Ya definitely better than say sunflower oil which is like 70% PUFA or something crazy and also hasn't been though the high heat manufacturing process. But basically all of us have got tissues full of PUFA and it takes a long time to get rid of it. Ideally we want to be getting under 10g per day omega-6 which is going to be next to impossible eating commercial lard/bacon. Even if the lard isn't oxidized when we consume it, it can still oxidize later inside the body once its been incorporated into our cells from some other catalyst like sunlight, alcohol or smoking.
Stop Eating Seed Oils Challenge
- Thread starter Roosh
- Start date
Ya definitely better than say sunflower oil which is like 70% PUFA or something crazy and also hasn't been though the high heat manufacturing process. But basically all of us have got tissues full of PUFA and it takes a long time to get rid of it. Ideally we want to be getting under 10g per day omega-6 which is going to be next to impossible eating commercial lard/bacon. Even if the lard isn't oxidized when we consume it, it can still oxidize later inside the body once its been incorporated into our cells from some other catalyst like sunlight, alcohol or smoking.
So there’s an good reason to not eat pork then. Guess this bucket of lard I have will be my last
Yes, factory farmed pork and poultry is bad because they are fed soy slop toxic waste, even plastic. High levels of plastic have been found in pork because they will buy bulk expired candy after Halloween and grind it up as feed - - -they don't bother with unwrapping the candy first.So there’s an good reason to not eat pork then. Guess this bucket of lard I have will be my last
The Department of Agriculture told the USA Today Network that 33 facilities in North Carolina have licenses to feed pigs garbage, but the department redacted the facilities’ names and addresses, stating that there was a “non-existent public interest in disclosure of the information"
This is our fiat food.
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It really could be the goal of all of us to raise our own livestock and grow our own crops. We'd then know thoroughly what our lard and ghee was 'made of'
Would probably take 2-3generations to do it so that you can sustain yourself and your family.
Which reminds me, I have to find that John and Sally Seymour book again, "Farming for Self sufficiency'
Also look up some old issues of Mother Earth magazine for how-to advice
Would probably take 2-3generations to do it so that you can sustain yourself and your family.
Which reminds me, I have to find that John and Sally Seymour book again, "Farming for Self sufficiency'
Also look up some old issues of Mother Earth magazine for how-to advice
So there’s an good reason to not eat pork then. Guess this bucket of lard I have will be my last
I would chuck it my friend. The half life of PUFA in our body is meant to be around 2 years so not really worth saving $30 or whatever to add months on to your time to deplete it. I had been eating some bacon/sausage still but decided a few weeks ago am gonna cut this too.
Yuck there is seed oil in most mayo .
Avocado oil mayo is the route.
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Batman_
Kingfisher
All avocado oil mayo that I've seen simply substitutes 40% of the soybean oil with avocado. I've never seen mayo made with ONLY avocado oil, but please share the brand you use if you know of one.
Making mayonaisse is very easy, so you can substitute your oil of choice. And it tastes better!
Batman_
Kingfisher
True, what do you make it with? Olive oil, ghee?
Yes but it doesn't last long. Not very convenient (unless you have a wife who can make it for you regularly).
Give tallow a try if you don't like butter or lard. It's relatively flavorless, especially compared to the other cooking fats listed.
I'm right with you in that I love the taste of olive oil, but if I either don't want the taste or am cooking at a really high heat I use tallow instead so that it doesn't turn into a smoky mess.
What is the purpose of ghee, other than it being naturally derived and having a high smoke point? I use a lot of grape seed oil in recipes where I want to sear something, but I'm kind of at a loss as to what to do with this $8 organic ghee. Wondering if I shouldn't just put it in the back of the pantry until after Lent and focus on getting the regular butter out of the house.
Everyone in our house needs to lose body fat, and I wonder if my kids are going to destroy me if I try to initiate diet changes to follow a fast calendar from a church they've never been to. It tickles me to think of how absolutely powerless I will be to the complaining.
It also has a distinct grape taste. Not great for baking (works well as a topical though)
I wouldn't ever use it for baking. Just for searing.
Feyoder
Pelican
Tuom is a great alternative. But it has the same proviso as mayo: it should be use in a few days. It's three ingredients: olive oil, garlic, salt and vinegar in a blender.
This on some marinated and grilled lamb is insanely good.