Cost-effective substitutes for seed-based cooking oils

LiSwati

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Greetings all. Thanks to this forum, I am gaining a new perceptive on how best to manage my T2.

It’s common knowledge to most, that seed-based cooking oils are bad and somewhat toxic. Something all humans should avoid. We also commonly advocate for the use of olive oil, coconut oil and/or peanut oil, as healthier substitutes; however, these options are too costly for many people. Which then begs the question, what are cost-effective, healthier, alternates to seed-based oils?

My grandparents lived on lard (animal fats), which I had the pleasure of eating in their house, but in the 70s and 80s, this was discouraged and seed-based oil was hailed as the healthier source of cooking oil. But in recent years, this claim was discredited and found to be the greatest cause of many illnesses; although still in high production and use.

My grandmother lived to be 94 and my grandfather lived to be 100, which was common for people from that era. But from the time seed-based oil was discovered to be toxic, not much was said about lard and it’s health benefits.

This Forum has taught me the important of us following a low carb, high fat diet, many of whom advocate the consumption of animal fats. May I assume, this includes lard?

And what about ‘ghee’ (clarified butter, butter oil)?

Both lard and ghee, and even pure butter, are more cost-effective than olive, coconut and nut oils; but do any of these present other health concerns for us? Are there other substitutes I have not considered? I look forward to hearing from your experience. Thanks.

PS: For me, a cost-effective source of lard, which my grandparents used, is the slow oven-baking of pork skins. The oil from the skins is then used throughout the week for cooking and the crispy pork skins is a delicious side-dish. In fact, the crispy pork skins is a must have on our Christmas Lunch table, which is a family tradition we uphold.
 

IanBish

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I tend to use coconut oil and butter (I don't like lard). But I wanted to ask about cold-pressed rapeseed oil.
 
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Lamont D

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I tend to use coconut oil and butter (I don't like lard). But I wanted to ask about cold-pressed rapeseed oil.
No!

Because I can't use butter (lactose intolerant) I use dripping, goose or duck fat or if desperate lard.
Animal fats are much healthier unless your vegan etc.
Then the likes of coconut oil, 100%virgin olive oil is preferable.
 
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Resurgam

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I use very little extra far other than what comes with the meat. I have a stock pot and once it cools after being used, I put it in the fridge and then lift off the fat. These days my intake of fat is possibly less than before diagnosis, as 'healthy' choices discourage caution.
I went back to using cast iron cookware and dumped the Teflon coated, put the lids on the pans rather than deep fried, and feel better for it. Fats are significant in hormone production, and I am told that I don't look my age. My hair is still dark at the age of 73 and 1/2.
Since abandoning the sunflower oil I now tolerate sunlight and don't need the factor 50 sunscreen - these last couple of years I have even got a bit of a tan.
 

Outlier

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Butter and olive oil for me. I would use lard and suet as well if it were easily available, but butter and olive oil fits with everything I eat. Oh, and it's delicious! and my skin hair and nails are in great condition.
 

Lamont D

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Butter and olive oil for me. I would use lard and suet as well if it were easily available, but butter and olive oil fits with everything I eat. Oh, and it's delicious! and my skin hair and nails are in great condition.
No hair! Been bald since my 40's. Nails great! And my olive skin is nicely tanned
I was playing tag with my youngest grandson Friday, something I couldn't fifteen years ago before diagnosis.
Really fit for my age. My GP told me that.
 

Lamont D

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That was quite emphatic! I guess I'll have to splash out on a bottle of olive oil then.
No use faffing around, is it?
I read a book called saturated fat(?) Or similar.
The shocking truth is that the food industry don't care what **** they put into food.And
And seed oils are the main culprit.
Read some labels about how much is in some of our basic foodstuffs.
 

