Comments on: Fats for Cooking & Fats to Eat Uncooked

By: Healthy Fats & Oils: Nourished Kitchen | Nourished Kitchen

Healthy Fats & Oils: Nourished Kitchen | Nourished Kitchen — Wed, 12 Oct 2011 16:02:30 +0000

[...] fats – and how they can be appropriately used and while I’ve written on the subject of healthy fats and oils before, it never hurts to revisit the topic. In my kitchen, I use a wide variety of fats and [...]

By: Jenny

Jenny — Fri, 28 Jan 2011 14:18:08 +0000

According to Dr. Price the best vegetable to eat raw would be lettuce. Contrary to popular dietary dogma and the emphasis on raw plant-food based diets, most vegetables are better served cooked or at least fermented. Vegetables can be powerfully rich sources of antinutrients including oxalate and goitrogens – both of which can be mitigated to some extent by light cooking.

Raw vegetables are also bulky – providing a lot of volume but very little nutritional density for that volume which is why reliance on animal foods is essential.

In general, raw vegetables are probably best kept to a minimum or served fermented. When serving them lightly cooked, serve them with ample fat to facilitate nutrient absorption or serve them in broth.

By: kristin

kristin — Fri, 28 Jan 2011 04:02:26 +0000

Jenny,
Great info, thank you! I have been wishing for a breakdown of veggies that are more suitable to be eaten raw compared to those which need to be cooked in order to maximize nutritional absorption. Is this something you’ve provided, or would you be willing?

By: tina

tina — Thu, 27 Jan 2011 20:13:02 +0000

Raw (animal) fats are particularly good for a damaged gut especially raw beef suet and raw butter.

By: Monday January 24- Let the Challenge Begin! | Sno Valley CrossFit

Monday January 24- Let the Challenge Begin! | Sno Valley CrossFit — Mon, 24 Jan 2011 13:41:04 +0000

[...] fats (e.g., olive, avocado, walnut, coconut, lard, beef tallow–be aware that some of these are not meant for high-heat cooking but should be used raw) black coffee, tea, wine, beer, spirits, dried fruits (no more than 2 oz./day), nuts mixed with [...]

By: a day in the life of a cracked pot.... · Fats for Cooking & Fats to Eat Uncooked

Thu, 14 Oct 2010 22:43:32 +0000

[...] but I never did hear what a good alternative would be. I am thrilled to learn more Thank you Jenny for all of your research and time! By the way, If you are interested in this topic, be sure to head [...]

By: Chrystal @ Happy Mothering

Chrystal @ Happy Mothering — Fri, 01 Oct 2010 00:14:00 +0000

I’m curious about the comment about grapeseed oil being bad too. I’d read that it had a high smoke point so it wasn’t destroyed as much during cooking. Can someone clarify why grapeseed oil isn’t a good cooking choice? Thanks!

By: Simone

Simone — Fri, 01 Oct 2010 00:11:29 +0000

hi lolaloves
I had the same problem with bariani, switched to adam’s ranch (the one made with mission olives is milder, they have a two types). http://www.adamsoliveranch.com/organics.html
it’s worth investigating different types of olive oil, they can vary so much.
the problem I have with homemade mayo (which I LOVE) is sometimes there’s an odd metal flavor. jenny recommended blending it less which I’ve done but it still crops up from time to time. has anyone else noticed something like that?

By: Ruth

Ruth — Thu, 30 Sep 2010 23:20:49 +0000

What about the fat that I skim off after making bone broth (your recipe, actually) with chicken bones? Would that be considered schmaltz? I never know whether to use it or not. If I do use it, how is it best used?

Thanks for the post!

By: CrossFit by BodyFit 30 Day Paleo Challenge « CrossFit by Bodyfit

CrossFit by BodyFit 30 Day Paleo Challenge « CrossFit by Bodyfit — Sun, 15 Aug 2010 23:55:05 +0000

[...] (e.g., olive, avocado, walnut, coconut, lard, beef tallow–be aware that some of these are not meant for high-heat cooking but should be used raw) black coffee, tea, wine, beer, spirits, dried fruits (no more than 2 oz./day), nuts mixed with [...]