<< McDonald's accused of using beef fat >>
Just an FYI on why I posted this; some may not know that for years, all
commercial fried foods were cooked in animal fats, a paleo food if ever
there was one. Even before fire and fat melting, people were eating animal
fats. Cooks used it because it works well, tastes great and when you
butcher an animal, there it is. You have to work to get it but no rocket
science required.
Then along came the anti-fat health fad and voila; people turn to partially
hydrogenated vegetable fats, a frankenfood if ever there was one. Word on
the problems with frankenfats has barely begun to trickle down information
spigot. John Q. Consumer still thinks vegetable oils and shortenings are
better for you; they're from plants! You'd be lucky if one person in 100
knew about partial hydrogenation, that Crisco is liquid vegetable oil that
has literally been shocked into a new molecular formation, a chemical brew
your body doesn't like. But hey, if it's from vegetables, it must be good
for you, right? Did you know even the American Heart Association recommends
margarine despite the fact that it's been shown by numerous studies to be a
food to avoid? I'm reminded of a Letterman Top Ten List; Top Ten New Names
for Margarine. One was "Stick 'O' Death." The fat used by McDonald's and
other food institutions fits in the same category as margarine. If Micky
Dee WERE to use tallow instead of vegetable shortening, he'd be doing us a
favor. But it will take decades for people to realize animal fats are not
what we think they are.
Thought some newbies might find this interesting. For some great
information on the downsides of modern, "healty" fats, go to
www.westsonaprice.org and you'll find a wealth of information on fat and a
veritable cornucopia of other foodstuffs, as well, including soy. This
being the so-called information age, it's amazing how much misinformation is
out there.
Dori Zook
Denver, CO
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