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Fat, good or evil?

Totto

Totto

Well-Known Member
Messages
2,831
Location
Gotland
Type of diabetes
Type 2
Treatment type
Diet only
It seems as there is a belief you can cut down on carbs without adding anything. Carbs, fat and protein are the energy sources, so if you cut down in one category you have to up an other. Too much protein can raise bg and may harm your kidneys in the long run. So we are left with adding fat.

The problem is we have been advised to avoid fat as that is supposed to cause all sorts ills including death from heart failure. This is not true! Nor is the common belief that vegetable oils are better than saturated fats. This isn't true either with a few exceptions like olive oil. Many vegetable oils contain high numbers of omega 6 fatty acids, and there you may expose yourself for a real risk of heart disease. Wee need omega 6, but if in excess it causes inflammation in your arteries and raises the risk for heart disease.

There is a growing body of evidence that fat is good for you. Not margarine or other highly processed fats, but butter, particularly organic butter, along with any kind of animal fat, coconut oil, olive oil.
 
Agree, it is also an especially bad idea to use vegetable oils for high temperature cooking. These oils (including olive oil) are easily transformed from something healthy to something extremely unhealthy, and of the smoke point is reached, dangerous. Vegetable oils are best for very low temperature cooking or as salad dressings. Avocado and olive oil being the best flavoured in my view.

Personally I tend to use ghee, coconut oil or my preferred fat for cooking, goose fat. Tiny amounts are usually needed and goose fat especially is almost impossible to burn in normal cooking.


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Yes goose fat is lovely. Not easy to come by where I live, so I go for duck fat instead.
 
Totto said:
Yes goose fat is lovely. Not easy to come by where I live, so I go for duck fat instead.
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I use Duck or Goose fat-whatevers the best price in the shop at the time-both very good and as Thommo says-it doesn't burn during normal cooking conditions. :)
 
Thanks for that we have been using extra virgin for all will get some goose or duck.
What about good old lard that is easy to come by or avoid that?
 
Lard is OK , but it can burn so only for mid temp cooking. If it smokes at any point then its too hot.

As for Goose fat, we tend to have roast goose either for christmas dinner or for New Years day. A decent sized goose gives you about 2 litres of high quality goos fat which lasts me all year! Duck is good too, especially for confit!


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Here you go, sweets with added lard, especially for you.

melt approx 85g of lard.
stir in 2tsp ginger, 1 tsp cloves, a few grinds of black pepper and 1 tsp cinnamon.
put about 200g of whole almonds in the blender and then stir them in.

add 50g of 85% choc and stir till it was melted

sweetener to taste if you need it.

Let them cool and set, then bake at 180deg C until they look done.

Enjoy.
 
or just
pauladeeneatingbutter.jpg
 
Thommothebear said:
As for Goose fat, we tend to have roast goose either for christmas dinner or for New Years day. A decent sized goose gives you about 2 litres of high quality goos fat which lasts me all year! Duck is good too, especially for confit!
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Quite. A Christmas goose will give enough oil for you to tire of it.
 
Half the goose fat I ended up with after our christmas this year ended up down at my local and is used for the sunday lunch roasties. I cook there occassionally as a guest chef, usually for the 6 nations as we do themed food, was a lovely cassoulet last weekend for England v France, guess what I used to glaze the veggies in and brown the meat........


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Thommothebear said:
Half the goose fat I ended up with after our christmas this year ended up down at my local and is used for the sunday lunch roasties. I cook there occassionally as a guest chef, usually for the 6 nations as we do themed food, was a lovely cassoulet last weekend for England v France, guess what I used to glaze the veggies in and brown the meat........


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Click to expand...

Very true.
Beer, roast potatoes dripping goose fat, gravy with a layer of grease on top, meat in a puddle of grease.
Those where the days.
Made me the man I was.


Now I post on here though.
 
Yes, it was, wasn't it? The days with few obese people around and rather less diabetics.
 
Our local chippie (the smokehouse, a Mark Sergeant restaurant in Folkestone Fishmarket) does all his chips and fish in beef dripping. It is both wonderfully tasty and remarkably non greasy compared to most fish and chip restaurants. i can even get away with a having few chips at this place.


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