  Olive Oil (extra virgin, first pressed, that is) is probably the most popular animal fat alternative. Great cold (like on salads or with a few spices for dipping) it can also be used in low temperature cooking (it burns easily if the temperature gets too hot).  Olive oil comes in many varieties and most on American grocery shelves are a shade of green and clear as glass. The BEST kind actually comes from Lebanon and other middle eastern areas. It is NOT clear but will be cloudy when the bottle is disturbed because of the olive fruit sedament on the bottom.
  
  ~  Cocunut Oil is a WONDERFUL alternative because it can be used as a butter substitute in almost every way - spreading, sauteeing, baking, etc. Although high in saturated fat, its actually a good saturated fat found in tropical fruits and not the bad saturated fat found in meat. Cocunut oil can be used at higher temperatures than oilive oil. It has a light buttery-coconut taste which becomes more buttery and less coconutty when used at higher temperatures like stove top cooking. Make sure you use unrefined or virgin varieties; preferably organic.
  
  ~  Did you know that some oils typically used for the hair and skin are actually edible? I'm talking about Cocoa Butter and Shea Butter.  You may know that cocoa butter is used to make chocolate but there is now a form of 100% cocoa butter that's excellent for frying.  Shea butter is still used today in Africa as a butter substitute in many ways - including frying.

~  The following oils are extracted from nuts and seeds. Because they are very distinctive, they are a wonderful way to add rich flavors to light dishes.

Oil	Nutrition	Description & Flavor	Cooking Suggestions
Almond, Hazelnut, Macadamia Nut	High in monounsaturated fats and antioxidants (vitamin E)	Mild and slightly nutty	Use for salad dressings or marinades
Pumpkin Seed	High in monounsaturated and polyunsaturated fats	Robust, slightly smoky and nutty	Use for salad dressings
Walnut	Helps lower triglyceride levels; USDA finds it may reduce coronary heart disease; high in omega-3 fatty acids	Rich, strong and nutty	Great for salad dressings, baking and drizzling

~  The following oils are more universal and are excellent additions to any kitchen.

Oil	Nutrition	Description & Flavor	Cooking Suggestions
Canola	High in monounsaturated fats	Mild and slightly nutty	Use for general cooking purposes, sautéing, baking
Grapeseed	High in monounsaturated fats; helps reduce cholesterol levels	Neutral flavor, mild taste, light fruit	Use for salad dressings or light sautéing
Flaxseed	High in omega-3 fatty acids; aids digestion, helps lower cholesterol levels	Neutral, mild, slightly nutty flavor	Great for salad dressings; keep refrigerated; heat can destroy omega-3 properties
Olive	High in monounsaturated fats; heart-healthy, reduces cholesterol	Depends on variety & press—smooth or bold, fruity, spicy, sharp	Great for all-purpose cooking (use extra-virgin for salad dressings and drizzling)
Sunflower	High in vitamin E and monounsaturated fats; associated with decreased risk of heart disease and cancer	Neutral and mild	Good for basic cooking