100 Ways To Eat More Fat

Epoisses - 100 Ways To Eat More Fat

Yes, you read that right. I said 100 Ways to Eat More Fat — not less.

The longer I study food and the history of cuisine, the more firmly I believe that this idea of eating low fat is complete and total fallacy.

How long have humans been eating? Oh, around 2.5 million years or so. And how long have we been eating “low fat”? Less than 50 years. (Source: How the Ideology of Low Fat Conquered America)

With this in mind, I've comprised a list of traditional dishes that celebrate and embrace fat — traditional saturated fats like lard, coconut oil and coconut milk, cream, butter, egg yolks, and beef tallow.

Did you know that the Japanese, Chinese, Spanish, and South American peoples traditionally cooked with lard (pig fat)? Did you know that, in addition to butter and cream, beef and horse tallow were traditional in France?

People have not been cooking with Crisco for centuries. We have not been using soybean oil or canola. These oils are experiments. Not only are they experimenting with food, they're experimenting with human health.

Isn't it interesting that heart attacks were unheard of in America prior to 1921? Just one decade after the introduction of Crisco.

And what if fat — traditional forms of fat — turned out to be really good for you? What if it was full of vitamins and actually prevented disease? Well, guess what? It does!

To be healthy, we need to eat more fat, not less.

Let's look at a list of foods — some new, most old — all featuring traditional fats:

1. Homemade ice cream made with cream and egg yolks
2. French fries cooked in beef tallow or duck fat
3. Extra butter on your bread
4. Popcorn popped in coconut oil, topped with melted butter
5. Coconut cream pie made with coconut milk and real whipped cream
6. Pasta with Alfredo sauce made with cream and butter
7. Cream instead of milk in your coffee
8. Whole milk instead of 2% or (gasp) skim
9. Buttermilk ranch dressing
10. Baked oatmeal made with coconut oil
11. A little coconut oil in your coffee
12. Mayonnaise made with olive oil
13. Eggs Benedict with extra Hollandaise sauce
14. Deviled eggs made with homemade mayonnaise, topped with salmon roe
15. Pie crust made with lard or beef tallow
16. Homemade pesto with real olive oil, pine nuts, and Parmesan cheese
17. Bacon-wrapped dates, shrimp, scallops or aspargus
18. Chicken nuggets fried in lard, beef tallow, or expeller-pressed coconut oil
19. Lobster or crab dipped in melted butter
20. Potato chips fried in beef tallow or lard
21. Steak with melted butter on top
22. Bacon cheeseburgers
23. Chili cheese fries
24. Granola made with coconut oil
25. Grilled cheese sandwiches cooked in butter
26. Potatoes au gratin
27. Buttermilk fried chicken, fried in beef tallow, lard or expeller-pressed coconut oil
28. Coconut milk ice cream
29. Kefir smoothies with cream, coconut oil and egg yolks
30. Doughnuts deep fried in lard or palm oil
31. Oatmeal (soaked overnight) with butter, cream and maple syrup
32. Egg sandwiches with eggs fried in butter, bacon, and melted cheese on sprouted toast
33. Tamales made with lard added to homemade masa
34. Won tons fried in lard
35. Nachos with chicken cooked in bacon grease and topped with cheese, sour cream and guacamole
36. Thai soup with coconut milk, lemongrass and shrimp
37. Egg salad sandwiches made with homemade mayonnaise
38. Homemade egg nog
39. Egg rolls fried in lard
40. Refried beans made with lard
41. Risotto made with cream and Parmesan cheese
42. Milkshakes made with whole milk and ice cream
43. Tzatziki – Greek yogurt with cucumbers
44. Sugo all'amatriciana (pasta sauce, originating in Rome, made with bacon or pork and Parmesan)
45. Potato salad made with homemade mayonnaise and sour cream
46. Whipped cream on anything (ideally on chocolate cream pie)
47. Risotto fried in bacon grease or duck fat
48. Gougeres – French cheese puffs
49. Epoisse – my favorite French raw milk cheese
50. Steak with Béarnaise sauce
51. Enchiladas made with ground beef, cheese, sour cream and homemade corn tortillas fried in lard
52. Quiche Lorraine
53 Artichokes dipped in melted butter
54. Seared foie gras
55. Liverwurst
56. Brussels sprouts braised in cream with freshly grated nutmeg
57. Moules frites – mussels sauteed in butter and cream, served with French fries
58. A good British breakfast with fried eggs, sausage or bacon and toast with butter
59. Vegetable soup with crème fraîche
60. Scottish haggis made with sheep's liver, heart and suet (fat)
61. Russian blini (crepes) with sour cream and caviar
62. British fish and chips, fried in beef tallow or lard
63. Potato latkes fried in lard or expeller-pressed coconut oil, served with sour cream
64. Clam chowder
65. Cantaloupe wrapped with Prosciutto
66. Hot chocolate with whipped cream
67. Salad with blue cheese dressing
68. Scones with clotted cream
69. Baked potatoes topped with butter, cheese and sour cream
70. Indian samosas deep fried in ghee
71. Spanish/South American empanadas fried in lard
72. Tuna melt (made with homemade mayonnaise)
73. Texas chicken fried steak – breaded steak pan fried in lard or tallow
74. Chicken or eggplant Parmigiana
75. Japanese tempura – breaded fish and vegetables fried in lard
76. Japanese tonkatsu — breaded pork, deep fried in lard
77. Bacon, lettuce and tomato sandwiches with homemade mayonnaise.
78. Italian gelato
79. French creme brulee
80. Baked beans cooked with bacon and a ham hock
81. Swiss chard fried in bacon grease
82. Spanish Serrano ham
83. Cobb salad with homemade blue cheese dressing
84. Sloppy Joes
85. Did I mention bacon?
86. Welsh rarebit – cheddar cheese on toasted bread
87. Thai curry with coconut milk
88. Spanish flan
89. Pizza with mozzarella, Parmesan, sausage and pepperoni
90. Corn on the cob with butter
91. Anything with crème anglaise
92. Hot buttered rum
93. Spätzle – dumplings made with flour and egg yolks
94. Cheesecake
95. Swiss fondue
96. Anything with a beurre blanc sauce
97. Huevos rancheros
98. Migas
99. Matzah brei – Jewish matzo fried with eggs in schmaltz (chicken fat) or butter
100. Croissants

