Yup. It’s well studied which is why when someone has a heart attack the recommendation is essentially eliminating all saturated and trans fat. (See the DASH diet).
Basically, if the fat is solid at room temp, it’s unhealthy.
Fat in solid form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.
Yup. It’s well studied which is why when someone has a heart attack the recommendation is essentially eliminating all saturated and trans fat. (See the DASH diet).
Basically, if the fat is solid at room temp, it’s unhealthy.
How solid we talking 🤔 wondering about bacon grease
If you leave bacon grease in the pan to cool down it solidifies, so it’s a ‘bad’ source.
It’s far from solid at room temp, not really liquid either. Hence the question.
Leave it for 4 or 5 hours and it’ll be firm/hard.
So I did this last night after your comment. This morning it’s the consistency of yogurt. Maybe we have different definitions of “solid”.
Fat in solid form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.