What's a sandwich without mayo?

Article Abstract:

Regular mayonnaise is made mostly from fat, in the form of vegetable oil, but there are reduced-fat and fat-free options available. Most light or reduced-fat mayonnaise retains much of the original flavor, while fat-free mayonnaise may simply substitute water for oil and taste saltier.

Column, Mayonnaise

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Multivitamins: should you be taking a once-a-day? And if your are, is it enough?

Article Abstract:

Americans spend some $700 million annually on multivitamins, even though most nutritionists claim that a proper diet will supply all the minerals and vitamins a person needs. Many people are not confident that their daily diet is adequate, and take multivitamins as a precaution.

Food, Vitamins

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Oil change

Article Abstract:

Many people who may once have cooked with butter or lard, and then switched to margarine or vegetable shortening, are now switching again to vegetable oils. Oils are lower in saturated fats than butter and do not have the hydrogenated molecules of margarines.

Usage, Edible fats and oils, Vegetable oils, Oils and fats, Edible

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