Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I'm interested in lowering my protein intake, and therefore raising my fat intake. Right now my carbs/fat/protein percentages are about 5/55/40 of my total calorie intake. I don't do well with dairy or nuts (including coconut), though, and I've been known to vomit up coconut oil if I eat too much in one sitting (yikes)- how can I up my fat intake? Thoughts? Other low protein/low carb sample menus? Thank you!

edited Apr 30 2011 at 17:56

mari
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asked Apr 30 2011 at 16:38

livebigger
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Avocados and olives (and their respective oils). Ghee, if you don't do (grassfed) butter. – Crystal Apr 30 2011 at 16:57

mari · Answer 1 · 2011-04-30 17:56:35Z UTC

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Get some tallow from a local farmer, or just buy fattier cuts of meat. Ribs and Ribeyes are personal favorites. I've had some roasts with quite a bit of fat too.

answered Apr 30 2011 at 17:56

mari
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ROB · Answer 2 · 2011-04-30 19:07:18Z UTC

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Tallow, lard, duck fat, egg yolks, avocados, olives, fattier cuts of meat.

answered Apr 30 2011 at 19:07

ROB
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Hey Rob: I have a jar of goose fat in the fridge that is labelled "january 2011": would it be advisable to eat if its been in there that long? It sure did taste tangy... – PersonMan May 2 2011 at 0:01

Deidre · Answer 3 · 2011-04-30 18:16:08Z UTC

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Egg yolks are higher in fat than in protein. I just had 3 hard boiled eggs and got rid of the white. Think bacon and fattier fish. I am doing the same right now as I am shooting for ketosis.

answered Apr 30 2011 at 18:16

Deidre
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Ikco · Answer 4 · 2011-04-30 18:56:26Z UTC

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Macadamia oil.

Coconut oil/cream/milk. Start slowly, you'll adapt.

answered Apr 30 2011 at 18:56

Ikco
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Jan · Answer 5 · 2011-05-01 06:05:55Z UTC

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Bone marrow, very paleo. And often free for a regular customer. I prefer them to coconut or butter.

answered May 1 2011 at 6:05

Jan
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I dont use coconut much because it doenst go well together with the kind of cuisine i prefer to cook most often (French) So its more duck fat and butter for me! And lard and tallow. I limit lard due to very bad pork raising methods here. Duck fat is about the perfect fat tastewise to cook organ meats and blood i think. The taste and smell is great! Marrow is very versetyle fat too, it seems to be little different from organ and muscle fat. So i like to eat it often, you always get muscle fat from meat, but might be missing some nutrions that only marrow has. – Jan May 1 2011 at 6:21

Joshua · Answer 6 · 2011-05-01 15:43:39Z UTC

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Salt-cured pork-belly - you can google "DIY Pancetta" and make your own. Fry it up and eat it... homemade nitrate-free bacon!

answered May 1 2011 at 15:43

Joshua
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I just had something reminiscent of pork belly(my family assured me it was pork fat) but I am unsure whether it was abcon fat. It had an artificial taste not entirely like salt but somehow off. It had been frozen for a fe months. Any ideas as to the mystery substance that I risked eating here? – PersonMan May 2 2011 at 0:03

More fat without dairy or nuts?

6 Answers