What do Argentines cook their fries in? In poison seed oils or in tallow as God intended as, as McDonald's used to do before 1985 and your great grandfather always did?
Are Chilean pigs raised industrially with seed oil meal as we now do? Or as God intended and your great grandfather did on food scraps and anything they can find and catch in the forest?
The body fat of our industrial pigs are 20-30% Polyunsaturated Fat just like the 500 pounder humans we can see in the fat acceptance movement.
Do you have the same problems with fermented bread?
I don't know what they cook their fries in. I do know that almost all Argentine beef consumed domestically is grass fed and incredibly tasty.
As for Chilean hogs, again don't know. The Chileans still have plenty of small producers, but they've been moving toward industrial agriculture, especially in producing fruit and avacados for export, so I wouldn't be surprised to find out thy've got hog houses.
I've gone through phases where I make sourdough bread, and it'll still get me. Likewise, I've switched to heritage wheat from Anson Mills, and that will still do it. I should get off wheat entirely, but I like it too much. I've insufficient self control.
What do Argentines cook their fries in? In poison seed oils or in tallow as God intended as, as McDonald's used to do before 1985 and your great grandfather always did?
Are Chilean pigs raised industrially with seed oil meal as we now do? Or as God intended and your great grandfather did on food scraps and anything they can find and catch in the forest?
The body fat of our industrial pigs are 20-30% Polyunsaturated Fat just like the 500 pounder humans we can see in the fat acceptance movement.
Do you have the same problems with fermented bread?
I don't know what they cook their fries in. I do know that almost all Argentine beef consumed domestically is grass fed and incredibly tasty.
As for Chilean hogs, again don't know. The Chileans still have plenty of small producers, but they've been moving toward industrial agriculture, especially in producing fruit and avacados for export, so I wouldn't be surprised to find out thy've got hog houses.
Thanks for the replies. Sad to hear they are on the path to chronic illness like we are.
Does true fermented bread give you allergic problems?
I've gone through phases where I make sourdough bread, and it'll still get me. Likewise, I've switched to heritage wheat from Anson Mills, and that will still do it. I should get off wheat entirely, but I like it too much. I've insufficient self control.
Yum. But that's a hunka steak and more than a few fries!