1

votes

More fat without dairy or nuts?

Answered on August 19, 2014
Created April 30, 2011 at 4:38 PM

I'm interested in lowering my protein intake, and therefore raising my fat intake. Right now my carbs/fat/protein percentages are about 5/55/40 of my total calorie intake. I don't do well with dairy or nuts (including coconut), though, and I've been known to vomit up coconut oil if I eat too much in one sitting (yikes)- how can I up my fat intake? Thoughts? Other low protein/low carb sample menus? Thank you!

44348571d9bc70c02ac2975cc500f154

(5853)

on September 07, 2013
at 01:28 AM

I dont use coconut much because it doenst go well together with the kind of cuisine i prefer to cook most often (French) So its more duck fat and butter for me! And lard and tallow. I limit lard due to very bad pork raising methods here. Duck fat is about the perfect fat tastewise to cook organ meats and blood i think. The taste and smell is great! Marrow is very versetyle fat too, it seems to be little different from organ and muscle fat. So i like to eat it often, you always get muscle fat from meat, but might be missing some nutrions that only marrow has.

77877f762c40637911396daa19b53094

(78467)

on May 02, 2011
at 12:03 AM

I just had something reminiscent of pork belly(my family assured me it was pork fat) but I am unsure whether it was abcon fat. It had an artificial taste not entirely like salt but somehow off. It had been frozen for a fe months. Any ideas as to the mystery substance that I risked eating here?

77877f762c40637911396daa19b53094

(78467)

on May 02, 2011
at 12:01 AM

Hey Rob: I have a jar of goose fat in the fridge that is labelled "january 2011": would it be advisable to eat if its been in there that long? It sure did taste tangy...

Af939911afa817f79a4625d4f503c735

(552)

on April 30, 2011
at 04:57 PM

Avocados and olives (and their respective oils). Ghee, if you don't do (grassfed) butter.

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6 Answers

4
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on April 30, 2011
at 05:56 PM

Get some tallow from a local farmer, or just buy fattier cuts of meat. Ribs and Ribeyes are personal favorites. I've had some roasts with quite a bit of fat too.

1
742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on April 30, 2011
at 07:07 PM

Tallow, lard, duck fat, egg yolks, avocados, olives, fattier cuts of meat.

77877f762c40637911396daa19b53094

(78467)

on May 02, 2011
at 12:01 AM

Hey Rob: I have a jar of goose fat in the fridge that is labelled "january 2011": would it be advisable to eat if its been in there that long? It sure did taste tangy...

0
246ebf68e35743f62e5e187891b9cba0

(21430)

on May 01, 2011
at 03:43 PM

Salt-cured pork-belly - you can google "DIY Pancetta" and make your own. Fry it up and eat it... homemade nitrate-free bacon!

77877f762c40637911396daa19b53094

(78467)

on May 02, 2011
at 12:03 AM

I just had something reminiscent of pork belly(my family assured me it was pork fat) but I am unsure whether it was abcon fat. It had an artificial taste not entirely like salt but somehow off. It had been frozen for a fe months. Any ideas as to the mystery substance that I risked eating here?

0
44348571d9bc70c02ac2975cc500f154

(5853)

on May 01, 2011
at 06:05 AM

Bone marrow, very paleo. And often free for a regular customer. I prefer them to coconut or butter.

44348571d9bc70c02ac2975cc500f154

(5853)

on September 07, 2013
at 01:28 AM

I dont use coconut much because it doenst go well together with the kind of cuisine i prefer to cook most often (French) So its more duck fat and butter for me! And lard and tallow. I limit lard due to very bad pork raising methods here. Duck fat is about the perfect fat tastewise to cook organ meats and blood i think. The taste and smell is great! Marrow is very versetyle fat too, it seems to be little different from organ and muscle fat. So i like to eat it often, you always get muscle fat from meat, but might be missing some nutrions that only marrow has.

0
84666a86108dee8d11cbbc85b6382083

(2399)

on April 30, 2011
at 06:56 PM

Macadamia oil.

Coconut oil/cream/milk. Start slowly, you'll adapt.

0
0c0c5c65612425e497b7231c21516943

(1354)

on April 30, 2011
at 06:16 PM

Egg yolks are higher in fat than in protein. I just had 3 hard boiled eggs and got rid of the white. Think bacon and fattier fish. I am doing the same right now as I am shooting for ketosis.

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