Health Articles | Coast Packing Company

Celebrate the Arrival of Spring — And the First-Ever National Healthy Fats Day on March 21

March 4, 2018

As we welcome spring this March 21, we’ll need to make room for another observance: the first-ever National Healthy Fats Day, a celebration of the traditional healthy animal fats – pure lard, beef tallow, duck fat, goose fat and the like – that are now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.

Older Consumers Join Millennials in Warming to Healthy Animal Fats, Third Annual Coast Packing/Ipsos Survey Reveals

January 4, 2018

In its third iteration, a new consumer survey from Coast Packing Company and Ipsos Research indicates that Americans 35 and up are more receptive to including animal fats in their diet than they were a year, or two years, ago -- and are acting accordingly.

Time to Go Back To Animal Fats?

November 1, 2017

For the restaurant industry, it’s a real pickle. Consumers are talking up healthier fare and government regulations in some cases are mandating it, but diners continue to value flavor and are in no mood to pay extra for nutritionally correct—and often less than delectable—food. In seeking to balance these competing demands, what’s a chef to do?

Animal Fat is Back in the Kitchen for Health and Taste

May 23, 2017

After years of low-fat dieting, doctors and nutritionists are realizing that the once demonized animal fats are in fact healthy products to use in cooking.

Dr. Shanahan, LA Lakers nutritionist and author of "Deep Nutrition", applauds the approach of old-school chefs. She says avoid packaged foods and processed vegetable oils and instead, get the most out of a variety of plants and animals - including fat!

Lori Corbin from ABC7 stopped by Coast Packing Co!

May 2, 2017

We were thrilled to have ABC’s Lori Corbin come and visit us this morning at Coast Packing for a future segment on cooking with healthy, natural animal fats.

4 Excellent Reasons to Start Cooking with Beef Tallow

March 28, 2017

Traditionally, tallow was used for high heat frying in most fast food restaurants because it remained very stable under high heat conditions and imparted a good flavor. The switch was made in the 1970’s when the vegetable oil industry gained power and propagandized the (supposed) benefits of polyunsaturated fats.

Here are four reasons why you need to bring beef tallow back into your kitchen!

Americans Are Eating More Butter Than Ever

March 15, 2017

Americans are forecast to eat a whopping 8% more butter than last year. That’s the most since 1967 @USDA data says

Quick Poll: Has Your Animal Fats Intake Changed?

March 14, 2017

Are you now more open to healthy animal fats in your diet? Take our quickie poll to let us know!

Vast Majority of Americans ‘Concerned’ About Sugar Industry’s Influence in Shaping Dietary Guidelines, New Coast Packing/Ipsos Survey Reveals

March 2, 2017

Amid reports that the sugar industry manipulated science to its own ends, a substantial majority of Americans say that disclosure has left a sour taste – and some are even re-thinking their consumption of the sweet stuff.