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[Sep. 5th, 2007|10:59 pm] |
I stumbled into an interesting dilemma while listening to UCB "Introduction to Human Nutrition" lectures. I think it was in lecture 7 that the professor started talking about fats and their role in our lives. She mentioned that the taste of food heavily depends on the amount and distribution of fat within it. This is due to the fact that during cooking fats absorb flavors. The more evenly fat is spread in a piece of food, the better it is perceived by our taste buds, and ( important!) by our sense of smell. That's why "good" meat is not the one that has the most fat, but the one that has small amounts of fat spread throughout.
The downside of fat consumption is, of course, excess calories that our bodies don't use. Ever.
So, if you eat a lot of fatty foods, you get fat. On top of that, you get all kinds of other problems related to cholesterol, artery clogging and etc.
So the dilemma goes as follows:
You want to have significant amounts of fat in your food so it tastes great. And you don't want to have significant amounts of fat in your food because it makes you fat and, sooner or later, sick. |
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