Andy M.
Certified Pretend Chef
It's because I really don't like cloves. Also, I do add a bit of nutmeg to béchamel.. . . Andy, is that because your a nutmeg man?
It's because I really don't like cloves. Also, I do add a bit of nutmeg to béchamel.. . . Andy, is that because your a nutmeg man?
we had a 55 gallon steel drum at our restaurant for discarded fat, it was full every 2 weeks, off to the soap factory. never saw bacon dripping used in any restaurant, rendered lard yes.Using bacon grease in special recipes can add a rich and savory flavor. However, it's high in saturated fats and sodium, so moderation is key. Downsides include potential health risks if consumed excessively. Additionally, strong bacon flavor may not complement all dishes.
Fortunately, newer studies have shown that eating fat and salt don't cause high blood cholesterol or pressure. They can exacerbate an existing problem, but they're not the cause.we had a 55 gallon steel drum at our restaurant for discarded fat, it was full every 2 weeks, off to the soap factory. never saw bacon dripping used in any restaurant, rendered lard yes.
its all fun until the first heart attack, i look at how home bakers put salt in everything, its even used as garnish on cookies now.
that could be true but the problem with studies is the next one oft contradicts a previous one.Fortunately, newer studies have shown that eating fat and salt don't cause high blood cholesterol or pressure. They can exacerbate an existing problem, but they're not the cause.
A popular general statement that in actual scientific analysis doesn't really say much of anything. Basically, finding evidence that supports an argument doesn't necessarily make it an evidence based argument. Research design, the data collection, the data analysis, the interpretation, the replication, confounders, conflicts of interest all can be discussed.that could be true but the problem with studies is the next one oft contradicts a previous one.
That's an editorial, commentary and opinion and not actual evidence.Facts about saturated fats: MedlinePlus Medical Encyclopedia
Saturated fat is a type of dietary fat. It is one of the unhealthy fats, along with trans fat. These fats are most often solid at room temperature. Foods like butter, palm and coconut oils, cheese, andmedlineplus.gov
That's when a meta analysis of a selection of well designed studies is valuable. From Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations: JACC State-of-the-Art Reviewthat could be true but the problem with studies is the next one oft contradicts a previous one.
Abstract
The recommendation to limit dietary saturated fatty acid (SFA) intake has persisted despite mounting evidence to the contrary. Most recent meta-analyses of randomized trials and observational studies found no beneficial effects of reducing SFA intake on cardiovascular disease (CVD) and total mortality, and instead found protective effects against stroke. Although SFAs increase low-density lipoprotein (LDL) cholesterol, in most individuals, this is not due to increasing levels of small, dense LDL particles, but rather larger LDL particles, which are much less strongly related to CVD risk. It is also apparent that the health effects of foods cannot be predicted by their content in any nutrient group without considering the overall macronutrient distribution. Whole-fat dairy, unprocessed meat, and dark chocolate are SFA-rich foods with a complex matrix that are not associated with increased risk of CVD. The totality of available evidence does not support further limiting the intake of such foods.
Of course everyone should follow their doctor's advice for their personal health, especially when they already have a diagnosis. This is about the recent research disproving the idea that eating saturated fat causes heart disease.yep, thanks but I'll stick with my cardiologists opinion.
principles, not personalities.I love it when I'm feeling lazy and not really in the mood to go searching for good studies or for reading editorials being passed off by the poster as a study, that there are people here who step up. I'm thinking specifically of GotGarlic and pictonguy. Thank you. BTW, gotta love when a chef (pictonguy) understands science and can explain stuff well.
Exactlyprinciples, not personalities.