How to increase good fat in meat

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GOOD FAT BAD FAT

W H Y CA N’ T W E J U ST G E T A LO N G? Because consuming one form can lead to a host of problems. We study how to increase the good fat in meat. Dan Rule Professor Department of Animal Science

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reflections 2016

et’s separate the fat to get to the meat of this story. Unsaturated = good. Saturated = bad. Transfat = we’ll leave that out of the discussion. Getting to the “good” in our diets from meat has been a long, and ongoing, journey, including to our studies described below. Scientists have even mixed vegetable oil droplets with protein meal and coated it with formaldehyde – more about that later. Our research at UW has included adding soybean and safflower oils to sheep and cattle diets, and combining fish oil with

calcium and coating with molasses for a more palatable (to cattle) taste. Fat in diets are critical to our health and well-being, but too much of a good thing can become a problem. Researchers firmly linked high blood cholesterol and related issues such as heart disease to over-consumption of processed foods and fast foods, which often contain substantial amounts of fat. Animal fat, especially from lamb and beef (tallow), is highly saturated. On the other hand, vegetable oil is composed primarily of unsaturated fat. How our bodies metabolize unsaturated fat results in less bad


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