Humans evolved eating a high saturated fat diet

This post contains a summary of a paper published in Lipids Volume 45, Number 10 915-923 and a recipe for fennel pork chops.

Study title and authors:
Saturated Fats: A Perspective from Lactation and Milk Composition

J. Bruce German and Cora J. Dillard

Books:

This paper can be accessed at: http://www.springerlink.com/content/606x3q2x0n291241/

The authors examined the evolution of lactation, and the composition of milks that developed through millennia of natural selective pressure and natural selection processes. They found that human milk, contains 50% of it's total fatty acids as saturated fatty acids.

They postulated that mammary gland milk has evolved with a high saturated fat content because of the benefits it gives to humans, and that the current 'low-fat' dogma does not take these benefits into consideration.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Fennel Pork Chops

Ingredients

4 pork loin chops

Food Mall: Pork Loin Chops

2 tablespoons garlic salt

1 tablespoon fennel seed
225ml (8 fl oz) white wine

Preparation method
1. Sprinkle garlic salt on both sides of the pork chops.

2. Pour a little olive oil into a frying pan. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. Ten to 15 fennel seeds per chop will probably do. Let the underside of the pork chop brown, then turn over. Once both sides are browned flip again.

3. Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.