Fats and Oils

In the 70s we were sold on margarine. Told it was the healthy alternative to butter. We, poor fools that we were in Australia at the time, were as yet unaware of the cuisine of the Mediterranean, let alone all the cuisines we’ve since come to love from everywhere on this magnificent earth. And margerine’ll kill you. That shit is rubbish.

Then, in the 90s, we were turned onto low fat everything. We weren’t told that the manufacturers replaced the fat with sugar; that otherwise there would be no taste. Secret sugars were added to everything.

The result – or one of the harshest realities of consumerism – obesity. Type 2 diabetes in young children. Fast food generation. We’d gone from the chop with mashed potato and peas or a roast on Sunday to chemical alley and numbers like 621 and don’t get me started on food dyes and palm oil’s catastrophic effects on Orangutan populations (so check the labels!)

Now it’s all coming undone. All the lies. All the pushers of food pollution.

Here’s a list to consider. Research to your heart’s healthy content.

PracticalPaleo_GuidetoCookingFats

Make up your own mind x