11–20 of 167 posts
RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
Olive oil? Peanut oil? No and (mostly) no.
Compared to hydrogenated margarine that was pushed a couple of decades ago before we learned about trans-fats? Of course.
If you use it when cooking for guests, you should disclose that you're using it (especially for non-meat dishes) because it may add extra fat that they're not OK with or consider inappropriate for personal dietary consumption (they're vegetarian, don't eat beef products, whatever).
I have a friend for whom we can't use anything that has sunflower oil in it, which is _really hard to avoid_ in surprising ways (there are spice blends that I use which have a bit of sunflower oil in the mixes).
RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
Not to be flippant, but we know that the answer to that is "No" because of Betteridge's Law of Headlines[1]. I haven't read the article ("too hard, didn't care"), but as a foodie: - in certain food circles, it never went away - industrially, McD's in at least North America used beef tallow as one of the par-frying oils for their fries well into the 21st century -- which caused a stir amongst vegetarians and Hindu who…
I recommend reading the article.
RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.
I've made this example before, but it bears repeating.
I know absolutely nothing about chemistry, medicine, or healthcare policy. I am wholly unqualifed to be in charge of anything involving healthcare. Suppose that, despite all reason, I am appointed into a HHS secretary anyway. This would be bad, but because I know that I know nothing, my potential for damage is actually pretty limited. I would have to defer a lot of decisions to advisors, who would likely be doctors and chemists and data scientists. I probably wouldn't make a lot of "progress", and I would likely more or less just maintain the status quo, but I probably wouldn't make things much worse.
RFK Jr. is the worst, because he doesn't know any more about health or medicine than I do, but because he's read a bunch of idiotic blogs and Facebook pages he thinks he knows better than the entire medical establishment, and because he thinks he knows everything he feels qualified to start cutting funding for American medical research and blame everything on people not eating enough beef fat.
People have been (understandably) focusing on Trump's descent into authoritarianism, but it's possible that that gets somewhat fixed once he's out of office, but I think that the damage that RFK Jr. has done to our medical research establishment might be irreparable. He is uniquely dangerous.
Not to be flippant, but we know that the answer to that is "No" because of Betteridge's Law of Headlines[1]. I haven't read the article ("too hard, didn't care"), but as a foodie: - in certain food circles, it never went away - industrially, McD's in at least North America used beef tallow as one of the par-frying oils for their fries well into the 21st century -- which caused a stir amongst vegetarians and Hindu who…
For some foods the being-solid-at-room-temperature property can be important for texture.
Earlier quoted context omitted.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
Our own health department has completely removed objectivity from their process. It doesn't matter if they say something right or wrong now, they've completely lost our trust.
Politics aside, the omega6:3 ratio and PUFA content of tallow is favorable.
Earlier quoted context omitted.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
Avocado, canola, olive oil would all be way better. Beef tallow is really high in saturated fat
Canola and other seed oils are made using toxic solvents which are not full removed from the final product.
Earlier quoted context omitted.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
Compared to what and for what purpose? Olive oil? Peanut oil? No and (mostly) no. Compared to hydrogenated margarine that was pushed a couple of decades ago before we learned about trans-fats? Of course. If you use it when cooking for guests, you should disclose that you're using it (especially for non-meat dishes) because it may add extra fat that they're not OK with or consider inappropriate for personal dietary co…