The time of grocery stores with the only type of vegetable oil - sunflower - has passed. The variety of vegetable oils on store shelves both attracts us and puzzles us: which oil to give preference to, how to diversify the diet, maintaining the optimal price / quality ratio?Try exotic oil or stop at a popular type?What nutritional and healing properties are hidden behind the name of the oil "Pumpkin", "Peanut", "Sesame", "Mustard", "Soy", "Coconut"?Why until recently North America was associated with peanut butter, and today I got carried away with flaxseed? Why don't Italians change olive oil, while Israelis and Canadians often use the outlandish Canola oil?Ignorance of the properties of vegetable oils, eaten or used for medicinal purposes, leads to the fact that the product, at best , is wasted. And in the worst case, it damages our health.This book will talk about the properties of vegetable oils, teach recipes for making healing oils at home, explain how, by varying the types of oils, you can keep a child’s body in good shape and adult.