The use of shortening and other vegetable additives has skyrocketed in recent years.
But there’s one thing that can prevent the health benefits of the ingredients: water.
And in some cases, that’s not even necessary.
A recent study published in the journal JAMA Internal Medicine found that shortening in a dish can significantly boost the risk of kidney stones.
The researchers looked at more than 2,000 people, including 4,000 with diabetes and 3,000 healthy people.
They looked at the effects of shorteners in a number of dishes, including vegetable shortens, salad dressing, and soups.
They found that people who ate a lot of vegetables and shortened them had a 50 percent greater risk of developing kidney stones than those who ate fewer.
The study found that vegetables that are more than 5 percent shortened, and the more that people used them, the higher the risk.
And, as the authors put it, “shortening was associated with increased risk of stones in a dose-dependent manner.”
If you’re on a tight budget and want to go vegan, you can still get your fix of vegetables.
Vegetable shortening is still a good option, but there’s a lot you can do to cut back on your vegetable intake.
Here are some tips to help you stay on top of your vegetable consumption.