According to The Guardian, a panel of nutritionists and dietitians have reviewed a bunch of celebrity chefs’ cookbooks and declared them dangerously! full! of! killer! fats!
The report, The Guilty Secret of Celebrity Chefs, published today by The Fat Panel, analysed the saturated fat content of a variety of starters, main courses, side orders and desserts from popular cookbooks. It warns that people eating these dishes regularly could be putting their lives at serious risk by bumping up their saturated fat intake.
…Delia Smith and Jamie Oliver are given overall approval, but they are admonished for their frequent use of butter. Burton-Race and Rick Stein are criticised for being “keen to use high saturated fat ingredients constantly”, and Nigella Lawson is criticised for using butter instead of margarine in her egg and bacon pie, with a single serving brimming with 36g of fat.
The report says some simple swaps can make a dramatic difference to saturated fat content, without adversely affecting the overall flavour and food experience.
Take all that in. Got it? Now, please appreciate the next sentence in the article:
The panel – which receives funding from the UK’s Margarine and Spreads Association – suggests that consumers use stronger cheese and low-fat polyunsaturated or mono-unsaturated spreads instead of butter.
I’m reading this whole thing like, “Wait, isn’t the jury still out on butter vs. margarine? And hasn’t everybody heard that at this point? Why does this make no mention of that? OH I SEE.”
That little fun fact also makes this beauty make a whole lot more sense:
Nigella Lawson is criticised for using butter instead of margarine in her egg and bacon pie, with a single serving brimming with 36g of fat.
Yes, clearly butter is the culprit responsible for jacking up the saturated fat content of EGG AND BACON PIE. Remember to flavor your bacon pie with a “heart-healthy spread,” folks!
Also, I love that there’s only one nod to why these celebrity chefs are wantonly using butter in all their recipes, which comes from chef Jean-Christophe Novelli’s spokesperson’s response: “Jean-Christophe puts his recipes together for flavour, to give people an exciting eating experience.” You don’t say. It’s almost as if celebrity chefs get to be celebrities (in part) because their recipes taste really good, which is because they use ingredients that taste really good. As always, the refrain here is that the poor, ignorant public JUST DOESN’T KNOW how bad food is for them, and they must be informed!
No, actually, we heard you the first eleventy billion times — it’s just that butter and heavy cream still taste better than any of the suggested substitutions. And since y’all change your mind about which foods are going to kill us on, like, a weekly basis, we might as well live it up.