Animal fats

Lard, tallow, suet, dripping – animal fats that were ubiquitous before the modern era (mid-twentieth century) without obvious health issues. Then, as we became more sedentary and convenience foods became, well, more convenient, we gained weight and looked for a culprit (other than ourselves). It was easy to blame fat for making us fat, and

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Scrambled eggs

Scrambled eggs are physically a gel, as are other cooked eggs. Raw egg proteins are very large molecules but they are normally folded in on themselves to form smaller lumpy balls that are separate and float in the egg’s water (eggs are 90% water). Agitation by heat unfolds these proteins. When unfolded, the proteins are large

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