Paleo Diet and Paleolithic Diet Questions & Answers

Question

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What is "cooking fat" in the Paleo language?

edited Mar 17 2011 at 12:35

Bread-Eating Beelzebub
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asked Mar 17 2011 at 4:44

veronica martinez
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Read up on smoke point. It's important for not damaging even good fats. – Stephen-Aegis Mar 17 2011 at 5:24

Stabby · Answer 1 · 2011-03-17 04:48:30Z UTC

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Rendering. As in "I'ma go render some beef tallow and rub it all over my body, then walk through a room of famished bikini models"

answered Mar 17 2011 at 4:48

Stabby
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	Thank you for the laugh! – Flag Gal Mar 17 2011 at 5:32
	Hahahahahahahah! – Blue -the Thrifty Mom Mar 17 2011 at 12:26
	I like the way you think – rob Mar 17 2011 at 15:25

W8liftinmom · Answer 2 · 2011-03-17 04:48:50Z UTC

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coconut oil, lard, tallow, bacon fat, palm oil, butter preferable from raw milk of pastured cows. :-) Some cook with olive oil, but I prefer not too as it does oxidize easily, is high in 06, and is fairly expensive in comparison to the others.

answered Mar 17 2011 at 4:48

W8liftinmom
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Olive oil is mostly Omega-9, one of its touted benefits in studies is that it specifically reduce o-6 leave o-3 alone. This improves omega 3/6 ratios... ncbi.nlm.nih.gov/pubmed/15039655 – Turnkey Mar 17 2011 at 5:59

Interesting! Although the fat content stayed the same in both groups and they incorporated the olive oil into their "habitual diets" so perhaps they were just replacing junk like canola or seasame oil with the olive oil and thus had lower omega 6's. – Stabby Mar 17 2011 at 6:52

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Olive oil actually seems to be pretty resistant to heat-induced oxidation, probably due to the phenolics. See this: ncbi.nlm.nih.gov/pubmed/20678538. "The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen." – Erik Cisler Mar 17 2011 at 7:03

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Interestingly in the article Erik cites it seems that palmitic (saturated) fat levels increase more than oleic acid (the thing olive oil is mostly made up of) after olive oil supplementation. (Table 1) n9 10.58->11.797 palmitic 27.809->29.579 – David Moss Mar 17 2011 at 9:49

RicoPags · Answer 3 · 2011-03-17 05:25:46Z UTC

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I would agree with w8liftinmom for the most part, though I think ghee or clarified butter is better than butter for cooking.

My top 3 go to cooking oils are, in order, tallow, lard and coconut oil.

The tallow is from a local grass fed source, and is surprisingly the cheapest cooking oil of the bunch.

answered Mar 17 2011 at 5:25

RicoPags
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Why do you prefer tallow over lard - assuming you could find pastured, organic lard? – Lee Mar 17 2011 at 15:06

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Omega 6 levels maybe?? – rob Mar 17 2011 at 15:24

Exactly, cooking in tallow is like cooking with salmon fat. Very healthy and also extremely friggin delicious. I love putting tallow, mushroom and onions into a slow cooker and letting them reduce for 20 hours on low... winning. – RicoPags Mar 27 2011 at 2:57

What is “cooking fat” in the Paleo language?

3 Answers