Adding nutritional years to marinara sauce is a good idea? How much should you add?

[SEEING-TO-BELIEVE]

but to say the least. you need to consider that animal fat in big quantities is not ok for all people....
if you can.. don't write long.
i find it much harder to read long messages..

 

[dragnlaw]

@SEEING-TO-BELIEVE any food eaten in large quantities is not good. Moderation (a little bit of everything) is the answer.

 

[pictonguy]

but to say the least. you need to consider that animal fat in big quantities is not ok for all people....
if you can.. don't write long.
i find it much harder to read long messages..

The stance that saturated fat causes heart disease is an ideology rooted in poor observational data 60 years ago along with outright lying by Ansel Keys assertions along with the collusion by the sugar foundation that paid 2 Harvard professors and researchers D. Mark Hegsted and Fredrick Stare that it wasn't sugar but saturated fat that caused heart disease which the USDA used to formulate the dietary guidelines. The payouts by the sugar foundation wasn't revealed until 2016.

Recently, in the last 10 years or so the scientific community has finally found some headway in disputing this ideology but getting institutions to admit they were wrong, is just not going to happen for political and the multiple industrial complexes like pharma, agra and food that have invested in maintaining this lie that makes them and their shareholders a lot of money, in the 100's of billions of dollars.

As well, the fact that there are no and I mean no RCT's that show cause and effect that saturated fat does indeed causes heart disease and in fact increasing saturated aka animal protein and the fats associated with those proteins actually improve the markers for heart disease when compared with the average American that consumes the basic SAD diet. Hope this answer wasn't too long.

 

[SEEING-TO-BELIEVE]

anyway.. it was tasty. but became very bright red too,.

 

[dragnlaw]

Looks very tasty Seeing!

 

[HeyItsSara]

lowfat cheese has either low or no saturated fat

 

[dragnlaw]

and I have yet to find a "low fat" cheese that doesn't have texture and taste like a rubber ball. IMHO it = garbage. Cheese is relatively expensive and getting more so. Why bother with an ingredient that is not going better a dish and might well ruin it.
For some of the small amounts of cheese that a recipe calls for - use the real stuff.
If you constantly have dishes with copious amounts of cheese - then I think you rethink your diet.