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Guide to Fats

—by Eleanor Mayfield
Source: The U.S. Food and Drug Administration

Fats and Fatty Acids

Cholesterol

Triglycerides and VLDL

Once upon a time, we didn't know anything about fat except that it made foods tastier. We cooked our food in lard or shortening. We spread butter on our breakfast toast and plopped sour cream on our baked potatoes. Farmers bred their animals to produce milk with high butterfat content and meat “marbled” with fat because that was what most people wanted to eat.

But ever since word got out that diets high in fat are related to heart disease, things have become more complicated.


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