I'll stop here. But you know I could keep going. I'm just skimming the surface.

Here's my question. If there are so many ways to eat fat around the globe, and this has been going on for centuries, how in the world can it be bad for you? How come people ate all these things for thousands of years and never got heart attacks?

Answer: It isn't bad for you. Humans have been healthy eating large quantities of traditional fats for thousands of years. And we have thrived. This is the first time in history we're advocating a low-fat diet.

I believe that modern diseases are caused by non-traditional foods like cottonseed oil and soybean oil, margarine and partially hydrogenated anything. Not butter and lard. If butter and lard were to blame, why wasn't heart disease the number one killer in the 1800s? Have you looked at a cookbook from that era? Everything was fried in lard and served with melted butter or whipped cream.

So, I say, ignore the dieticians and so-called experts and stick with what's tried and true: fat. Stick with traditional fats like butter, cream, lard, beef and bison tallow, coconut oil, palm oil, and olive oil.

Here's what you want to avoid: newfangled fats like soybean oil, vegetable oil, corn oil, cottonseed oil, Crisco, canola oil and margarine.

So eat your French fries — just make them at home with duck fat or beef tallow. And enjoy that croissant. It's full of butter!

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

62 thoughts on “100 Ways To Eat More Fat

  1. I have a 16 ounce jar of lard from my favorite farmer’s pastured pork sitting in a cupboard. I’ve been thinking about a pie with some in-season berries. The kids have been asking for bean and cheese burritos with homemade refried beans. And I have a surplus of potatoes just begging to be chipped.

    Guess it’s time to “get the lard out!”

    Local Nourishment’s last blog post..The ADA gets an “F”

  2. I’m reading this on a mobile phone, so I may have missed it, but nuts and seeds are great forms of fat. Also of fiber and protein. They, along with coconut oil, butter, avocado and hemp hearts are my favorite non animal sources of fat.

