That question about Fat...
Midnightgypsy0
Posts: 177 Member
Reading on the Internet I am confused about which Fat to eat.
Saturated.
Monounsaturated.
Polyunsaturated.
Omega 3.
Omega 6.
The only one agreed on is No Transfat. Even the government thinks it's bad.
Saturated.
Monounsaturated.
Polyunsaturated.
Omega 3.
Omega 6.
The only one agreed on is No Transfat. Even the government thinks it's bad.
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Replies
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They're all fair game, except trans fat. Have a look at the Launch Pad for details.0
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Basically, those are all viable options. I wouldn't use one or the other to exclusion. A good mix is probably the best bet.
My usual choices beyond the fat in meats are coconut oil, butter, red palm oil and olive oil. I buy avocado oil mayo and avoid all vegetable and corn oils as much as humanly possible.
I think olive oil is one that can be tricky though because of the prevalence of counterfeit oils
So, that has me questioning which brand to use. I'll likely do some more checking into that before using it again.
Able James has this advice about olive oil.
Naturally, he's also linking you to a particular supplier, but a quick search on Amazon brings up oils that show harvest date and fit the criteria he details quite easily without buying from his supplied link.
http://fatburningman.com/the-definitive-guide-to-buying-100-olive-oil/
Maybe oil sold in a stores organic section may be more likely to be this more trustworthy type. ???
I have a store near me that has a lot of international products so I bet I'll find some options locally.2 -
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@sunny_bunny_ is grapeseed oil a vegetable oil? I really liked the monounsaturated / polyunsaturated fat content and bought a bottle, but I hear it's high in omega 6s and should be avoided 0
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@baconslave
Thank you so much for that link.
I had read lots of Internet pages, but none as clear as the link you provided.
I will be referring back to it and watching the clips as time permits.
Wonderful information.1 -
Omega 6 should be limited --- our food system skews heavily that way already.1
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Panda_Poptarts wrote: »@sunny_bunny_ is grapeseed oil a vegetable oil? I really liked the monounsaturated / polyunsaturated fat content and bought a bottle, but I hear it's high in omega 6s and should be avoided
I agree with what @kirkor said omega 6, but I haven't specifically looked into it further. I just know that like he said, we tend to get too much as it is, so I wouldn't add any purposely.0 -
Now I have to buy more oil. This is me complaining.1
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I don't eat dairy so my fats tend to be EVOO and coconut oil. I've read about the issues with counterfeit olive oil but I don't think we have quite the same issue here on the UK. Most of my fat though comes from oily fish, which I eat 2 to 3 times most days, and avocados0
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Sunny_Bunny_ wrote: »I think olive oil is one that can be tricky though because of the prevalence of counterfeit oils
@Sunny_Bunny...glad to know I'm not the only one! lol I have, however, discovered the easiest way to know if the olive oil you've got at home is real or not is quite easy to figure out. Just put a small amount of it in a container in the refrigerator (it cane sometimes take a while for olive oil to solidify in the fridge depending on the amount you put in to test). If it solidifies, then it's real olive oil. If it does not solidify, then it's fake olive oil.
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ForbiddenFruit wrote: »I don't eat dairy so my fats tend to be EVOO and coconut oil. I've read about the issues with counterfeit olive oil but I don't think we have quite the same issue here on the UK. Most of my fat though comes from oily fish, which I eat 2 to 3 times most days, and avocados
Unfortunately the problem is even worse here in the UK. At least in the US you can buy olive oil made in California, which has a much better reputation than what's being churned out by the mega producers in Italy. The Guardian did a big expose a few years back and included some good tips for buying olive oil, which included choosing single estate oils as they're producing their own oil, not dumping their batch into a giant vat filled with oil from all kinds of random places, which often includes oil that's not from olives. I buy from the liquid deli Demijohn, they sell online too. The owner has visited the farms that produce the oil he buys, it's super fresh and amazing quality.2 -
Sunny_Bunny_ wrote: »I think olive oil is one that can be tricky though because of the prevalence of counterfeit oils
@Sunny_Bunny...glad to know I'm not the only one! lol I have, however, discovered the easiest way to know if the olive oil you've got at home is real or not is quite easy to figure out. Just put a small amount of it in a container in the refrigerator (it cane sometimes take a while for olive oil to solidify in the fridge depending on the amount you put in to test). If it solidifies, then it's real olive oil. If it does not solidify, then it's fake olive oil.
Awesome! I didn't know that! I am definitely doing that!0 -
Sunny_Bunny_ wrote: »Basically, those are all viable options. I wouldn't use one or the other to exclusion. A good mix is probably the best bet.
My usual choices beyond the fat in meats are coconut oil, butter, red palm oil and olive oil. I buy avocado oil mayo and avoid all vegetable and corn oils as much as humanly possible.
