You may report side effects to FDA at 1-800-FDA-1088. Read the Voltaren (diclofenac sodium) Side Effects Center for a complete guide to possible side effects.
Almond oil has a nutty and fruity flavor. It adds both sweetness and spiciness to carrot cake, muffin and cookie recipes. You can substitute sweet almond oil for up to half of the butter or oil listed in most recipes. According to WebMD, almond oil is a beneficial monounsaturated fat.
I might use olive oil, or butter, or bacon grease, or, if I wanted a bland fat, peanut or macadamia oil, or possibly lard. For baking, however, the choices narrow. I use coconut oil for baking because it makes a good substitute for the nasty, dangerous, artificially saturated vegetable shortenings like Crisco. However, in baking, coconut oil must be used in its solid state. This means that if it's summer, and your home is warm enough that your coconut oil is liquid, you need to refrigerate it for baking, or you'll get a nasty, greasy finished product. To substitute for coconut oil in baking, you'll need another solid fat. You could use butter, but of course it has a distinct flavor, and is expensive. It also yields a somewhat less flaky result, though of course it's super-tasty, and very nutritious.