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Useless Thread MCMVII: Breezewood PA. Appreciation Thread

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I’m digging your Halloween costume today @PanthersPens62

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A forum dedicated to the science of reducing seed oil consumption that contains omega-6 LINOLEIC acid PUFA. The modern diet has too much of this oil in it which may cause certain diseases. Post blogs, science papers, youtube episodes, seed-oil free products, and anecdotes about how eliminating seed oils has helped you. Linked topics: Obesity, hunger, skin, digestive, autoimmune, inflammation, cancer, insulin resistance, heart disease, sunburn and more. Check r/keto4 for other subreddits
search within r/StopEatingSeedOils
 
will be working extra on Tuesday but only until 8!

plenty of time to drive home and heat up some popcorn...
 
Before 1910, dietary fats in industrialized nations consisted mostly of butterfat, beef tallow, and lard. During Napoleon's reign in France in the early 19th century, a type of margarine was invented to feed troops using tallow and buttermilk. Soybeans began to be imported into the U.S. as a source of protein in the early 20th century, resulting in an abundance of soybean oil as a by-product that could be turned into a solid fat, thereby addressing a shortage of butterfat. Furthermore, with the advent of refrigeration, margarines based on hydrogenated fats presented the advantage that, unlike butter, they could be taken out of a refrigerator and immediately spread on bread. Some minor changes to the chemical composition of hydrogenated fats yielded superior baking properties compared to lard. As a result of these factors, margarine made from partially hydrogenated soybean oil began to replace butterfat. Partially hydrogenated fat such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes in 1920.[27]

Production of partially hydrogenated fats increased steadily in the 20th century as processed vegetable fats replaced animal fats in the U.S. and other Western countries. At first, the argument was a financial one due to the lower costs of margarines and shortenings compared to lard and butter, particularly for restaurants and manufacturers. However, during the 1980s regulators, physicians, nutritionists, popular health media, educational curricula and cookbooks began to promote diets low in saturated fats for health reasons. Advocacy groups in the U.S. responded by demanding the replacement of saturated animal and tropical fats with vegetable alternatives. The Center for Science in the Public Interest (CSPI) campaigned vigorously against the use of saturated fats by corporations, including fast-food restaurants, endorsing trans fats as a healthier alternative. The National Heart Savers Association took out full page ads in major newspapers, attacking the use of beef tallow in McDonald's French fries. They urged multinational fast-food restaurants and food manufacturers to switch to vegetable oils, and almost all targeted firms responded by replacing saturated fats with trans fats.[28][29][30]

Although this shift to trans fats was rooted in health concerns, there were suggestions in the scientific literature as early as 1956 that trans fats themselves could actually be a cause of a large increase in coronary artery disease.[31] Studies in the early 1990s brought renewed scrutiny and confirmation of the negative health impact of trans fats. In 1994, it was estimated that trans fats caused at least 20,000 deaths annually in the U.S. from heart disease.[32] In the 1990s, activists such as CSPI that had promoted trans fat safety began arguing that trans fats should be disclosed on product labels and menus.[33] Several lawsuits were launched against high-visibility restaurants and food manufacturers with the objective of supporting a broader phase-out of trans fats.[34][35]
 
John Price said:
Before 1910, dietary fats in industrialized nations consisted mostly of butterfat, beef tallow, and lard. During Napoleon's reign in France in the early 19th century, a type of margarine was invented to feed troops using tallow and buttermilk. Soybeans began to be imported into the U.S. as a source of protein in the early 20th century, resulting in an abundance of soybean oil as a by-product that could be turned into a solid fat, thereby addressing a shortage of butterfat. Furthermore, with the advent of refrigeration, margarines based on hydrogenated fats presented the advantage that, unlike butter, they could be taken out of a refrigerator and immediately spread on bread. Some minor changes to the chemical composition of hydrogenated fats yielded superior baking properties compared to lard. As a result of these factors, margarine made from partially hydrogenated soybean oil began to replace butterfat. Partially hydrogenated fat such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes in 1920.[27]

Production of partially hydrogenated fats increased steadily in the 20th century as processed vegetable fats replaced animal fats in the U.S. and other Western countries. At first, the argument was a financial one due to the lower costs of margarines and shortenings compared to lard and butter, particularly for restaurants and manufacturers. However, during the 1980s regulators, physicians, nutritionists, popular health media, educational curricula and cookbooks began to promote diets low in saturated fats for health reasons. Advocacy groups in the U.S. responded by demanding the replacement of saturated animal and tropical fats with vegetable alternatives. The Center for Science in the Public Interest (CSPI) campaigned vigorously against the use of saturated fats by corporations, including fast-food restaurants, endorsing trans fats as a healthier alternative. The National Heart Savers Association took out full page ads in major newspapers, attacking the use of beef tallow in McDonald's French fries. They urged multinational fast-food restaurants and food manufacturers to switch to vegetable oils, and almost all targeted firms responded by replacing saturated fats with trans fats.[28][29][30]

Although this shift to trans fats was rooted in health concerns, there were suggestions in the scientific literature as early as 1956 that trans fats themselves could actually be a cause of a large increase in coronary artery disease.[31] Studies in the early 1990s brought renewed scrutiny and confirmation of the negative health impact of trans fats. In 1994, it was estimated that trans fats caused at least 20,000 deaths annually in the U.S. from heart disease.[32] In the 1990s, activists such as CSPI that had promoted trans fat safety began arguing that trans fats should be disclosed on product labels and menus.[33] Several lawsuits were launched against high-visibility restaurants and food manufacturers with the objective of supporting a broader phase-out of trans fats.[34][35]
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Shut up about this nobody cares
 
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John Price said:
eating deer is disgusting

www.espn.com

12 arrested in celebrations after Dodgers' WS win

A dozen arrests were reported by Los Angeles police after crowds took to the streets following the Dodgers' World Series win. The damage included a Metro bus being set on fire.
www.espn.com www.espn.com
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Delicious, you mean. I’ve got about 5 pounds of ground venison currently in the fridge. Lean and healthy.

Friend of mine got a 10 point Buck the other day too so more Venison will be on its way.
 
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