1. Smoke point refers to the temperature at which cooking fats stop shimmering and starts smoking.  Heating fats above their smoke point can cause smoke, a bitter taste, and a loss of nutrients. 
2. Select cooking oils that are high in heart-healthy unsaturated fat and low in saturated fat.  Examples include olive and avocado oil.
3. Oils rich in saturated fats, like coconut oil, should be used sparingly when cooking or baking.

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