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.
this post was submitted on 03 Dec 2024
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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.
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).
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
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(7 replies)
Anything more solid than vegetable oil.
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(11 replies)
Illuminati trying to keep America away from delicious beef fat boiled meats
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.
Please share your proof of any negatives of seed oil, because it's bullshit
- https://nutritionfacts.org/video/3-mcpd-in-refined-cooking-oils/
- https://nutritionfacts.org/video/the-carcinogen-glycidol-in-cooking-oils/
You can read the transcripts if you don't want to watch the videos. Enjoy!
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.
Olives, canola and soy beans are all the same thing - they are all fruits not seeds.
I don't quite follow. You're saying that because not everyone can feasibly partake in healthier food, nobody should? Also, the current economic realities around certain food items aren't fixed in stone. Taxes, tariffs, regulations, and all sorts of other policy levers can make big changes to the market.
No, I'm saying that it isn't possible significantly shift peoples' diets to olive oil from other fats and oils because olive oil consumption is supply-constrained.
Okay.. But it's still a healthier solution than vegetable oil or tallow for the portion of the population that can be supplied with it, right?
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.)
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.
I will still use butter for all that popcorn I am going to consume while watching post-reality USA go down the drain.
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.
It's expensive AF, but duck fat is not saturated.... And omfg is it good
Anytime we get a duck I spend a long time skinning it and rendering the fat, because holy crap it is so good, and the de-fatted duck meat is easier to work with anyway. I do also render lard if we have pig, and other than that keep butter, olive oil and avocado oil on hand. Not really for health, any of that, it's to have good food but I do think less processed is likely healthier.
Chicken fat, schmaltz, is good for cooking too - put 4 salted, skin on, bone in chicken thighs in a cold iron skillet skin side down, turn on the stove and let them cook until the skin is brown, flip and finish, remove, then into the hot pan chopped greens, saute them in the chicken fat with a little white wine, so good.
Beef tallow is not delicious, though. It just doesn't taste good.
Tallow doesn't go much for flavor, but the oil texture on things like fries is pretty solid. It's like when you work with duck, and that oil just lightly clings to everything, but not unpleasantly. Perhaps I'm just nostalgic for my stint in 90's fast food :)
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.
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:
There's also vegetable oil and margarine with butter flavor btw. that is way healthier.
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