    Other than that, I love dark meats, but skip bacon because I just love pigs

    I take it upon myself to educate people about this important subject as its the addition of fat back into the diet when health challenges begin to improve

    Great post

    1. Disagree, most nuts/seeds are too high in Omega 6 Poly unsaturated fats, and not enough Omega 3.

      Don’t want inflammation? skip the nuts n seeds.

      1. You should distinuguish between that and legumes….peanuts, for instance, are not so great, almonds are awesome.

  3. I always wondered about how traditional popcorn is. I give it on occasion to my kids, especially if they are having a junk food day at school. Do you know if the corn changes like puffed and extruded cereals?

    Catherine’s last blog post..Jenny McCarthy On Healing Autism (And The Candida Yeast Connection)

  4. That must have been a fun list to make! All your points were well said. I was on the low-fat bandwagon back in college. Keeping up that diet caused me to be tired and unhappy, my hair to fall out in chunks, my nails to crack and peel, my seasonal allergies to be horrendous (though they’re still pretty bad… gotta figure that out) and I didn’t menstruate. A scary time. And I did it to be thin. Funny thing is, now I enjoy fat (the right fats) and I am the same size, but healthy in almost all the aforementioned area (excepting the allergies, like I said, gotta figure that out).

    Wardeh @ GNOWFGLINS’s last blog post..Tuesday Twister ~ July 14, 2009

    1. Try raw honey! But first get tested if you haven’t already. There are conflicting opinions on the subject, but it has helped me a lot.

  5. I’m totally on the full-fat bandwagon, but when I mention things like this to some people, they have a few questions which I’m not really sure how to answer. The question is generally how do we know people didn’t die of heart attacks before the low-fat craze? How long have cause of death records been kept? Are there more people dying of heart attacks because we track it now & we didn’t a long time ago? How do you approach these questions? Many thanks! Love your blog.

  6. That looks like one, glorious, sumptious, long meal plan, lol. If I had the money, I would take that list and eat from it for the next 3 months, lol.

    Ive been scared of carbs lately due to watching “Fat Head” (www.fathead-movie.com), but i figure if I smother my high gyclemic index carbs in fat, it shouldnt be that bad, right?

    Tamara’s last blog post..

  7. The only problem with eating as much fat as you want, is that we are much, MUCH less active than we were 1000 years ago or even 100. Perhaps the low-fat diet is the way to make up for that – but I just stick with Michael Pollen’s rule of “Eat food. Not too much. Mostly plants.” It seems to be working!

  8. Just wondering… how much and how often do cheat on sugar and flour? For instance, I love creme brulee, pasta all’amatriciana (and alla carbonara! Egg yolks and pancetta–yum!), risotto and pie. But the white rice, pasta, sugar and white flour fears are in me from the WAP research. Maybe if we only indulge in these things occasionally they’re okay?

    Great post! By the way, have you tried making Sally Fallon’s recipe for corned beef?

  9. Katherine –

    Do you have any data to support that we actually were more active 100 or 1000 years ago? I am not so sure if that is true of all of the population. And I am not sure what bearing it has on health and weight.

    In this article:


    I quote a source that says that the Inuit women were very inactive and yet they ate a lot.

    “They are large eaters, some of them, especially the women, eating all the time…” …during the winter the Barrow women stirred around very little, did little heavy work, and yet “inclined more to be sparse than corpulent”

    Interestingly, the Inuits traditionally ate a lot of whale and seal meat and blubber (fat).


    This article is the original one I quoted from — and he cites other examples of relatively inactive people who ate a lot:


    Also I love Michael Pollan but I totally disagree with him on his “mostly plants” idea. I like Sally Fallon Morell’s response:

    “Eat plants. Always with cream. Or butter.”

  10. Lydia –

    You can make most of these things with whole grains and unrefined sugar. I use rapadura and palm sugar and maple syrup, etc. for all my baking now. The only thing I use refined sugar for is my kombucha.

    That said, occasionally I will buy ice cream that is sweetened with sugar. And if I’m at someone’s house for dinner or at a restaurant, I don’t worry about it. I eat what’s in front of me. I eat the best I can as often as I can and the rest of the time, I don’t stress about it.

