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What is "cooking fat" in the Paleo language?

Answered on August 19, 2014
Created March 17, 2011 at 4:44 AM

What is "cooking fat" in the Paleo language?

E65fbf7cf9f3febf0f6bfbbd6530e87d

(210)

on March 27, 2011
at 02:57 AM

Exactly, cooking in tallow is like cooking with salmon fat. Very healthy and also extremely friggin delicious. I love putting tallow, mushroom and onions into a slow cooker and letting them reduce for 20 hours on low... winning.

0adda19045a3641edac0008364b91110

(1146)

on March 17, 2011
at 03:25 PM

I like the way you think

0adda19045a3641edac0008364b91110

(1146)

on March 17, 2011
at 03:24 PM

Omega 6 levels maybe??

39a1a0bc7855c084ac59df60fdf9c0dd

(1505)

on March 17, 2011
at 03:06 PM

Why do you prefer tallow over lard - assuming you could find pastured, organic lard?

8e75344356f4a455185ee52da0b90bf2

on March 17, 2011
at 12:26 PM

Hahahahahahahah!

E35e3d76547b18096a59c90029e7e107

(15613)

on March 17, 2011
at 09:49 AM

Interestingly in the article Erik cites it seems that palmitic (saturated) fat levels increase *more* than oleic acid (the thing olive oil is mostly made up of) after olive oil supplementation. (Table 1) n9 10.58->11.797 palmitic 27.809->29.579

D5cde8031564f905260ce9aa7a1f5e2c

(1160)

on March 17, 2011
at 07:03 AM

Olive oil actually seems to be pretty resistant to heat-induced oxidation, probably due to the phenolics. See this: http://www.ncbi.nlm.nih.gov/pubmed/20678538. "The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen."

Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on March 17, 2011
at 06:52 AM

Interesting! Although the fat content stayed the same in both groups and they incorporated the olive oil into their "habitual diets" so perhaps they were just replacing junk like canola or seasame oil with the olive oil and thus had lower omega 6's.

8f4ff12a53a98f3b5814cfe242de0daa

(1075)

on March 17, 2011
at 05:59 AM

Olive oil is mostly Omega-9, one of its touted benefits in studies is that it specifically reduce o-6 leave o-3 alone. This improves omega 3/6 ratios... http://www.ncbi.nlm.nih.gov/pubmed/15039655

8f4ff12a53a98f3b5814cfe242de0daa

(1075)

on March 17, 2011
at 05:58 AM

Olive oil has a lot of omega-9. The o-6 stuff is polyunsaturated. Actually, some of the reason won a lot of praise in studied was displacing linolic (o-6) acid. http://www.ncbi.nlm.nih.gov/pubmed/15039655

Bee1be034ef8da3e1e5cf9587b8bb690

(588)

on March 17, 2011
at 05:32 AM

Thank you for the laugh!

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on March 17, 2011
at 05:24 AM

Read up on smoke point. It's important for not damaging even good fats.

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3 Answers

14
Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on March 17, 2011
at 04:48 AM

Rendering. As in "I'ma go render some beef tallow and rub it all over my body, then walk through a room of famished bikini models"

8e75344356f4a455185ee52da0b90bf2

on March 17, 2011
at 12:26 PM

Hahahahahahahah!

Bee1be034ef8da3e1e5cf9587b8bb690

(588)

on March 17, 2011
at 05:32 AM

Thank you for the laugh!

0adda19045a3641edac0008364b91110

(1146)

on March 17, 2011
at 03:25 PM

I like the way you think

4
E65fbf7cf9f3febf0f6bfbbd6530e87d

on March 17, 2011
at 05:25 AM

I would agree with w8liftinmom for the most part, though I think ghee or clarified butter is better than butter for cooking.

My top 3 go to cooking oils are, in order, tallow, lard and coconut oil.

The tallow is from a local grass fed source, and is surprisingly the cheapest cooking oil of the bunch.

39a1a0bc7855c084ac59df60fdf9c0dd

(1505)

on March 17, 2011
at 03:06 PM

Why do you prefer tallow over lard - assuming you could find pastured, organic lard?

0adda19045a3641edac0008364b91110

(1146)

on March 17, 2011
at 03:24 PM

Omega 6 levels maybe??

E65fbf7cf9f3febf0f6bfbbd6530e87d

(210)

on March 27, 2011
at 02:57 AM

Exactly, cooking in tallow is like cooking with salmon fat. Very healthy and also extremely friggin delicious. I love putting tallow, mushroom and onions into a slow cooker and letting them reduce for 20 hours on low... winning.

4
Cfccbcf3450ac4919311ded8ef162d49

(2312)

on March 17, 2011
at 04:48 AM

coconut oil, lard, tallow, bacon fat, palm oil, butter preferable from raw milk of pastured cows. :-) Some cook with olive oil, but I prefer not too as it does oxidize easily, is high in 06, and is fairly expensive in comparison to the others.

Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on March 17, 2011
at 06:52 AM

Interesting! Although the fat content stayed the same in both groups and they incorporated the olive oil into their "habitual diets" so perhaps they were just replacing junk like canola or seasame oil with the olive oil and thus had lower omega 6's.

D5cde8031564f905260ce9aa7a1f5e2c

(1160)

on March 17, 2011
at 07:03 AM

Olive oil actually seems to be pretty resistant to heat-induced oxidation, probably due to the phenolics. See this: http://www.ncbi.nlm.nih.gov/pubmed/20678538. "The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen."

8f4ff12a53a98f3b5814cfe242de0daa

(1075)

on March 17, 2011
at 05:59 AM

Olive oil is mostly Omega-9, one of its touted benefits in studies is that it specifically reduce o-6 leave o-3 alone. This improves omega 3/6 ratios... http://www.ncbi.nlm.nih.gov/pubmed/15039655

E35e3d76547b18096a59c90029e7e107

(15613)

on March 17, 2011
at 09:49 AM

Interestingly in the article Erik cites it seems that palmitic (saturated) fat levels increase *more* than oleic acid (the thing olive oil is mostly made up of) after olive oil supplementation. (Table 1) n9 10.58->11.797 palmitic 27.809->29.579

8f4ff12a53a98f3b5814cfe242de0daa

(1075)

on March 17, 2011
at 05:58 AM

Olive oil has a lot of omega-9. The o-6 stuff is polyunsaturated. Actually, some of the reason won a lot of praise in studied was displacing linolic (o-6) acid. http://www.ncbi.nlm.nih.gov/pubmed/15039655

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