Are you prepared to temper your tallow consumption and swap shortening for safflower oil?
The federal government’s 2010 Dietary Guidelines for Americans urge us to reduce our intake of “solid fats” such as saturated and trans fats by replacing them with more healthful, unsaturated fats and oils. The former are believed to increase risk of certain chronic conditions and diseases, while the latter may help protect against them.
Robert Post, deputy director of the U.S. Department of Agriculture’s Center for Nutrition Policy and Promotion, says Americans are getting “far too many” of their calories from fat, especially solid fat.
“That leads to development of fatty tissue and weight gain,” Post explains, “which promotes hypertension, cardiovascular disease, coronary heart disease and chronic diseases related to the diet like diabetes.”
“Decrease the amount of certain fats in the diet,” Post adds, “and you potentially reduce the risk of those health outcomes and may even live longer.”