If you’re old enough you’ll remember how good a McDonalds French fry used to taste.
That is, before Phil Sokolov, “America’s No. 1 Cholesterol Fighter”, single-handedly targeted the famous chain as a provider of fat laden, cholesterol ridden, heart-attack inducing food. As a successful business man, he spent his fortune on a national advocacy campaign consisting of television appearances, full page advertisements and lobbying against the use of beef tallow, coconut and palm oils. McDonald’s caved: Au Revoir French-fry; hello cardboard fry.
Not only are fries worse off, apparently that applies to us as well. It turns out, research* shows, that the vegetable oils that replaced lard are bad for us. Here’s the story: Aldehydes, as in Formaldehyde, are released as these oils (corn and sunflower) reach hot temperatures. These chemicals are quite toxic and have been linked to cancer, heart disease, and dementia. And, because they are lighter than Lard and butter they tend to be absorbed by the fried food: if it tastes like oil when you eat it it’s been cooked in vegetable oils. Quick, spit it out.
Recent wisdom based on research suggest that Butter, Olive Oil, Lard and Coconut Oil when heated up produce lower level of aldehydes. Olive and Coconut oils contain less saturated fat than Lard and Butter but may not have an absolute health advantage. Look at the graph below: The French which consumes the highest level of saturated fat; live longer? And, I’m willing to bet are a happier lot
Lard. Butter. Wonderful Lard and Butter. Saturated fats are heart-healthy, don’t you know. Higher levels of HDL cholesterol are associated with a reduced risk of heart disease. Recent and numerous research studies link low blood cholesterol levels with higher risks of:
- Committing violent crime and suicide
- Dementia and Alzheimer’s disease
Want to live longer, be in a better mood, quit robbing convenience stores and remember your pooch’s name? Adopt the French Diet; ahhh, the French Fry, fried in lard. Crispy shell with a fluffy inner potato, a little salt, a beautiful yellow/brown lightness to match the bite and taste, sans the greasy taste. Why don’t we have this kind of fry anymore?
Get some lard, potatoes and get busy frying, call me when they’re ready, please….
Currently, our portfolios overweighted domestic and foreign equities.
Carlos Dominguez – Portfolio Manager, DJWMG
* Professor of Bioanalytical Chemistry and Chemical Pathology Health and Life Sciences Leicester School of Pharmacy Biomedical & Environmental Health De Montfort University, The Gateway, Leicester, LE1 9BH. https://www.dmu.ac.uk/about-dmu/academic-staff/health-and-life-sciences/martin-grootveld/martin-grootveld.aspx
*Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease
Patty W Siri-Tarino, Qi Sun, Frank B Hu, and Ronald M Krauss Author Affiliations 1From the Children’s Hospital Oakland Research Institute Oakland CA (PWS-TRMK)the Departments of Nutrition (QSFBH)Epidemiology (FBH) Harvard School of Public Health Boston MA https://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract
*Lard is Heart Healthy https://empoweredsustenance.com/lard-is-healthy/
The preceding information has been obtained from sources considered to be reliable, but we do not guarantee that it is accurate or complete, it is not a statement of all available data necessary for making an investment decision, and it does not constitute a recommendation. Any opinions are those of Carlos Dominguez and not necessarily those of Raymond James.