Over at http://notrickszone.com/2015/10/18/now-dawning-on-the-washington-post-sc… … Pierre Gosselin is on one of has favourite grouses, having a pop at dietary guru Ancel Keys (now long dead). He was apparently responsible (one of many) for demonising dairy products such as milk, eggs, butter and cheese etc. His views took the medical world by storm, as they say, and traditional breakfasts rich in animal fat went out of the window. Muesli ruled the roost in the households of the hoi polloi, and their admirers, mutating into granola and other grain and dried fruit type concoctions. Whilst butter lost popularity as a result of margarine manufacturers propaganda – that propaganda was also based on animal fat being harmful. So, instead of eating a natural product people opted to spread on their toast factory produced oily substances (which required constant and repeated advertising as the taste was always inferior). I don't know if this is an Anglo thing but the French never gave up on their butter rich croissants. Nowadays of course we can cheat by opting for a blend of butter and margarine.
Suddenly porridge made with lots of milk is back in vogue if the Washington Post is right. US nutritional scientists have done an experiment and found that individuals with a dairy diet are likely to have less chance of a heart attack than those who abstain from dairy. This threatens to overturn everything the NHS have been preaching for years – and all that newspaper dietary advice. If you don't want a heart attack cut down on dairy – how often have the air waves and the journos been peddling that mantra. Did they have it wrong during all those years – have they had too much faith in consensus science? How long will it take them to admit they made a booby? Gosselin compares this to the co2 humbug. We have a long way to go before anyone in the elite circles gets to admit co2 is harmless – egg on the face is not to their liking.
Blow me down and the next day after reporting the above, the UN have issued a warning against eating bacon., sausages, and red meat. In the 18th, 19th and most of the 20th centuries that was the British diet – even for large numbers of working people. Meat was always on the menu – especially on the Sunday dinner table. Naturally, Pierre blows his top. Read what he says at http://notrickszone.com/2015/10/28/un-sham-science-reaches-new-dimension… good-for-us-but-livestock-meat-is-toxic/ … really red on the bone stuff. No punches pulled.