    Same goes for white flour. I honestly don’t have a problem with white flour in moderation. I use sprouted flour most of the time. But if I’m eating out or at a friend’s or family’s house, I don’t have a problem eating white flour.

    We eat white rice on occasion. I don’t like brown rice for sushi. I also use white rice for making risotto, but I have recently heard that you can make fabulous risotto with brown rice.

    I will never give up my occasional croissant, however. Or gougeres. I love them too much! And you need white flour for those. But even Sally Fallon said that she does use white flour for some things.

  11. Thanks so much for this list. I’ve been trying to wrap my brain around this concept for the last couple of months. Instinctivly it rings true but I’ve been so indictornated with “lowfat” that it takes time to change.

    I would also like to verify that popcorn is considered a healthy food. I have changed so much of my kids’ diets lately that I would hate to take popcorn out also. I have changed to cooking it with coconut oil.

    Also, I just got done reading Nourishing Traditions and it states in there to avoid granola because of something about it only being cooked with a dry heat or something. Do you have anymore insight on this? I was really hoping to soak some oats and make some. Thanks much.

  12. Jessie –

    The top 3 causes of death in 1900 were:

    Consumption (tuberculosis)

    You can look up this information in the census data — search in a library or online.

  13. Jessie

    Here is a document from the US Census in 1900:


    Diarrhea was 3rd – not influenza.

  14. Ann Marie, you’re my hero! Someone should start a blog about preparing each of these foods for the next 100 days. It could be called the 100 Day Fat Diet. That would be awesome! I always eat my plants with butter or cream! It’s the only way to go. Jon made the mistake of making a lunch with fruit yesterday. He crashed hard and asked me what was the matter. When he told me what he ate, I said he should have added fat – at least avocado or nuts – but never make a meal of fruit without fat or fat and protein. BTW, my mother-in-law stays with us a couple weeks each summer. We feed her full of whole raw milk, bacon, lamb, pate, and butter. At the end of the visit she’s lost 10 pounds and her stomach has shrunk! Eat Fat, Lose Fat, as Sally Fallon Morrell says.

    Cathy Payne’s last blog post..ONL047 FRESH: The Movie – Interview with Producer/Director Ana Sofia Joanes

  15. Lanise –

    From the Organic & Thrifty blog: Sally Fallon writes “Popcorn is a nutritious snack enjoyed by young and old; but remember that it is prepared without the all important soaking or fermenting process, so don’t overdo!”

    Re: granola, I think Sally is talking about commercial granola. She has a recipe for homemade granola in Eat Fat Lose Fat.

  16. I’m sure you’ll be hearing from the Canola Oil Minions any minute now, which makes this post that much more delicious (like that’s even possible).

    Thank you!

    ps duck fat = sublime

    Ren’s last blog post..Chicken Accomplished

  17. Hooray, hooray! On the heels of my favorite celebration – Bastille Day – we celebrate all fat in French cheese and pastries. On other days, its coconut oil and real butter. Great post! Please send to every doctor you know:)

    Cook 4 Seasons’s last blog post..Salade Nicoise

  18. Ann Marie–
    Thanks! Gorgeous list!

    What is migas?
    And IS Italian gelato a high-fat food? Cause where I live (near Chicago) there are delis selling gelato which has NO fat in it! What a crime! Is the stuff they make in Italy full of fat?
    They also have gelato in Turkey, and the variety of flavors is fantastic. Reminds me of the astounding flavors of ice cream they have in the Philippines, like corn ice cream, cheese ice cream, and purple yam ice cream. Wow!

  19. Leslie –

    Migas are eggs and tortillas – eaten for breakfast. Migas originated in Spain but they are popular in Tex Mex cooking. I ate a lot of migas in Austin.


    Gelato is traditionally made with ice cream and milk, just like regular ice cream. I agree, low fat gelato is a crime. What is the point?

  20. This is sooo interesting. I’ve been changing my diet for years as I learn about natural foods, and have been using olive oil almost exclusively, except for occassionally when I switch to butter or canola. So why is canola bad? Isn’t it made from a plant? Also, I’m glad the eggs finally came off the black list, because they are such a complete protein, and do not cause the bad cholesterol that causes heart attacks. Also, I know its bad, but how is Crisco made? Can’t wait to try some of the food on your list.
    Thanks loads, Maggie

  21. Just posted a link to this on my Facebook page – slowly trying to educate my friends on what the GOOD stuff is (good as in tasty and good for you). Great post!

