The Fatty Debate: Cooking Ribeye and Nutrition

This chapter explores the art of cooking ribeye steak while emphasizing the importance of retaining fat for flavor and nutrition. It challenges common misconceptions about dietary fat, advocating for its inclusion in a high-fat, carnivorous diet while critiquing plant-based options and industrial oils. The discussion also highlights specific cooking techniques and the nutritional benefits of salt, contrasting it with the drawbacks of low-fat diets.