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You are here: Home / News and Giveaways / Is Saturated Fat Healthy?

News and Giveaways

Is Saturated Fat Healthy?

fat_book

I’m so glad to continue sharing what I have learned about using real fats!  I wrote my first post on this series in February of this year called Real Fat.  It was winter time and I found myself quite comfortably wearing stretchy pants, over sized sweat shirts and well… hibernating.  Well, it’s April and Summer is right around the corner meaning shorts, tank tops, pools… gasp!!

Okay, take a deep breath and bare with me.  If I were thinking like society has raised us to think, I would go low fat, low calories and cut out the carbs, however, I will not do this to my body.  My body craves and needs saturated fats, it needs carbohydrates and I need to be at full attention for my husband and children and not be so focused on my weight.

I was watching an episode of Tyra the other day. The show I so happened to watch was about a weight loss plan.  It was called, Get Your Shape, In Shape!  I really liked that she stressed getting our own shape in shape because we are all so different and yet we all look at one type and strive for that. So for me, I’ve been cutting my portion sizes especially for my late night dinner meal, I’ve quit eating after 8 and exercise at least 3 times a week. So far, I have dropped 4 pounds.  That is literally all I’ve done.  It goes to show me that I’ve been overeating and that has caused me to carry extra weight. I still drink full fat raw milk, use real butter on my morning toast accompanied by my fried egg, and use olive oil and pork lard to create some pretty amazing dishes.

So let’s talk about real fat and why it’s so good for our health.

This whole saturated fat debate only started 100 years ago.  Manufacturers came up with the idea to turn inexpensive vegetable oils into solid fats that could be used like the more expensive butter and lard.  They also needed this solid fat to have a long shelf life and thus, the process of hydrogenation was invented. Hydrogen atoms were added to unsaturated fatty acids in oils which allowed the oils to stay solid at room temperature.

In the 1950’s Ancel Keys came out with a published study correlating saturated fats with heart disease.  It was a faulty study and yet the vegetable oil industry ran with it and started advising all Americans to quit using pork lard, beef tallow and butter in favor of shortening, vegetable oils and margarine.  All man made and unbeknownst at the time, filled with trans fats.  By the 1980’s only 2% – 3% of households were using real fats.

Fat is an important part to our body makeup.  We need fat.  Our brain, and hormones rely on fat to  function.  Digestion is impossible without fats. An interesting fact I learned from Jennifer McLagan’s book is that fat and protein are found together in nature because our bodies need the fat to help us digest the protein, so it makes sense to eat a well marbled steak or even chicken with it’s skin.  Fat also helps the body to absorb nutrients, calcium, and the fat-soluble vitamins A, D, E, and K. These are all benefits of eating real butter, cream, pork lard, beef tallow, meats with fats, even bacon from pastured animals raised as God intended by local family farmers.

Unfortunately, way too many of us heeded the advice to turn away from real fats and turned to man-made hydrogenated fats which are full of trans fats.  30 years later we were not healthier but heavier and our state of disease is at an all time high.  These trans fats are difficult for our body to  process, so instead stores them as fat.  They increase the “bad” LDL cholesterol and lower the “good” HDL.  They interfere with insulin production, promoting diabetes and obesity. In 2002 it was finally advised that no amount of trans fat is good for our body.

The other dietary fat that we substituted was vegetable oil for pork lard in cooking and frying. Vegetable oil is a polyunsaturated fat.  Polyunsaturated fats that are not hydrogenated are very unstable and oxidize easily, especially when heated, so they are not good to cook with.  They damage our cell’s DNA.  With the abundance of polyunsaturated vegetable oil that we are using, it’s effecting the balance of the essential fatty acids omega-6 and omega-3 in our bodies.  The ideal ratio is 2 – 1.  Twice the amount of omega-6 to omega-3.  By replacing animal fats with vegetable oil many of us are now getting 29 times more omega-6 to omega-3 since it’s a rich source of linoleic acid.  An excess of omega 6 has been linked to cancer, heart disease, liver damage, learning disorders, weight gain, and malfunction of the immune, digestive and reproductive systems.  It’s interesting to note that while our omega-6 intake has skyrocketed our omega-3 has declined.  Meat and butter from grass-fed animals contain omega-3, but animals raised in factory farms fed a grain diet are full of omega-6 acids.

