So the world of nutrition has realised one of the many things the real-world people already knew. Butter isn’t bad for you at all.
In fact, the advice to cut fat from your diet and replace it with carbohydrate is now (finally!) recognised as being a major cause of obesity. Well, those of us who worked closely with pigs – real ones, I mean, I was never a politician’s assistant – were well aware of this. I worked on the gut bacteria of many pigs (also sheep, cows, humans and earthworms) and part of the work obviously involved their diet. How did farmers fatten them up for sale? The faster they reach selling weight the better, since the longer they are on the farm, the longer the farmer has to feed and house them and the less space he has to fatten up new ones.
To make pigs put on weight quickly, the farmers did not feed those pigs fat. They put a lot of cereal in the diet. So all this ‘high carbohydrate diet is good for you’ was actually known to be nonsense from the start. By everyone except the nutritionists. Possibly by them too, if they were supported by Big Artificial Butter…
When you eat fat, it does not become fat in you. It can’t. Your fat is stored in fat cells and is human fat. Beef or pork fat is not human fat and the cells it’s in are dead. Fried or grilled or roasted too. Your body has to digest that fat and in order to make it into human storage fats, would have to take it apart and put it back together. A waste of metabolism. Your body isn’t going to do that. It’s going to burn that fat for energy and make its own storage fat from far simpler compounds. Carbohydrates.
Too much fat is bad for you, sure, but not because it’s fat. Because there’s too much of it. The same goes for anything, even vitamins and water.
I’ve always preferred real butter, never could get a taste for the plastic stuff and yes, I can believe it’s not butter, thank you! I fry things in butter sometimes, I like toast with butter, but even so a half-pound of butter can last me a month. I don’t use it every day.
The downside of that is that I have to keep my butter in the fridge. Which does mean having to cut thin slices and leaving it on the toast (longer on raw bread) until it melts enough to spread. But, well, butter doesn’t come in smaller packets. There are those little restaurant packs but for home use they are unreasonably expensive.
The fat from roast beef is one of the greatest things ever. Pork chops with that crispy rind – wonderful. And bacon… need I say more?
Yet I know people who will not eat the fat part. They even take the skin off cooked chicken ‘because it’s fat’. A barely visible fat layer and they think they’ll put on weight by looking at it too hard.
It’s not just obesity that the War on Fat has caused. Have you noticed how many miserable buggers are around now? They are restricting their intake of food because the food they are eating is fattening and they eat no fat, which isn’t. They deny themselves pork crackling and lovely, fatty duck. They never experience that freshly roasted beef fat. No wonder their lives feel empty – it’s because they are.
Too much fat and you do indeed risk arterial plaques and you don’t want that. You don’t need to eat a pack of lard at every meal, but the total removal of fat from your diet will make you fat and miserable. I remember someone who scoffed at my purchase of extra-virgin olive oil – ‘that’s just a bottle of pure fat’. Yes it is. It’s also amazingly antibacterial and actually good for your heart. That bottle will last me a while. I’m not going to pour it into a glass and drink it.
There’s one thing missing from that article. One important thing. Something that occurred to me at once as I read it and yet the journalist didn’t seem to register it at all.
‘If they got that advice so very wrong, what else have they been getting wrong?’
For the record, my current trouser-belt goes down to a 34″ waist and I’ve had to make extra holes in it. If I lose much more weight I’ll have to wear black robes and carry a scythe. Once I had a 36″ waist but changed to a more active job. I eat what the hell I please and it is very often fried in olive oil or butter. Even the curries start out that way…