> which in fact
I love it when people talk about facts. There is no correlation between the use of saturated fats and cardiovascular disease, as those same dieticians which led us to believe otherwise have now changed their own story ...
http://www.newswise.com/articles/academy-of-nutrition-and-di...
I'm no dietitian, but going by https://en.wikipedia.org/wiki/Saturated_fat_and_cardiovascul... I don't see evidence for the "distinct and growing lack of scientific consensus" claimed in your link. The majority opinion still seems to be to prefer polyunsaturated fats over saturated fats.
Really, really good spoken!
I myself started distrusting many scientific claims. One day, all fats are bad for you, the other day only specific fats are bad and the next day, having to few fats are bad ...
And those fats are not the only "fads" that are around ... Today "xyz" is good for you ... tomorrow, who knows ...
EDIT for the downvoters:
I did not say, that all scientific claims are bullshit, but I want to say, that particularly some "scientific" claims paid by some big corporations might to be taken with a grain of salt! There are just to many people interested in "scientific" justification.
What you're seeing now is the unraveling of a set of mistakes made in the 1970s and 1980s, and we're getting closer to what my English mother and grandmother thought.
Try reading up on John Yudkin vs Ancel Keys. Keys' 1970s "Seven Countries" study was bullshit. Yudkin was right, and was treated despicably.
Really? Do you have any details?
> For example, we switched to a cooking oil in our restaurants that reduced artificial trans fat in most of our fried menu items
> The fast-food giant already has demonstrated that it can eliminate trans fats when required. In Denmark, the company switched the oil it uses to make French fries to one that doesn't have any trans fat.
1. http://www.mcdonalds.com/us/en/your_questions/our_food/are-y... 2. http://www.bloomberg.com/bw/stories/2006-12-06/why-mcdonalds...
But the process of hydrogenation turns that liquid (at room temp) oil into a form that is closer to the traditional animal fat oils (i.e., lard). It also happens that the hydrogenation produces as a byproduct a small amount of trans fat contamination (this was never the goal, to produce trans fats -- it is a hard to avoid side effect of hydrogenation). And at the time, the trans fats byproducts weren't thought to be as harmful as saturated fats, esp since they make up such a low percentage of the overall product. Of course, now science knows more, and corrections are being made.
Edit: Is my understanding above correct? I.e., is it the goal of hydrogenation to produce a more solid form of oil, and the trans fats are a byproduct? Or is it the trans fats that actually solidifies the oil?
I.e., is it the goal of hydrogenation to produce
a more solid form of oil, and the trans fats are
a byproduct?
The Center for Science in The Public Interest engaged in a media campaign to pressure restaurants to switch from animal derived fats (like lard and beef tallow) to vegetable derived fats(like Crisco).
They used their influence to push a policy change that was more harmful to the public health than the status quo. Now, this same group has used their influence to push a policy change that directly reverses the one that they championed 30 years ago.
I understand that our view of things changes as we gain new information but the thing that irritates me about this is that there was no mea culpa involved, no admission that they got it wrong last time. They just went full speed ahead with no acknowledgement of their role in the current state of affairs.
http://www.npr.org/sections/money/2012/02/03/146356117/who-k...