Book review by Dr Stuart Jeanne Bramhall | February 12, 2015 The Truth About Animal Fat: What the Research Shows The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet lays out the scientific case why our bodies are healthiest on a diet rich in saturated fat from animal products. Analyzing […]
A two-part documentary from ABC Australia on the criminality of Big Pharma sent shock waves through mainstream media and the medical establishment when it first aired in 2013. Titled “The Heart of the Matter,” the airing left the pharmaceutical industry in a tailspin. Its message was so powerful. Pressure to remove it so intense that ABC buckled and took down the videos from its site. Now they have been re-released. Why all the uproar?
The fat you choose to use in cooking can make the difference between a meal that supports health and a meal that throws off free radicals (thought to be a primary cause of the degeneration we refer to as aging). The higher the cooking heat, the more likely you are to be bombarded with free radicals, set off by breaks in fatty acid chains. There are only a few fats that can defy oxidation and its cousin, rancidity. What’s the determining factor? It’s the stability of the fatty acid chain.
