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best cooking oil?

by (78407)
Updated about 9 hours ago
Created May 25, 2011 at 2:03 AM

coconut oil vs palm oil vs other like lard tallow butter olive oil etc.

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3756 · May 25, 2011 at 1:46 PM

Really?? I distinctly tast coconut when I cook with coconut oil. You can cook with olive oil...don't be fooled by the W9 people. It just doesn't have a very hight smoke point (400 degrees F); it goes rancid after hitting that temp

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5853 · May 25, 2011 at 1:12 PM

I love duck fat too, the smell and everything! Goes very well with liver and blood flavors! Traditional french bistro fat.

Ed71ab1c75c6a9bd217a599db0a3e117
25467 · May 25, 2011 at 12:21 PM

If you're not totally healthy you should selective pick a better fat until your cadiac crp is optimal. It's a question of ok vs optimal

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2409 · May 25, 2011 at 7:54 AM

I'm seriously considering downvoting all your new question. Curiosity is great but not using the search engine is not. Go to http://www.marksdailyapple.com/ and read all his guides so you'll have the basic framework. All these "best/worst" don't really work-

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5242 · May 25, 2011 at 7:01 AM

The Quilt implied to use tallow, lard, bacon grease if you're healthy. What's the deal with them if you're not. (Personally I have no issue with them...)

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20411 · May 25, 2011 at 3:19 AM

Well, they are cheap and not unhealthy as they feature lots of saturated fat - although tallow has a better n3/n6 ratio than lard/bacon grease. And bacon grease is just tasty as all get out.

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889 · May 25, 2011 at 3:00 AM

I noticed that most of the questions you asked today are duplicates... they've been asked and answered before. Have you searched the archives for answers to these questions? Just sayin...

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5242 · May 25, 2011 at 2:37 AM

What's the deal with tallow, lard or bacon grease?

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331 · May 25, 2011 at 2:18 AM

Duck fat is absolutely delicious.

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7 Answers

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25467 · May 25, 2011 at 2:33 AM

if you have a leaky gut......unrefined virgin coconut oil. If you have cardiovascular disease palm oil........If you are young and healthy with few issues......beef tallow, lard, or bacon grease.

Ed71ab1c75c6a9bd217a599db0a3e117
25467 · May 25, 2011 at 12:21 PM

If you're not totally healthy you should selective pick a better fat until your cadiac crp is optimal. It's a question of ok vs optimal

B3e7d1ab5aeb329fe24cca1de1a0b09c
5242 · May 25, 2011 at 7:01 AM

The Quilt implied to use tallow, lard, bacon grease if you're healthy. What's the deal with them if you're not. (Personally I have no issue with them...)

A968087cc1dd66d480749c02e4619ef4
20411 · May 25, 2011 at 3:19 AM

Well, they are cheap and not unhealthy as they feature lots of saturated fat - although tallow has a better n3/n6 ratio than lard/bacon grease. And bacon grease is just tasty as all get out.

B3e7d1ab5aeb329fe24cca1de1a0b09c
5242 · May 25, 2011 at 2:37 AM

What's the deal with tallow, lard or bacon grease?

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799 · May 25, 2011 at 2:10 AM

I'm going to start looking at duck fat for higher temperatures and pastured butter or coconut oil for lower temps.

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5853 · May 25, 2011 at 1:12 PM

I love duck fat too, the smell and everything! Goes very well with liver and blood flavors! Traditional french bistro fat.

9f933fedd259b97a5369c3ee5dae3151
331 · May 25, 2011 at 2:18 AM

Duck fat is absolutely delicious.

9f933fedd259b97a5369c3ee5dae3151
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331 · May 25, 2011 at 2:07 AM

The unrefined oil that is most stable at high temperatures that I know of is coconut oil. I use it sometimes, but mostly butter on medium heat.

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3631 · May 25, 2011 at 5:39 AM

I like to cook with ghee! It has a really high smoke point. I make it myself.

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20353 · May 25, 2011 at 5:30 AM

If you do cook with olive oil use the light olive oil. Goes to a higher heat..

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883 · May 25, 2011 at 3:49 AM

I prefer coconut oil, I like that it has little to no flavor; unlike olive oil. I also hear that its a no no to cook with olive oil.

A8d95f3744a7a0885894ee0731c9744c
3756 · May 25, 2011 at 1:46 PM

Really?? I distinctly tast coconut when I cook with coconut oil. You can cook with olive oil...don't be fooled by the W9 people. It just doesn't have a very hight smoke point (400 degrees F); it goes rancid after hitting that temp

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15966 · May 25, 2011 at 2:44 AM

I cook with coconut oil and palm oil almost all the time. Occasionally I will get good rendered beef fat and use that too. I like the coconut and palm more, though. I stopped cooking with chicken fat and pork fat about one year ago due to their somewhat high levels omega six fatty acids that I didn't think I needed more of.

I only use olive oil in non-heating applications like dressing a salad.

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