1

votes

Cooking oil recommendation using PHD

Answered on August 19, 2014
Created January 03, 2012 at 5:57 PM

I'm considering diversifying my cooking oil from just coconut oil. The PHD book also recommends Red Palm Oil and Palm Kernel Oil. Is this diversification a good idea and if so which should I buy and why? Aiming for a similar composition to a hunter-gatherer breast milk would be ideal.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 04, 2012
at 03:03 AM

Sounds like some wacky hoodoo to me.

7dc950fc76a046048e683d2a27dced37

on January 04, 2012
at 01:56 AM

The Jaminets use human breast milk as a marker towards figuring out a useful macronutrient breakdown of a healthy diet. I don't see what this has to do with cooking oils.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on January 03, 2012
at 10:56 PM

For avocado oil, just like avocados, PUFA's getting up there @14% of total cals. EVOO has 9%, lard and bacon grease 8%. Beef tallow, butter, ghee, and coconut oil all have sub-4% PUFA.

B6114a1980b1481fb18206064f3f4a4f

(3924)

on January 03, 2012
at 10:05 PM

I eat olive oil and avocado oil and will warm them up with a food (eat at warm/hot eating temperatures), but I don't cook with them. They are both subject to oxidation at cooking temperatures.

De267f213b375efca5da07890e5efc25

(3747)

on January 03, 2012
at 07:59 PM

That was my next thought as well. Are there any other MUFA oils to consider? Also, composition of palm kernel oil is pretty different from coconut oil. Is that difference of significance or just a curiosity?

A968087cc1dd66d480749c02e4619ef4

(20436)

on January 03, 2012
at 07:41 PM

I don't know, but I'd like to find out.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 03, 2012
at 06:31 PM

What's so magical about hunter-gatherer breast milk?

Medium avatar

(12379)

on January 03, 2012
at 06:08 PM

what about avocado oil?

  • De267f213b375efca5da07890e5efc25

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4 Answers

best answer

6
9e20abb05f3f6e3cc4bb107f8980aecd

on January 03, 2012
at 06:05 PM

Palm kernel oil is an alternative source to coconut oil of shorter-chain fats, not a recommended cooking oil.

Palm oil is a healthy oil, but spicy and may not have the highest smoke point due to its various plant compounds.

For cooking, we use rendered beef tallow, butter (clarified butter if high temperatures are to be used or leftovers kept), and coconut oil; sometimes olive oil.

Medium avatar

(12379)

on January 03, 2012
at 06:08 PM

what about avocado oil?

3c6b4eed18dc57f746755b698426e7c8

(5152)

on January 03, 2012
at 10:56 PM

For avocado oil, just like avocados, PUFA's getting up there @14% of total cals. EVOO has 9%, lard and bacon grease 8%. Beef tallow, butter, ghee, and coconut oil all have sub-4% PUFA.

B6114a1980b1481fb18206064f3f4a4f

(3924)

on January 03, 2012
at 10:05 PM

I eat olive oil and avocado oil and will warm them up with a food (eat at warm/hot eating temperatures), but I don't cook with them. They are both subject to oxidation at cooking temperatures.

De267f213b375efca5da07890e5efc25

(3747)

on January 03, 2012
at 07:59 PM

That was my next thought as well. Are there any other MUFA oils to consider? Also, composition of palm kernel oil is pretty different from coconut oil. Is that difference of significance or just a curiosity?

4
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on January 04, 2012
at 12:54 AM

Make grass-fed beef stock. When the stock is done cooling, yummy yellow tallow sits on the top of gelatin-rich bone broth. Use a scoop of both the fat and the broth to your vegetables/cooking needs. Everything tastes delicious.

Eat bacon for breakfast every so often. Render the lard into jars, along with the bacon bits that fall off. Use lard for things like collard greens and everything else. Awesome.

Eat Duck once in a while. Render fat. Use to make amazing potatoes. Or amazing anything else.

Coconut oil, refined for cooking (if you don't like that taste.) Virgin for spooning into your mouth, or with sweet potatoes

Butter, for richness in eggs, and also on sweet potatoes. Rub it in under chicken skin, or use on starchy veggies...or normal veggies. Also use to add body to sauces without the use of thickeners.

Ghee. All the amazing properties of butter, minus the negligible lactose/dairy component. Slightly sweeter. Indian food ready to go!

Olive oil. High quality so that it burns more than a shot of alcohol going down. Use it fresh on salads, or drizzle it over some baked awesomeness. (Zucchini, carrots, or potatoes, for example.)

Not sure about Red Palm Oil, or Kernel oil. I suspect that Mark did a post on it, and I recall him writing that you really have to know the source, and how the oil was obtained (we don't want bleached oils, or nasty oxidized processes going on in the back.) Don't be afraid to call folks up and demand to know how they process their oil.

I think sticking to animal fats are safe, and a delicious choice. Seed, and plant fats I'd use occasionally though. Diversity is key, again.

1
Medium avatar

(2923)

on January 04, 2012
at 08:46 AM

A minor point in the middle of this discussion, but diversification is a good idea. As Pollan reminds us, we are omnivores, the more variety we get, the better off we are. Monoculture, whether in our agriculture or in our diet, will hurt us.

And don't forget that professional chefs will often mix oils when cooking, depending on the flavors and effect they want -- a common combination is butter and olive oil when pan frying, the butter for heat tolerance and thickening, the olive oil for flavor -- or a pear salad with a mix of walnut and olive oils ...

0
B6114a1980b1481fb18206064f3f4a4f

(3924)

on January 03, 2012
at 10:05 PM

I use ghee, butter, coconut oil, beef tallow and the left-over fat from cooking bacon and sausage for my cooking needs. I choose the fat based on the food being cooked -- some foods just taste better with different oils/fats. I don't chose different oils because I believe I need to rotate them.

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