Fat
10 Feb 2012
This link is to an article in which Michael Ruhlman lets of a bit of steam about the universal fear of eating fat.
I've nodded my head in agreement with him the whole way through it, becos he succinctly captures the points that we try to make regularly in cookschools. Fat in and of itself, isn't bad for you - the quanitites of it that you choose to consume, are what makes it bad.
My daughters and I have on going debates about trim milk, becos I don't believe in it. I'd rather eat or drink full fat something, but have a little less, then make do with a watered down equivalent. Courteney works with nutritionists with her training and they all strongly advocate green top milk, and I don't agree, so we've kind of got to the point where we've agreed to disagree.
I did however think it was absurd when I read the recommended diet in one Sunday paper given by a dietician to a mother who'd queried what her two active under 10 year old boys should be eating. Trim milk was trotted out in the line up, and I thought that was crazy. For growing active young kids, why on earth would you recommend low fat milk?
People's attitude is changing. Years ago when we used lots of butter in the cookschools, we would regularly get enquiries as to what else could be used in butters place, and now we get those questions very seldom. People seem to be relaxing, and understanding that a little of what you fancy occasionally isn't going to do you any harm. Literally!
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