Hi!
I have read the bad opinion Ray has about industrial pork fat - and it makes sense. What I wonder though: All the pork fat I have seen is very solid at room temperature, just like coconut and butter fat.
The rule is that harder fats are healthier because more saturated.
So why is pork fat bad even if it is solid at room temp?
I have read the bad opinion Ray has about industrial pork fat - and it makes sense. What I wonder though: All the pork fat I have seen is very solid at room temperature, just like coconut and butter fat.
The rule is that harder fats are healthier because more saturated.
So why is pork fat bad even if it is solid at room temp?