Bring back the bacon fat in cooking. Now it's OK.

[trof]

Jeez, now everything is turned on its head once more.

Replacing animal fat with vegetable oil in our diet may not reduce heart risk, says study

Replacing animal fat in the human diet with vegetable oil seems not to lower heart disease risk, and might even boost it, according to a study published Wednesday that challenges a cornerstone of dietary advice.

Switching from saturated to unsaturated Omega-6 fats did result in lower blood cholesterol in a trial with nearly 10,000 participants, it said, but not the expected reduction in heart disease deaths.



Read more at:
http://economictimes.indiatimes.com/articleshow/51804440.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst

[840high]

1. Eat in moderation.

[trof]

6. Hey, good plan.

Thanks.

[Hortensis]

39. And use bacon fat and chicken schmaltz

where needed so you can enjoy every bite. Such enjoyable news, thanks Trof.

As an ex- West Hollywood/Borscht-belter, I make a mean chicken and dumplings that of course includes schmaltz plus a touch of bacon grease. I can say here what I never do in Georgia: Dumplings are fluffy balls with chives floated in a luscious broth, not those thick gooshy noodles in gravy with that pass for them here in the South. Bless their hearts.

Makes it hard to be good. Most of the "moderation" usually kicks in as predominantly green/nothing-white dinner later in the week.

[trof]

54. Well, I grew up on granny's thick flat dumplings.

So that's what I like.
I think it was the same recipe she used for pie dough.
After she rolled and cut her dumplings, she baked the leftover as 'crackers'.
Schmaltz.
I love that word.

[Pakhet]

62. I wish I could make them. Mine are always touch no matter how

little time I take to mix it together. I'm totally jealous of your fluffy dumplings.

[Politicalboi]

2. We need to use less animal

Not more. I'm not a vegetarian, but I don't eat a lot of meat. We need to stop the murder one day.

[trof]

7. When they pry my burger from my cold dead fingers.

[rurallib]

13. well we will know what killed you

just kidding

[backscatter712]

3. It comes down to this.

Eat fewer calories than you burn.

Go to the gym. Burn more calories.

Burn off the blubber, live longer, and look and feel better.

[trof]

8. There ya go. Better yet, just walk.

When ever you can.

[Logical]

24. Not that simple. Type of food matters. Carbs, sugar, etc. nt

[philosslayer]

53. Actually, no, it doesn't.

Consume less calories than you burn and you lose weight. Period. See "the Twinkie diet"

[GliderGuider]

55. Actually yes, it does. Insulin response.

The body is a complex dynamical system, not a simple steam engine.

Your move.

[Logical]

66. That poster is using really old logic. nt

[Logical]

65. Nope, you are way off on this. But many people are. Types of calories matter. When insulin is....

released, etc.

[msongs]

4. maybe veggie oil is just really best when consumed while it is still in the veggie? nt

[milestogo]

5. Animal agriculture is the leading driver of climate change.

[Brother Buzz]

9. I just showed this to She Who Must be Obeyed and she....

ain't buying it.


On the up side, she never went that silly margarine route, so there's still hope.

[trof]

10. Just tell her "facts is facts".

[Brother Buzz]

11. I'm working on the fats is fats angle

[Glassunion]

12. My cholesterol says otherwise.

Make smart oil choices.

Little bacon fat in the green beans... Awesome.

Cold pressed olive oil in the salad... Awesome.

Watch the smoke point, some oils turn saturated at certain temps.

I stay away from corn and vegetable oils period. I stick with nuts, olives, and the occasional pork or duck fats.

All in moderation.

[madokie]

14. I just eat whatever is on the table

total cholesterol is 150, goobs of good and very little of the bad.
DVT at 54 YO but yet I have excellent numbers.
Doctor just shrugged and muttered something like well its not true in all people or some such shit when I asked him why

I'm a butter eating, lard loving sugar hound, Actually

[REP]

19. Just had mine checked; it's 102 and I use butter and bacon fat

Not that I use them every day, but I'm not using vegetable oil in red-eye gravy or carmelizing onions in it, either.

Most of the time I'm eating baked boneless skinless chicken (because easy), but if I'm having guests and they want something good, I'll be cooking it right.

[ChickenGuru]

34. OMG. Duck fat

is the best. I raise ducks for the table. Save all the renderings and use it to fry potatoes or roast veggies in.
My Muscovys have the run of the farm and will come to me when I call them. A couple of handfuls of shelled corn is all the extra feed they get. Excellent foragers, they pretty much get all they need in the fields.

[Hortensis]

40. That must be fantastic. I seldom do duck, not

particularly available, but when I do every bit of the fat is rendered one way or another and all extra saved for other dishes.

