Dark chocolate.

And fatty meats... Also I've eaten a lot of eggs this week. And ice cream.

I eat lamb(nice and fatty),ribeye,butter,ghee,if you eat dairy then full fat cream and cheese.

I cant even stress how wonderful GHEE is but........GHEE!! EAT MORE GHEE! SO delicious.

I love coconut butter and dark chocolate :-)

I get fats from these sources:

- Beef and pork (unfortunately, I'm the only one who likes lamb in the house)
- Butter (Organic Valley pastured butter, NOM)
- Lard (basically, pork fat)
- avocados
- Bacon
- Coconut oil
- Heavy cream
- Olive oil
- Nuts, especially pistachios and macadamia nuts
- Cold water fish, like sockeye, coho and king salmon

As far as heating olive oil goes, high heat will cause the olive oil to oxidize. A primary source of inflammation in the human body is oxidized oils. Inflammation is a major contributor to atherosclerosis (clogging of the arteries), leading to strokes and heart attacks. Reducing inflammation is good :-)

Olive oil also loses the characteristics that make it heart healthy and help you to lower your insulin resistance when it oxidizes. One of the greatest things you can do for your heart is to heat olive oil and tomatoes together until the tomatoes soften and give up some of their pulp as juice. Not too hot, though. When this happens, you get lycopene from the tomatoes and oleic fatty acids from the olive oil, two of the most powerful anti-oxidants you can put in your body. But if the tomatoes or olive oil get too hot, they end up oxidized. Now, instead of being heart healthy, they will contribute to the inflammation that leads to heart unhealthiness.

High heat for olive oil is 250, well below the point where it is smoking. You are much better off cooking with coconut oil, lard or butter, which can withstand much higher heats before oxidizing.

See this article for more on why olive oil shouldn't go over 250 degrees (350'ish if you want to live dangerously).

http://whfoods.org/genpage.php?tname=dailytip&dbid=261

Here's my list pretty much

- Beef and pork
- Chicken gizzards
- Butter
- Avocados
- Bacon
- Coconut oil
- Coconut cream
- Olive oil
- Nuts,
- Cole water fish

-cold water fish, like Arctic char

Ohhhhhhh, I always forget about char, which both my wife and I love when we get it. And don't forget about trout, also a reasonably oil, cold fresh water fish. And farmed trout from the USA or Canada is not discernibly less healthy than wild trout. In fact, most "wild" trout were raised in a hatchery, anyhow.

Other great fish if you can get your hands on it easily include dolly varden trout, steelhead trout, sardines, herring, anchovies and mackerel. The fillets of these fish are as high as 30% oil, mostly Omega-3 fatty acids.

As a Fisheries Specialist, I would argue that farmed fish are only as healthy as what they are fed and the conditions they are raised in. The feed is usually an ongoing science experiment designed to make the fish grow as fast as possible and be the "right" colour. Soy is a common component of fish meal, as are antibiotics. Fish feed also places a huge burden on other wild fisheries which are used to feed the char/trout/salmon. Basically, humans could eat the fish that are fed to the salmon instead and would be better off for it (such as the small fatty fishes that you mentioned above). Fish farms, unless managed very carefully, are also a threat to the environment due to escapees and water contamination. There are also ethical issues with slaughtering methods and density/confinement/living conditions, the same as we see with CAFOs.

I would argue that farmed fish are less healthy in general. However, in this time of dammed rivers and increasing pressure on wild fish stocks, there may be a time and place to consider farmed fish, but not as long as the farmed fish are being fed fish meal based on soy and other species of wild fish. I would also want "ethically" farmed and slaughtered fish.

As for hatchery fish, I have grave reservations about them. Stocking lakes and rivers has done much harm to species composition. In many cases, native species have been wiped out altogether. Additionally, hatchery fish are genetically inferior to, and have a lower survival rate than, their wild counterparts.

(Sorry to sound argumentative-it's not often that I can speak on a topic that I know much about other than nutrition!)

Of course, feel free to hate me that I have access to all the wild Arctic char that I could ever want and I don't like fish. It's criminal!

grassfed butter and steak! I like to cook my steak in butter!