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Animal Fat Questions

Animal Fat

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by 0 · February 14, 2014 at 08:34 PM

It's a texture thing. If I get a big hunk of fat, or even a little bit of fat, on a steak I have to spit the bite out. I absolutely can't stand the feel of it in my mouth- can't chew it, and definitely can't swallow it. I've been trying to... (more)

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Laura_48 0 · February 14, 2014 at 06:08 PM

I absolutely can't eat hunks of animal fat either, I just get it from coking with it, or whatever is too micro for me to notice. as long as you eat meat, you'll do great. As far as upping your fat intake coconut oil, olive oil, nuts, butter and... (more)

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by 905 · January 27, 2014 at 06:27 PM

Does anyone have any experience/info on rendering deer/venison fat for food please?? I grabbed a bag last week & don't really know what to do with it to be honest. A quick Google bash hasn't brought up much info apart from people using it... (more)

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Matt_11 0 · January 27, 2014 at 06:27 PM

Venison fat… bleh. Pretty gamey, I avoid it. Ground venison we make 100% lean, or add back in pork fat if we have it.

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by 228 · September 16, 2013 at 02:35 AM

How much of you fat intake is from low PUFA vegetable oils and pure animal fats? how much would be too much?

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by 10750 · October 16, 2012 at 02:27 PM

Coconut oil, ghee, and bacon grease are at the top of my list right now. I'm thinking that I should branch out, and I was hoping you could lay some tips and links to recipes here. Many thanks, and Happy Eating!

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familygrokumentarian 0 · January 05, 2011 at 02:58 PM

Roast a duck (good picture-heavy tutorial here and also one on MDA) and use the duck fat to roast some cubed root veggies (if you do potatoes, duck fat is great on them!). Avocado oil, tamari, and a little bit of orange juice make a great combo... (more)

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by 512 · August 09, 2013 at 06:03 PM

Bone marrow is delicious, and n=1, if a pound of marrow could be obtained, I believe I would feel very good eating a copious amount of it. Are there thoughts and forays into what the particular benefits of it might be? Bone health? Marrow health?... (more)

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Linds 0 · August 09, 2013 at 06:03 PM

Bone marrow is an extremely delicious 'superfood' that our ancestors undoubtedly enjoyed. It’s fatty with a bit of protein and loads of minerals. As I understand it, 3 oz of beef marrow contains roughly 488 calories, 51 grams of fat (mostly... (more)

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by 25 · September 03, 2013 at 12:34 PM

I've been on paleo for nearly three months now, and over the past few weeks I've noticed that around one day a week I feel ghastly - loose stools, fatigue, tummy in knots and just generally yuk. I've just realised that it's tied in to the time we... (more)

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Morrigan_1 0 · September 03, 2013 at 12:34 PM

yes this is a typical problem on a low carb diet

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by 188 · May 24, 2013 at 01:36 PM

So here's my deal..I'm in a nutrition class (which I hate because it's teaching me all of these things that seem to be so against my Paleo beliefs). Today's lecture was about lipids and I am just so confused. I know the argument is usually that... (more)

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Albert83BCN 0 · May 24, 2013 at 05:58 AM

Here comes into play the Lipid Hypothesis, understanding this is critical to answer your question. Ancel Keys was a physiologist that in the 40's-50's saw a possible link between dietary saturated fat intake and cardiovascular diseases. He began... (more)

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by 777 · February 21, 2013 at 01:42 PM

Im curious what you all think of vegetable fat/animal fats & their place in our diets... What has made me question it is how great i feel when i eat animal fat & im noticing when i eat more than a tablespoon of coconut oil i get chest... (more)

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Canis_Minor 0 · February 21, 2013 at 01:42 PM

Some people are simply allergic to coconut or don't do well on it, especially at first. And, yeah. When people pull out an argument about their own recent ancestors (granted, usually as a justification to stick to their grains) I remind them... (more)

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by 5 · February 18, 2013 at 12:43 AM

So I've been considering switching to a paleo diet, but there are some things that are confusing as far as meat goes. First I have to say that currently I cannot afford grass fed meat so I'll be eating conventional lean meats like beef. 1) From... (more)

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Matt_11 0 · February 16, 2013 at 11:11 PM