I think olive oil is one that can be tricky though because of the prevalence of counterfeit oils
So, that has me questioning which brand to use. I'll likely do some more checking into that before using it again.
Able James has this advice about olive oil.
Naturally, he's also linking you to a particular supplier, but a quick search on Amazon brings up oils that show harvest date and fit the criteria he details quite easily without buying from his supplied link.
http://fatburningman.com/the-definitive-guide-to-buying-100-olive-oil/
Maybe oil sold in a stores organic section may be more likely to be this more trustworthy type. ???
I have a store near me that has a lot of international products so I bet I'll find some options locally.
What is going on in your supermarkets that you aren't sure if something labelled as olive oil is olive oil? No way that would be allowed here, ever. We have very clean, honest food, and very transparent labelling. If it's says olive oil on the bottle, that's what it is.0 -
EbonyDahlia wrote: »Sunny_Bunny_ wrote: »Basically, those are all viable options. I wouldn't use one or the other to exclusion. A good mix is probably the best bet.
My usual choices beyond the fat in meats are coconut oil, butter, red palm oil and olive oil. I buy avocado oil mayo and avoid all vegetable and corn oils as much as humanly possible.
I think olive oil is one that can be tricky though because of the prevalence of counterfeit oils
So, that has me questioning which brand to use. I'll likely do some more checking into that before using it again.
Able James has this advice about olive oil.
Naturally, he's also linking you to a particular supplier, but a quick search on Amazon brings up oils that show harvest date and fit the criteria he details quite easily without buying from his supplied link.
http://fatburningman.com/the-definitive-guide-to-buying-100-olive-oil/
Maybe oil sold in a stores organic section may be more likely to be this more trustworthy type. ???
I have a store near me that has a lot of international products so I bet I'll find some options locally.
What is going on in your supermarkets that you aren't sure if something labelled as olive oil is olive oil? No way that would be allowed here, ever. We have very clean, honest food, and very transparent labelling. If it's says olive oil on the bottle, that's what it is.
It's actually not a US thing, but an Italy thing. As I understand it, the Italian Mob runs the olive oil industry, so any olive oil coming out of Italy is questionable at best.2 -
Dragonwolf wrote: »As I understand it, the Italian Mob runs the olive oil industry, so any olive oil coming out of Italy is questionable at best.
Stephen Phinney observed that some Italian olive oil market figures showed liters exported exceeded domestic production for the same year.... Mamma mia!
Phinney sent samples of olive oil to a lab for analysis (at $100 a pop).
His conclusion? Costco's house brand extra virgin O.O.
I have to agree - it's flavorful and inexpensive and, according to Phinney's lab, it's the real McCoy, er, Olio di Oliva.0 -
Most of my fat comes from: butter, bacon grease, HWC, animal fat and nuts. I pretty much never eat any oils. I don't have a need for them in any great quantity.1
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daylitemag wrote: »Most of my fat comes from: butter, bacon grease, HWC, animal fat and nuts. I pretty much never eat any oils. I don't have a need for them in any great quantity.
I quit using oil too, except coconut in my BPC. I have a huge bottle of olive oil because that's all I used to use. It's gone untouched since April. I also kept a small bottle of veggie oil on hand for baking - olive oil in a cake...blech...well how many cakes am I baking these days? Yeah...lot's of oil going to waste.0 -
Midnightgypsy0 wrote: »The only one agreed on is No Transfat. Even the government thinks it's bad.
Even this one is not universally agreed on. Beef and other ruminant meat contains significant amounts of trans-fats, although they are slightly different (chemically) from the artifically made vegetable based trans-fats. The trans-fats that occur naturally in meat don't appear to have negative health effects.
I think we all are coming around to the fact that the articially made trans-fats are harmful and unsafe. But, don't freak out if your burger patty's nutrition says it includes some. It isn't the same as the harmful one we are all trying to avoid.
Edit: this is why it is more important to read the ingredients than the numbers on the label. If it includes partially hydrogenated oils, it has bad trans-fats even if the labels rounded it down to 0g. If it is just beef, there are no harmful trans-fats even if the label says there are.3 -
RowdysLady wrote: »daylitemag wrote: »Most of my fat comes from: butter, bacon grease, HWC, animal fat and nuts. I pretty much never eat any oils. I don't have a need for them in any great quantity.
I quit using oil too, except coconut in my BPC. I have a huge bottle of olive oil because that's all I used to use. It's gone untouched since April. I also kept a small bottle of veggie oil on hand for baking - olive oil in a cake...blech...well how many cakes am I baking these days? Yeah...lot's of oil going to waste.
Get some lye and make soap, or use it for sugar/salt scrubs.
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