Hi, I have been on a special diet that is very close to Paleo, but not exactly Paleo. I would describe it as "a very strict paleo". The reason why I am following this diet is because I only eat what my stomach can handle. If my stomach gives me troubles after eating a particular type of food, I stop eating it. I am gluten and lactose intolerant, my body cannot digest grains, legumes, sweet fruits and nuts.
I am currently looking for a source of fat, but NOT OIL, NOT PORK FAT, NOT AVOCADO, NOT NUTS (I have tried them all, including the coconut oil, and my body rejects them).
I was thinking about fish. But salmon (my favorite fish) contains dangerously high levels of PCBs. To find wild salmon is almost impossible where I live. Tuna is high in mercury. I have tried eating canned sardines and I get really sick after eating anything out of a can.
Any other suggestions? What is your favorite environmentally friendly and easy to find fish? Any good alternative sources of fat you could recommend considering my allergies?
Thanks in advance!
You're probably not going to want to get the majority of your dietary fat from polyunsaturated sources. In short, in large amounts they negatively affect the form and function of cell membranes throughout the body.
That said, I would personally recommend that you try getting fat from egg yolks (not the white, just the yolk). If they are of respectable provenance (pastured) they have substantial amounts of all the EFAs, fat soluble vitamins and plenty of healthy cholesterol. I recommend hard-boiling them and pitching the shell and white and just eating the yolk. If you want more fat than that, just don't trim your steaks or choose fattier cuts.
Mackerel is another fatty fish that is commonly available. As for other sources of fat, you could try tallow, chicken or duck fat, and/or ghee (yes, it's dairy, but the solids are removed and many who cannot tolerate dairy are fine with ghee).
Traditional Scandinavian preparation of white fish (usually cod but halibut, turbot, flounder, bass or sole would work too) is poached or baked, then topped with melted butter or bacon grease. White fish is almost fat free by itself, and topping with fat makes it taste much better. Another thought on a salmon substitute is trout or char.
try - sacha inchi oil it's technically a seed although called a nut - but has some pretty outstanding characteristics including omega 3-6-9 profile and supposedly being one of the easiest products to digest and no known allergens or anti nutrients (unlike flax seed which is full of it) has 93% good fats and high antioxidant level naturally making it very stable and room temp friendly for 2 yrs without rancidity. Mild nutty flavour you can use instead of flax, olive on veges, dips , salad dressing etc we have been on it for 2yrs and now wouldnt use anything else. Its also cold pressed http://www.matakanasuperfoods.com/ms/products/sacha-inchi-extra-virgin-oil.html
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