Re: Does the viscosity of different cooking oil make it more or less healthy?

The viscosity of the oil does not make it unhealthy, but some things
that can make it unhealthy change how thick it is.  Saturated fats are 
usually solid at room temperature.  Saturated fats are the kinds of fats
that cause cholesterol buildup in the arteries and cause heart disease.
Unsaturated fats are liquid at room temperature.  Most unsaturated fats 
are better for you than saturated fats, but there are some exceptions, 
which are still liquids at room temperature.  Heavily used cooking oil 
can also be viscous due to the breakdown of its molecules.  If it is used 
far too long, it may have partially broken down into polycyclic aromatic
compounds, which are believed to cause cancer.  These polycyclic 
hydrocarbons also form if meat is cooked far too hot, and may be the cause 
of some colon cancer.  And then there's fish oil.  Fish fat contains 
Omega-3 fatty acids.  These are a type of unsaturated fat found in fish 
and canola oil.  They have been shown to decrease the risk of heart 
disease, but have also been shown to increase the risk of breast cancer.
Whatever type of oil you use, fats should give you about 30% of your 
calories.  Too little can be as bad as too much.