The correct term to describe the fats in grain-fed beef/meat: not optimal. It's not bad, not not very good. The difference between grass-fed and grain-fed beef is tiny, you'd have to eat a large amount (think pounds) to make up a mere gram... (more)

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by 147 · December 28, 2012 at 06:09 PM

For Christmas we had a prime rib roast (delicious). Of course it was a fatty cut of meat and the people I was with kept talking about how bad the fat is for you. I was under the impression it was actually very healthy. I know skimming the fat is... (more)

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CDone 0 · December 28, 2012 at 01:42 PM

Advantages of fat: Makes you feel fuller longer Improves Metabolic Function Aids in vitamin absorption (especially important if you take vitamins in the morning Extremely energy dense Body's preferred energy source Tastes Amazing Disadvantages... (more)

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by 2923 · November 27, 2012 at 07:32 AM

I go through periods where I braise fatty cuts quite often and a result of this is having a lot of leftover lamb and beef tallow (and some duck fat and lard, more infrequently...) that can be retrieved after a broth is refigerated. I melt it in... (more)

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zoomia 0 · November 27, 2012 at 07:32 AM

Lard is great in soap, lbut eftover fats from cooking is NOT. Also, different oils have different saponification values, so calculating it all will be PIA.

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by 60 · July 20, 2012 at 11:56 AM

I had two close, long time friends who have been vegan for years visit me yesterday. Both are intelligent and one is in the fitness field. They both tried to explain to me the unhealthiness of animal fat as well as the impossibility of being able... (more)

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CDone 0 · July 20, 2012 at 11:56 AM

Mia, formatting in those comments stinks, here's the workout. Find a way to get it in, it's not a huge time commitment, and it will help you with your stress levels. BTW, stress could be the reason you are having so many struggles: Day 1 A.1... (more)

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by 1458 · January 30, 2012 at 07:41 PM

I just watched a video on DDT and Toxins in animal fat. It was pretty scary. Does this mean we should stop eating fish and eggs, since just 1/2 and egg puts you over on your exposure to DDT. I eat a lot of eggs and fish. That is a big part of... (more)

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PrimalDanny 0 · January 30, 2012 at 07:38 PM

We definitely shouldn't be worried about anything. We should perhaps have a variety of sources of food though.

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by 12108 · January 27, 2012 at 02:53 PM

Here's the story as I found via Science Daily: http://www.sciencedaily.com/releases/2012/01/120125163406.htm#.TyGPa0q9G1s.twitter The researchers utilized information from more than 13,000 women participating in the Nurses' Health Study II. The... (more)

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Thumper 0 · January 26, 2012 at 10:23 PM

I would really like to read the whole article in order to fully comment on the findings, but I suspect that it's a matter of the type of animal fats being ingested. So many of these studies lump crappy processed meats into animal fat. And... (more)

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by 8 · April 07, 2011 at 06:36 PM

Hi, I was wondering if you guys recommend buying some animal fat from a grocery store? I saw some goose and pork fat in glass jars in Tesco. Do you think they're ok? They also have som cheaper ones in plastic containers... Or should I get it from... (more)

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Oranges13 0 · April 07, 2011 at 06:36 PM

They have packages of suet at our grocery store. I'm not sure if that's fat or not. It's sort of pinkish and crumbly. Is that tallow?

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by 253 · March 03, 2011 at 02:45 PM

I understand a bit more about animal fats and what they're called now that I've been around paleo blogs for a while, but are there any good primers on animal fat? Just basic stuff that people who haven't used or been exposed to lots of animal fat... (more)

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Phoenix 0 · March 03, 2011 at 02:45 PM

I spent an afternoon once reading all about every kind of fat on none other than Wikipedia. Scroll down to the bottom to see a list of links to edible fats and oils: http://en.wikipedia.org/wiki/Suet (more)

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by 13928 · February 23, 2011 at 05:58 PM

Should I eat the skin on my whole roasted chicken or chicken legs? If they're pastured*, yes? If they're CAFO, no? Or always no? I'm especially concerned about omega 6. *I understand that it's rare to find fully pastured chickens. (more)

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Jason_11 0 · February 23, 2011 at 05:42 AM

I don't think that eating the skin from any kind of chicken occasionally would be particularly detrimental. You could take the route of eating the chicken and then perhaps taking a spoon or two of cod-liver oil to balance things out slightly? It... (more)

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by 220 · February 14, 2011 at 11:52 AM

