An interview with Nate Miyaki where he says that us Paleo folk may be overdoing it somewhat with the 'oil on everything' idea.
I would like to find out more about this. I am curious as well. I add olive oil to my meat/salad lunches. I don't drink it and my food isn't swimming in it. It does taste pretty good. That being said, I could go without it if I had to. But that's what I used to do when there was very little fat in my diet. I also get some fat from meat and yogurt and avacados and eggs.
Isn't this good? Or is it bad?
Edit: The article is distasteful.
If people are pouring oils on everything they eat, then yes, they are getting carried away.
However, I don't seem to see a lot of that on PaleoHacks. I put an olive oil dressing on my salads and sometimes some butter on steamed veggies or potato, or cook them in bacon fat, but that's about it. Most of my fat comes from dairy, eggs, avocados, and some from meats (still haven't tried the coconut oil stuff). That general structure seems to be pretty normal on PH.
Totally love the article. None of the paleo books or blogs said to go chug down oil like there's no tomorrow. Even proponents of using coconut oil and grassfed butter like Dave Asprey don't say to eat tons of it.
All he's saying is to keep food natural. He specifically mentions industrial oils, which we all agree are bad for us.
I don't see any issue here.
I for one will continue to use high quality extra virgin olive oil in my salad, but that's less than a tablespoon for a big ass salad. I'd rather get my fats from bacon, beef, bison, lamb, eggs, coconut, etc.
And yes, I do bulletproof coffee (or sometimes tea) a few times a week, or go higher on the coconut oil if I want to ensure I enter ketosis, or have some other reason for it (need the ketones to be able to function due to missed sleep.)
There were articles that say that vitamins from veggies are better absorbed if there's some fat associated with that meal, so by all means put some on your salad, just don't make a soup of pure fat with some floating mixed greens out of it. :)
All the oil makes perfect sense if ketosis is the objective. The bulk of the daily dietary requirement necessarily shifts from carbs to fat.
I do not believe that our ancestors, especially the paleo ones, ate an invariate high fat diet. I'm reasonably certain that they gorged on fat when it was available. Animals are not fatty or abundant enough for continual high fat feeding. Pre-Neolithic cooking on open fires is not an efficient way to collect rendered fat.
Is anyone here purposely pouring oil on their food to add fat? I'd argue that you're doing something wrong if so.
That article states:
I’ve always believed people should get the majority of fat as a by-product of high quality protein sources. If for whatever reason you need to add fat, add WHOLE FOOD fats — nuts, avocado, coconut, etc. — not refined oils.
And that's pretty much exactly where paleo is coming from as well.
I cook in animal fats or tropical oils; I eat avocados, eggs, and fatty meats; I'll eat the occasional spoonful of coconut oil if I'm hungry and in a hurry, or purposely trying to cultivate ketosis; and I'll put an occasional pad of butter on my meals - but I don't ever purposely add more fat than is palatable, nor do I use any sources that significantly affect my PUFA intake.
I'd say this is addressing the Atkins / Zone / low carb fad dieters, moreso than us: people that don't discriminate against frankenfoods, don't recognize the science that an informed diet is based upon.
Unrelatedly, I don't like this author's tone.
In a word, "Yes," and Nate Miyaki is great. If you are obese and inactive, that is the only time he recommends consuming leaner meats, fruits, and vegetables, and some natural fats like avocado and coconut. If you're active and fit, he recommends a rice farmer diet of meat, fish, vegetables, fruits, and safe starches. The main component that changes is that safe starches are added. It's easy to think of his template as the Perfect Health Diet optimized for athletic performance and aesthetics.