Every household used to have Crisco or some sort of fat to use for cooking. Now every household has vegetable oil. Every snack uses it. Every fast food restaurant fries in it.
Human beings have been apex predators for 2 million years. We are designed to consume animals and especially their fat.
I remember we used margarine because we couldn't afford butter. That was by design. Keep poor people poor, and now they want to destroy the middle class to make everyone poor again and eat bugs.
My understanding (hand-wavy as this is from a pre-med-type former GF) is that things like Crisco, margerine etc are the worst as it's the synthetic stuff that makes them solid at room temp that is bad for you. So even lard IIRC often is in this category (I think it's best to find rendered fat without this hydrogenated crap or whatever like at meat markets).
I'd love if someone wants to chime in and add to/correct any of the above.
Oops, I should have clarified, "things that are normally an oil at room temperature" - so like Crisco - again, hand-wavy - is vegetable oil BUT hydrogenated so that it's not oil, but solid (ish) at room temperature. Same with margarine, Country Crock etc. That's the part I think that is Bad.
yes seed oils = oxidized Polyunsaturated Fats = there is an oxidative pathway in our metabolic system where very clearly a high PUFA diet raises signficant disease risks when it comes to systemic inflammation. Even sugar isn't this bad (sugar doesn't actually activate an oxidative pathway, its something neutral if you consume it in season especially from whole / local foods)
I never gave it much though till recently but the ingredient list for most coconut milk/cream (Asian cooking) is a mile long. There's only a couple brands that are like "Ingredients: Coconut (60%*)" or similar.
*Aside: The diff betw milk and cream, interestingly, is only about 10% typically. 60 milk, 70 cream...
This is correct. Coconut milk/cream is more of a SEA/south Asia thing but the reason they put the random additives in there is so it keeps for longer. Do yourself a favor and buy the brand(s) with no additives instead, there are still companies that make and export those. They're not necessarily even expensive.
Although the difference in coconut content between milk and cream is usually a bit more than 10%. I think 20-30% but don't quote me on it.
Yeah the ones I saw were 60% (milk) and 70% (cream). I definitely switched once I noticed all the junk (which is ridiculously unnecessary since it's a canned product!). Savoy is one I've been using for example.
Makes you wonder what they were really doing to cause the rise in heart disease.
Smoking.
In the 1920's and 1930's the tobacco companies pushed a strong propaganda campaign to make smoking seem cool and sophisticated.
Millions of smokers emerged from that, and roughly 20 years later (1950's), they started dying of heart disease.
Smokers have a 5 times higher rate of heart disease than non-smokers.
There were people in the 1950's/1960's who knew Ancel Keys was lying about his "research" (he was funded by Rockefeller, after all), and they reviewed his work. They also looked at smoking rates.
They found no correlation at all in the 22 countries between eating saturated fat and heart disease, but a strong correlation between smoking and heart disease.
Of course, the 3 TV networks in NYC had Keys on for live interviews, broadcast to millions of Americans, and the other side of the story was never heard.
Makes you wonder what they were really doing to cause the rise in heart disease.
Seed oils replacing tallow and fat in everything.
Every household used to have Crisco or some sort of fat to use for cooking. Now every household has vegetable oil. Every snack uses it. Every fast food restaurant fries in it.
Human beings have been apex predators for 2 million years. We are designed to consume animals and especially their fat.
I remember we used margarine because we couldn't afford butter. That was by design. Keep poor people poor, and now they want to destroy the middle class to make everyone poor again and eat bugs.
2 million years…. Another lie.
Young Earther?
Makes the most sense. The Center for Creation Research is a great place to bookmark.
My understanding (hand-wavy as this is from a pre-med-type former GF) is that things like Crisco, margerine etc are the worst as it's the synthetic stuff that makes them solid at room temp that is bad for you. So even lard IIRC often is in this category (I think it's best to find rendered fat without this hydrogenated crap or whatever like at meat markets).
I'd love if someone wants to chime in and add to/correct any of the above.
I always thought Crisco was just pork fat, I don't know what else is in it.
But you can buy Beef Tallow in a glass jar and it's solid at room temp, more like creamy but still white solid
Oops, I should have clarified, "things that are normally an oil at room temperature" - so like Crisco - again, hand-wavy - is vegetable oil BUT hydrogenated so that it's not oil, but solid (ish) at room temperature. Same with margarine, Country Crock etc. That's the part I think that is Bad.
Crisco is hydrogenated cotton seed oil. It was created to lubricate machine parts.
Pig fat (lard) does not have the nutritional value that's in beef fat.
Can't Agree with you More! Just bought 10# of beef fat to make tallow. No veggies in this house
yes seed oils = oxidized Polyunsaturated Fats = there is an oxidative pathway in our metabolic system where very clearly a high PUFA diet raises signficant disease risks when it comes to systemic inflammation. Even sugar isn't this bad (sugar doesn't actually activate an oxidative pathway, its something neutral if you consume it in season especially from whole / local foods)
pick up a box of ANYTHING... look at the ingredient list.... it reads like a horror novel!!!
I never gave it much though till recently but the ingredient list for most coconut milk/cream (Asian cooking) is a mile long. There's only a couple brands that are like "Ingredients: Coconut (60%*)" or similar.
*Aside: The diff betw milk and cream, interestingly, is only about 10% typically. 60 milk, 70 cream...
This is correct. Coconut milk/cream is more of a SEA/south Asia thing but the reason they put the random additives in there is so it keeps for longer. Do yourself a favor and buy the brand(s) with no additives instead, there are still companies that make and export those. They're not necessarily even expensive.
Although the difference in coconut content between milk and cream is usually a bit more than 10%. I think 20-30% but don't quote me on it.
Yeah the ones I saw were 60% (milk) and 70% (cream). I definitely switched once I noticed all the junk (which is ridiculously unnecessary since it's a canned product!). Savoy is one I've been using for example.
Smoking.
In the 1920's and 1930's the tobacco companies pushed a strong propaganda campaign to make smoking seem cool and sophisticated.
Millions of smokers emerged from that, and roughly 20 years later (1950's), they started dying of heart disease.
Smokers have a 5 times higher rate of heart disease than non-smokers.
There were people in the 1950's/1960's who knew Ancel Keys was lying about his "research" (he was funded by Rockefeller, after all), and they reviewed his work. They also looked at smoking rates.
They found no correlation at all in the 22 countries between eating saturated fat and heart disease, but a strong correlation between smoking and heart disease.
Of course, the 3 TV networks in NYC had Keys on for live interviews, broadcast to millions of Americans, and the other side of the story was never heard.
The chemicals they use to grown the tobacco were the issue. Many cigar smokers lived long healthy lives.