Fast Fat Facts
healthaffairs.orgJune 23, 2015
In 2006, the New York City Board of Health banned the use of trans fats by restaurants and bakeriesIn 2006, the New York City Board of Health banned the use of trans fats by restaurants and bakeries, and other local governments followed. California passed a similar ban in 2008. In conjunction with mandatory labeling of trans fat, these local bans and the increased awareness of the health effects of trans fat led to an almost 80 percent drop in the amount of trans fat Americans consumed between 2003 and 2012.
nytimes.comJune 16, 2015
Between 2003 and 2012, the FDA estimates that consumer trans fat consumption decreased about 78 percentAnd that the labeling rule and industry reformulation of foods were key factors in informing healthier consumer choices and reducing trans fat in foods. 6/16/15
ewg.orgJune 16, 2015
EWG found that 87 percent of the over 7,500 foods containing partially hydrogenated oilsAmericans’ principle dietary source of trans fats — didn’t disclose that fact. Instead, the labels of more than 6,500 of these items rounded off their trans fat content to 0 grams. 6/16/15
firstwefeast.comSeptember 13, 2014
Cow and sheep’s fat is more commonly used in soaps, candles, and lotions than in the kitchenThese days, cow and sheep’s fat is more commonly used in soaps, candles, and lotions than in the kitchen, but the Paleo community is picking up on beef tallow, this once widespread cooking ingredient (most fast-food chains used to use it for deep frying since it’s stable at high temperatures and imparts a slight, but delicious, meaty flavor).
selfrelianceoutfitters.comJuly 02, 2013
Because of its stability, its high smoke point (which approaches 400 degrees Fahrenheit), and its special flavor, lard is a highly favored oil for frying
ncbi.nlm.nih.govJanuary 13, 2010
A 2010 meta-analysis of 347,747 people around the world found insufficient evidence to tie saturated fat to heart disease.
amazon.comMay 14, 2000
Lard is typically 40 percent saturated fat, 50 percent monounsaturated fat and 10 percent polyunsaturated fat.According to Mary Enig, author of Know Your Fats, lard is typically 40 percent saturated fat, 50 percent monounsaturated fat and 10 percent polyunsaturated fat. The percentage of saturated fat in lard protects the more vulnerable mono/polyunsaturated fats from oxidizing with heat, making lard an excellent choice for cooking and baking. 5/14/2000