[yewberry]

15. Please God no

I've been vegetarian since the stone age and I'm not interested in debating your diet or my diet thankyouverymuch but... bacon fat sneaks into food. The last time I was unknowingly fed bacon fat I only made it about a 1/4 mile from the restaurant before the fireworks started. Scared the bejeezus out of that ranger at the state park that I just barely made it to.

It gets into soups and dressings and cornbread and croutons and I kid you not my brother-in-law made chocolate chip cookies with the stuff... if you're going to use it make sure there's full disclosure, please!

[Hortensis]

43. Poor thing. Seriously. The only vegetarian in our family

is our little 6-year-old step-great-grandaughter (step so I don't have to wonder who she could have gotten if from on our side). She's not hard-core yet, will eat meat, but it comes naturally and I expect that some day I will be designing all meals she'll be at from a non-meat core.

I already do that with picky friends, vegetarian or otherwise. It's definitely easier and more satisfying to design the meal around "core" dishes everyone can enjoy, and then just develop the menu around that start with other dishes for the rest. Sauces on the side when someone won't mix foods -- so common.

We bought a bottle of bright-orange French dressing we'll never use up (but lasts disgustingly forever) for someone who will only eat iceberg lettuce with that on it for salad and a bottle of ketchup for someone who puts that (but nothing else) on almost everything. I also always ask people who are going to be staying with us what they don't like before they ever arrive.

You'd be safe here. The problem is when people are too polite to disclose and end up eating nothing.

[yewberry]

63. Haha, you're sweet.

We're used to maneuvering around menus-- most of my family is lactose-intolerant, we're veg, sister with gluten sensitivity... you've gotta be creative, for sure!

Thanks for being open to other options! I'd rather know up front when there are pitfalls. It's certainly easier than finding out the hard way.

[kentauros]

60. Beef fat gets used in some junk food,

like Hostess and similar brand products. At least they do point that out in the ingredients.

And I agree on no bacon/animal fat in the diet (as a fellow vegetarian.)

[yewberry]

64. Yeah. Peanuts, too.

I'm pretty good at spotting that stuff. Stocks and rendered fats can trip me up, though, especially since I live in an area that tends to embrace the veg way.

[flvegan]

16. I read the article, not the study.

Re-analyzed a 45 year old study done in mental hospitals and nursing homes in Minnesota, did they?

Got it.

"While we wait for further clarification, we should continue to eat more fish, fruits, vegetables and whole grains," Veerman wrote.

[Logical]

25. Carbs bad, meat good. Nt

[Rex]

17. Food tastes a lot better cooked in lard.

Just does.

[Major Nikon]

18. Good thing I never stopped

[librechik]

20. I mentioned this theory to my cardiologist last week

and he said No! Wrong that is! Nonsense such thinking is! (He reminds me of Yoda)

Ahh, I said. And I was just getting used to all the bacon!

Yoda continued, "Some people will say anything for money, even doctors. The science isn't there."

Thus ended the saddest day of may life.

[Logical]

26. Many are realizing meat and fat is not the issue. Nt

[aikoaiko]

21. I can now move the bacon can from under the sink to the top of sink...

Where she always belonged.

[Hortensis]

46. Lol. Behind the stove is traditional, so it can

just be gopped into everything. I guess that worked fine back when when even the typical woman was burning 3500 calories a day. I'm thinking of a documentary about a small woman in India who was slowly starving on something like that amount because relentless hard work burned off more than she took in.

Mine's a tidy little jar of white stuff in the fridge; a paper towel makes a wonderful filter.

[robertgodardfromnj]

22. Huh, that's pretty interesting

Frankly, I've always used bacon grease, though in moderation. It tastes so much better than regular vegetable oil. Just my opinion, of course.

[LeftyMom]

23. Look, even if any of you are self-deluded enough to think bacon fat is healthy

you have to realize that pig farming is remarkably destructive to the environment and the cruelty to the very intelligent animals you're killing is astonishing.

The level of self-justification on this board is unreal sometimes.

[Logical]

27. Many studies show the low fat craze failed! Nt

[LeftyMom]

30. That literally has nothing to do with what I said.

You want more fat in your diet? Great.

Pig farming is an environmental and ethical disaster.

[closeupready]

36. Consumers are to blame for production flaws? Oh, ok.

[Hortensis]

47. Well, there are a whole LOT of us, and

all the production flaws are greatly magnified by the shear volume of necessary food production. We've cut back on meat a whole bunch. Given the atrocities of modern "production," I could give meat up, though it'd be hard -- I'm a savory foods lover, can't compensate with sweets, but my husband is not interested.

I look forward to the development of acceptable meat tissues "grown" in factories.

