12 Comments

  1. One of the greatest recent joys in life has been finding butter without canola oil added to it.

    1. Yes! – Question: Do you happen to know the outcome of the petition in 2013 to the FDA from the International Dairy Foods Association? The IDFA was asking FDA to let it put neurotoxic aspartame, unlabeled or labeled only as “sweetener,” in ALL dairy products. During the comment period, the corrupt FDA asked citizens whether unlabeled or mislabeled aspartame would be “misleading to consumers” when the REAL issue was to make sure that no aspartame was Ever allowed in Any foods.

  2. blank truthbetold says:

    No mentioning of Avocado oil. I saw it the other day at the grocery store. It was expensive. 1 liter bottle for $13.99. ?????????

  3. I wonder why bacon grase is listed without specifying “organic.” Regular bacon is processed with so many chemicals that’s it’s unsfe.

    1. organic schmorganic, whenit comes to bacon. Having the cert does not guarantee it is not processed with unhealthy stuff in it, nor is the lack of the cert proof it is unhealthy. Know its provenance and HOW it was processed. THAT will telll you more than a certification. Naturally raised but uncertified pastured piggy is clean, then make sure the bacon and ham is processed the old timey way. (smoked in fruitwood doesn’t hurt… it is SO yummy that way.

      1. Fortunately, we have local cattle and hog raisers who are honorable and health-conscious people. They are my source for organic meat. The FDA and USDA, damn them, have been working for years to dumb-down the “natural” and “organic” labels, making them of no value. “Organic” can now contain as much as 5% GMOs, and “natural” is worse; and both may contain pesticides. The only labels left that are worth anything are “100% USDA Certified Organic” (possibly on that one) and “Non-GMO” (from the Non-GMO Project). – So I think the article is remiss in not specifying organic bacon grease. Sodium nitrite? No thanks!

  4. I would also like to know more about avocado oil and sunflower oil as well. I’ve read before to use peanut oil for deep frying but there’s no info on this, either.

  5. blank Au Naturel Mel says:

    I’m surprised that temperature wasn’t mentioned here…it does make a difference. Mel at fattyliverdietguide

  6. blank freedomdove says:

    I use coconut oil for the occasional deep-frying I do (very infrequent). I use unrefined Tropical Traditions “Gold Label” for eating raw, baking, and making homemade personal-care products but I use their hexane-free, mechanical-pressed, refined coconut oil for the deep frying since it has a higher smoke point and doesn’t have a heavy coconut flavor and scent. It works great and doesn’t smoke at all (at 350-375 degrees). I can reuse the oil several times because I strain it and it takes a long time to degrade.

    Pots and pans are easier to clean when using coconut oil instead of polyunsaturated “vegetable” oils because there’s no sticky residue leftover after cooking, as with PUFA usage. In fact, its unique residue is more like seasoning a cast-iron skillet; it makes my stainless steel pot kinda non-stick for a couple uses until it eventually fades from the cleanings. When I’ve previously used polyunsaturated oil for frying in that pot, it left a horrible sticky residue that was awful to deal with afterwards–even after a few washes.

    I use organic EVOO for regular cooking and organic sunflower oil, avocado oil and EVOO for making homemade dressings. I would use the refined coconut oil if I were to do stir-fry. I don’t use much bacon grease because good local bacon is expensive, but when I do have it on hand I definitely put it to use in other dishes. I sometimes use lard from a local butcher for various recipes.

    1. blank Phanu-el Asva says:

      Thai(Siamese) used to evaporate thick coconut milk in the pan until it becomes an oil,but now they stupidly are hooked on Palm oil.

      1. blank freedomdove says:

        I didn’t know you could do that. Very interesting. 🙂

  7. blank Natasha Xavier says:

    avocado oil is incredible, as are pistachio, sesame, walnut, hazelnut, pecan, etc.

    I buy from Amazon a brand called Tourangelle.

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