Fat of The Land

How the most essential thing in your body got demonized, and why I eat plenty of it on purpose.

The bad science, the sugar money, and the numbers nobody wants to sit with.

What the four types actually are, which fats to build on, which to minimize, and which to cut.

The one fat I would tell you to truly avoid, how a factory created it out of ordinary oil, and how we were once urged to eat it in place of butter.

The two fats you have to eat, the balance between them that modern food broke, and why I take fish oil and feed my dogs sardines.

A lot of the fat in your food is settled long before it reaches your plate, back when the animal was still choosing what to eat or having that chosen for it. A

A cow is forgiving in a way a pig and a chicken are not. You can feed a cow the wrong thing and it will still give you fairly stable fat, because the animal rew

For most of human history, people cooked in the fat that came off the animals they ate. They rendered it, kept it in a jar by the stove, and fried and roasted a

*Butter was wrongly demonized and setting it next to a bottle of seed oil tells you most of what you need to know.

How seed oils are really made, why the scariest stories about them are only half right, and what you should be afraid of instead.

Even among the good oils, how one is made and how fresh it is decides whether it belongs in your kitchen, and the label is the last place to look.

The whole series boiled down to one page you can keep on the fridge: what to own, what to reach for, and what to leave on the shelf.