Paleo has convinced me to increase my intake of Saturated Fats. What foods offer a lot of Saturated fats WITHOUT many of the less-healthy unsaturated (particularly without the polyunsaturated fats)? Most foods whose labels I read seem to be high in all/both...
Coconut Oil, Coconut Milk http://www.sodeliciousdairyfree.com/ Median Chain Triglyceride Oil (Now Foods), Olive Oil, Grass Fed Beef, Lamb, Pork Chops, Bison, Seafood, Trout, Bacon, Eggs, Butter, Heavy Whipping Cream, Hard Cheeses (I like Cabot or Tillamook White Cheddar), Avocados, Cocao Nibs (Navitas Naturals--Amazon).
If you eliminate all the insulin spiking carbs such as wheat and sugar and eat all the above products, you are on the road to wellness. You are always going to eat some naturally occuring PUFAs but don't worry about it.
Cream is my primary source of saturated fat without most of the "other stuff."
Butter, lard and coconut oil are also good.
Although you can get saturated fats from meat, you will also get protein and some mix of PUFAs, depending on what the animal was fed. If your goal is, say, 70% of calories from fat, you really need to include some "pure" fat in your diet.
My favorite new treat is coconut oil melted in a pan with as much powdered cocoa as seems appropriate. Poured into a mold and put into the fridge this hardens into bitter chocolate bars with a little bit of coconut flavor. Coconut oil and cocoa powder - just two ingredients -- almost all saturated fat.
AlltooHuman, Add to your concoction, turmeric and cinnamon and a little butter and you have the perfect high fat tasty treat with all the goodness as outlined by Nephropal...Dr Tourgeman and Dr Davis at Heartscanblog. Personally I really enjoy my treat...which serves as a breakfast for me...hot and runny. And as you say...all nutritious saturated fat!.
I cook everything in lard as it is the most stable fat when subjected to heat and gives everything such a great taste.
I eat vegetables so that I can add butter on top ;) which is raw butter.
I go for the fatty parts of meat cuts, avoiding lean breast meat on chicken for instance which I find too dry.
I take cod liver oil every day and supplement that two times a week with a tablespoon of olive oil.
I eat coconut oil (which also is very stable for cooking) by the spoonful most days.
I avoid any packaged foods with fat in as the fat normally has been hydrogenated and is probably one of the cheaper vegetable oils such as canola or sunflower, which are highly unstable anyway, even before being exposed to heat. This kind of fat needs to be kept away from completely.
I was unaware of the very good ratio (read: low PUFAs) of omegas in mac nut oil. Surprisingly good. Here's a great link with a breakdown of omega ratios for most fats:
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