Corn, safflower, sunflower, flax (linseed), walnut, hazelnut, hemp, pine nut, pumpkin, and wheat germ oils should only be used raw and in small amounts. Never cook with these nut and seed oils as they are polyusaturated dominant. They are delicate and easily damaged by heat, light, oxygen, and moisture, so refrigeration in a tightly sealed, opaque bottle is a must. Look for cold-pressed, unrefined versions only.
玉米油、紅花籽油、葵花籽油、核桃油、榛子油、亞麻油、鬆子油、南瓜子油以及麥胚油隻能生食，而且用量要小。絕對不要烹飪這些果實及其油脂，原因是它們是富多不飽和脂肪酸的油脂。它們比較脆弱，遇熱、遇光、遇氧、遇潮都會變質，因此要密封於不透明的容器並置放於冷藏箱中。在選購的時候要選擇冷軋的而不要精煉的。
[杜編：我個人的經驗是葵花籽油的確容易變質，但是葡萄籽油似乎非常穩定，雖然它也屬於多不飽和脂肪酸主導的油脂。剛來美國的時候我也常常用玉米油炒菜，沒覺得有什麽不好。]
