Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats - Kindle edition by Mary Enig, Sally Fallon

[Vicki Satta]

Here it is Ellen.

I haven't read that one yet, but I've lost another 10 lbs (my scale doesn't match my doctor's scale) and getting closer to my ideal weight.



I have to agree with the concept. It happened to me with my fermented vinegar product and meat. I eat a little chicken with the skin on fried in lard. It's so good it has to be good for you. I know Irene doesn't agree, but it seems to be true in my experience.

Vicki

[Tanya Marquette]

I understand and have a similar experience with vegetables using more fat in my cooking.
When there is a higher fat content I reach a satiation point sooner, don’t get hungry again as fast, and dont
crave carbs as when eating fat free. Will also note eating high fat cheese and crackers doesn’t do it, but a good
hearty veggie dish does.

t

[Ginny Wilken]

Vicki, do you realize how unscientific that sounds?:) Our abilities to determine our nutritional needs by instinct are a dim biological memory, erased by eons of food combining, which perverts all the taste buds' output. Have you researched Instincto eating? This is an attempt at instinctive food choice, eating all raw, one item at a time, until the natural "stop" tells you you've had enough. With food combining, one can alternate between salt, sweet, sour, etc. and fool the taste buds into never telling you when to stop eating. In addition, every cooked food has concentrated and enhanced all flavor elements - it's why we like cooking:) - and this, too, makes it impossible to make an instinctive choice. We are thoroughly, but not quite hopelessly, perverted, just like cats addicted to dry cat food by all the flavorings and additives.

You can choose to eat any way you want for any number of reasons, but don't fool yourself. No fat heated far enough to fry is a good food choice, IMO.

ginny

--

Ginny Wilken

gwilken@fastmail.fm

[Vicki Satta]

Nope. Never heard of it before. You always have something new.
I am interested enough to google it.
Well... you are normally right. Thanks for speaking out.

Vicki

[Tanya Marquette]

While deep frying at very high heats is not a good choice, using coconut oil is the best choice of a fat to use. It remains
stable at a wide variations of temps.

t

[Vicki Satta]

I'm going to do more research on lard before I return to coconut and olive oils for cooking. I'm not convinced yet.

[Tanya Marquette]

Olive oil is not recommended for cooking because it breaks down too easily. I would only put it into something like a soup
towards the end when the stove temps are lower.

I recently read something that mentioned a return to using lard, but I still have a personal revulsion.

Do you remember chicken fat? Women used to save the chicken fat and keep a jar of it near the stove for cooking.
Of course back then all the chickens were pasture raised and did not get treated to GMO feed and abs, etc.

t

[Irene de Villiers]

Maybe it is good compared to whatever you did before:-)
I would use the chicken without the lard, it has enough fat with the skin on, plus spices. I would add vegetables (dandelion and mushrooms) with EV olive oil and/or cheese, plus herbs, for a total antioxidant, vitamin and mineral count a LOT higher than your meal, with plenty of beneficial fatty acids, and lmuch higher metabolic rate.

Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

[Irene de Villiers]

I do not cook at high heats, and I usually add my EVO after the cooking is done, raher than cooking in extra fat.
But then I cook/bake/roast gently in a microwave. I do not fry as that does generate unhealthy heat levels IMO.

I make my own infusions of spices and/or herbs in my EVO, and keep at leat three options handy.That way flavor is well infused into the oil when aded to the food.

....Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."

[Irene de Villiers]

Only if you overheat it.
But it makes more sense to me to add it AFTER cooking.

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.Furryboots.info
(Info on Feline health, genetics, nutrition & homeopathy)
"Man who say it cannot be done should not interrupt one doing it."