Comments on: Fat is Flavor (Within Reason) + How To Make Ghee

By: Andy

Andy — Fri, 01 Jul 2011 15:48:42 +0000

Thank You Very Much for the introduction to the Weston A Price site.
I slogged thru the Know Your Fats piece and was knocked out of my world.
Between reading this spring – Eating Animals by Jonathan Safron Foer (Little, Brown and Company 2009) about factory farming, Sugar : the Bitter Truth on YouTube by Dr Robert H Lustig MD a UASF Prof of Pediatrics, Is Sugar Toxic? by Gary Taubes- New York Times magazine 4/14/11, and the start of looking into Coconut Oil because of a piece I came across by accident on YouTube by Tropical Traditions, discovering Eric Gower's blog, the ANDI nutrient index commissioned by Whole Foods Market for their signage in the stores = My 59 years on the planet NUTRITIONAL WORLD OF INFORMATION HAS HAD AN EARTHQUAKE/TYPHOON/HURRICANE/VOLCANIC UPHEAVAL!!!!
Thank You for contributing such a significant piece with Weston A Price and its, journals, links, Mary G Enig PhD 's research, findings, and articulate speakers – President Sally Fallon Morell, and Weston A Price Tampa Fla Chapter Leader Sara Pope, and I have only scratched the surface of this site! I don't know who you are, or what you do, Laura, but I am seriously glad we were brought together by Eric Gower's site BREAKAWAY COOK. I so feel like Woody Allen's MOVIE = SLEEPER today. Duck Fat, Butter, Lard, Tallow, Coconut Oil, Date Palm Oil, Raw Milk, all vilified for my lifetime! And to hear that Soybean Money backed Animal Rights groups to get Beef Fat out of Macdonald's French Fries???!!! ( – the only reason I ever used to go there don't like the current form – better for me to have stayed away I find…) Lucky for me I stuck with butter and am a from scratch cook – make my own stocks/bone broths in my 16 qt stockpot…only fats I used were bacon fat for eggs, extra Virgin Olive Oil, Canola where I didn't want flavor ie popcorn, and seseme seed oil to flavor ramen, and Asian dishes… WOW! AM I GLAD TO HAVE MET YOU VIA THIS SITE Thanks! AGAIN!

By: Laura

Laura — Thu, 21 Oct 2010 05:27:28 +0000

Sadly, the demonization of healty fats really hasn’t improved our diets or health. We feel guilty cooking with traditional ingredients-when it may be one of the best things we can do.

There’s a fantastic resource for understanding how different fats and oils, both natural and processed actually work in our bodies. Great expalantion of transfats and hydrogenation too.

http://www.westonaprice.org/know-your-fats/525-th…

It isnt a real quick read, but IMHO its worth it. Hope you enjoy!

By: Joann

Joann — Wed, 20 Oct 2010 20:57:57 +0000

Coconut oil is a winner and studies have been made that it aids Alzheimers Disease: http://www.anh-usa.org/coconut-oil-and-alzheimer&…

There is a good thread going on at TB2K forum about the healing effects and testimonials : http://www.timebomb2000.com/vb/showthread.php?t=3…

I've also added a thread there including Breakway cook, just posted it today so not to many replies yet: http://www.timebomb2000.com/vb/showthread.php?t=3…

Eric: Think you need to add coconut oil to your arsenal

By: breakawaycook

breakawaycook — Wed, 25 Aug 2010 07:30:34 +0000

LOVE the sound of sichuan pepper oil, must try.

By: octopuscarwash

octopuscarwash — Mon, 23 Aug 2010 01:34:19 +0000

Coconut oil is great, I agree– especially drizzled over baked sweet potato or winter squash.
Another oil I use for stir-frying is Sichuan peppercorn oil– I'm pretty sure it's just vegetable oil infused with Sichuan peppercorns, but it definitely adds that kind of "numbing" spiciness to vegetables.

By: Deana Gunn

Deana Gunn — Sun, 18 Jul 2010 22:44:24 +0000

Hi Eric,
Another great video! I'm catching up on a few I missed. Extra virgin olive oil is always my go-to fat, but I really like toasted sesame oil for flavor, grapeseed oil for certain things like making homemade granola. Growing up, my family used ghee but I don't ever use it myself – I might try rotating a little in.

What about extra virgin coconut oil? That's another one I have that I use occasionally. It used to get bad press because of the saturated fat content but I guess it's the "not so bad for you & your body needs some" medium chain fatty acids. I like the flavor. Even stir-frying something like plain tofu in it results in some nice flavor.

Your mention of organic butter reminded me of how I've read in several places that butter is, surprisingly, among the top foods that should be bought organic due to high pesticide contamination.
For example:
"According to the Pesticide Action Network of North America, nonorganic butter was ranked first as the food most contaminated with persistent organic pollutants, a class of toxic chemicals that are some of the most dangerous produced. “POPs are toxic chemicals that stay in the environment and our bodies for months, years, sometimes even decades. They are passed from link to link in the food chain, and from one generation to the next through fetal exposure and breast milk,” says Kristin Schafer, program coordinator at PAANA."

take care,
Deana

By: breakawaycook

breakawaycook — Tue, 06 Jul 2010 17:56:51 +0000

Thank you Mary, happy boating!

And Em, you're the best. I've never really understood exactly what "saturated" meant regarding fats, but that makes perfect sense, thank you.

We really did evolve through omnivorism. I know that my body is happiest when it gets the widest possible selection of stuff.

By: Kitchen M

Kitchen M — Wed, 30 Jun 2010 21:24:16 +0000

I think Crisco is made from soybean and cottenseed oil, etc.
Both saturated and trans fat turn into solid and whitish color at room temperature or colder. (And that's exactly how it cloggs arteries in people with high cholesterol, btw.) Even though dietary cholesterol is listed in the food labels, dietary cholesterol doesn't necessarily become cholesterol in our body. Saturated fat and trans fat are the ones that really influence your cholesterol levels. Most liquid fats like vegetable oil, canola oil, olive oil, etc are poly and mono unsaturated fat which means that there are less hydrogen atoms attached to the carbon. When the carbon atom is "saturated" fully with hydrogens, creating double bonds, it becomes more solid, stablized form of fat. So the trans fat really is an artificial form of saturated fat made cheaply by pumping hydrogen atoms into vegetable oil to create the similar mouthfeel.

I agree with Lynn. People should enjoy eating a variety of things in moderation. Anything in extreme or excessive amount is never good.

BTW, I can't wait to try making ghee!

By: Mary asella

Mary asella — Wed, 30 Jun 2010 21:02:11 +0000

Eric Dear, I'm loving listening and learning from you as I boat and cope with 2 propane burners…You're program is so excellent, fun to listen to, REAL, very informative, and I'm passing it to all my friends.
xxxxxxxx Mary xxxxxxxxx

By: breakawaycook

breakawaycook — Wed, 30 Jun 2010 18:22:44 +0000

Wow, thanks for that, Lynn! Do you know exactly how hydrogenation works? What vegetables go into Crisco, and how the hell does it turn white? Break it down for us!