Posted on 05/04/2014 4:24:46 PM PDT by kingattax
Those who love rib-eye steaks and double-cream Brie will feel better about their guilty pleasures after reading Nina Teicholz’s article in this weekend’s Wall Street Journal, “The Questionable Link Between Saturated Fat and Heart Disease.” She writes, for example:
Too much whole-grain oatmeal for breakfast and whole-grain pasta for dinner, with fruit snacks in between, add up to a less healthy diet than one of eggs and bacon, followed by fish.
Gary Taubes covered some of the same ground in his excellent 2008 book, Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health. Taubes argued that that consumption of saturated fat does not cause obesity and heart disease; the culprit, instead, is refined carbohydrates like white flour and sugar.
(Excerpt) Read more at americanthinker.com ...
P4L
If your going to make millionaires bacon you should grease the rack with bacon fat.
Heart disease has a large genetic component. Break it out by ancestry rather than region, which is after all rather meaningless in a widely varied population such as the United States. Then, I’d imagine a different picture would emerge. Some groups are just predisposed to certain diseases due to ancestry. Find the group that is overrepresented in the southeastern United States in comparison to the rest of the country, and you’ll find the group genetically predisposed to heart disease. I grew up with an extended family that fried just about every meat and put gravy on anything that wasn’t green or red. Not a fat person among them. No heart attacks, either. Fairly long-lived.
bump
Sorry, don’t understand.
Try frying chicken in a cast iron skillet with bacon grease. Lightly brine the chicken beforehand. Put a little coriander and lemon pepper in the batter. Make milk gravy with the crispy bits and grease remaining in the skillet, for the mashed potatoes and homemade biscuits. Serve with sliced tomatoes and green vegetable of your choice. Might not be the “healthiest” thing in the world, but it is just awesome. I had no idea how good I had it as a kid, that was a normal thing to have for dinner at least once a week.
Just an anecdotal guess, there are more blacks who seem to die of heart disease at almost twice the rate of whites.
I knew it!
Ohhh, kaay! Goes along with SPAM and brown sugar baked.
Damn straight it is. Has always been.
Make my own using a dry cure and eat it up for breakfast or lunch and even dinner if we so please.....
Even use the trimmins to make craklins and fried pork skins. They are even better for you....
.....Grains may be killing our brains. Our brains need the good fat......
I 100% agree with that. We use to eat beef that was “grass fattened” now all we get at the market is beef that has lived from mama to platter eating medicated feed that has added a different kind of fat. A grain fat that is different than a grass or milk fat.
You can taste the difference if you ever ate meat that came from a calf that was slaughter, hung for 14 days and then cut up that was directly off of the cow. Totally different taste of fat.
I sell most of my calves to individuals who want fresh meat instead of the crap in the supermarkets. From cow to plate.
Brown sugar baked with cayenne. Bacon candy for all!
Just a little research bolsters my assertion.
Below are the percentages of all deaths caused by heart disease in 2008, listed by ethnicity.4
CDC
Race of Ethnic Group
% of Deaths
African Americans
24.5
American Indians or Alaska Natives
18.0
Asians or Pacific Islanders
23.2
Hispanics
20.8
Whites
25.1
All
25.0
White alone, 77.9%
Black or African American alone, 13.1%
American Indian and Alaska Native alone, 1.2%
Asian alone, 5.1%
Native Hawaiian and Other Pacific Islander alone, 0.2%
Two or More Races, 2.4%
Hispanic or Latino, ) 16.9%
White alone, not Hispanic or Latino, 63.0%
my mom adds a pat of bacon fat to just about everything she cooks that calls for fat/oil... this adds a layer of flavor to the dishes, and helps the food carmelize, giving it yummy depth... but i think it is also what has helped my mom and dad eat smaller meals throughout the years... he will be 91 soon, and she will be 89 next month... they are both healthy... fit...
ping...
LOL - good one dfwgator
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