MrsA2

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I use
Butter
Lard
Dripping (the fat from any meat, I always save it)
Olive oil
But I rarely need any, maybe occasionally to grease a pan or make a salad dressing but I never deep fry anything so its only the rare bit of lc baking that uses any quantity. I don't have bread so nothing needed as a spread.
Hopefully, small amounts mean there won't be any negative health issues, or financial ones either
 
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lovinglife

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Small amount of butter, mayo, EVOO, to shallow fry I use a small knob of butter with a dash of olive oil to stop the butter browning, sometimes use homemade ghee but haven’t made any for ages, probably do a batch once I get the slow cooker out for winter. I like to use coconut oil for curries etc, gives a nice flavour to the curry
 
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IanBish

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No use faffing around, is it?
I read a book called saturated fat(?) Or similar.
The shocking truth is that the food industry don't care what **** they put into food.
Th reason I was asking was because cold-pressed oils don't require the same amount of processing and bleaching etc. that the regular seed oils do. But I'll defer to your better judgement.
 
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IanBish

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Small amount of butter, mayo, EVOO, to shallow fry I use a small knob of butter with a dash of olive oil to stop the butter browning, sometimes use homemade ghee but haven’t made any for ages, probably do a batch once I get the slow cooker out for winter. I like to use coconut oil for curries etc, gives a nice flavour to the curry
What is EVOO please? I may buy some ghee - it's quite reasonably priced. I have a small bottle of olive oil but will get a bigger one.
 

lovinglife

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What is EVOO please? I may buy some ghee - it's quite reasonably priced. I have a small bottle of olive oil but will get a bigger one.
Extra Virgin olive oil - if you have a slow cooker it’s very easy to make your own ghee. Put a few blocks of unsalted butter in the slow cooker for 12 hours, I usually do it overnight. Switch off and let cool a bit, You can either skim off the top clear butter very vey carefully without disturbing the bottom or do what I do and let it go cold and set completely then turn out carefully so you don’t get the sediment at the bottom on the nice bit at the top and cut off the sediment. I then warm it again and ladle it into warm jars - keeps for ages
 

LiSwati

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No!

Because I can't use butter (lactose intolerant) I use dripping, goose or duck fat or if desperate lard.
Animal fats are much healthier unless your vegan etc.
Then the likes of coconut oil, 100%virgin olive oil is preferable.
Thanks Lamont. Please advise, what is dripping and how does it differ from lard?

When you think of lard, are you thinking of the store bought block of processed animal fat (which personally, I have not tried). I used the word in reference to oil extracted from animal fats. Is dripping not the same?
 

LiSwati

Member
Messages
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Type of diabetes
Type 2
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Tablets (oral)
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I use very little extra far other than what comes with the meat. I have a stock pot and once it cools after being used, I put it in the fridge and then lift off the fat. These days my intake of fat is possibly less than before diagnosis, as 'healthy' choices discourage caution.
I went back to using cast iron cookware and dumped the Teflon coated, put the lids on the pans rather than deep fried, and feel better for it. Fats are significant in hormone production, and I am told that I don't look my age. My hair is still dark at the age of 73 and 1/2.
Since abandoning the sunflower oil I now tolerate sunlight and don't need the factor 50 sunscreen - these last couple of years I have even got a bit of a tan.
Hello Resurgam. That method works very well with chicken. I just add a little water in a pot with only the chicken, on low heat with the lid closed. After a few minutes, when you hear sizzling, it means that the water has cooked off and the chicken is frying in its own oil. You then season as you wish, and stir. Once brown, you remove the meat and then fry your other ingredients in the same oil. If you want a stew, you can thereafter return the cooked chicken to the pot, add stock or freshly cut tomatoes, and simmer, resulting in a perfect chicken stew, with zero added oil or fats.
 
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LiSwati

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Messages
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Type of diabetes
Type 2
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Small amount of butter, mayo, EVOO, to shallow fry I use a small knob of butter with a dash of olive oil to stop the butter browning, sometimes use homemade ghee but haven’t made any for ages, probably do a batch once I get the slow cooker out for winter. I like to use coconut oil for curries etc, gives a nice flavour to the curry
Thanks, as I love curry and hadn’t thought how much coconut oil would complement a curry; which makes perfect sense. And a good curry needs a lot of oil.
 

IanBish

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894
Type of diabetes
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Thanks, as I love curry and hadn’t thought how much coconut oil would complement a curry; which makes perfect sense. And a good curry needs a lot of oil.
I use coconut oil for roasting potatoes. Not many, and not often, but it does give them a lovely flavour.