Your mission, if you choose to accept, is to check your pantry for industrial oils or trans fats and root out any remaining stragglers. Today we’ll review the basic structures of fats and why you want to stock up on some and send others packing. Before you’ll be able to embrace the fact that some […]
Ah, the French know their fats. When my husband worked with a Frenchman, he reminisced about this time of year in France: “Fall is the best time of year because the food is so wonderful: the fish are fatter, the cream is plentiful, and the vegetables being harvested are some of my favorites.” Yep, he
It’s time. Time to sign off of the fake butter revolution, and start putting real butter on your toast. And your mashed potatoes, vegetables, in your baked goods…and anywhere else you might use margarine or a “spread” that makes some health claim or another. This might be incredibly difficult for some of you, having grown up
Butter vs. Margarine vs. “Spreads”: How do They Stack Up? Read More »
Quick quiz: Where have you heard this phrase before? “…as part of a diet low in saturated fat and cholesterol…” If you ever catch a TV commercial for food or drugs – um, pretty much all of them that are low-fat or cholesterol related – you’ve heard the voiceover say this. Our culture is pretty
Food for Thought: The Evils (?) of Saturated Fats Read More »
