What kind of fat do you use to cook your meats and to increase the fat intake in your diet. Personally, I have tried coconut oil and can not stand the taste of it (it is wonderful on the skin though).
I have started to using Ghee and the label does say organic but it doesn't state if it is grass-fed or not. I then turned to olive oil, but I heard that olive oil loses some of its properties when you cook it. I am now on Kerrygold Irish butter and like it a lot. I prefer that flavor over ghee. I also occasionally use avocado oil when I want to fry something to a higher temperature.
What type of fats do you incorporate in your diet to increase the fat content and what do you like to cook with?
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Coconut oil, Smjor or Kerrygold butter, and rendered goose fat. I rarely use olive oil.
For cooking ghee, tallow, coconut and palm kernel oil are the best. As far as nutritional content butter is the most nutrient dense.
Avocado and olive oil have too much omega 6 too cook with imo but are good for making dressings due to there liquid nature.
Eggs in kerrygold butter.
Steaks in either lard or tallow.
Veggies in butter or coconut oil.
I eat guacamole with almost every breakfast. I get one of the trader joe's bags that has the minimally processed and least ingredients.
I also eat coconut butter mixed with coconut oil. Can't stand the oil by itself, but mixed into the butter it's pretty good.
I pretty much always use lard or tallow, with occasional butter. I also eat a lot of coconut oil, but I didn't like the taste it imparted to cooked food, so I only put it in hot drinks now.
I cook with coconut oil, butter and beef tallow a lot. But I've just started using a coconut ghee that gives me the best of two worlds. And ghee doesn't burn like butter does.
Olive oil hardly has any omega-6. It's almost all monounsaturated fats....
Have you tried refined coconut oil? It doesn't have a coconut taste to it like the unrefined oil does. I use it for almost everything.
Has anyone tried triple-distilled unicorn dung oil?
My meat is usually fatty enough that I don't have to add fats. Eggs, sometimes I cook in the meat fat left in the pan if I'm having steak and eggs or ground beef and eggs, sometimes I use butter or ghee. Sauteed vegetables usually get coconut oil if I'm heavily seasoning them or putting them in a dish where the coconut complements it (e.g. Thai food), or ghee otherwise. Olive oil is basically uncooked on my salad. I don't frequently use palm oil, and I don't use avocado or macadamia oil at all (not for any particular reason, just haven't tried them).