Making homemade animal fats is trending for its budget-friendly appeal and bold flavours. While enthusiasts champion its practicality and rich taste, health experts caution against its long-term risks to heart health.
In an article published by Health For Mzansi, Phiwokazi Bam from Theunissen, Free State, swears by homemade fats as a solution to rising costs. “I’ve learned that making my own natural fats not only saves me money but also adds delicious flavour to our meals,” she says.
Bam often repurposes fats for frying and grilling vegetables, stretching her budget while reducing waste.
Nogolide Giyose of Gugulethu, Cape Town, opts for homemade fats to avoid preservatives. “The best part about making your own fats is that there are no added preservatives; you get them as pure as they come,” she shares.
Giyose makes fats from chicken skin, pork fat, and beef fat, using them as versatile cooking oils.
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Health experts issue warning
Despite the appeal, experts warn that animal fats are high in saturated fats, which may increase cholesterol and the risk of cardiovascular disease. Pheladi Makwela, a dietitian from Cape Town, advises choosing plant-based oils instead.
“It is not safe to prepare animal fats at home; a better option is to use plant-based oils, which you can identify by a red heart when you buy groceries,” she explains.
Shonisani Nephalama, nutrition lead at the Heart and Stroke Foundation SA, highlights additional concerns. “Eliminating saturated animal fat can help reduce heart disease risk, as it can cause inflammation and increase the risk of heart disease,” she states.
Experts encourage replacing animal fats with plant-based alternatives. Nephalama emphasises, “Recent studies suggest that replacing animal fat with vegetable oils (canola, soybean, and olive oil) will reduce the risk of heart disease.”
While homemade animal fats offer flavour and savings, balancing health concerns is key to making the right choice.
This article was first published on Health For Mzansi and written by Vateka Halile.
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