Surely people know by now that pure natural butter is good for us and that other edible ‘food like substances’ predominately made in laboratories are most definitely not, writes Darina Allen
I RARELY shop in a supermarket, I know this sounds quite extraordinary but I live in the country, in the middle of a farm and we grow a lot of our own food. I’m also a big advocate of Farmers Markets and small independent local shops so my reality is kind of different.
It can be months between one visit to a supermarket and the next — having said that I love a wander around Fields in Skibbereen when I’m in west Cork, a large supermarket which still manages to keep the local shop feel and one of the few (Scally’s in Clonakilty is another) that goes out of its way to source and support local farmers, food producers and fishermen.
I hadn’t been for a while and was in search of a pound of butter to make some hollandaise sauce to embellish a fine fresh hake that I had just bought in the Skibbereen Farmers Market. At first I thought there was no butter but eventually I found some Kerrygold and Aughadown from Drinagh Co-Op at the very end of a long run of every conceivable spread. I had passed yards and yards of dairy products, mostly, light, low fat, no fat...
What is going on? Surely people know by now that pure natural butter is good for us and that other edible ‘food like substances’ predominately made in laboratories are most definitely not. The myth that low fat is good for you was the biggest con of the late 20th and 21st century. That theory and false science has been thoroughly discredited.
If you only remember one thing from this article, it ought to be the following fact. We need good fat in our diet to help the body to absorb the nutrients from other foods. Only two Vitamins, B and C are water soluble, all the others are fat soluble – so what does that mean? Unless we have some fat in our diet, we cannot extract maximum nutrition from the what we eat. So that’s just one of the many reasons why low fat is detrimental to our health and why ‘surprise, surprise’, people who were put on a totally low-fat diet were found to be suffering from malnutrition, yes malnutrition, after a few months.
The fat doesn’t have to be butter, it can be extra virgin olive oil, lard or beef dripping but it must be a good fat, pure and preferably organic. If you don’t believe me, do your own research and see how ever since the Keys 1961 report followed by The Dietary Goals for the United States encouraged Americans to eat less high fat red meat, eggs and dairy and replace them with more calories from fruits, vegetables and especially carbohydrates.
Then everyone else seemed to follow suit without ever checking their science. So for four decades, our governments, department of health, dieticians and doctors (who by the way have virtually no training in nutrition) have repeated the same dogma over and over again. It wasn’t until 2014 when the result of the meta analysis of more than 80 scientific papers and research documents that we learned that there wasn’t a shred of evidence to link butter and saturated fats to cardiovascular disease.
Meanwhile, a multi-billion dollar/euro/pound industry has been developed on the back of this false science. But the most serious element is that by now the general public have been so brainwashed into thinking that fat of any kind is public enemy number one that they actually can’t face it.
Babies and small children need lots of good fat for their brain development. It’s connected to fertility, to our energy level, and concentration.
Least there be any misunderstanding, it’s not the fault of the supermarkets, they will sell what the public want. So don’t be conned, eliminate those low-fat products totally from your diet. Mother Nature did not put fat on meat and fish to annoy us, it’s there so we can absorb the maximum benefit from the lean meat.
See Weston A Price Foundation; log onto: www.westonaprice.org
Buttered Shrimps or Prawns with Bretonne
Sauce Shrimps are in season at the present. This is another gorgeous herby butter sauce, it’s quick and easy to make and is also delicious with other fish, even the humble mackerel.
Roast Haddock or Hake with Red Pepper Sauce
Old-Fashioned Rice Pudding
Baked Plaice, Dover Sole with Herb Butter
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