One exception to this is Extra Virgin Cold Pressed Olive Oil.  I use a lot of olive oil in my cooking as it’s been used in Spain and the Mediterranean world traditionally for centuries!  It is heat stable to 355 degrees making it great for sauteing, even frying.  Make sure it doesn’t go above that and turn rancid.  It’s definitely best eaten raw over salads and drizzled on yummy foods.

Interesting stuff, right?!

It’s really too bad that we have to get so scientific with food.  Ughhh… I hate it!!  We have seriously stripped our food of all flavor and taste and made eating a science project.  Really, let’s just eat normally.  If we cook with real foods and eat in moderation, we can ENJOY FOOD!  Let’s not feel guilty because we ate a piece of marbled steak with fat or that our morning toast used butter.  It’s nourishing and taste out of this world.  I fell into the same trap and let me tell you, the flavors created by using real fats are DELICIOUS! My grandparents lived a long life, my husbands grandparents are still living and they all grew up using real pork lard, real butter, real tallow, real milk.  I’ll follow their advice as they didn’t sacrifice flavor or nutrition!

It’s also really exciting to see a new generation embracing real foods and real fats.  Celebrity chefs such as Mario Batali introducing lardo on his menu.  Restaurants utilizing duck fat for dishes such as duck confit or to fry potatoes.  As I get into this series, I’m excited to share with you all aspects of the animal.  How to cook the tender and tough cuts of meat.  How our ancestors knew that to tenderize their grass fed roast, they would first have to lard it.  And back then it wasn’t called grass fed it was just a roast 😉  Let’s just praise God that we are living in an exciting time where we are taking back our food system and retraining ourselves on how to cook and nourish our families.


132 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Divina Pe says

    April 9, 2010 at 8:25 am

    I would love to have that book but not qualified again to join. 🙂 I fell on that trap too many years ago as a teenager and even in college. Fat really rules of course in moderation and they are really satisfying. Thanks for this wonderful post, Diana.

    Reply
  2. Sweet and Savory says

    April 9, 2010 at 8:54 am

    I would love that book! I'm especially interested in butter:)

    Ally @ Sweet & Savory
    [email protected]

    Reply
  3. Sweet and Savory says

    April 9, 2010 at 8:55 am

    I'm already a follower on facebook!

    Ally @ Sweet & Savory
    [email protected]

    Reply
  4. Mark says

    April 9, 2010 at 9:17 am

    This would be an awesome book to cook from.

    Reply
  5. chanelle says

    April 9, 2010 at 9:50 am

    I would like to learn more about lard, since I just got some pork fat to render.

    Reply
  6. chanelle says

    April 9, 2010 at 9:51 am

    I am a follower.

    Reply
  7. Chow and Chatter says

    April 9, 2010 at 10:30 am

    all in moderation always love real butter but don't over do it high in cal he he

    Reply
  8. Mama Podkayne says

    April 9, 2010 at 10:40 am

    Diana, this year we are promoting that customers get the 5 gallon bag of lard with their pork order and offering to render it for them since the butcher doesn't. Just offering that has cause so many people to ask what they would use lard for! Seriously, no one knows anymore!

    Reply
  9. Tiny Urban Kitchen says

    April 9, 2010 at 12:15 pm

    Great post! I agree I have changed my perspective on fat, especially after reading "Good Calories, Bad Calories" by Gary Taubes. Fascinating book.

    As for fat, I think I'm most interested in butter!

    Reply
  10. knownbyname says

    April 9, 2010 at 12:57 pm

    I've started using more Lard with baking – and have had raves all around. I wish I knew how to think creatively with it's use. The same with other animal derived fats! I think we've got the butter thing covered! 🙂

    Reply
  11. knownbyname says

    April 9, 2010 at 12:58 pm

    Well that was weird! Two posts for the price of one! Anyway – already follow on facebook and receive updates by email. 🙂

    Reply
  12. knownbyname says

    April 9, 2010 at 12:58 pm

    Well that was weird! Two posts for the price of one! Anyway – already follow on facebook and receive updates by email. 🙂

    Reply
  13. Sunshine says

    April 9, 2010 at 1:08 pm

    Great post! I'm scared yet interested in learning more about lard.

