America Stopped Cooking With Tallow for a Reason
America Stopped Cooking With Tallow for a Reason
Robert F. Kennedy Jr.’s view on fats is about bucking convention, not promoting health.
The reason being saturated fats are linked with poor health, and unsaturated fats are linked with better health. And not just in a "rich people are healthier" way, when companies switched, everyone got healthier.
But this guy doesn't care. We're really living in a post-truth world.
Yup. It's well studied which is why when someone has a heart attack the recommendation is essentially eliminating all saturated and trans fat. (See the DASH diet).
Basically, if the fat is solid at room temp, it's unhealthy.
it could only be considered post-truth if there was ever any attempt at truth in the first place. Epidemiology makes Astrology look like legitimate peer reviewed science.
Epidemiology is a real thing though. You can certainly track, for example, the link between smoking and lung cancer. Not everything is as clear as that, but epidemiology is quite important.
jesus christ, we're so fucked.
Great! Let ‘em have their animal fats/lard/tallow. They don’t trust medical doctors, so when their LDL goes through the roof… well, Darwinism will step in. Problem will self-correct in a generation or two.
In other words: FAFO.
For non-contagious diseases, sure.
But as it turns out, obesity is actually contagious: https://pmc.ncbi.nlm.nih.gov/articles/PMC5124998/
Social contagion as a component in disease spread and prevention is a really interesting concept and definitely needs more study.
Make sure to seal the deal by adding anti-statin to anti-vax bullshit.
The problem here isn't nutrition or fallacy from nature.
The problem is that everything special about RFK jr. was true before his umbilical chord was cut.
The omega 6/3 thing about seed oils mentioned in the article is real. It can be a big cause of inflammation. Plus, seed oils often have pretty toxic extraction procedures, especially for the cheap stuff.
But tallow and animal fats aren't the solution. Olive oil is. And I guess avocado oil if you need something more neutral and/or with a higher smoke point.
Olive oil doesn't scale to match anything near current human consumption — a big chunk of what's sold as olive oil is already counterfeit.
I don't quite follow. You're saying that because not everyone can feasibly partake in healthier food, nobody should? Also, the current economic realities around certain food items aren't fixed in stone. Taxes, tariffs, regulations, and all sorts of other policy levers can make big changes to the market.
Please share your proof of any negatives of seed oil, because it's bullshit
- https://nutritionfacts.org/video/3-mcpd-in-refined-cooking-oils/
- https://nutritionfacts.org/video/the-carcinogen-glycidol-in-cooking-oils/
You can read the transcripts if you don't want to watch the videos. Enjoy!
I don't know about avocado oil, but you're not going to be able to solve America's love of deep fried food with olive oil both due to the cost and due to the practicality.
there's a few treats we still use lard or tallow for but that's pretty much it, and only once-a-year at most.
still use real butter or bacon drippings for frying eggs, though. ain't gonna give that up.
It's expensive AF, but duck fat is not saturated.... And omfg is it good
Anytime we get a duck I spend a long time skinning it and rendering the fat, because holy crap it is so good, and the de-fatted duck meat is easier to work with anyway. I do also render lard if we have pig, and other than that keep butter, olive oil and avocado oil on hand. Not really for health, any of that, it's to have good food but I do think less processed is likely healthier.
Chicken fat, schmaltz, is good for cooking too - put 4 salted, skin on, bone in chicken thighs in a cold iron skillet skin side down, turn on the stove and let them cook until the skin is brown, flip and finish, remove, then into the hot pan chopped greens, saute them in the chicken fat with a little white wine, so good.
Beef tallow is not delicious, though. It just doesn't taste good.
https://foodstruct.com/compare/duck-fat-vs-lard
Duck fat is about 33% saturated fat. Lard is 39%.
So it's less saturated, but a long way from not being saturated.
It is delicious, though.
I did that for a few days recently. I felt like shit on the bacon or bacon grease days. It wasn't tasty enough to justify. I'll stick with a thin layer of olive or vegetable oil for my eggs.
Using butter over vegetable oil definitely is justifiable, though. I really only do it with baking for that home-cooked flavor.
And of course I'm not going to give up bacon here and there. I'm just not going to buy a package and eat it over a week in other dishes.
I'm one of the universe's lone people who doesn't really care for bacon, so I've never fried an egg in bacon fat, but making an omelet with margarine instead of butter was why my omelets sucked for years. Catloaf said olive oil, but I don't think I would like the flavor.
I achieved omelet perfection with butter. To the point that I took one of the only (non-"can you believe how disgusting this looks/sounds?") food photos I've ever taken in my life:
There's also vegetable oil and margarine with butter flavor btw. that is way healthier.
I don't know of any long-term studies that show that margarine in the US is healthier than butter.
Outside the US, margarine can contain trans fats, and those are far worse for you than any form of animal fat.
I will still use butter for all that popcorn I am going to consume while watching post-reality USA go down the drain.
Illuminati trying to keep America away from delicious beef fat boiled meats
