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Type 2 Diabetes
Improving the Omega 3 and Omega 6 Ratio In Our Diet - A Resource from Dr. William Lands
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<blockquote data-quote="Celeriac" data-source="post: 880616" data-attributes="member: 188243"><p>I prefer to use organic ghee for fried eggs, frittata, omelette - anything delicate. It has a light flavour and won't overheat easily. If I run out, I'll use organic butter with organic Extra Virgin olive oil.</p><p></p><p>Although I do cook with organic Extra Virgin olive oil, I never let it smoke and never reuse it. If I want to roast something, I'll use goose fat, duck fat, beef dripping or lard. They all seem so processed to me, that I don't get a distinctive flavour. I buy French when I can get them.</p><p></p><p>No way would I ever use vegetable oil, margarine, pomace, vegetable ghee, vegetable shortening, spreadable 'butter', rapeseed oil or sunflower oil to cook with. Either because they taste disgusting and/or are very processed. I have some organic Extra Virgin coconut oil but I haven't acquired the taste for it - but it's great as body moisturiser.</p><p></p><p>For dressings on salads I use the olive oil, but also things like sesame, hazelnut and walnut oils. I use sesame oil in houmous too.</p><p></p><p>We never deep-fry in this house and never re-use oils, which are also kept out of direct sunligt.</p><p></p><p>As far as fish goes, I am eating that twice a week, probably more in summer - not just salmon, but also swordfish, herring, sardines and trout.</p></blockquote><p></p>
[QUOTE="Celeriac, post: 880616, member: 188243"] I prefer to use organic ghee for fried eggs, frittata, omelette - anything delicate. It has a light flavour and won't overheat easily. If I run out, I'll use organic butter with organic Extra Virgin olive oil. Although I do cook with organic Extra Virgin olive oil, I never let it smoke and never reuse it. If I want to roast something, I'll use goose fat, duck fat, beef dripping or lard. They all seem so processed to me, that I don't get a distinctive flavour. I buy French when I can get them. No way would I ever use vegetable oil, margarine, pomace, vegetable ghee, vegetable shortening, spreadable 'butter', rapeseed oil or sunflower oil to cook with. Either because they taste disgusting and/or are very processed. I have some organic Extra Virgin coconut oil but I haven't acquired the taste for it - but it's great as body moisturiser. For dressings on salads I use the olive oil, but also things like sesame, hazelnut and walnut oils. I use sesame oil in houmous too. We never deep-fry in this house and never re-use oils, which are also kept out of direct sunligt. As far as fish goes, I am eating that twice a week, probably more in summer - not just salmon, but also swordfish, herring, sardines and trout. [/QUOTE]
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Improving the Omega 3 and Omega 6 Ratio In Our Diet - A Resource from Dr. William Lands
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