#fats

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.

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.

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

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

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

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

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

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.

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.

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

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

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