Gone are the days before refrigeration when foods needed to stay preserved for months at a time. Thank goodness, right? But that doesn’t mean modern cooking can’t take a cue from confit, a French curing method involving simmering ingredients in a pool of flavorful fat.
For more than three decades, we have been told that fat is the enemy—that it’s responsible for both rising rates of heart disease and expanding waistlines.
We created the Health Hacks on a Budget video course series to make it as easy as possible for everyone to save time and money while living a healthy life. In this series, we share simple recipes, easy tips, and educational information to help you and your family Thrive.
Medically Review by Dr. Mark Hyman “Everyone seems to be talking about fat these days—I’ve heard that fat is somehow good now, and can help with weight loss and disease prevention. How can that be true, when for decades we all were told that fat was the bad guy?”
Long gone are the days of inhaling Snackwells cookies as you pine away for a slice of real Devil’s food cake. Fat-free cottage cheese? See ya never. And margarine… just no. In today’s culinary—and nutrition—world, it’s all about cooking and baking with healthy fats.
Haven’t heard? Butter is back. Grass-fed, organic, GMO-free, it’s the newest health food for some now that saturated fats have been vindicated.
In 1977, United States public health officials recommended that citizens adopt a low-fat diet for optimal health. The very next year, the obesity epidemic that still plagues the U.S. was officially set into motion—rates of obesity increased by nearly 20 percent over the next four years.
The litany of foods to avoid can seem never ending: sugar, salt, fat, carbs, dairy, nuts, gluten, and on and on. Are they all really so bad for us? The truth is, they’re not—not for all of us, anyway.
There’s a reason Twinkies don’t get moldy, and chocolate chip cookies seem to last forever on gas station shelves—for decades, thousands of America’s favorite foods have been loaded with trans fats to keep them shelf stable.
We have all heard about fats, carbohydrates and proteins, but do we really know what each one does in the body?
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