    Reply
  14. Fuji Mama says

    April 9, 2010 at 2:50 pm

    I have never used beef tallow, so I would love to learn more about it! Great post, as always!

    Reply
  15. Fuji Mama says

    April 9, 2010 at 2:50 pm

    I receive updates by email!

    Reply
  16. Simply Life says

    April 9, 2010 at 3:28 pm

    great info -thanks for sharing!

    Reply
  17. Teresa Bjork says

    April 9, 2010 at 4:14 pm

    I'd love a copy of the book. And also love to learn more about cooking with pork lard. One of my grandmother's old cookbooks has several lard dessert recipes in it, but I'm afraid to try them! Thanks for the giveaway!

    Reply
  18. Mia says

    April 9, 2010 at 5:46 pm

    I would love to learn how to cook with lard.

    Reply
  19. Bucky says

    April 9, 2010 at 6:52 pm

    I need to learn more about lard. It was once the prevalent form of fat here in the south. Time to bring it back.

    Reply
  20. Jessica says

    April 9, 2010 at 7:39 pm

    I'd like to learn more about beef tallow.

    Reply
  21. Jessica says

    April 9, 2010 at 7:39 pm

    Following you on twitter.

    Reply
  22. Jessica says

    April 9, 2010 at 7:40 pm

    I subscribe via email.

    Reply
  23. aviendha1979 says

    April 9, 2010 at 7:44 pm

    I am torn: I have a ready supply of poultry fat that it would be nice to know what to do with, but I am also very interested in hearing about the beef tallow. And I would love a copy of this book!

    Reply
  24. Hummingbird Appetite says

    April 9, 2010 at 8:14 pm

    I'd love to read the book! I'm interested in learning more about pork lard because I've been cooking a lot of Mexican food.

    Reply
  25. matt4melis says

    April 9, 2010 at 11:24 pm

    I'm interested in learning more about pork lard

    matt4melis at hotmail dot com

    Reply
  26. matt4melis says

    April 9, 2010 at 11:25 pm

    already subscribe to receive your posts via email

    matt4melis at hotmail dot com

    Reply
  27. matt4melis says

    April 9, 2010 at 11:26 pm

    follow you on twitter and tweet

    http://twitter.com/matt4melis/status/11920476954

    matt4melis at hotmail dot com

    Reply
  28. Nicole says

    April 10, 2010 at 7:10 am

    I would love to learn about beef tallow and chicken fat.

    Reply
  29. Janene says

    April 10, 2010 at 8:25 am

    I would love to know more about pork lard. My son has a soybean allergy and lecathin is in everything.

    Reply
  30. Jessie Y says

    April 10, 2010 at 8:26 am

    I've learned some about tallow, but would like to know more about that & would love to learn about chicken fat – I don't know anything really about that.

    Reply
  31. Jessie Y says

    April 10, 2010 at 8:26 am

    I follow you on facebook & posted about this.

    Reply
  32. Jessie Y says

    April 10, 2010 at 8:28 am

    I already get your posts via email

    jessiejbible at yahoo

    Reply
  33. meganmerseth says

    April 10, 2010 at 8:45 am

    We just rendered a lot of beef tallow, so I'd be interested in learning more about that.

    Reply
  34. meganmerseth says

    April 10, 2010 at 8:46 am

    just subscribed!

    Reply
  35. Rachel says

    April 10, 2010 at 5:09 pm

    i love that book! i recently checked it out from the library, but was just thinking that i'd love to own it 🙂

    i would like to learn more about using poultry fat…

    [email protected]

    Reply
  36. Rachel says

    April 10, 2010 at 5:27 pm

    just became a fan on Facebook…

    [email protected]

    Reply
  37. Rachel says

    April 10, 2010 at 5:32 pm

    just subscribed to your email updates…

    [email protected]

    Reply
  38. Rachel says

    April 10, 2010 at 5:33 pm

    aaaand, now following you on Twitter and tweeted about the giveaway! thanks!!

    [email protected]

    Reply
  39. Thoughtful Mothering says

    April 10, 2010 at 9:09 pm

    I'd love to learn more about beef tallow. I made some delicious turnip fries in it last week.

