You hear so much conflicting information about which fats to eat and which ones to avoid. I gravitate toward the old-fashioned. We eat mostly: butter, lard, tallow, coconut oil and olive oil. You won’t find canola, corn, or other types of liquid oils in my kitchen. Why? Because most of those are highly processed from GMO ingredients. The only liquid oil you’ll find in my pantry is cold pressed olive oil from a small farm in California, which is only used fresh and unheated for drizzling over vegetables and in salad dressings. This is a great article from Real Food Digest to help you choose which oils/fats to use for each application and a 101 on healthy oils.
In my kitchen, local pastured butter and ghee are consumed more than any other type of fat. Coming in a close second is probably lard and tallow (bacon grease included in this list). In third, you’ll find coconut oil, both Expeller Pressed for foods I don’t want a coconut flavor on (potatoes, onions, mushrooms, etc) and Virgin Coconut Oil for those items I do (like muffins, cookies, etc). In fourth cold-pressed organic olive oil from Chaffin Family Orchards in California. I buy 2 gallons each year and rebottle it into wine bottles when it arrives.
What’s your favorite type of fat/oil to use in the kitchen?
If you’d like to read more about healthy fats and traditional eating, pick up a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. You can also find a ton of information at the Weston A. Price Foundation website.
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