it seems like they are forever telling us something different about what is healthy to cook, sauté, stirfry, deep fry, or just plain pan fry foods. The latest thing that is all over the news now is about seed oils, which often go by the misleading name of vegetable oils, even though they are not made from any vegetable. Back in the 50’s , we were told that the tallow and lard and coconut oil that people used for frying was bad because it was a saturated fat, and we needed to use a poly-unsaturated oil instead. Along came Wesson oil, Mazola (corn oil), and several other brands of liquid oil, plus shortening in several different forms, as well as margarine instead of butter. Ever since then, there has been disagreements about what kind of oil to use, and now it seems like the saturated fats from animals are okay again, so we have tallow from beef, lard from pork, plus chicken or duck fat that people are using to cook with. For non-animal oils, we have olive oil, coconut oil, peanut oil, and avocado oil, which are foods that can have the oil pressed out using a cold press. The seed oils, which are from cottonseed, rapeseed (canola), corn oil, and similar oils, all have to be processed with high heat, which burns the oil, Then is is chemically bleached to get out the burn discoloration and chemicals and artificial coloring added to make it shelf stable and look nice and light golden. Kennedy wants to get rid of the seed oils, and apparently, they do cause a lot of problems with our body, so I am all for him educating people about healthy cooking fats and oils. I have been using either coconut oil or olive oil, and I usually only lightly sauté foods, and we never deep fry anything. When we make hamburger or bacon or anything that has extra grease, we often use it for cooking, or put it on the food for the dogs and cats if there is extra.
I just commented that I use reduced butter fat (ghee), lard and saved bacon grease. I will stretch it with peanut oil sometimes. I've used duck fat. I cannot recall why I started or why I stopped. Kroger carries it. Lots of the oils are pumped full of hydrogen. So is margarine. Kennedy is not gonna make many friends in DC. This is gonna be interesting. I would like him to start off with a history of the food pyramid. Tell us how we paid Federal agencies to do studies and then how the pyramid got turned upside down so it's nothing more than a ranking of lobbyists and lying politicians.
Bah hum bug... they do not know Jack crack. More educated guesses. I use olive oil ,,rarely fry anything but use canola or veggie oil; I use real butter-period. I do use bacon grease sometimes for beans or a rarity gravy. I only use -used and strained grease once more- then into grease can stick in freezer until trash day. For most people it is cost vs so called healthy. Stopped using anything but sugar for sweetening years ago, I knew the side effects of the so called safe sweeteners, It is impossible and exhausting, and expensive to have to become a dietician just to make a meal.