    Reply
  40. Thoughtful Mothering says

    April 10, 2010 at 9:10 pm

    I facebooked it, I'm subscribing… but I've abandoned my twitter and I only have 14 friends on a private account, so that would do you no good.

    Reply
  41. Kelli says

    April 10, 2010 at 9:19 pm

    I would like to know more about beef tallow, and would love a clean source of pork lard.

    Reply
  42. Kelli says

    April 10, 2010 at 9:20 pm

    I subscribe already.

    Reply
  43. Erin from Long Island says

    April 12, 2010 at 12:27 am

    Since it is the only one I dont use on a regular basis, I would love to learn more about beef tallow

    Reply
  44. Erin from Long Island says

    April 12, 2010 at 12:34 am

    email subscriber

    Reply
  45. Erin from Long Island says

    April 12, 2010 at 12:35 am

    your fb fan and shared

    http://www.facebook.com/profile.php?v=wall&story_fbid=117203084963841&id=745243334&ref=nf

    Reply
  46. Erin from Long Island says

    April 12, 2010 at 12:43 am

    follow and tweeted

    http://twitter.com/erunuevo/status/12031577630

    Reply
  47. bridget {bake at 350} says

    April 12, 2010 at 10:58 am

    I heard about this book and would LOVE to read it (especially the butter section). Thanks!

    Reply
  48. Tara says

    April 12, 2010 at 11:14 am

    I would love to learn more about tallow, lard, and chicken fat. I try to use these but I don't know that I am making "good" use of them.

    Reply
  49. mel says

    April 12, 2010 at 2:22 pm

    I am interested in learning more about fats that come from animal meats specifically from pork and beef. I have been a strict vegan in the past and grew up vegetarian with the rare factory farm meat meal so I know very little about meat and am eager to learn as incorporating pure animal foods and byproducts has done wonders for my health.

    Reply
  50. Cristie says

    April 12, 2010 at 2:39 pm

    Diana,
    Thanks for the wonderful information on FAT! I have so much to learn, endless amounts to learn. For now I would like to learn about beef lard. I already follow you on your blog and twitter 🙂
    Cristie, The TableRunner

    Reply
  51. GreenRanchingMom says

    April 12, 2010 at 5:11 pm

    I would love to learn (& lend) about beef tallow & more beneficial uses. Thanks!

    Reply
  52. Earthgrlie says

    April 12, 2010 at 8:45 pm

    I"m interested in learning more about butter. I've been trying to research my local options for grass-fed butter compared with the grass-fed butter I can get at the grocery store. I love butter, yum!

    Reply
  53. Fresh Local and Best says

    April 12, 2010 at 11:52 pm

    I would love to know more about poultry fat.

    Reply
  54. Fresh Local and Best says

    April 12, 2010 at 11:52 pm

    I am a fan of A Little Bit of Spain in Iowa on facebook. 🙂

    Reply
  55. Fresh Local and Best says

    April 12, 2010 at 11:53 pm

    I follow you on twitter.

    Reply
  56. Lisa says

    April 13, 2010 at 4:09 pm

    I would love that book. I think I would like to learn more about Lard. I don't have a good source of lard (and the farmers I do know that might have it, it is unrendered). I would love to learn more about rendering it.

    I currently use the good fats in my house and we love chicken fat (since we are Jewish, it is a traditional staple since Jews typically don't eat pork).

    Lisa

    Reply
  57. Pamela @ Seeds of Nutrition says

    April 13, 2010 at 8:14 pm

    I'll ready follow you on Facebook and Twitter.
    I just subscribed for email updates ( I thought I had already ) but now I do.
    Going to post on my blogs facebook as soon as I sign out of here.
    I have no particular fat that I would like written about more….feel they all need more emphasis across the board.

    Reply
  58. Pamela @ Seeds of Nutrition says

    April 13, 2010 at 8:18 pm

    I also Twittered the giveaway link!

    Reply
  59. Anonymous says

    April 13, 2010 at 8:34 pm

    I use beef tallow but sparingly because CO is my go-to fat. But when wanting high heat, it's tallow so I'd love to learn about more ways to use it. [email protected]

    Reply
  60. roxy1stmommy says

    April 13, 2010 at 8:44 pm

    Looks great, I'm a facebook fan and following on twitter. Plus I'm following you blog through google.
    I just made some beef tallow and it is wonderful. Glad I found your blog!

