>>21443860 (OP)>i don't get itI think the hat is funny. It made you click, zoom in, to read it, right? Attack of the investigative media-named "Food Police" over the years is the origin, and the 30 years long correction to now was a long process. I am old, so here is my recollection ofthe evolution.
First it was attack on movie theatre popcorn (and the buttery toppings) being so so bad for your health. Like, did you know, since it was cooked in coconut oil, which is solid at room temp, not greasy, that it just sits in for your arteries. Anyone who asked for buttery topping got a shady tsk tsk shame of disapproval from punk kid know-it-alls working at the theatre after that. At that time people also cooked fried chicken in melted shortening as the norm, even KFC, as well as shallow frying in it for everything else. Shortening cooked fried food is not greasy when done, you see. Switch oils now, stop using shortening, people. So, then, the food poice revelation comes that the _partially hydrogenated_ oils of all types, the substitution for any solid fats that went bye byee, made very toxic compounds in the processing, the term being transfats, and it's worse than shortening and oils both! At this time, people dropped their margarine habits and went back to healthy butter. Is your restaurant cheap and stupid, let's see. Old, overheated and overused oils also have a buildup of these compounds furtherr breaking down to the very high levels of toxicity. Next came the food police revelation, omg, that those sneaky mean corporations have secretly been causing vegans to unwittingly consume beef tallow on their assumed vegetarian fries, oh the horror! Your veggie burger has been literally sprayed in it, same as your fries. This is the beginning of crappy fast food fries formulas changing overnight. From BK to McDonalds to Wendy's the boycotts ensued they reimagined their fries.
Duck fat is delicious, but it was never secretly added.