Dr Oz: Plant-Based Fats VS Animal-Based Fats
Until the 1950’s butter and lard were the go-to American cooking fats. But then came a study that compared heart disease and fat consumption in seven countries. The study looked at saturated animal-based fats found in butter, claiming they raised cholesterol and, as a result, caused heart attacks. The study also praised the health benefits of plant-based oils like corn and soy, which are used in margarine. It didn’t take long for margarine and vegetable oil to become America’s main cooking fats. Both were embraced and endorsed by both the American Heart Association and the USDA as heart-healthy prevention.