My Top 5 Cooking Fats (Guess What? They’re All Saturated Fat!)

fats food

MY TOP 5 COOKING FATS
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What we cook and eat has the ability to push us more towards health - or more towards sickness. One of the easiest ways to upgrade your health is with the fats you choose to cook with.
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Since we apply heat when we cook, and heat denatures, we should be using fat that is stable. Therefore, it’s important to distinguish between SMOKE POINT and OXIDATION POINT.
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Most restaurants and chefs use PUFAs like canola and soybean oil because of their high smoke point. However, basing your fat selection on its SMOKE POINT is ill-advised because these OXIDIZE long before they reach their smoke point.
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When PUFAs oxidize, they decompose and produce toxic byproducts like acrolein and other aldehydes. They also make us insulin resistant, act like estrogen and slow down our metabolism, among many other things. Therefore, choosing an oil for its high smoke point has VERY little to do with health or safety.
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That said, all fats contain some level of polyunsaturated fat (PUFA), monounsaturated fat (MUFA) and saturated fat. When choosing a fat, I always look for the ones that have the HIGHEST level of SATURATED fat, as it's the most stable and is least likely to oxidize.
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Here are my top 5 fats to cook with:
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🧈BUTTER. Good for high-temperature cooking.
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GHEE. Good for mid to high-temperature cooking.
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🐄BEEF TALLOW. Good for high-temperature cooking.
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BISON TALLOW. Good for high-temperature cooking.
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🥥COCONUT OIL. Good raw or mid-temperature cooking, no higher than 350 degrees F.
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Which is your favorite? 😋

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This is not medical advice. Always consult your healthcare professional before pursuing any changes to your personal healthcare regime.

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References

Peat, R. (2007). Suitable Fats, Unsuitable Fats: Issues in Nutrition. Retrieved from: https://raypeat.com/articles/articles/unsuitablefats.shtml.

Peat, R. (2007). The Great Fish Oil Experiment. Retrieved from: https://raypeat.com/articles/articles/fishoil.shtml.

Peat, R. (2013). Fats, functions & malfunctions. Retrieved from: http://raypeat.com/articles/articles/fats-functions-malfunctions.shtml

White, K. (2011). What You Need to Know About Cooking with Oils. Retrieved from: https://hothouseyogaob.wordpress.com/2011/12/28/what-you-need-to-know-about-cooking-with-oils/.

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Remember: this post is for informational purposes only and may not be the best fit for you and your personal situation. It shall not be construed as medical advice. The information and education provided here is not intended or implied to supplement or replace professional medical treatment, advice, and/or diagnosis. Always check with your own physician or medical professional before trying or implementing any information read here. While the owner of this website tries to keep the information up to date, there may be things that are out-of-date and out of their control.