I have noticed that some fat has a more waxy texture. I have found this in the body cavity of lamb, on beef ribs, and especially on beef heart. In a bucket of beef tallow (that was liquid and allowed to solidify in the bucket) I have found that... (more)

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Rob_from_ketocure_com 0 · February 14, 2011 at 08:38 AM

What is the chemical property that makes it waxy? Stearic acid. It's very waxy. Candle wax and crayons are made from it. In cattle, waxy fat contains more stearic acid and less oleic acid. Oleic acid is unsaturated and liquid at room... (more)

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by 279 · June 29, 2013 at 03:31 PM

I don't have access to journal articles at the moment. Does anyone else have access to this who can give an opinion? http://www.ncbi.nlm.nih.gov/pubmed/19561318

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Paul_1 0 · January 17, 2011 at 08:02 AM

Hi, I just had a look at the article (but couldn't download it for some reason), and it's pretty much what you would expect it to be, and pretty much along the lines of what Drew suggested: just an epidemiological study, and subject to all the... (more)

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by 2255 · October 16, 2012 at 07:23 AM

This is very trivial I know but I can almost see where the idea that fat clogs up arteries comes from when you see the effect it has on my hob and sink. It certainly takes a lot more very hot water to shift than when I used to cook with olive... (more)

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Tazchick 0 · October 16, 2012 at 07:23 AM

If it's OK to say non-paleo brand names, I love Dawn because of all the fat I eat and cook with - it even works as a laundry pre-treat. As far as the stove, I get a kitchen towel wet, and microwave it until it's super hot , then let it sit on... (more)

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by 693 · January 06, 2011 at 12:56 AM

I get my grass fed beef from a local place called Baucom's Best. I was buying a brisket for Christmas and asked if he had any tallow. He said they have beef liver fat that's used for making soap or just plain beef fat. Isn't tallow used to make... (more)

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Tim_Rangitsch 0 · December 11, 2010 at 04:52 PM

Suet is kidney fat, maybe that is what the butcher meant to say. Suet/kidney fat is the stuff tallow is rendered down from. It's the perfect cooking fat (and can be used as a lubricant, for soap, for candles, etc). I'd imagine if he's got any... (more)

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by 2593 · March 04, 2011 at 02:03 PM

Here's a question I've never seen asked before. Why are plant fats shelf-stable, while animal fats not? It doesn't seem to be the saturation, because coconut and palm are highly saturated and they are shelf stable. It doesn't seem to be... (more)

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Tim_Rangitsch 0 · November 20, 2010 at 03:07 PM

In my experience, tallow is shelf stable. I've got tallow at 65f in air tight glass containers. Oldest batch 1.5 years old and still passes the sniff and taste tests. Both home rendered and from US Wellness. Pork lard has lasted me a similar... (more)

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by 33 · December 17, 2010 at 02:07 PM

Olive oil is claimed to be good and healthy for people. Is it always healthy? Do you have experience with cooling and freezing of olive oil? Is it a good oil for winter?

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edward 0 · November 05, 2010 at 01:31 AM

Olive oil is certainly a better oil than many other vegetable oils, because it's high in monounsaturated fat and has less omega 6 fatty acids than most. But if you're going to use it, only use extra virgin, and don't cook with it! The best choice... (more)

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by 362 · November 01, 2010 at 01:53 PM

I used to be a vegetarian few years back. Then slowly started with chicken, fish and turkey. But most of the time I just eat turkey/chicken and so I am not able to get enough fat. Of course I eat guac etc but I would prefer animal fat. So I want... (more)

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Noah_1 0 · October 31, 2010 at 09:48 PM

Ribeye and t-bones. Cast iron skillet. SaLt and pepper. I was a vegan for more than 12 years. Paleo and healthy for five years now. Noah

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by 161 · September 15, 2010 at 03:00 AM

I like to render my own animal fat in the crock pot. Of course this requires scraps of fat. One local grocer occasionally has scraps of organic pastured pork fat and sells them for $1.99/lb. But they don't separate conventional from grassfed... (more)

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DaveRN 0 · September 15, 2010 at 03:00 AM

I got some from a local butcher, but the quality was very poor, not really suet, mostly gristle. I finally got some high quality suet... 11 lbs worth. I'm in the middle of rendering that now, and should have tallow for a year, mayne more! Good... (more)