Posted on 01/25/2018 2:39:19 PM PST by Red Badger
Edited on 01/25/2018 2:45:57 PM PST by Sidebar Moderator. [history]
Every January, fat's in the crosshairs of health columnists, fitness magazines, and desperate Americans. This year, PopSci looks at the macronutrient beyond its most negative associations. What
(Excerpt) Read more at popsci.com ...
All good chefs save their fats. I freeze bacon fat to brown lean cuts for stews. Duck fat is the gold standard. I buy that at a nearby gourmet shop.
Amen
“everything in moderation....................”
Including moderation.
L
Does anyone actually remember Olestra? I was disgusting, It tasted terrible, had lousy mouth appeal and they pulled the plug on it because it was BS
Anyone remember Margerine? Oleo?
Olestra was disgusting, like eating a spoonful of Crisco
When our kids’ 4-H cows are in milk, we are living large. These are Guernseys on pasture so for awhile in summers we have cream for butter, simple cheeses and of course sugar cream pie.
The old ways are best.
Alexa! fetch me a pizza! /s
I envy you the food-not the milking. I used to help milk cows, gather eggs, and pick strawberries etc.
The brain is mostly fat.
The brain is mostly fat.
-x-x-x-x-x-
As cholesterol - also needed to manufacture hormones.......
EVERYTHING to excess!!
Moderation is for Monks!
I never tried anything with Olestra but I remember that you did not want to overeat anything that used it or you might be in the bathroom a lot. Kind of like with sugar free candy.
I use butter, bacon fat, lard and coconut oil. The fryer has canola oil but I rarely eat fried food anymore even after my gall bladder was removed because I have pain still when I over do the fat.
Last time I had margarine was a few years ago when I did a paid survey and they sent me a container. I tried it and it was okay but after real butter it didn’t even compare. I liked and kept the tub it was in.
Oh my that looks wonderful, thanks for posting the recipe! Will try it soon.
That’s why there are no macho vegetarians.
We used a hand mixer, and let it beat till we got butter, then drained it, salted it and put into a butter dish with lid. That sat on the table - we did not refrigerate it.
My favorite treat: Slice of home made bread, mix butter and sorghum molasses together, and spread on bread. Big glass of fresh milk.
Granny made bread every week. We sliced it as we used it, and kept it wrapped in a clean flour sack towel placed in a granite water bath canner with lid.
It is not a coincidence that "Flynn Factor" has occurred since we have started feeding people better.
Enough fat, enough calories, folic acid and iodine results in a child with a higher IQ.
You do not end up with a bunch of geniuses but you end up with the lower end of the spectrum being raised to normal.
me too he lives in my house. He is my oldest son. 70 lbs actually in the last year. he just signed up for his first mini triathlon.
Wow, that is wonderful and congratulations to your son!!
So your point is you don't know what you're talking about?
Just kidding
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