Fat

Fat

Fat Questions

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by 30 · about 9 hours ago

I just read the label on the whipped cream I bought from Costco and it contains mono-diglicerides which I just figured out can contain trans fats.  Kinda angry atm. I was in the process of making my own but the canned stuff was so filling... (more)

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TheGastronomer 0 · October 29, 2014 at 3:34 PM

Fats (butter, olive oil, coconut oil, etc) = triglycerides = 3 fatty acids + glycerol Monoglyceride = 1 fatty acids + glycerol Diglyceride = 2 fatty acids + glycerol Just remember the prefixes 1 = mono, 2 = di, 3 = tri and you won't... (more)

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by 5 · about 9 hours ago

I tend to be a little shy about using olive oil due omega 6 being about 9% so I worry I'll mess my 6n:3n ratio if I go over board. I tend use coconut oil more freely.

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Matt_11 0 · October 06, 2014 at 10:43 PM

Olive oil is the only oil I use. 10% PUFA, 10:1 omega-6:omega-3… perfect? I think so!  Usually 3-4 tbsp a day.

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by 0 · about 9 hours ago

I've started the Whole30 last week and I haven't drank any milk, yogurt or even butter. But I'm using ghee. In the beggining, I tought it was the eggs that were causing the nauseas, that "vomit feeling' (I'm sorry if you have just pictured it).... (more)

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NoBunPlease 0 · October 23, 2014 at 10:25 PM

If you want to continue using ghee, you could try using cultured ghee. Many people who are sensitive to regular ghee find they can handle the cultured stuff.

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by 5 · about 9 hours ago

Has anyone seen the panorama documentary on the atkins?  They concluded after giving people food until they were full as much as they could eat. They put fat lots of added fats in certain groups pf peoples food and not the other. Every time... (more)

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Matt_11 0 · September 17, 2014 at 12:33 PM

Satiety is an individual thing. Some people are sated best by carbs and fiber. Others by fat. Others by protein.  It sounds like they added fat to carbs and expected that to be sating. That's not how it works, fat + carbs is a well known... (more)

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by 159 · about 9 hours ago

How do you strain your homemade ghee?

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staceychev 0 · September 29, 2013 at 1:18 PM

I used to pour it through a fine-mesh sieve back and forth between two containers. Now, I use a fine-mesh skimmer and skim it while the butter is melting. I do the last pour into a container through that same skimmer. It catches most of the... (more)

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by 1523 · about 9 hours ago

I came from the LeanGains camp where you probably shouldn't be consuming anything above 10 or 15 calories during your fasting period. I've noticed a lot of people talk about using coffee, or coffee with MCT oil or butter, until they "break" their... (more)

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foreveryoung 0 · December 31, 2012 at 4:50 PM

I agree. I believe the real benefits of fasting come from the autophagy process. When you consume pure fat, even though it does not illicit an insulin response, it still provides useable exogeneous energy for your body, so it doesn't have to tap... (more)

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by 35 · about 9 hours ago

Just wondering what the body does with far and how it handles it without carbs/insulin. Also would it make a difference if this fat was ingested after a 20 hour fast? Or if ingested with protein?

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paleohacks 0 · October 24, 2012 at 12:10 AM

Fat is a triglyceride molecule composed of a glycerol backbone to which three fatty acids are attached. Once dietary fat is digested its broken into free fatty acids and the glycerol is metabolised. For fat to be stored the three free fatty... (more)

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by 5381 · about 9 hours ago

Thats basically it. We all know, add fat, lower the glycemic index of any carb. Thats why for some crazy reason, ice cream sugars are absorbed slower than starch in white bread (ie lower gi). How/why does this happen?

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MarkES 0 · October 22, 2012 at 1:24 PM

Here's one explanation ... How to Minimize Hyperglycemic Toxicity Fat Reduces GI J Stanton has noted that adding a little fat to a starch is very effective in lowering its GI. In a post titled ???Fat and Glycemic Index: The Myth of... (more)

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by 83 · about 9 hours ago

What is the difference between "fat adapted" and ketosis?

