Introduction
The word “fat” is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, “Pure Food,” states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are:
There are numbers of substitutes for these, such as butterine, oleomargarine and “lard compounds.”
The following pages contain a story of unusual interest to you. For you eat.
See Page 233