Fat Tuesday -- Labeling Laws

Hey everyone! It’s been a while since this blog has shown signs of life, huh? Have no fear. Just because I haven’t been putting out content doesn’t mean I haven’t been watching Iron Chef: Redemption and Law & Order: SVU reruns late into the night hard at work on a bunch of new posts and getting things ready for when I officially hang out my nutritionist’s shingle early in the new year.

I realize that most of my posts tend to be epic missives and longer than anything most people want to read online. Believe it or not, I’m actually very quiet in person. I tend to keep to myself and don’t have much to say. That is, until the subjects of food, nutrition, and health come up. If the conversation goes that way, then heaven help you to get me to shut up.  =)

So even though I’ve taken about two weeks off from doing anything remotely productive posting anything, in the spirit of the holidays, I’ll keep today’s entry short. (Well, short for me, anyway, which is actually not short at all.) So, dear readers—all four of you—here’s the next step in the story of fats. 

Fat Tuesday Part 5 - A GOOD Trans Fat?!

Hey kids! I know last week I promised I’d finally get to what we’ve all been waiting for—what everything we’ve learned so far about fats means for our food and our health—but we’ve got some more business to attend to first.

If last week’s post about trans fats has you reading food labels more than usual, great! We should all be on the lookout for partially hydrogenated oils. They are nasty, nasty things. (I realize I didn't actually get into why last time, other than how they're made. I will...eventually.) But maybe you’ve heard that some of the foods I regularly talk about as being good for us—like butter, cream, and beef tallow—also contain trans fats. Aaaaah!!  Amy, what are you doing to us?!

Fear not, dear readers. I am not leading you astray, and I have not been sniffing the Elmer’s. It’s true that some animal fats contain trans fatty acids. But we do not need to worry about these or avoid them at the table. In fact, we’d probably all do well to go out of our way to add them to our diets.  Say what now? Keep reading.

Fat Tuesday - Part 4

Holy cow…it’s Tuesday again. Did someone hit the fast-forward button on my life when I wasn’t looking? When I finish one of these posts, I think, great, six whole days for me to get my thoughts together for the next one. And then, BAM, it’s upon us again. Oh, well, no problem. ‘Cuz when it comes to fat, there’s only one thing I like more than writing and talking about it, and that’s eating it!

If you’re new here, I should warn you about what you’re getting into. I’m trying to set the record straight on over half a century of misinformation about dietary fat, and I’m taking you along for the ride. If you have the courage to question the “facts,” doubt the “experts,” and generally break all the rules, hop on board; our team needs all the firepower it can get!