  22. Nice list of foods to enjoy. See my article on butter for a very similar perspective and other related information: https://foodbykristin.wordpress.com/2009/04/07/its-butter-believe-it/

    Kristin Wartman’s last blog post..Vegetable Scrap Mineral Broth

  23. Basically for every 100 grams of proteins ingested the body could produce 50 grams of pure glucose. Providing other energy sources like fat prevents this from happening.

  24. Don’t forget the yummy avacados and nuts! I have a Strawberry Honey Butter recipe ya’ll might like.

  25. I have just come across your blog via a Julia and Julia link and what an eye opener it is! In a rather blinkered way, I tend to think of the US as the land of the fat-fighters and I am so so happy to be proved wrong!
    Looking at your 100 ways to eat more fat, I can safely say at least 50 of those are part of normal life in rural France and long may it last!
    I will now go greedily through all your posts. I have already starred the lacto-mayo as the first recipe to try…
    Thank you, all the way from very rural France!

  26. Bonjour, Claire!

    Merci beaucoup for your comment. You are lucky to live in France where eating fat doesn’t have the stigma it has here. I’m doing what I can to help change that!

  27. Heather –

    There’s a lot of evidence that exercise doesn’t have as much to do with it as you’d think.

    For one, read this post I wrote a few months ago about how we are actually MORE active now than we were 30 years ago (believe it or not!):


    Also, check out this post about activity & exercise among hunter-gatherers:



    “…there are some common misconceptions about the activity patterns of hunter-gatherers and healthy non-industrial groups. They aren’t (usually) couch potatoes, but they don’t necessarily exercise a lot either. They range from very active to positively lazy, depending on the culture, the season and the gender concerned. Yet overweight is rare in all of them. ”

    Also, here’s an interesting post about studies done on rats — they gained weight on vegetable oils high in linoleic acid but they did not gain weight on high-fat diets rich in butter and coconut oil:


  28. Oooh! Here’s another really good one:



    “Just like in the U.S, the British are exercising more and getting fatter with each passing year. In fact, maybe exercise causes obesity. “

  29. I know this is a bit of an old post, but about your response to Katherine about our(humans) “activeness” in the past and present:

    Isn’t using Inuits a bit of a bad example?(not saying anything against your point) But doesn’t a persons body use more energy for temperature regulation when it’s cold than when it’s hot? Just from personal experience(I don’t have any real data to be honest), I used to work outside year round, I found that I needed to eat more to get full on a very cold winter day than I would for a hot summers day.

    It seems to me that it’s really just a matter of moderation, or just who you are personally. Having good fat with your meal is definitely a good thing, there is so much proof of this in… well almost all of your posts here on your blog, and in everyday life! You obviously aren’t going to eat just a pound of bacon for a meal. But maybe I, living up here in cold cold Canada with the Inuits, will have a few more slices of bacon than you, living in sunny California(just an example). What matters is that your body is getting fat, and you aren’t overdoing it for you, but also that you aren’t under doing it.

    I apologize for ranting a little bit.

  30. I just found this post (linked from Kitchen Stewardship’s Full Fat Fall). I am so with you! I find the more good fats I can get into my diet, the better I feel, and the less room there is for sugar and empty carbs. Thanks for the inspiration. Keep up the good fat i mean fight! 😉

  31. hi!
    i love your blog! also i wanted to say that i am at vata and a while back started following a healthier diet to pacify vata – and that includes cooking with ghee or butter and not having dry cereals, or ‘cold’ raw foods – esp. salad!!!
    before this i was always constipated!!! and since i have always thought that salad would help with this and/or raw apples – i stuffed myself with much raw veggies! this made my situation worse!
    once changing to only having in butter or oil greens (never raw salad) my digestion has improved! i feel better too!

    i am virtually addicted to kerrygold butter. my local health food store had it on sale ONCE for 2.99 and i bought some and now i can’t live without it!!!

    i had tried using virgin coconut oil for my cooking but realized that it was not good – it made me constipated too – and now i know this is because it is more for warmer individuals not for my vata (cold natured) body.

    where are you buying your sprouted grain flours? do you order them? i haven’t been able to find any locally yet…
    djh/austin, tx

  32. A great article — but what about calories? If you consume too many calories, which of course fat is high in, then won’t you gain weight? This article is persuasive and seems to make sense (and I’ve LOVE to believe that cheese and bacon and other yummy fatty treats are healthy), but won’t a high fat — and therefore high calorie — diet make you gain weight?