[closeupready]

49. That's a good point. I also have cut back, but not because I dislike meat.

Rather, as you say, the way livestock today is 'husbanded' turns my stomach.

D'Artagnan brand cuts are basically the only ones I buy, and sometimes Applegate.

[Hortensis]

67. Reminds me John Kasich's and the Kochs' ALEC was behind

the ag-gag movement to make photographing and reporting on slaughterhouse/farm practices illegal. ALEC created model legislation that was eventually introduced in a bunch of states or inspired similar versions. It's been found unconstitutional by a district court, just another piece of the American soul hanging on who gets to appoint the next couple of justices.

[Bjornsdotter]

28. If this is true

....someone owes me a bunch of french fries fried in that good fat from years ago.

[hollysmom]

29. I thought it was the nitrates or nitrites in the bacon that would kill you.

[womanofthehills]

33. Lots of good bacon has no nitrates

I love dry rubbed no nitrate bacon. Actually, an egg and bacon breakfast is much healthier than a bowl of cereal.

[Major Nikon]

38. The taste is the same, the shelf life is not

Cured bacon will keep for months if kept sealed in the refrigerator. Uncured bacon is good for about a week.

[Major Nikon]

37. If that were true, it would be best to avoid leafy vegetables first

[killbotfactory]

51. It's only bad for you if use high heat, which creates nitrosamines and are carcinogenic.

Solution: don't eat burnt meat.

https://authoritynutrition.com/are-nitrates-and-nitrites-harmful/

[Purveyor]

31. Never disappeared from this kitchen.

[Throd]

45. Same here.

[brewens]

32. I only cook myself and my girlfriend a "real breakfast" about once a month.

Usually, bacon, sausage, hash browns, sausage gravy and eggs. Eggs and everything else fried in the bacon grease! Oh yeah!

I could do the eggs so they come out nice and perfectly white that you could sell at any cafe but not a chance! They taste so much better fried in the bacon grease!

We do whole grain oatmeal more often than anything. Her thing with oatmeal is mandarin oranges! I was surprised by that one. Had never thought of it but what could be better? Peaches are better actually but the oranges are also great!

[ladyVet]

35. Our ancestors, even as late as our grandparents, lived just fine with animal fat.

It's all the carbs, additives, preservatives, colorings and so on that are bad for us.

And yes, factory farming is horrible and needs to be stopped. That is not debated here. We can and should raise food animals humanely, but it's what we need to do to keep ourselves healthy that is the point for this article.

[cwydro]

56. My mom will be 90 in June.

She loves bacon.

[Hell Hath No Fury]

41. I'll pass this along to my grandfather --

Oh, that's right I can't because he is dead. From a massive heart attack due to eating a diet rich in animal fat like bacon.

[Worried senior]

42. We use bacon fat

for certain foods. Have done all along.

[killbotfactory]

44. Try to avoid highly processed foods and sugary beverages.

Eat more veggies.

Don't smoke.

Being neurotic about everything else is counter productive.

[frogmarch]

48. The message was brought to you by

The National Pork Producers Council and the National Cattlemen’s Beef Association.

[GliderGuider]

50. My breakfast this morning

Sausages deep-fried in the fat left over from the pound of bacon I had for breakfast yesterday. Waste not, want not!

[thereismore]

52. Of course, omega-6 fats oxidize and get deposited on your arterial walls. Saturated fat does not

oxidize easily.

PS The process is not quite as simple as I said. It is however the oxidized fats that get absorbed by macrophages in blood, which turn into foam cells when they've had too much and "die" inside the surface of arterial walls (endothelium), where they deposit their load of oxidized fat. These are the fatty streaks your cardiologist does not like.

[JanMichael]

57. not for the factory crea5ed pigs it isnt. nt

[trof]

58. Granny kept a 1 lb coffee can on the back of the stove.

Bacon and sausage fat went into it.
Since it lived back behind the burners, it was never liquid or solid.
Just kind of a spreadable consistency.
Not that we ever spread it on anything.

We did have a black maid (B'ham, AL, 1940s and 50s) who, almost every morning, made a breakfast of a couple of piece of white bread fried in the pork fat.
Her employment 'contract' specified breakfast and lunch would be supplied.
And 'carfare'. (Bus)

She could have eggs and bacon or cereal or whatever was in the fridge or pantry, but most mornings it was fried bread. Go figure.

The very best fried eggs I've ever had are fried behind some spicy patty sausage.
Sunny side up, and basted with the sausage grease to cook the yolks.

[a la izquierda]

59. Tell that to Mediterraneans...

Who eat olive oil with everything, and live forever.

[trof]

61. Wow, did this post 'grow legs'.

I had no idea.
funny