4 ms·

For a long time fat = bad, and saturated fat was the Antichrist, so butter was the poster child of a Bad food. https://www.hsph.harvard.edu/magazine/magazine_a

For a long time fat = bad, and saturated fat was the Antichrist, so butter was the poster child of a Bad food. https://www.hsph.harvard.edu/magazine/magazine_article/is-butter-really-back/ https://www.hsph.harvard.edu/magazine/magazine_article/is-bu...

Jensson 5y ago
That movement was so bad, now it is really hard to find any products that doesn't contain vegetable fats. Vegetable fats in fast food cooking often contains trans fats which are much worse for you. Even McDonalds and similar used to have animal fats in their products, but now its just vegetable fats everywhere. https://www.latimes.com/archives/la-xpm-1990-08-16-fo-688-story.html https://www.latimes.com/archives/la-xpm-1990-08-16-fo-688-st... https://www.retailwire.com/discussion/mcdonalds-getting-fried-over-trans-fats/ https://www.retailwire.com/discussion/mcdonalds-getting-frie...
- wincy 5y ago
  And if you’ve never deep fried French fries in beef tallow, you’re really missing out on an amazing life experience.
  - jmnicolas 5y ago
    Don't quote me on this but I think the real Belgian* way of cooking fries is in horse fat. * in the US you call them French fries but it should really be named Belgian fries since they originate from there
    - brnt 5y ago
      * in the parts of Europe that know their fries, French fries, Flemish fries and just fries are each different species!
- ponzao 5y ago
  It isn't even just the trans fats in vegetable oils it is the amount of polyunsaturated fats (omega 3 & 6) which are present in amounts that are basically impossible to find in the wild and don't react well when heated up. "During the last three decades, 4-hydroxy-2-nonenal (HNE), a major α,β-unsaturated aldehyde product of n-6 fatty acid oxidation, has been shown to be involved in a great number of pathologies such as metabolic diseases, neurodegenerative diseases and cancers." Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3824598/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3824598/ "Overall, beef fats produce less HNE and total secondary lipid oxidation products under thermal treatment, compared to pork and chicken fats as well as most vegetable oils." Source: https://conservancy.umn.edu/handle/11299/191191 https://conservancy.umn.edu/handle/11299/191191 Single stomach animals such as humans, pigs and chicken store whatever fat they consume somewhat in the same form whereas ruminants like cows do not, hence the fact that pork and chicken fats oxidise easier as they are nowadays fed a not very ancestral diet. Some omega 6 amounts in oils (sourced from Fineli https://fineli.fi/fineli/en/index https://fineli.fi/fineli/en/index): - Sunflower seed oil n-6 polyunsaturated fats 62.3g - Canola oil n-6 PUFA 22.1g - Olive oil n-6 PUFA 10.4g
LanceH 5y ago
Oh yea, it was the cholesterol bogeyman. It's interesting to see the snap back over the last 10-15 as fat has become more acceptable again as sugar is now the enemy. The one food that seems to be holding strong is yogurt where nonfat yogurt is still king. The turning point for me came when I started drinking whole milk again and realized that I consumed fewer calories with whole milk and felt more full.

Jensson 5y ago

That movement was so bad, now it is really hard to find any products that doesn't contain vegetable fats. Vegetable fats in fast food cooking often contains trans fats which are much worse for you. Even McDonalds and similar used to have animal fats in their products, but now its just vegetable fats everywhere. https://www.latimes.com/archives/la-xpm-1990-08-16-fo-688-story.html https://www.latimes.com/archives/la-xpm-1990-08-16-fo-688-st... https://www.retailwire.com/discussion/mcdonalds-getting-fried-over-trans-fats/ https://www.retailwire.com/discussion/mcdonalds-getting-frie...

wincy 5y ago
And if you’ve never deep fried French fries in beef tallow, you’re really missing out on an amazing life experience.
- jmnicolas 5y ago
  Don't quote me on this but I think the real Belgian* way of cooking fries is in horse fat. * in the US you call them French fries but it should really be named Belgian fries since they originate from there
  - brnt 5y ago
    * in the parts of Europe that know their fries, French fries, Flemish fries and just fries are each different species!
ponzao 5y ago
It isn't even just the trans fats in vegetable oils it is the amount of polyunsaturated fats (omega 3 & 6) which are present in amounts that are basically impossible to find in the wild and don't react well when heated up. "During the last three decades, 4-hydroxy-2-nonenal (HNE), a major α,β-unsaturated aldehyde product of n-6 fatty acid oxidation, has been shown to be involved in a great number of pathologies such as metabolic diseases, neurodegenerative diseases and cancers." Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3824598/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3824598/ "Overall, beef fats produce less HNE and total secondary lipid oxidation products under thermal treatment, compared to pork and chicken fats as well as most vegetable oils." Source: https://conservancy.umn.edu/handle/11299/191191 https://conservancy.umn.edu/handle/11299/191191 Single stomach animals such as humans, pigs and chicken store whatever fat they consume somewhat in the same form whereas ruminants like cows do not, hence the fact that pork and chicken fats oxidise easier as they are nowadays fed a not very ancestral diet. Some omega 6 amounts in oils (sourced from Fineli https://fineli.fi/fineli/en/index https://fineli.fi/fineli/en/index): - Sunflower seed oil n-6 polyunsaturated fats 62.3g - Canola oil n-6 PUFA 22.1g - Olive oil n-6 PUFA 10.4g

LanceH 5y ago

Oh yea, it was the cholesterol bogeyman. It's interesting to see the snap back over the last 10-15 as fat has become more acceptable again as sugar is now the enemy. The one food that seems to be holding strong is yogurt where nonfat yogurt is still king. The turning point for me came when I started drinking whole milk again and realized that I consumed fewer calories with whole milk and felt more full.