I continue with addressing the food engineer. Now we are going to talk about fat. I will cover cholesterol, saturated vs unsaturated fats, and omega 6 and omega 3 fats. The food engineer needs to know a lot. Just buying food is going to take a lot longer on the maintenance diet. You will be looking at ingredients when you never used to look before. You will be seeing what the chickens ate that produced the eggs, and how the beef was finished. You want to know where this pork came from. Was the fish farmed or wild caught. If farmed, did they mention what the fish ate. I hope you will not be dwelling over the cholesterol number, or the ratio of saturated fat. I do home you start to notice soybean, and what the deal is with omega fats.
