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submitted 3 weeks ago by silence7@slrpnk.net to c/news@lemmy.world
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[-] catloaf@lemm.ee 179 points 3 weeks ago

The reason being saturated fats are linked with poor health, and unsaturated fats are linked with better health. And not just in a "rich people are healthier" way, when companies switched, everyone got healthier.

But this guy doesn't care. We're really living in a post-truth world.

[-] cogman@lemmy.world 65 points 3 weeks ago* (last edited 3 weeks ago)

Yup. It's well studied which is why when someone has a heart attack the recommendation is essentially eliminating all saturated and trans fat. (See the DASH diet).

Basically, if the fat is solid at room temp, it's unhealthy.

[-] WalnutLum@lemmy.ml 9 points 3 weeks ago

That's a really fun rule of thumb

[-] Assman@sh.itjust.works 7 points 3 weeks ago

How solid we talking 🤔 wondering about bacon grease

[-] HellsBelle@sh.itjust.works 31 points 3 weeks ago

If you leave bacon grease in the pan to cool down it solidifies, so it's a 'bad' source.

[-] LifeInMultipleChoice@lemmy.world 5 points 3 weeks ago

So your telling me I should be scooping out the contents that harden on top of the crock pot instead of letting them melt back into the pulled pork for flavor... Ugh. I'm lazy so I usually just want to put the pot in the fridge at night, then back on high when I get home, by the time everything else is done it's basically back to boiling.

[-] HellsBelle@sh.itjust.works 24 points 3 weeks ago

Tbf unless you eat pulled pork daily I don't think it'll be a problem.

It's like that old saying ... "Everything in moderation".

[-] LifeInMultipleChoice@lemmy.world 12 points 3 weeks ago* (last edited 3 weeks ago)

I had to cut back on eggs. I have hens out back that I just let free roam but I hadnt been giving them away fast enough. So I hard boiled a couple dozen and was eating them throughout the day just as snacks to keep food costs low. After day twot I realized I needed to slow my intake. Just got to loop more people into my egg ring. Luckily people like free eggs right now.

Come spring I'll just put a thing down by the road so people can grab them when they drive by, but I do worry kids might have a field day with that lol

[-] Ageroth@reddthat.com 3 points 3 weeks ago

How many was too many?
I've got birds and while they've slowed laying I'm still eating 3-4 eggs a day and can't say I've noticed any ill effects

[-] Teppichbrand@feddit.org 2 points 3 weeks ago
[-] commie@lemmy.dbzer0.com 1 points 3 weeks ago

this is not a reliable source

[-] Teppichbrand@feddit.org 1 points 3 weeks ago
[-] commie@lemmy.dbzer0.com 1 points 3 weeks ago* (last edited 3 weeks ago)
[-] Teppichbrand@feddit.org 1 points 3 weeks ago

He lists all his sources, what is your source for calling him that?

[-] commie@lemmy.dbzer0.com 1 points 3 weeks ago

he still touts the china study.

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[-] xmunk@sh.itjust.works 5 points 3 weeks ago* (last edited 3 weeks ago)

Isn't that just a measure of the melting point of different fats? And emulsions really muddle that line.

[-] HellsBelle@sh.itjust.works 3 points 3 weeks ago

Emulsions are mixtures of fat and liquids, like caesar or greek dressings. They usually require high-speed blenders to do it. Frying bacon wouldn't be considered mixing.

That said there are chemicals that can aid emulsivication but I'm unsure if any are additives to bacon (like nitrates and flavorings are).

[-] Assman@sh.itjust.works 3 points 3 weeks ago

It's far from solid at room temp, not really liquid either. Hence the question.

[-] HellsBelle@sh.itjust.works 13 points 3 weeks ago

Leave it for 4 or 5 hours and it'll be firm/hard.

[-] Wiz@midwest.social 10 points 3 weeks ago

Turn the skillet upside down like a Dairy Queen Blizzard. If you can do that with your fat, it's not healthy.

[-] Assman@sh.itjust.works 5 points 3 weeks ago

So I did this last night after your comment. This morning it's the consistency of yogurt. Maybe we have different definitions of "solid".

[-] Dlayknee@lemmy.world 8 points 3 weeks ago

Fat in sold form isn't like a rock. Think of jello or Crisco - that's what solid fat looks like. So yeah, that gelatinous bacon grease? That's solidified fat at room temp.

[-] Assman@sh.itjust.works 3 points 3 weeks ago

Thanks handsome

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[-] cogman@lemmy.world 7 points 3 weeks ago

Anything more solid than vegetable oil.

[-] JovialMicrobial@lemm.ee 3 points 3 weeks ago

What about coconut oil? Or is that one of those weird ones where it depends?

[-] IamSparticles@lemmy.zip 6 points 3 weeks ago

Nope. Coconut oil is really high in saturated fat. It's bad. The fact that it went through a phase where people were considering it a "healthy" fat had actual nutritionists raging.

[-] JovialMicrobial@lemm.ee 1 points 3 weeks ago

Fair enough! That's really good to know. I'll stick to using it externally for my skin in the winter, unless there's better options out there and I've been misinformed about that too. Actually, I'm gonna go double check that right now

[-] futatorius@lemm.ee 1 points 3 weeks ago

A little bit to thicken a Thai curry won't do much harm though. Just don't use it as your daily cooking fat.

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this post was submitted on 03 Dec 2024
194 points (100.0% liked)

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