I try to avoid it due to the mold in peanuts. I pretty much just stick to saturated fats as much as possible. –Rachel

Well you are probably right about that Shannan. I wasn’t writing this post from the angle of allergies. I would hope anyone with a dairy allergy would stay away from all dairy if they have a true issue with it. Ghee is casein free which is what I meant by “dairy free” but I’ll update that. Ghee is usually fine for people with dairy sensitivities but I’d never recommend it for those with true allergies. –Rachel

Gosh Maggie you’re eating a lot of bread! Hahaha! I’d use avocado oil to replace the vegetable–it’s neutrally flavored. –Rachel

Rosanna, I’d use melted organic expeller pressed refined coconut oil (no coconut flavor, and there’s a link to a good brand from Amazon in the post) in place of oil or you can use it at room temperature to “cream” in to recipes. I also love butter in a lot of baked goods but you will get a slightly different texture and rise when baking with butter than with vegetable oil. It’s nothing terrible–cookies spread a bit more, final texture of cakes is slightly less springy. It’s a small trade off for the unhealthy nature of the vegetable oil though. Avocado oil is also a nice choice, but more expensive. If you have the budget for it, it’s GREAT in baked goods. –Rachel