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Fitness_Wayne 0 · October 20, 2012 at 3:43 PM

Ketosis is when you have very low carb consumption and your body converts fat into ketones by your brain to use as energy, fat can't cross the blood brain barrier to be used as energy for the brain. Fat adapted means that you are able to burn fat... (more)

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by 83 · about 9 hours ago

My friend suggested I make a Bacon explosion: 2 pounds bacon, thick sliced 2 pounds sausage (italian, breakfast, sage. Whichever you prefer) 1 cup cheddar cheese (finely shredded) 2 whole green onions (thinly sliced) 4 cloves garlic (minced) 1... (more)

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Jay_15 0 · October 21, 2012 at 3:30 PM

OK...I see a couple newer posters poo pooing this. I understand some of the trepidation, but after you've been eating this way a while it kinda goes without saying that you "paleoize" the dish. That means best sourced meat you can afford and... (more)

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by 0 · about 9 hours ago

Hi all, i started paleo diet two weeks back and loving it. I perform intermittent fasting and have 2 meals in a day. I'm 170 lbs and hitting 2900 cals daily and perform strength training 3 times per week. I had couple of questions on... (more)

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David_McC 0 · October 22, 2012 at 12:04 PM

It's not necessarily the fat you need to be concerned about in sausages, it's all the other rubbish. If you insist on eating sausages then you need to get the very best you can. Things to look out for on the label include, breadcrumbs, corn... (more)

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by 408 · about 9 hours ago

I need the calories but I am sensitive to some of the more tastier fats, like coconut, avocado, and nuts. Is there a way I could sneak in more tallow in a tastier connotation? Maybe a sauce or something, where I can't taste it directly?

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paleohacks 0 · September 21, 2012 at 12:11 AM

On veggies, in potato/yam, I've posted it before but - Yams+fat+puree+cocoa powder+chill=pudding.

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by 2407 · about 9 hours ago

In an interview here: http://www.myfitnesspal.com/topics/show/215503-tom-venuto-lyle-mcdonald-stubborn-fat-and-how-to-get-rid-o "Lyle McDonald.....ignoring the contribution from glycogen stores, let???s keep it simple and say that the body has... (more)

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James_L 0 · September 18, 2012 at 9:49 AM

This sounds like an unhealthy obsession with changing an aspect of your body for no good health related reason, and going so far as to cause physical harm and reduce fitness. If your body wants to keep your love handles, there's some reason for... (more)

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by 496 · about 9 hours ago

hi Isn't 50%+ of fat from your diet really taxing on your liver? How do you know that your liver is still working correctly after masses of fat being eaten? thanks

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Matt_11 0 · September 05, 2012 at 12:05 PM

Why would it be any more taxing on the liver than a huge carbohydrate load would be on the pancreas? Or a huge protein load on the kidneys? Why do folks assume the body is some fragile thing, incapable of being resilient and adaptable?

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by 70 · about 9 hours ago

I still suffer from swollen abdomen, diarrhea and nausea. My gi issues really piss me off. I eat dairy in form of heavy cream and butter, are they usually problematic? I think i suffer from ibs. My problems gone worse, when i started really high... (more)

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Dave_S_ 0 · July 24, 2012 at 1:00 PM

Going high fat too quickly can cause bowel problems if you aren't adapted to digesting the extra fat. Ramp up slowly to give the liver/gall bladder the ability to process the fat (more bile is required). I'm not saying you need to go high fat, but... (more)

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by 5381 · about 9 hours ago

Anyone got any suggestions for a fat for cooking that has balanced sat/mono/polys (1/3, 1/3, 1/3) and balanced omegas as well (2:1 omega 6 to 3)? (or at least something with roughly even mono/sat proportions, and semi-reasonable omega balance, so... (more)

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Firestorm 0 · June 09, 2012 at 2:49 PM

I don't know, dear... it seems to me that you're making this far more difficult than it needs to be. Here's my opinion on the whole 'fat selection and optimization issue' broken down into simple, attainable steps. Use a variety of fat sources --... (more)

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by 1186 · about 9 hours ago

Just wanted to see if I was alone here...When I started high fat, low carb I was actuallya bit bloated and heavy feeling for the first two weeks. I stuck with it, and now...vamoos! I have lost 3lbs in a week and have the best six pack I have ever... (more)

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Ambimorph 0 · September 17, 2011 at 10:00 PM

I've noticed people report this from time to time, and very often they were calorie restricting before they went to HFLC, or had an eating disorder in their history. I don't know if that applies to you, or why that would be, but I thought I'd... (more)

