A case of mono

If I could have only one kind of oil in my kitchen, what should it be?

Go with olive oil, says John B. Allred, Ph.D., professor emeritus of nutrition at Ohio State University. You want an oil rich in monounsaturated fat, and olive oil contains more than almost any other food. Getting plenty of monos is important, Allred says, because they're able to lower bad LDL cholesterol (which clogs arteries), without affecting good HDL cholesterol (the stuff that protects you against heart disease).

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