From SUZY’S BLOG
Healthy eating. We all know what that means: no added salt, no added sugar, no added fats. We know it, and it makes us grimace. If I were forced to that awful diet, my first step would be to caramelize a heaping mound of onions. I crave for those added chemical wonders that make food sparkle.
Well, to be accurate, it’s the first two I think I need: salt and sugar. It’s elemental that salt adds a new dimension to food. And sugar. I do love the crinkly sweetness of granulated, the seductive smoothness of confectioners, and the molasses underpinnings of browns. I have to have all those.
But fat? Ah, it’s easier to dispense with fat. Think about it, fat is not pleasant. Imagine a piece of bacon streaked with that opaque, sticky substance that does not even taste good. It’s hard to put in your mouth.
Uh, actually, oh dear, it’s the other way around. It’s good to put in your mouth. It can be very good. And fat includes butter. Certainly all those combinations of butter and chocolate we bake are essential for human life.
So, just how are we to think about fat? Why do we have such a schizophrenic view of fat and how did we all get to this point?