Health Articles | Coast Packing Company

DID YOU KNOW? Nature Doesn’t Make Bad Fats – Factories Do

November 3, 2016

When it comes to fats, confusion still reigns. But that doesn't need to be the case. Healthy fats like lard and beef tallow are derived from an animal source; oils and shortenings are derived from a vegetable source -- soybean, rapeseed (canola), palm, coconut and so on. While vegetable oils can be traced back to nature, turning these sources into food is a manufacturing process. And the results don't always promote health.

Click here for the latest infographic in our "Did You Know?" series...

7 Reasons to Eat Lard

October 18, 2016

Lard is a whole food that’s great for cooking and baking, plus it has a wide range of health benefits. Here are 7 reasons why you should be cooking with lard!

DID YOU KNOW? Millennials: The Newest Opportunity

September 29, 2016

A new survey reveals that attitudes about animal fats in the American diet have changed – and millennials are leading the way. Those 18-34 are twice as open to animal fats as those 35-54, and 3 times as receptive as those 55 and over. In today’s foodie culture, taste is on par with health concerns – and nutritious animal fats deliver both.

Click here for the corresponding infographic in our "Did You Know" series...

We’re All Guinea Pigs in a Failed Decades-Long Diet Experiment

September 15, 2016

Let's say you want to lose some weight. Which of these foods would you choose: A skim-milk latte, or the same drink with whole milk? A low-cal breakfast bar, or steak and eggs? A salad tossed in light dressing, or the same salad doused with buttermilk ranch?

If you're like most Americans, you either aren't sure how to answer, or you're very sure—but very wrong. And it's not your fault. It's the fault, experts say, of decades of flawed or misleading nutrition advice—advice that was never based on solid science.

How the Sugar Industry Shifted Blame to Fat

September 13, 2016

Newly released documents show that the sugar industry paid scientists in the 1960s to play down the link between sugar and heart disease, and instead promote saturated fat as the culprit!

While Consumers Flock to Vegetable Oils for Cooking/Frying, Most Unaware of Health Risks Associated with Processing, New Coast Packing/Ipsos Survey Reveals

August 31, 2016

Americans like canola, corn and palm oils, but many are unfamiliar with potentially toxic properties arising from chemicals used in refinement. Check out the results from our latest Coast Packing/Ipsos survey.

An Unconventional Cardiologist Promotes a High-Fat Diet

August 23, 2016

Dr. Aseem Malhotra likes butter in his coffee and advocates for saturated fat as part of a heart-healthy diet.

There are not many cardiologists who embrace butter and coconut oil as health foods. But Dr. Malhotra rejects the decades-old mantra that eating foods rich in saturated fat causes heart disease, and he has been leading a campaign to change public opinion about fats, sugar and what constitutes a healthy diet.

DID YOU KNOW? How Lard and Beef Tallow Promote Health

August 16, 2016

Aside from their unbeatable flavor, lard and beef tallow provide optimum nutrition for healthy growth and reproduction, and they help the body absorb important nutrients. When heated, they do not release free radicals, which have been linked to cancer (as vegetable oils do). And health benefits include actually raising levels of good cholesterol.

Click here for the corresponding infographic in our "Did You Know" series...

Animal Fats: Good Fats vs. Bad Fats

July 26, 2016

Consumers are confused. All your lives you’ve heard how animal fats are high in saturated fats, which are going to clog arteries and lead to heart disease. But we want to set the record straight based on the latest scientific data. Watch our short video to find out why nature doesn’t make bad fats, factories do!

DID YOU KNOW? Lard & Beef Tallow are Minimally Processed

July 21, 2016

The natural makeup of both lard and beef tallow promotes health. Neither contains the artificial trans fats found in hydrogenated shortenings. Both are naturally stable and solid at room temperature. And they're minimally processed - virtually nothing is added, and what's already there (plenty of monosaturates) is good for you.

Click here for the corresponding infographic in our "Did You Know" series...