    Reply
  61. Michelle @ Find Your Balance says

    April 14, 2010 at 8:00 am

    I've been meaning to get this book! Cool. I want to learn more about lard, personally. And I'm now following you on Twitter!

    Reply
  62. Amy Ruth says

    April 14, 2010 at 9:06 am

    I'm interested in learning about beef tallow. I think I've got the butter thing down! 🙂

    Reply
  63. Amy Ruth says

    April 14, 2010 at 9:11 am

    Became a fan on Facebook and shared on my wall. (I really want this book!)

    Reply
  64. Amy Ruth says

    April 14, 2010 at 9:12 am

    Already follow you on Twitter. I retweeted the giveaway. Have I mentioned that I really want this book?!?

    Reply
  65. Tara says

    April 14, 2010 at 1:01 pm

    Wow! I have to have that book! I want to learn more about all fats.

    Reply
  66. Tara says

    April 14, 2010 at 1:01 pm

    I just posted a link to this on facebook.

    Reply
  67. A.R.Ambler says

    April 14, 2010 at 1:27 pm

    I just bought a tub of lard and want to learn what to do with it other than pie crust!

    Reply
  68. Janelle says

    April 14, 2010 at 1:39 pm

    I'd love to learn more about tallow and lard! Never used them before…except for lard in pie crusts.

    Reply
  69. Janelle says

    April 14, 2010 at 1:40 pm

    I subscribed via email!

    Reply
  70. videobabe says

    April 14, 2010 at 1:58 pm

    I also have been hibernating in Iowa. Thank you for the great info and I am interested in learning more about quality poultry fat.

    Jennifer

    Reply
  71. YOY says

    April 14, 2010 at 1:58 pm

    i love 'em all, most interested in olive oil in baked goods .. as in those delish olive oil tortas I buy for treats Thanks!

    Reply
  72. Nickname unavailable says

    April 14, 2010 at 2:09 pm

    would love to learn more about butter 🙂

    Reply
  73. Nickname unavailable says

    April 14, 2010 at 2:10 pm

    i am also a fb fan and shared this article. thanks for the chance to win! becky

    Reply
  74. Lisa says

    April 14, 2010 at 2:11 pm

    I would love to learn more about lard & tallow – especially how to find good sources & then how to render them for use.

    Great giveaway – thanks!

    Reply
  75. Nichola says

    April 14, 2010 at 2:18 pm

    I would love to hear more about butter, esp grassfed butter. =)

    Thank you for doing this giveaway!

    Nichola
    [email protected]

    Reply
  76. Nichola says

    April 14, 2010 at 2:20 pm

    Fanned you on FB!
    [email protected]

    Reply
  77. Nichola says

    April 14, 2010 at 2:21 pm

    Subscribed to your email list…
    [email protected]

    Reply
  78. Colin Boggess says

    April 14, 2010 at 2:32 pm

    I've wanted a copy of this book for a while now. I'm particularly interested in fat from poultry, especially ducks & geese…so delicious! I've been caught before eating it by the spoonfull!!

    Reply
  79. Margaret says

    April 14, 2010 at 2:59 pm

    Became a fan on Facebook. I eat lots of goat butter, coconut oil and lard.

    Reply
  80. Ruth in the Desert says

    April 14, 2010 at 3:03 pm

    I would love to learn more about lard! I used to buy it for soapmaking. I've been using The Flat Belly Diet guidelines and eating lots of monounsaturated fats–and I lost 26 pounds. It's wonderful to eat real food and be heatlhy!

    Reply
  81. FitMommy says

    April 14, 2010 at 3:09 pm

    would love to win this book – love to cook with pork fat and butter – would like to learn more about tallow.

    Reply
  82. Anonymous says

    April 14, 2010 at 3:10 pm

    Butter!!

    Reply
  83. Anonymous says

    April 14, 2010 at 3:11 pm

    Daphne says: I would love to learn more about cooking with lard, I hear it makes awesome biscuits.