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by 200 · about 9 hours ago

I just finished a 30 day challenge on Paleo and made it through unscathed. I feel good, skin looks good, and I dropped a few pounds. Even though my husband and I told ourselves we could "cheat" when we finished the 30 days, I really don't want... (more)

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Kamal 0 · April 26, 2011 at 3:09 AM

Hey KM, relax! Weight loss does not follow a steady straight line. If you could survive 30 days of paleo, try to imagine what you'll look like in 180 days. (Hint: skinnier) Note that water weight fluctuations can be substantial. Also, if you... (more)

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by 1229 · about 9 hours ago

For years I had a peculiar reaction to salmon: I threw up the oil. Just the oil. Every time. In the past several years, I have been able to greatly reduce this by only eating wild salmon, which makes me think that it was the oil in the farmed... (more)

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Bread_Eating_Beelzebub 0 · March 17, 2010 at 1:25 PM

Olive oil has some PUFAS, which degrade rather quickly. Most people don't seem to know this and they buy olive oil in clear containers and don't bother shielding it from the light. A properly stored cold pressed olive oil is a world away from the... (more)

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by 10294 · about 9 hours ago

This may sound like a stupid question, and maybe it is, but this is one of the most common remarks I get when talking about eating enough fat: "Isn't that really bad for your liver?" I'm a laymen, but I know a bit about the effects of neolithic... (more)

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Mikael_Jansson 0 · March 19, 2010 at 1:27 PM

I'd guess in the same way they reason you get fat by eating fat, you'll also get fatty liver by eating fat. But perhaps more from the fact that liver really does a lot of the fat metabolism that takes place in the body, such as synthesizing... (more)

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by 6082 · about 9 hours ago

It's really chewy, and kind of gross, but it is fat... Should I eat it? Am I wasting a good source of fat by chopping off the grizzle on the edge of the meat?

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HealthRediscovery 0 · March 01, 2010 at 7:04 AM

If it is animal, you can eat it. If it is tough, get it into small enough pieces and then do as the Inuit (Stephanson, Fat of the Land) did- roll around in your mouth a few times for flavor and then just swallow it.

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by 1665 · about 9 hours ago

I saw tubs of coconut oil going really cheap the other day. I'm pretty sure it is refined, but not hydrogenated. As it's cheaper than the homemade ghee I've been using, I thought I would buy some. I have two questions though: Is refined coconut... (more)

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Paleo_Dave 0 · February 23, 2010 at 7:15 PM

From what I can gather, some Paleos prefer to avoid butter due to the dairy association. In my opinion, this is somewhat misguided given that the problem with dairy is the lactose (and possibly casein protein). Butter, by definition, is milk fat... (more)

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by 2633 · about 9 hours ago

Following up on an earlier question contemplating the optimal "Paleo" vitamin dose, which foods would be good starting points for ascertaining recommended fat soluble vitamin ratios? Do you know the A-D-K-E ratio of any "whole" foods? (more)

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Jon_Thoroddsen 0 · February 24, 2010 at 11:48 PM

As pointed out in the other thread, it makes no sense to include D in this, as paleo man got most of his D from the sun. The food that contains the most D, liver, probably contains too much A compared to D.

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by 670 · about 9 hours ago

Fascinating how two people can get such radically different results! Today's lipid panels for your perusal. First, let's recap what the numbers "should be": HDL: 60 or higher LDL: 60 or lower Triglycerides: 60 or lower And the ratios between... (more)

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Ed 0 · February 25, 2010 at 12:25 AM

If your triglycerides are still 223 after 9 months of low-carbing, you may have a large genetic component in your lipid profile. You don't give your age, but values this high are unusual in young adults, which would further suggest genetic... (more)

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by 414 · about 9 hours ago

That's more like two questions in one. Paleo followers generally suggest that animal oils should replace vegetable oils in the diet. As for the reasons, as I currently understand them: - High temperatures are used to extract vegetable oils -... (more)

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Bread_Eating_Beelzebub 0 · February 23, 2010 at 2:18 PM

You missed that they are high in omega-6 fatty acids, which are blamed for many many inflammatory problems from heart disease to bone loss. You get enough of these from meat that you definitely don't need more in the form of vegetable oil.... (more)

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