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The reason being saturated fats are linked with poor health, and unsaturated fats are linked with better health. And not just in a "rich people are healthier" way, when companies switched, everyone got healthier.
But this guy doesn't care. We're really living in a post-truth world.
Yup. It's well studied which is why when someone has a heart attack the recommendation is essentially eliminating all saturated and trans fat. (See the DASH diet).
Basically, if the fat is solid at room temp, it's unhealthy.
That's a really fun rule of thumb
How solid we talking 🤔 wondering about bacon grease
If you leave bacon grease in the pan to cool down it solidifies, so it's a 'bad' source.
So your telling me I should be scooping out the contents that harden on top of the crock pot instead of letting them melt back into the pulled pork for flavor... Ugh. I'm lazy so I usually just want to put the pot in the fridge at night, then back on high when I get home, by the time everything else is done it's basically back to boiling.
Tbf unless you eat pulled pork daily I don't think it'll be a problem.
It's like that old saying ... "Everything in moderation".
I had to cut back on eggs. I have hens out back that I just let free roam but I hadnt been giving them away fast enough. So I hard boiled a couple dozen and was eating them throughout the day just as snacks to keep food costs low. After day twot I realized I needed to slow my intake. Just got to loop more people into my egg ring. Luckily people like free eggs right now.
Come spring I'll just put a thing down by the road so people can grab them when they drive by, but I do worry kids might have a field day with that lol
How many was too many?
I've got birds and while they've slowed laying I'm still eating 3-4 eggs a day and can't say I've noticed any ill effects
Isn't that just a measure of the melting point of different fats? And emulsions really muddle that line.
Emulsions are mixtures of fat and liquids, like caesar or greek dressings. They usually require high-speed blenders to do it. Frying bacon wouldn't be considered mixing.
That said there are chemicals that can aid emulsivication but I'm unsure if any are additives to bacon (like nitrates and flavorings are).
Anything more solid than vegetable oil.
What about coconut oil? Or is that one of those weird ones where it depends?
Nope. Coconut oil is really high in saturated fat. It's bad. The fact that it went through a phase where people were considering it a "healthy" fat had actual nutritionists raging.
Great! Let ‘em have their animal fats/lard/tallow. They don’t trust medical doctors, so when their LDL goes through the roof… well, Darwinism will step in. Problem will self-correct in a generation or two.
In other words: FAFO.
For non-contagious diseases, sure.
But as it turns out, obesity is actually contagious: https://pmc.ncbi.nlm.nih.gov/articles/PMC5124998/
Social contagion as a component in disease spread and prevention is a really interesting concept and definitely needs more study.
The omega 6/3 thing about seed oils mentioned in the article is real. It can be a big cause of inflammation. Plus, seed oils often have pretty toxic extraction procedures, especially for the cheap stuff.
But tallow and animal fats aren't the solution. Olive oil is. And I guess avocado oil if you need something more neutral and/or with a higher smoke point.
Olive oil doesn't scale to match anything near current human consumption — a big chunk of what's sold as olive oil is already counterfeit.
Please share your proof of any negatives of seed oil, because it's bullshit
You can read the transcripts if you don't want to watch the videos. Enjoy!
I don't know about avocado oil, but you're not going to be able to solve America's love of deep fried food with olive oil both due to the cost and due to the practicality.
Yeah, olive oil is not for deep frying. But maybe Americans shouldn't be having quite as much fried food? (I say this as someone who just had fried food for dinner.)
there's a few treats we still use lard or tallow for but that's pretty much it, and only once-a-year at most.
still use real butter or bacon drippings for frying eggs, though. ain't gonna give that up.
I did that for a few days recently. I felt like shit on the bacon or bacon grease days. It wasn't tasty enough to justify. I'll stick with a thin layer of olive or vegetable oil for my eggs.
Using butter over vegetable oil definitely is justifiable, though. I really only do it with baking for that home-cooked flavor.
And of course I'm not going to give up bacon here and there. I'm just not going to buy a package and eat it over a week in other dishes.
It's expensive AF, but duck fat is not saturated.... And omfg is it good
I'm one of the universe's lone people who doesn't really care for bacon, so I've never fried an egg in bacon fat, but making an omelet with margarine instead of butter was why my omelets sucked for years. Catloaf said olive oil, but I don't think I would like the flavor.
I achieved omelet perfection with butter. To the point that I took one of the only (non-"can you believe how disgusting this looks/sounds?") food photos I've ever taken in my life:
The problem here isn't nutrition or fallacy from nature.
The problem is that everything special about RFK jr. was true before his umbilical chord was cut.
Illuminati trying to keep America away from delicious beef fat boiled meats
I will still use butter for all that popcorn I am going to consume while watching post-reality USA go down the drain.
