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One way to look at this is not what type of fat you eat, but how much of it you eat (our bodies need fats for health).
The latest guidance from WHO is "no more than 10% of total energy intake coming from saturated fatty acids".
I have not seen any advice for the public to eat zero saturated fats, just to eat mainly unsaturated.
The NHS are still pushing the 30g per day max of saturated fat for the 'average' man, 20g for the 'average' woman, without explaining what constitutes an 'average' man or woman.
I agree people are different. I am lactose intolerant and always have been but I can tolerate a bit of butter. I just remember my mother in law using liberal amounts of Lard. She and father in law did have heart problems. I am a child of the low fat era 40 years ago. I lost 4 stone in weight and it's stayed off. I guess I am conditioned to low fat. I don't mean to offend but I was just shocked to see Lard as part of a type 2 way of eating
I am from the low fat era too, hence I cannot bring myself to eat full fat dairy, despite there being conflicting views now about whether you should or should not.
I can see that if you are lactose intolerant you would not want too much dairy. My friend has IBS and uses plant milk except when she goes out and won't eat veg or salads. It doesn't make any difference to her IBS leaving these foods out though. I personally think her diet is too high carb (she is diabetic) but I am no expert.
My family on both sides had heart problems but I am not sure whether that was related to the amount of smoking that was the norm in their day.
One way to look at this is not what type of fat you eat, but how much of it you eat (our bodies need fats for health).
The latest guidance from WHO is "no more than 10% of total energy intake coming from saturated fatty acids".
I have not seen any advice for the public to eat zero saturated fats, just to eat mainly unsaturated.
The NHS are still pushing the 30g per day max of saturated fat for the 'average' man, 20g for the 'average' woman, without explaining what constitutes an 'average' man or woman.
I agree people are different. I am lactose intolerant and always have been but I can tolerate a bit of butter. I just remember my mother in law using liberal amounts of Lard. She and father in law did have heart problems. I am a child of the low fat era 40 years ago. I lost 4 stone in weight and it's stayed off. I guess I am conditioned to low fat. I don't mean to offend but I was just shocked to see Lard as part of a type 2 way of eating
My mother cooked with lard & beef dripping on thought of both now makes my stomach turn, that's from someone who likes full fat foods like butter cheese for example.
There's no need to use Lard, there's plenty tasty alternatives like veg & seed oils.
I get fed up of all this argy bargy about this that and the other both on here and elsewhere in my life. I have NEVER agreed with the terminology 'low carb/high fat' because for me it should really honestly be 'low carb/NORMAL fat' but there again depends what you personally regard as normal. @Drummer or whoever it was referred to lard to cook whatever and just think about it - how can you fry an egg without summat to grease the pan? But how much of what grease you use, is up to each person. For 2 eggs, a single knob of lard is more that enough for me to do that, frankly. Or about a tablespoon of veg oil. I hate and loathe anything whatever dripping with grease and always have done. But happily make a proper white sauce starting off with a roux ie equal weights of butter and white flour, cooked, then with milk added gradually and brought up to the boil (well a fast simmer I spose) to release the gluten and thicken it, before adding seasoning of salt and ground white pepper plus whatever flavour I want it to actually have - or gravy with meat fat and juices in the roasting pan after the meat comes out to rest before carving/serving - flour lobbed in the roasting pan and mixed = a brown roux before adding almost still boiling veg water gradually whist also constantly stirring to the consistency of gravy you happen to like. You absolutely do NOT always use every ml of the fat in the roasting tin!
I am from the low fat era too, hence I cannot bring myself to eat full fat dairy, despite there being conflicting views now about whether you should or should not.
I can see that if you are lactose intolerant you would not want too much dairy. My friend has IBS and uses plant milk except when she goes out and won't eat veg or salads. It doesn't make any difference to her IBS leaving these foods out though. I personally think her diet is too high carb (she is diabetic) but I am no expert.
My family on both sides had heart problems but I am not sure whether that was related to the amount of smoking that was the norm in their day.
I have IBS, the reason I can't eat salads and onions. My parents had high cholesterol but not caused by diet as they went low fat with me. Both passed now. My brother has inherited the same cholesterol problem but not me thank goodness!!! I use Soya milk, no carbs hooray!!! Lol
I get fed up of all this argy bargy about this that and the other both on here and elsewhere in my life. I have NEVER agreed with the terminology 'low carb/high fat' because for me it should really honestly be 'low carb/NORMAL fat' but there again depends what you personally regard as normal. @Drummer or whoever it was referred to lard to cook whatever and just think about it - how can you fry an egg without summat to grease the pan? But how much of what grease you use, is up to each person. For 2 eggs, a single knob of lard is more that enough for me to do that, frankly. Or about a tablespoon of veg oil. I hate and loathe anything whatever dripping with grease and always have done. But happily make a proper white sauce starting off with a roux ie equal weights of butter and white flour, cooked, then with milk added gradually and brought up to the boil (well a fast simmer I spose) to release the gluten and thicken it, before adding seasoning of salt and ground white pepper plus whatever flavour I want it to actually have - or gravy with meat fat and juices in the roasting pan after the meat comes out to rest before carving/serving - flour lobbed in the roasting pan and mixed = a brown roux before adding almost still boiling veg water gradually whist also constantly stirring to the consistency of gravy you happen to like. You absolutely do NOT always use every ml of the fat in the roasting tin!
I get this totally, I don't fry anything and can't remember the last time I made gravy. My mother used to make proper gravy exactly like you as did my grandmother's. I grew up in everything homemade ( don't think it was good for me though lol ) but we didn't know any better then. The cost of living means that a joint of meat is a thing of the past in my house. It's low fat/carb for me
My mother cooked with lard & beef dripping on thought of both now makes my stomach turn, that's from someone who likes full fat foods like butter cheese for example.
There's no need to use Lard, there's plenty tasty alternatives like veg & seed oils.
The amount of fat I add into my cooking is very little and when it has been used for frying most of it is removed with a wooden spatula and thrown away. It is simply the way to transfer the heat from the pan to the food most efficiently.
Frying eggs is a way of not adding much fat to the food, as the hot fat seals the egg protein on contact so most of it is left in the pan when the egg is cooked.
My mother would always cook mince the previous day and put it into a basin to cool and the fat would come to the top and set. It was then lifted off and used for cooking once it had been cleaned in hot water - which became stock for stews, soups and broths or as a base for gravy for the Yorkshire puddings to go with a roast.
I don't buy much mince, but removing the fat from the pan after cooking meat is still a habit. I put crushed ice in a metal jug and the fat sets on the underside so it can be lifted off easily
Since stopping using seed oils, I no longer burn in the sun. It used to be factor 50 as otherwise I was in intense pain as soon as sunlight fell on me, and I would look like a boiled lobster even with the sun block. I suspect the possibility of skin cancer has gone down a lot due to that one change in what I was eating on the 'healthy' regime.
I think it was rebrascora who mentioned cooking mushrooms and onions with butter or lard, then adding eggs and cheese or ham.
I do lower fat than that by sieving out the mushrooms, cooking the eggs separately - admittedly with a little butter - in my little wok and enfolding the filling, doing the chef thing flipping the edges so that it is all neatly enclosed.
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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