LOS ANGELES, Nov. 21, 2016 /PRNewswire/ -- As AncestralHealthGuy has observed, "nature doesn't make bad fats - factories do."
In that spirit, a group of like-minded organizations, companies and individuals have formed the Healthy Fats Coalition (HFC - http://www.healthyfatscoalition.org/) a new educational initiative dedicated to the proposition that healthy fats aren't merely having a moment - they're here to stay, as an essential part of the American diet. As an awareness campaign, the Healthy Fats Coalition reflects the marked change in what Americans think about the health benefits of healthy, minimally-processed animal fats. The HFC seeks to create an enlightened conversation about the food we eat, though news and editorial commentary, social media conversations, opinion surveys and more. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination. Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC. The Coalition's founding supporters are an appropriately diverse group. They include the Weston A. Price Foundation, a nonprofit, tax-exempt nutrition education initiative; Bottega Americano, a popular Italian restaurant in San Diego; Fatworks, a Boulder, Colo.-based online retailer of premium traditional fats - beef tallow, lard and duck fat; Tendergrass Farms, of Floyd, Virginia, supplier of certified organic processed meat and poultry products: Elizabeth Swenson, author of The Artisan Lard Cookbook; and HeartBrand Beef/Akaushi Cattle, Flatonia, Texas, among others. "We feel that animal fats have been demonized for too long," Gustafson said. "Fat matters both for taste and for general health and well-being. The reality is that animal fats have tangible health benefits, are nowhere near as problematic as they once were thought to be, and their artificial/manufactured substitutes are far worse than originally believed. We see the Coalition embracing today's compelling food culture, and recognizing that minimally processed animal fats belong in the kitchen - at restaurants and at home.