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Introduction to The Fundamentals of Fats
"So, what's the true story on fats in the diet. All good? All bad? Which are which, and what do I use for what?"

The entire campaign against the use of saturated fats was started in the 1950’s when Dr. Ancel Keys distorted his studies to show that countries with higher dietary saturated fat had higher rates of heart disease.

That's a quick snippet of actual history that caused a shift in our modern American diets. People quickly became afraid of using traditional saturated fats such as butter, coconut oil, tallow, lard, bacon grease, and chicken fat. They began shifting their fat consumption to the cheaper polyunsaturated fats such as soybean oil, corn oil, safflower oil, canola oil, and even margarine.

The seed oil companies began promoting their polyunsaturated fats as the new heart-healthy option. Processed at high heat and with dangerous chemicals, these oils filled our grocery aisles and our recipes.

After being a major topic of debate for nearly half a century, in the 1990s the truth came out as Ancel Keys admitted that his research was flawed. But after 40 years of being made to fear saturated fats, this idea has become so ingrained in our dietary culture, that the change was ---- and still has ----- not been accepted.

What about the highly-praised bottled oils such as coconut and olive? They are super nutritious and easily incorporated in a real-food diet. But truthfully, even the meticulously-derived ones are arguably susceptible to oxidation which may render them nutritionally deficient by the time they reach your table.

Press and squeeze and derive these oils yourself? Great! Begin with corn... doesn't work that way does it?

Consider this: if you can't make the fat in your own kitchen, don't put it on your table. That's wisdom for a healing table! That's blooming where you are planted and it's a great goal to work toward in your food journey.

So what’s a cook to do right now, right here? The 'experts' have --- and continue to ---- change our food culture for the worse, so we ask, “Who wrote the rules?” and continue to rely on TRADITIONAL fats: the ones that have nourished humans for centuries.

Weird food makes weird bodies and as mothers and cooks, we are in the business of building strong bodies.

History has proven that across the globe there are fats that have nourished since the beginning of time. I am going with that.

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