FDA orders food manufacturers to stop using trans fat within three years

Discussion in 'News / Current Events' started by kyredneck, Jun 16, 2015.

  1. kyredneck

    kyredneck
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  2. Doubting Thomas

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    Ugh....stop the TRANSPHOBIA!!! :BangHead:
     
  3. kyredneck

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    Lol, I've been rendering my own lard (and some tallow) for years. IT'S DELICIOUS!!!
     
  4. Rolfe

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    Lard is okay, right?

    I need something to fry my rabbit.
     
  5. kyredneck

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    FYI, though I know you're joking around, nothing beats lard for frying chicken or fish or squirrel or frog legs or rabbit or eggs or anything else. Lard is top of the line for frying or baking, google the chefs on it.

    The problem is store bought lard at this time IS partially hydrogenated; you have to render your own to have 'good' lard. But that's going to change. The only reason they've been partially hydrogenating it is to improve shelf stability.
     
    #5 kyredneck, Jun 16, 2015
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  6. Bro. Curtis

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    Better gravy, better gumbo base, better pork or beef pre-rub, all true. And you're right. You have to have your own. But my biscuits are still made with butter.

    Still, I hate these kinds of rulings. Food stamp recipients will be the hardest hit with this.
     
  7. kyredneck

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    This is an informative article on the whole history of trans fats. I was surprised to learn that the food industry in general has anticipated the ban and has already to a large degree eliminated trans fats and which foods it is that contain those lingering trans fats:

    Why some doctors used to tout trans fats

    "....research emerged, linking trans fats to tens of thousands of deaths from heart disease. Shifting public opinion and new laws requiring that trans fats be labeled, first on packages and then in some restaurants, forced food companies to move away from trans fats by the late 2000s. Even Crisco eliminated nearly all the trans fats in its recipe in 2007. In the past decade, Americans have cut their trans fat consumption by 85 percent, CSPI executive director Michael Jacobson told the Washington Post Tuesday. The remaining 15 percent are mostly in processed foods — canned frosting, frozen biscuits and microwave popcorn, among others.

    Eliminating those lingering trans fats “is probably the single most important change in our food supply, if not in decades, then ever,” Jacobson told the Post. “This action alone will save many thousands of lives each year.”..."
     
  8. kyredneck

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    It just so happens that today I am rendering (which I normally do during the winter months) because of the need to free up freezer space for the garden stuff that's coming on.

    A local butcher shop sells the pork suet @ .39 a lb.

    [​IMG]

    For this rendering I'll be adding in with the suet 3 lbs bacon scraps and 4 lbs country ham scraps, render it overnight, and can it all together in the morning, lard and cracklings, which makes a fantastic seasoning 'confit' with a myriad of uses. The crock holds 12 lbs total.

    [​IMG]
     
    #8 kyredneck, Jun 17, 2015
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  9. Bro. Curtis

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    Part of my job is buying food and planning menus for 9 people, 3 meals a day. I cook 4 days a week. I'm going to have to go through my stuff and see how its going to affect me. I hates to brag, but I do a pretty good job of feeding these folks good food. But I also care for adults, who if they want cheap ice cream and cheetos, we kind of have to make them available, too.
     
  10. JohnDeereFan

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    I try to explain this to people all the time. It's so much better than anything you can buy.

    It's so good, Jack Spirko has devoted entire shows to home-rendered lard and tallow.

    I agree with Curtis. Hate when the government gets involved but, while this is bad for liberty, it actually will have an upside, as the stuff they're banning is so overprocessed that it doesn't do the job, anyway.
     
    #10 JohnDeereFan, Jun 17, 2015
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  11. Bro. Curtis

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    I'm definitely against it. And this IS going to hurt poor people.
     
  12. kyredneck

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    Would you explain your reasoning here? I ask this because if I'm understanding this correctly the food industry is already 85% in compliance of their own accord and what remains is basically over processed 'junk food'.
     
  13. Earth Wind and Fire

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    Yea, lard will store well under the cupboard. :smilewinkgrin:
     
  14. kyredneck

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    If it's rendered and canned correctly it will keep for decades.
     
    #14 kyredneck, Jun 17, 2015
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  15. Bro. Curtis

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    Go to any welfare-centric area shopping center. That's what folks on welfare and food stamps eat.

    And I'm against it because it's a federal infringement. I like cheetos. Especially the cheddar/jalepeno ones.
     
  16. Bro. Curtis

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    I keep a jar of bacon fat. Growing up in western Mass I didn't know anyone who didn't.
     
  17. kyredneck

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    I've won several people over by just giving my confit away. I keep Dad and our daughters supplied with it and with lard; they use it all the time now.

    Well, the government HAS made some good calls in the past, you know.
     
  18. Bro. Curtis

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    Can you tell me the last federal encroachment you did/do support ?


    I'd say the WWII rations.
     
    #18 Bro. Curtis, Jun 17, 2015
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  19. Gina B

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    Curtis - one thing that may help, and that really stood out as I redid our family diet due to allergies that prevent us from using most store bought prepared or semi-prepared food, is that the body feels full when proper nutrients are received. We eat less when we eat good food.
    I am discovering more cost efficient ways to do that. For example, making mother preferments for bread takes less yeast and improves flavor. Buying flour in bulk helps. I am currently working with a neighbor to build tiered shelving that holds trough-type containers for porch. This will allow us to have a full sized garden in a small area and we hope to feed 3 families with it. We grow herbs and share.
    Having a deep freezer helps store stuff found on sale.
    Desserts and junk can be healthier and more filling, for real! I just made pudding the other day with four ingredients, one being egg yolks, and the whites were used for meringue cookies (three ingredients) but could have been used for omelettes. So many recipes can interact with others to make for no waste!
    Oh, and trace minerals help with your body not trying to get them with more food. I started using whole salt to help with that. It looks a bit funky to those not used to it (dark flecks) but is strong and we use less, so it makes up the price, which isn't much more since we do bulk on that too.
     
  20. kyredneck

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    OK, for instance would you consider government action to eliminate smallpox or polio an encroachment? To me, this ban amounts to government action to fight heart disease.
     

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