The New Fat is Thin: Why It Pays to Make a Pig of Yourself
Fat is back! Well, not fat but fat. Whoa, boy – I think you’d better start again.
Fat is back! On your fork, that is, and not on your figure.
I saw something on the telly the other day that has all but saved my life: a ‘science’ show about fat. Guess what? We’ve had it all wrong. That food thing we’ve been calling ‘fat’ really isn’t – it’s ‘thin’.
Hearing this, I almost choked on my skinny latte, whatever that is.
I’ve been worried about my health for years, you see, ever since I first realised that ‘success’ was taking its sweet time coming. Hence the need to hang around indefinitely, by keeping myself healthy and rude. In rude health, I mean.
Science has stepped in to help. Not that my diet has ever been low in fat – buttered cheese triangles are a staple of mine and I won’t touch yoghurt unless it comes laced with double cream. It’s just that my menu was missing the best fat-bearing food there is.
To think I might have perished prematurely – all because I eschewed cured pig. Oh, the horror of it all, the horror!
Now, though, my diet is truly complete. Any day that doesn’t begin with a dose of bacon – ‘fatback’, of course, because there ain’t no other cut – lacks something special: a porcine slimming pill. I mean, look at pigs themselves. If we didn’t have to rend them into rashers, the poor swine would probably live for ever. How? They’re made of bacon. Think about it.
Because when it comes to being healthy, it pays to make a pig of yourself.