Fat varieties

by 160 · February 03, 2014 at 04:30 PM

I'm curious if I am missing out any important fat sources. Most of my fats come from:

-Coconut butter/oil

-Nut butter


-Fish oil

-Grass-fed beef, but this is usually lean and about 1-2 times per week

I occasionally eat salmon, but not frequent enough to list. I am missing out any here and are there any other fat sources I should be adding? (Or any ideas for more variety!)

I feel great, but am just curious. Thanks!

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3 Replies

179 · February 03, 2014 at 02:49 PM

I am quite surprised olive oil isn't on your list. Even if it isn't your favorite you should at least consider using it. It is my favorite oil by far. Consider adding it to your list, the farther up the better. When choosing one, go for a California one if you live in the U.S. and have concerns about it's legitimacy, as imports here are sometimes adulterated. Butter comes second for me (an Organic one or a grass-fed one like Kerrygold should be fine). And finally lard and duck fat are tied for third place in my opinion, depending on the dish being cooked some will go better with duck fat while lard is better suited for others where a "bacon-y" flavor is desired.

40550 · February 03, 2014 at 01:25 PM

My primary fat is olive oil. Followed closely by butter. You're missing both of those.

I don't do coconut oil, I've decided it's suboptimal.

But assuming I'm cooking beef or pork, you don't need to add much fat to the pan, as it will render out a surprising amount and fat that will make whatever you cook next really tasty - carmelized onions in beef fat is awesome, same goes for eggs scrambled in beef fat.

777 · February 03, 2014 at 12:16 PM

I eat a lot of fat so like variety, I recently started having more olive & avocado oils which are excellent & usually underrated in paleo circles (in favour of animal fats) I also eat loads of butter as standard.

I'm planning on using more lard as I simply have been thinking about it for some reason. Tallow/beef dripping I find a bit boring.

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