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cooking without oil?

Answered on August 19, 2014
Created February 11, 2013 at 4:07 PM

So I've been toying with this idea..our ancestors didn't really use artificially expelled oils to cook their food..(may be they weren't even cooking all that much?)

What do you guys think? Should we really be using added oil to cook our vegetables? Shouldn't animal and whole vegetable fats (eg. whole coconut, olives, avocados, etc) suffice? Could the extra oils be the reason why certain people's blood fat/cholesterol levels jump (assuming that a range of normal for the population does exist)? Too much for our bodies to handle maybe?

I would appreciate your input..

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 11, 2013
at 05:05 PM

@Roth To be fair, it's a valid hypothesis. But I also don't think the evidence points to that being that case. "Nope" just seemed like a curt answer. :-)

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on February 11, 2013
at 04:16 PM

"Could the extra oils be the reason why certain people's blood fat/cholesterol levels jump (assuming that a range of normal for the population does exist)? Too much for our bodies to handle maybe?" Nope

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3 Answers

2
5f678ffff153bfc8a17ac1ee438c054f

on February 11, 2013
at 04:30 PM

It is just a cleaner route to use additional oil. Since some of us cannot control the quality of all of our meats, it is hard to be sure that the fat we are getting from our meat doesn't have toxins. With this, we can supplement some of that fat lost from trimming conventional meat, by cooking with oil that we know is safe.

Yes, our ancestors probably did not cook with oil, but since they always ate practically everything off of the animals they hunted, they probably got a lot more animal fat.

I doubt it is that significant of a problem for our fat/cholesterol levels, since in the big scheme of things, adding extra quality fat is way better than a majority of the crap food SADers add to their diet.

0
7eba3d743671649c1e06cacce0ba4e77

(1423)

on February 11, 2013
at 09:18 PM

From where I come from, my ancestors were using coconut oil,ghee/butter and animal fats to cook food. Making coconut oil is not difficult at all, not like modern seed oils.

I even make my own coconut oil. Recipe here:

http://ilovetraditionalfoods.blogspot.ca/2013/02/how-to-make-virgin-coconut-oil.html

0
3491e51730101b18724dc57c86601173

(8395)

on February 11, 2013
at 05:51 PM

You're right!

With the exception of coconut oil, which we have because a modern global economy makes it available to those of us who don't live where coconuts are readily available, WE shouldn't be cooking with oils. We should be using the fat rendered from the meats we eat or butter. That's what our grandmas and every generation before did.

Most grandmas (not mine because we didn't have pork for religious reasons) carefully saved the bacon grease and lard, and often the tallow for cooking. My grandmas rendered chicken fat for meat dishes and used butter for dairy and dishes that were neither meat nor dairy (e.g. fish). Chicken fat is probably not the best cooking fat, but lard wasn't an option for my grandmas (or for me).

Pretty much every oil other than coconut breaks down with heat, oxidizes, and causes inflammation in our bodies. Yes, even olive oil if cooked to long at higher temperatures. And that inflammation is at least part of the reason we have cholesterol issues and higher incidents of heart disease nowadays. There may be other contributing factors, but this is certainly a big one.

And we need the omega 3's from the pastured animals' fats.

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