In 1956, a major cooking oil company published a series of magazine advertisements claiming that “fried foods become light foods” when vegetable oil is used in place of butter or lard.
The clear message to health-savvy homemakers was that vegetable oil was a low-calorie solution to the more traditional fats they were cooking with.
Millions of well-meaning cooks took the bait and made the switch, thinking their families would be better off as a result.
Fast-forward 60 years and this cooking oil marketing blitz was evidently an industry success. Vegetable oils continue to remain the go-to fat used in fried and processed foods.
But what does the latest science have to say about this vegetable oil madness?
In a nutshell: all that “golden goodness” being dumped into deep fryers, drizzled on salads, andThis post was originally published on this site