Vegetable fats vs Animal Fats.. Vegetable fats are bad, animal fat is good. Vegetable fats have become popular only since 1970s.

Below are the highlights of interview with Jennifer McLagan, author of the boo "Fat:An Appreciation of a Misunderstood Ingredient, with recipes"

There is a huge movement about consumption of fatty foods over the past 30 years in the US.

1. Eating less fat hasn't made us healthier or thinner.

2. We have reduced 'animal fat' we eat. But statistics show that the total amount of fat in our diet has increased.

3. Vegetables fats have replaced animal fats. This has led to huge increase in polyunsaturated fat in our diet (which can depress our immune system).

4. Eating fat-free foods results in us eating more carbohydrates and sugars. These don't satisfy hunger. Animal fat does satisfy our hunger, hence we eat less.

5. Food is relatively cheap, we spend less than 10% of our income on food. So, we don't value it.

6. Many see food as a fuel or medicine, not as a pleasure.

7. There is a widespread myth that making food from scratch takes time and is expensive. It may not always be quicker, but it is better for you and cheaper when all costs are considered.

8. If we cooked our food, sat with friends and family, and enjoyed eating it, we would be healthier and happier.

The French appear to have positive relationship with fat while north Americans do not. Why?

1. Many cultures, including the French have a positive relationship with food, which flows to fat.

They see food as something to enjoy and celebrate and treat it with respect. In America, we lack food culture. However, many cultures are threatened today as they adopt American habits, fast food and industrial food. Even France is not immune to this dominant American culture, there is problem of obesity among the younger generation.

How did animal fat which was so popular in the 20th century lose out to Crisco (vegetable oil brand of P&G)?

1. Crisco and other vegetable fats did not do well at first.

2. True, they were cheaper and popular with food manufacturers.

3. But people still preferred lard, suet, poultry fat and batter to cook with.

4. The vegetable fats were 'aggressively' promoted.

5. It wasn't until 1970s when animal fats were labelled "greasy killer" and were told to lower our consumption. That's vegetable fats became "healthy fats" and their sales took-off.

So, how exactly is cooking with animal fat better for us?

1. Unlike vegetable oils, animal fats are very stable and don't turn rancid easily. This makes animal fats ideal for cooking, which involves heating.

2. Animal fats have no trans-fats.

3. It is much easier to roast a bird or a joint, if it has a good quantity of fat. Without it meat will be dry and tasteless.

4. Animal fats have essential fatty acids, which help fight disease and help absorb vitamins.

5. Many of us have skewed ratio of essential fatty acids due to too much vegetable oils. When the ratio goes out of balance, we have illness and depression.

How does cooking in animal fat affect the taste of food?

1. Fat carries flavor.

2. Fat in meat or bird keeps it moist and juicy. You can' replace it with vegetable oils.

3. Animal fats are better suited for cooking as they are more stable and resist heat better than vegetable oils.

4. By cooking the meat in the same fat, you can layer the flavor into the dish - lamb in lamb fat, beef in beef fat, chicken in chicken fat and so on.

What about transfats?

1. Trans-fats or man-made fats are often hydrogenated to extend shelf life.

2. This type of fats are difficult for body to digest and are universally condemned.


http://www.salon.com/2008/09/25/jennifer_mclagan/