For the past 60 years, saturated animal fats have been wrongfully accused of causing heart disease, despite mounting evidence showing that saturated fat is actually critical for optimal health while trans fat is the dietary fat causing heart disease.
Trans fat, found in margarine, vegetable shortening, and partially hydrogenated vegetable oils became widely popularized as a “healthier alternative” to saturated animal fats like butter and lard around the mid-1950’s. Its beginnings go back 100 years though, to Proctor & Gamble’s creation of Crisco in 1911.1
In 1961, the American Heart Association began encouraging Americans to limit dietary fat, particularly animal fats, in order to reduce their risk of heart disease. In the decades since, despite low-fat diets becoming increasingly part of the norm, heart disease rates have soared.
It’s been a long time coming, but on November 7, 2013, the US Food and Drug Administration (FDA) announced it is now considering removing partially hydrogenated oils—the primary source of trans fats—from the list of “generally recognized as safe” (GRAS) ingredients.2…
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