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Cooking fat
Hi all, anyone know how acceptable beef dripping or tallow is for cooking fat? I'm not totally comfortable with the idea of consuming a lot of pufa/seed oils and I'm worried about losing all the nutrients that are in cholesterol-rich foods. Thanks!
Hi all, anyone know how acceptable beef dripping or tallow is for cooking fat? I'm not totally comfortable with the idea of consuming a lot of pufa/seed oils and I'm worried about losing all the nutrients that are in cholesterol-rich foods. Thanks!
Quote from
Rachel on September 8, 2019, 3:50 am
I am using mostly tallow. I don't feel like it is having a detrimental effect. I save the fat from the meat I cook and also buy additional tallow from a nearby farm.
I am using mostly tallow. I don't feel like it is having a detrimental effect. I save the fat from the meat I cook and also buy additional tallow from a nearby farm.
Andrew B has reacted to this post.
Quote from
lil chick on September 8, 2019, 12:39 pm
I think Rachel's idea of tallow is perfect, and I need to find a new source.
Right now, I really love our egg white omelette each day and this is how I make it. I cut up one thick or two thin pieces of bacon and cook them with minced onion. Add salt and pepper. Add 8 egg whites without stirring them. Cover and cook till almost done. Remove from the burner and let it sit for a minute or two to finish cooking and it will unstick itself from the pan.
I'm surprised how much I don't mind swiping refined coconut oil and a sprinkle of sea salt onto toast etc.
I think Rachel's idea of tallow is perfect, and I need to find a new source.
Right now, I really love our egg white omelette each day and this is how I make it. I cut up one thick or two thin pieces of bacon and cook them with minced onion. Add salt and pepper. Add 8 egg whites without stirring them. Cover and cook till almost done. Remove from the burner and let it sit for a minute or two to finish cooking and it will unstick itself from the pan.
I'm surprised how much I don't mind swiping refined coconut oil and a sprinkle of sea salt onto toast etc.
Hi all, I'm still confused about butter and ghee (I'm aware these are all questions that Dr Smith addresses but until I get paid next month I can't afford his programme yet). Are these acceptable fats or not? Did someone say they contained protective properties (something to do with the RBP) despite the vitamin A content? Thanks!
Hi all, I'm still confused about butter and ghee (I'm aware these are all questions that Dr Smith addresses but until I get paid next month I can't afford his programme yet). Are these acceptable fats or not? Did someone say they contained protective properties (something to do with the RBP) despite the vitamin A content? Thanks!
Quote from
Orion on September 16, 2019, 5:35 am
Hi all, I'm still confused about butter and ghee (I'm aware these are all questions that Dr Smith addresses but until I get paid next month I can't afford his programme yet). Are these acceptable fats or not? Did someone say they contained protective properties (something to do with the RBP) despite the vitamin A content? Thanks!
Butter contains phytanic acid, which is said to be protective of vitamin A. Also the saturated fat(good) could emulsify the vitamin A and protect by excreted it instead of it being absorbed.
Olive oil, coconut oil and high oleic blends of safflower or sunflower might be better in the beginning to avoid the retinol in butter.
Hi all, I'm still confused about butter and ghee (I'm aware these are all questions that Dr Smith addresses but until I get paid next month I can't afford his programme yet). Are these acceptable fats or not? Did someone say they contained protective properties (something to do with the RBP) despite the vitamin A content? Thanks!
Butter contains phytanic acid, which is said to be protective of vitamin A. Also the saturated fat(good) could emulsify the vitamin A and protect by excreted it instead of it being absorbed.
Olive oil, coconut oil and high oleic blends of safflower or sunflower might be better in the beginning to avoid the retinol in butter.
I use refined avocado oil. (Chosen Foods brand)
I use refined avocado oil. (Chosen Foods brand)
Quote from
salt on September 17, 2019, 2:31 pm
Tallow (and all other animal fats) do have significant amounts of retinol. Use coconut oil, or even better is to use MCT oil, it doesn't have stearic acid or palmitic acid. Smoke point is pretty low though.
Tallow (and all other animal fats) do have significant amounts of retinol. Use coconut oil, or even better is to use MCT oil, it doesn't have stearic acid or palmitic acid. Smoke point is pretty low though.
Quote from
lil chick on September 18, 2019, 5:53 am
I believe in animal fats (and juices and broths), and think that many of the problems of modern health might be due to moving away from these foods that are easily taken for granted. I think they "round out" meat eating. I wouldn't consciously avoid them too long, but as a short detox I guess things might be ok. I'm not avoiding animal fats at all, but I do also use some coconut oil and some olive.
Personally I'd much rather give up butternut squash forever. And liver. 🙂
I believe in animal fats (and juices and broths), and think that many of the problems of modern health might be due to moving away from these foods that are easily taken for granted. I think they "round out" meat eating. I wouldn't consciously avoid them too long, but as a short detox I guess things might be ok. I'm not avoiding animal fats at all, but I do also use some coconut oil and some olive.
Personally I'd much rather give up butternut squash forever. And liver. 🙂
Ian McCoondog has reacted to this post.
Quote from
Andrew B on November 5, 2022, 6:49 am
Tallow has nearly 80 mgs of choline per 100 grams. Maybe it's not as bad as has been painted for cooking. https://nutritiondata.self.com/facts/fats-and-oils/482/2
Tallow has nearly 80 mgs of choline per 100 grams. Maybe it's not as bad as has been painted for cooking. https://nutritiondata.self.com/facts/fats-and-oils/482/2
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