We’ve been told to remove chicken skin because it is saturated fat? True – that’s what we’ve been told, but chicken fat is 70 percent unsaturated fat! Chicken fat is dominantly monounsaturated oleic acid, the dominant fat in olive oil (and in our bodies). Chicken fat is also our best source of antimicrobial palmitoleic acid, a monounsaturated [...]
Frank Hu, PhD, professor of nutrition/epidemiology, Harvard School of Public Health: “The overemphasis on reducing fat caused the consumption of carbohydrates and sugar in our diets to soar. That shift may be linked to the biggest health problems in America today.” For over 50 years the medical establishment, the American Heart Association (AHA), public health [...]
From the days of George and Martha Washington up through the 1940s, our traditional more saturated and monounsaturated fats – tallow, lard, and butter – provided safe, nutritious cooking options and provided diversified income for small mixed family farms, benefitting local communities. Then, beginning in the 20th Century, especially after 1950, the American Heart Association [...]
“Too much of what has been written or said in textbooks or journals about fats and oils is either incorrect or unacceptably incomplete.” Dr. Mary Enig, author, Know Your Fats Saturated palmitic acid (16:0) is called the “stem” fatty acid because it is the basic fatty acid the body makes de novo – a [...]
“Dietary fat, whether saturated or not, is not a cause of obesity, diabetes, or any other chronic disease of civilization.” Gary Taubes, author, Why We Get Fat Since 1961, when the American Heart Association first endorsed board member Ancel Keys’ anti-fat diet, there has been a “War on Saturated Fat” that continues to this day. [...]
