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posted on September 17, 2008

The Globe and Mail: In defence of fat

Banishing butter, well-marbled steaks and chicken skin from our diets hasn't made us skinnier or healthier. It's just made our food boring. It's time to shed our phobia of fat and embrace the ingredient that may be the sixth taste, James Beard Award-winning author Jennifer McLagan argues in this excerpt from her controversial new book

By: JENNIFER MCLAGAN
Published: September 17, 2008
Source: The Globe and Mail

"From the beginning of human history until the middle of the last century, the word fat had positive connotations. People lived off "the fat of the land" and everybody was happy to receive a "fat paycheque."

Fat was valuable and useful. The best meat was well marbled and had a good coating of fat, and only the plumpest chicken was selected for the pot. Fat was an integral part of our diet, and those who didn't eat enough were sickly and often died.

People living in extreme conditions, like the Inuit and the Masai, survived only because their food was high in fat. Eating fat and being a little plump was a sign of prosperity and health; no one wanted to be thin.

Fat is no longer seen as valuable, and being plump is considered a health risk. Fat is no longer admired or associated with wealth, and, worse still, the fat in our food is now inexorably linked to the fat on our bodies. So our fear of getting fat makes us choose low-fat meats and eat lean chicken. Related Articles

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