    Reply
  84. Anonymous says

    April 14, 2010 at 3:13 pm

    This is my first time to your blog and I loved the post! The book looks really interesting! I would love to know more about butter!
    [email protected]

    Reply
  85. ~*the gastronomic goddess*~ says

    April 14, 2010 at 3:22 pm

    I would love to learn more about duck fat and beef tallow! I've been liberally using butter, other poultry fat, and pork lard for some time, but duck and tallow elude me! 🙂 I would love to have this book!

    [email protected]

    Reply
  86. ~*the gastronomic goddess*~ says

    April 14, 2010 at 3:23 pm

    Subscribed to your posts by email! [email protected]

    Reply
  87. ~*the gastronomic goddess*~ says

    April 14, 2010 at 3:23 pm

    Became a fan on facebook!

    [email protected]

    Reply
  88. ~*the gastronomic goddess*~ says

    April 14, 2010 at 3:23 pm

    Following you on twitter, and here's a link to my tweet about the contest: http://twitter.com/DevonHernandez/status/12182004038

    [email protected]

    Reply
  89. amanda says

    April 14, 2010 at 3:40 pm

    I'd love to learn more about lard. Butter is already a family favorite, no meal without. Thanks for the education.
    [email protected]

    Reply
  90. Christy says

    April 14, 2010 at 5:21 pm

    I would love to know more about tallow and lard.

    cekayser at aol dot com

    Reply
  91. Christy says

    April 14, 2010 at 5:22 pm

    I am a follower!
    cekayser at aol dot com

    Reply
  92. Christy says

    April 14, 2010 at 5:24 pm

    I subscribe via email.
    cekayser at aol dot com

    Reply
  93. Christy says

    April 14, 2010 at 5:26 pm

    I follow you on twitter and I tweeted the giveaway!
    cekayser at aol dot com

    Reply
  94. Michelle AP says

    April 14, 2010 at 6:56 pm

    I need to learn more about all of the animal fats. I am doing well with butter…butter is goooood:o)

    Reply
  95. Michelle AP says

    April 14, 2010 at 6:58 pm

    Follow on twitter and tweeted.

    Reply
  96. Michelle AP says

    April 14, 2010 at 6:58 pm

    Get your posts by email.

    Reply
  97. Michelle AP says

    April 14, 2010 at 7:03 pm

    I am a Facebook fan and shared your blog/this post.

    Reply
  98. MelissaJoy says

    April 14, 2010 at 7:17 pm

    I would LOVE to learn more about all of the fats, but particularly the pork and beef lard/tallow. My husband and I try every day to live healthier. And I also would love to get this book as yet another resource under my belt for discussion fats with others.

    Reply
  99. Anonymous says

    April 14, 2010 at 8:27 pm

    I would like to learn more about poultry fat, as we have started raising our own free-range chickens!
    Fran at
    [email protected]

    Reply
  100. Jana says

    April 14, 2010 at 9:38 pm

    I would love to find someplace I can purchase lard so I can try cooking with it.

    Reply
  101. Jana says

    April 14, 2010 at 9:38 pm

    I'm a new subscriber via google reader 🙂

    Reply
  102. Nicole @ Geek Turned Athlete says

    April 15, 2010 at 7:05 am

    I so agree with you about how good fats are good for us! I have a U.S. address, but it isn't continental. 🙁

    However, I love this post. People are always asking my husband and I how we are so skinny. Here's the answer: we don't eat artificial crap. We believe in eating REAL foods. We eat butter and bacon, and my husband drinks whole milk and sometimes half and half. We are active, and eat everything in moderation most of the time.

    Reply
  103. [email protected] says

    April 15, 2010 at 7:28 am

    Great instructive post! I love it! I have started eating real butter again and purchasing raw milk! It tastes so much better…
    I have never used beef tallow so I'd love to read more about it.

    Reply
  104. [email protected] says

    April 15, 2010 at 7:28 am

    I'm a follower

    Reply
  105. [email protected] says

    April 15, 2010 at 7:29 am

    I am a fan on Facebook too!

    Reply
  106. momgateway says

    April 15, 2010 at 3:25 pm

    Finally a book that says that not all fat is bad! I'd like to learn more about chicken fat.

    Reply
  107. Erin Davy says

    April 15, 2010 at 10:03 pm

    Hey what an awesome giveaway!

