Rinse & rePeat
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- Mar 10, 2021
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I don't think Pufa is to blame here either, bc CO hardly has any. In fact I think ghee/butter and tallow contain an equal amount of pufas, if not more.
Besides even less than 1 tsp CO would hardly give me pufas.
I haven't made fries in beef tallow, maybe I should try it a time. (I don't have anything to deepfry in and I also find it a bit costly to waste so much tallow for deep frying.)
I was never worried about it, as the saturated fat covers it. It just never made me feel too good and Ray Peat said ghee is better. No trips to Belgium is necessary, just try them at home!1 Tbsp tallow has 0.5grams of pufas as well.
If we have to worry about any milligram of pufa, we can't eat anything anymore.
I heard various places in Belgium still fry in beef tallow, maybe I should plan a trip to Belgium
I have the impression it's the mct's somehow, which is odd bc goat dairy fat has some mct's as well but doesn't give me this trouble.I was never worried about it, as the saturated fat covers it. It just never made me feel too good and Ray Peat said ghee is better. No trips to Belgium is necessary, just try them at home!
Go then! They are worth it!I have the impression it's the mct's somehow, which is odd bc goat dairy fat has some mct's as well but doesn't give me this trouble.
Maybe it's better balanced with other fatty acids
Well...the Belgian border is not far away from where I live...and it would save me the frying hassle and cleanup afterwards.
just a tablespoon of coconut oil has 0.8g PUFA? thats odd, i thought that was the PUFA per 100g total fat. even dairy fat for example can be 3g to 6g PUFA per 100g total fat. based on your post coconut oil would have 5.71g PUFA per 100g total fat, so even more PUFA than 100% grass fed dairy
We are living in a tropical environment, no matter if you live in the tropics or Alaska. Your body should be 98.6 degrees, that's pretty tropical.
I think in modern living we are even more tropical as per our climate controlled everything. I think people of the past could eat more PUFA in cold climates and actually not get affected as much as modern humans. Almost always colder, more sleep during winter because fuel is expensive (wood etc) and probably minimal movement unless hunting. Was it optimal? No, but they knew that and did the best they could.
Atom Bergstrom talks about cold water fish doing better with less PUFA too, it affects them even though they need it. Interesting topic.
Read the book "Nourishing Traditional Diets" by Sally Fallon, it's pretty awesome.
I will say that there are things we may not be considering. The strong sun in the tropics may be having an antagonistic affect on some of the unfavorable compounds in tropical food, the interaction with the external sun and its biochemical modification of the body may be an avenue by which there may be a mismatch with these foods. Deuterium content of food is also something to consider but that a big can of worms with good threads dedicated to it here and on Jack Kruse Forum.
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Coconut oil has some PUFA in it, but it’s high saturated fat offsets it, but why not just avoid the PUFA’s all together by using using lard or ghee when we can. The last couple of times I have made French Fries, I did what originally McDonald’s did to make them famous, and fried my French fries in beef tallow and oh my goodness, they were the best fries I have ever tasted, even cold hours later they were just as good AND still crispy! I am over the coconut oil, unless I need a neutral flavor, like in my chocolate cake. Until lately I used tons of it for several years.
What about the oxidized cholesterol in ghee? It seems a lot of high heat cooking with animal products, unless it's a quick sear is actually pretty unhealthy. All sorts of compounds are formed that get progressively more dangerous. Also inhalation if these compounds is also dangerous.
Polycyclic aromatic hydrocarbon - Wikipedia
en.wikipedia.org
I don't endorse Michael Greger he's a PETA shill but he has some good info regardless
Sources of Oxidized Cholesterol | NutritionFacts.org
Chicken, fish, and egg powder in processed foods present greater risk from cholesterol oxidation byproducts, but there are things you can do to reducenutritionfacts.org
Also advanced glycation end products are formed but a lot of the amino acids in meat are anti glycative so that at least has a partial remedy.
When you fry a starch in animal fat you get oxidized cholesterol AND acrylamide. Sometimes ok, but as a staple it's risky.
I used to be a raw vegan part of the reason was because of things like this being an overlooked issue. I found ways to incorporate meat safely but it's still a risk of one isn't careful.
I'd have to check with Ray but I think Ray refers a lot to conventional things when calling them "not good." Like conventional cheap crisco CO.
Organic has many more standards than conventional along with cold pressed or expeller pressed.
Aajonus Vonderplanitz recommend raw butter, I think more raw animal products (not all raw) is preferable. And if you start raw, you have more room to cook with it before oxidiation takes place. Sometimes the product is oxidized even before it hits the pan.
I'm sure animals who feed on their natural diets have more resilient fats. But something to think about.
I don't think Pufa is to blame here either, bc CO hardly has any. In fact I think ghee/butter and tallow contain an equal amount of pufas, if not more.
Besides even less than 1 tsp CO would hardly give me pufas.
I haven't made fries in beef tallow, maybe I should try it a time. (I don't have anything to deepfry in and I also find it a bit costly to waste so much tallow for deep frying.)
I was never worried about it, as the saturated fat covers it. It just never made me feel too good and Ray Peat said ghee is better. No trips to Belgium is necessary, just try them at home!
1 Tbsp tallow has 0.5grams of pufas as well.
If we have to worry about any milligram of pufa, we can't eat anything anymore.
I heard various places in Belgium still fry in beef tallow, maybe I should plan a trip to Belgium