Heating oil
for only ten minutes in a hot skillet induces as much rancidity as
about 6 weeks of sitting open and exposed to air at room
temperature. Think about that the next time you're tempted to eat
something from a fast food restaurant where the hot fat in the deep
fryer has been reacting with oxygen all day, or even for several
days.
Back to butter, where we started. If you must have something
traditionally northern European on your bread, you are far better
off to use butter, not margarine. However, Mediterranean peoples
traditionally dip their bread in high-quality extra-virgin olive oil
that smells and tastes like olives. Its delicious, why not try it.
But best yet, put low-sugar fruit preserves on your toast or develop
a taste for dry toast. Probably the finest use for butter is melted
over steamed vegetables. This way only small quantities are needed
and the fat goes on something that is otherwise very easy to digest
so its presence will not produce as many toxins in the digestive
tract.
Milk, Meat, And Other Protein Foods
Speaking of butter, how about milk? The dairy lobby is very powerful
in North America. Its political clout and campaign contributions
have the governments of both the United States and especially that
of Canada eating out of its hand (literally), providing the dairy
industry with price supports.
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