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Frying

ardvark

ardvark

Well-Known Member
Messages
90
Location
Warwickshire
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Just been reading about no carb oils.
If these oils have no carbs in them does it mean that I can fry beef in the frying pan with these oils and it still has no carbs added?
I was thinking about mince being fried in the pan, draining the fat and using the cooked mince added with veg for a meal.
I'm talking about mixed veg with no potato but with gravy.
 
Are most oils not carb free? Perhaps I'm being thick?!
 
Watch what you’re making the gravy with, that may add carbs too.
 
I also thought oils are carb free. However, vegetable oils such as sunflower oil, corn oil, and other processed oils are best avoided because of what they contain and how they are manufactured. Personally I don't use any oils. I use animal fats - butter, lard, duck/goose fat etc. I do not want oils because they contain a poor balance of omega 6 and omega 3. Omega 6 is inflammatory and not at all heart healthy. Omega 3 is anti-inflammatory and is heart healthy. The only oil with a lot of omega 3 is rapeseed oil (cold pressed) and olive oil.

When you say gravy, are you just talking about meat juices, or are you talking about Bisto?
 
ardvark said:
Just been reading about no carb oils.
If these oils have no carbs in them does it mean that I can fry beef in the frying pan with these oils and it still has no carbs added?
I was thinking about mince being fried in the pan, draining the fat and using the cooked mince added with veg for a meal.
I'm talking about mixed veg with no potato but with gravy.
Click to expand...
Why not just cook the mince in its own fat without adding anything?
Why would you want to drain off the fat?
 
The reason for draining the fat off the mince is to keep the Fat doctor happy.
If I make granulated gravy then I will be adding carbs but not an accessive amount.
 
ardvark said:
The reason for draining the fat off the mince is to keep the Fat doctor happy.
If I make granulated gravy then I will be adding carbs but not an accessive amount.
Click to expand...
I was initially bothered by fat. I have hypertension. But my hypertension levels are dropping since I went LCHF. I eat a lot more fat than I used to including streaky bacon and fatty mince for example. And my blood glucose, weight and hypertension are dropping, all at the same time.

I fry with extra virgin olive oil or butter, depending on what I am frying.
 
ardvark said:
The reason for draining the fat off the mince is to keep the Fat doctor happy.
If I make granulated gravy then I will be adding carbs but not an accessive amount.
Click to expand...
Has the doctor given you a reason for avoiding fats? The only liquid fat i use is olive oil, cold pressed.
 
ardvark said:
The reason for draining the fat off the mince is to keep the Fat doctor happy.
If I make granulated gravy then I will be adding carbs but not an accessive amount.
Click to expand...
May I have the name of this Fat Doctor, please. I just want to smack some common sense into him/her.
 
Listlad said:
I was initially bothered by fat. I have hypertension. But my hypertension levels are dropping since I went LCHF. I eat a lot more fat than I used to including streaky bacon and fatty mince for example. And my blood glucose, weight and hypertension are dropping, all at the same time.

I fry with extra virgin olive oil or butter, depending on what I am frying.
Click to expand...
Extra virgin olive oil or butter. Me too.
 
The fat doctor I'm on about is the consultant the operated on me after I had 3 heart attacks.
This is the problem I have
Keeping him happy as well as keeping the sugar doctor (diabetic doctor) happy.
The way I see it is that it's all well and good doing without carbs but without carbs your body will shut down and we'll stop sucking wind.
I'm sussing meals with as few of carbs in as possible but I need food with flavour.
 
So did the fat doctor aka your cardiac consultant tell you to reduce all fats or just animal fats?
 
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