Dietary fat patterns
Article by Barry Groves
Accessed from: http://www.second-opinions.co.uk/cholesterol_myth_2.html
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The total amount of fats in our diet today, according to the MAFF National Food Survey, is almost the same
as it was at the beginning of this century. What has changed, to some extent, is the types of fats eaten. At the turn of the century we ate mainly animal fats that are largely saturated and monounsaturated. Now we are tending to eat more polyunsaturated fats - it's what we are advised to do.
as it was at the beginning of this century. What has changed, to some extent, is the types of fats eaten. At the turn of the century we ate mainly animal fats that are largely saturated and monounsaturated. Now we are tending to eat more polyunsaturated fats - it's what we are advised to do. It is interesting to compare the growth of heart disease in this country with intakes of different fats. The next graph illustrates the birth of coronary heart disease (CHD) in Britain together with the intake of animal fat since the beginning of the century. When compared with the CHD curve, it is clear that there is no obvious relationship
If we plot CHD together with intakes of margarines and vegetable shortenings, however, we find a different curve.
Margarine use began around the turn of the century. Butter was expensive. The poor bought margarine as a substitute for butter and sales were brisk. The rapid rise in margarine consumption was followed a couple of decades later by that dramatic rise in heart disease deaths
. If there is a causal relationship between fat intake and heart disease, these two graphs suggest to me that it is the margarines that are the more likely candidates for suspicion.
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Veal Shanks with Spring Vegetables
Ingredients:
4 veal shanks (8 to 10 ounces each)
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| Food Mall: Veal |
1/2 teaspoon freshly ground black pepper
3/4 teaspoon fine sea salt, divided 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
2 shallots, sliced
2 1/2 cups chicken broth
1/2 pound mushrooms, mixed variety, halved (or sliced, if large)
1 bunch thin asparagus, woody stems discarded, spears cut into 2-inch pieces
Juice and zest of 1 lemon
Method:
Sprinkle veal all over with pepper and 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add veal and cook, turning once, until browned, about 8 minutes. Remove veal. Add shallots and cook, stirring, 2 minutes. Add broth and return veal to the pan. Bring to a boil, lower heat, cover, and simmer until veal is very tender, 1 1/2 to 2 hours.
Meanwhile, in a medium skillet, heat remaining 2 teaspoons oil over high heat. Add mushrooms and remaining 1/4 teaspoon salt and cook, stirring, until browned, 5 to 6 minutes. Set aside.
When tender, remove veal from the pot, place on a platter, cover and keep warm. Raise heat to high and boil the liquid in the pot until reduced to about 1 1/2 cups. Add asparagus and peas and cook just until asparagus is tender, 3 to 4 minutes. Add mushrooms to pot and heat through. Stir in lemon juice to taste (you may not need it all) and ladle sauce and vegetables over veal. Sprinkle with lemon zest and serve.
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| Veal Shanks with Spring Vegetables |