  33. Hi, Sierra

    A lot of experts are eschewing the calories in/calories out theory of weight loss.

    One reason for this is that hormones are made from fat and cholesterol. It is our hormones that control our metabolism. So if your hormones get screwed up via malnourishment, too much stress, etc. you can’t lose weight no matter how you try and you gain weight no matter what you eat. So it is important to eat healthy fats to keep your hormonal balance.

  34. Yum! This list made me hungry despite by day of eating delicious (aka nutritious) foods like bacon, eggs, a “fatty” mocha (made with whole milk and whipped cream), homemade jerky, bone broth soup, a coconut almond bar, and sprouted grain bread with butter thick enough to leave teeth marks. I was vegetarian my whole life until 2.5 years ago. After adding real fats into my diet my brain finally started working properly and I stepped out of the fog I had unknowingly been living in my entire life. This is the way our bodies want us to eat!

  35. Ann Marie, I scored grass fed beef tallow from Dey Dey Farms in Santa Barbara. Their beef is awesome and the tallow makes cooking it even tastier. I also love making good strong bone broth and using it to cook eggs, sausage etc in. LOVE it and oh the good fat abounds. I don’t skim mine, just leave all that gelatin and fat in there.
    It’s magical !

  36. Bravo! There’s altogether too much timidity and sheep-like behavior on the subject fat / low-fat. Quite apart from the fact that foods either cooked in or comprising real fat (for example, Goose-Fat Roast Potatoes) simply taste better, they are – as stated in this piece almost always better for you unless you have a particular medical condition (which in itself may have been caused by dietary misdemeanours over the years of course – i.e. eating too much industrial junk). All that’s required is a little good sense and a degree of moderation (something not encouraged by the food industries) and you can typically enjoy “real fat” to your heart’s content (pun intended). Jolly good post – thanks and keep it up!

  37. This might be an oldie but it is certainly a goody! I just tweeted it. 🙂 I’ve been eating more and more healthy fats (raw milk, butter, coconut oil, frying my eggs in bacon drippings) and have been watching my previously poor health improve as sure as the sun rises every morning. No one believes that this is what I’m doing to lose weight and regain my health, but it’s working.

    So far as exercise…just from personal experience, I used to lift free weights and dance, but when I became ill, I slowly had to give it all up. Now I do walk our dog around the neighborhood and clean house (hard-core, the way your grandmother did), but that is about all I have energy for. Occasionally I’ve enough to climb up and down our stairs while reading a book (an improvement from earlier this summer, when I was so ill I would have to stop halfway up the steps to rest, and when it took me 25-30 minutes just to get to the corner of our street). All told, I’ve lost about 13 pounds since August!

  38. I love this!! I would like to note, however, if you put coconut oil in your coffee, better drink it before it cools!! I use coconut milk and the oil turns to solid lumps when it cools, as it inevitably does before I can finish it!

  39. Great post! but I have to object to latkes fried in lard. Tallow, shmaltz, butter, yes, but lard…there’s just something wrong about that!

  40. those are some very tasty ways!!! I’m hoping my ducks are going to start laying soon because they should have NICE fatty eggs!

  41. The sad thing about Schmaltz in South Africa is that they replaced the real stuff with a “healthy” vegetarian version, made with vegetable oil. They clearly thought they’d cash in on all the heart disease over here by creating more heart disease!

  42. Pingback: Why we eat fat! | Modern Alternative Mama
  43. Some of these like the croissant sound good but how to find a good recipie gluten free with whole grains and no xanthan gum?

  44. Pingback: Are You Afraid of Fat? | Diva Goes Organic

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