    I already am a fan on Facebook!
    (but I don't Tweet)

    Reply
  108. Erin Davy says

    April 15, 2010 at 10:13 pm

    Diana, I've been working on using bacon grease more & I even make lard! In fact I've got a HUGE hunk of milk-fed pork fat in my freezer to make into lard soon….

    PS I posted on my FB page.

    Reply
  109. Erin Davy says

    April 15, 2010 at 10:56 pm

    I subscribe via Google Reader, and also 4.23 is my anniversary, so it would be SUPER great if I won the Fat book! 😀
    Saludos!

    Reply
  110. tam - a little bit burnt says

    April 16, 2010 at 7:13 am

    Great post! I would love to learn more about cooking with lard.

    Thanks!

    Tam
    http://alittlebitburnt.blogspot.com/

    Reply
  111. Nora says

    April 16, 2010 at 12:12 pm

    id love to learn more about lard – i already make pie crusts with it and i never tell anyone becuase people are frightened to eat meat fat in dessert! but the crust comes out perfect everytime

    Reply
  112. Anonymous says

    April 16, 2010 at 3:54 pm

    I want to learn more about butter. [email protected]

    Reply
  113. Food o' del Mundo says

    April 16, 2010 at 6:00 pm

    Pork Belly!

    Reply
  114. Cookin' Canuck says

    April 16, 2010 at 10:36 pm

    This is such an informative and realistic pork. Everything in moderation!

    I would like to learn about pork lard because I have never cooked with it.

    Reply
  115. Cookin' Canuck says

    April 16, 2010 at 10:37 pm

    I am a fan on Facebook.

    Reply
  116. Cookin' Canuck says

    April 16, 2010 at 10:37 pm

    I follow you on Twitter and am RT this right now.

    Reply
  117. Brie: Le Grand Fromage says

    April 18, 2010 at 4:31 pm

    yeah! another post about real fats! SO important! i would love to get a copy of this book. i am interested in finding out more about beef tallow, since i'm less familiar with that one.

    Reply
  118. Brie: Le Grand Fromage says

    April 18, 2010 at 4:31 pm

    i am a follower on twitter and tweeted about the giveaway!

    Reply
  119. Brie: Le Grand Fromage says

    April 18, 2010 at 4:31 pm

    i receive copies of your posts via email!

    Reply
  120. melissa says

    April 19, 2010 at 5:41 pm

    I just took this book out from the library and would LOVE to have a copy to call my own! Good stuff.

    Reply
  121. sweetsue says

    April 19, 2010 at 8:15 pm

    I am most interested in learning about butter-it's one of my favorite foods!
    smchester at gmail dot com

    Reply
  122. Emily says

    April 20, 2010 at 10:56 am

    this book is great, i've read it from the library and would love to own it. im interested in learning more about beef and buffalo fats.

    Reply
  123. Marie says

    April 21, 2010 at 12:09 am

    Poultry fat. 🙂

    Reply
  124. Corinne says

    April 21, 2010 at 11:36 pm

    I would like to learn more about beef tallow and pork lard. It sounds like an interesting book.

    [email protected]

    Reply
  125. Corinne says

    April 21, 2010 at 11:37 pm

    I am a subscriber!
    [email protected]

    Reply
  126. Kristen says

    April 22, 2010 at 11:21 am

    I would like to learn more about the beef tallow, plus any benefits of butter is good to know!

    Reply
  127. saveMeEHJeBus says

    April 23, 2010 at 6:23 pm

    Omg i just stumbled upon your blog today…love it! would love to read this book…i am interested in butter fat & natural fat from meat…thanks!

    Reply
  128. Connie Boyer says

    February 16, 2012 at 2:23 pm

    I am interested in learning more about butter and lard.I just rendered lard for the first time yesterday. I have started making homemade butter. I am trying to get back to nature and eat more the way God intended for us to eat. I am interested in learning more about healthy eating and living! I am also interested in sharing what I learn with others. To help others prosper in health.
    Thank you so much! Blessings!

    Reply
    • Diana Bauman says

      February 17, 2012 at 8:14 am

      Thanks for stopping by and leaving a comment Connie! Many blessings to you as well!

      Reply

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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