Unregistered User wrote on October 7, 2010 - 3:56pm Permalink
This hardly seems like sound conclusive data.
To merely claim that "x has less fat than y" immediately assumes several factors: equal food preparation in terms of trimming and seasoning/oiling, equal cooking procedures and equal post-cooked fat retention.
In their raw states, nutritional information shows pork loin being well over 1 to 1 fat to protein content by weight, and cooked with still far greater fat content retained intramuscularly.
Long story short: be skeptical of what food producer marketing researchers "discover."
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