Introduction to Fats and Oils - Cooking Fats and Oils for Good Health
Table of Contents
Introduction
Butter
What Is Clarified Butter?
How to make Clarified Butter
Margarine
Lard
Cooking Fats
Olive Oil
Coconut Oil
Cholesterol
Coconut Butter
How to make Coconut Butter
Conclusion
Author Bio
Publisher
Introduction
Why would anybody want to write a book on fats and oils, especially when they are used in cooking, you may ask. This is because most of us have a mindset that fats and oils in our food are definitely items to be avoided by any sensible person who is bothered about the state of his health.
Well, the answer is that that we have become so obsessed about weight loss and weight gain, that we have forgotten one main medical truth. Our body cannot do without fat, and that is the reason why any diet which talks about 0% fat is not going to be helpful to our bodies.
That is because our bodies are genetically and naturally programmed to have a layer of subcutaneous fat, which we normally call cellulite. That is to protect the inner organs from any sort of damage from external sources, and it is between the skin, the muscle and the inner organs.
The vulnerable inner organs, especially in the stomach region are protected with this layer – the obese layer you call a beer belly – and that is why any fatty item you eat is going to be observed by your body and the fatty cells turned into “protective” cellulite.
For millenniums, this fatty layer was considered to be a storehouse of energy, from which the body could get extra nutrition. When human beings were in a state of starvation or malnutrition due to the paucity of food, the fatty cells would break up and provide them with the necessary energy in order to keep going until the natural fat storage layer could be restored again with available food.
