Q. Do you know whether duck grease, which I use as often as coconut oil and ghee, is that good after, considering all ducks in France are being fed with cereals?
A. Yes, this is a good fat–ideally from ducks not fed soy, but the other grains are OK.
Q. Is the tissue left over from rendering tallow from grass fed heritage breed cattle healthy to consume? Would this be referred to as adipose tissue? I don’t want to eat it if I shouldn’t and I don’t want to waste it if I should.
A. Yes, this is fine to eat–it is the equivalent of cracklings from pork. It would be rich in collagen and minerals, as well as good residual fat!
Q. My uncle who has cancer is having trouble gaining weight. I tried telling him to eat more fats but he is having trouble believing me and continues with bananas and processed carbs. I guess that’s fine, but I wish he would eat some fats.
Do you have any generic advice how he can gain a little weight? The best I could convince him was to put some real butter in his mash potatoes.
I also bought him some cod liver oil butter blend so he can put it under his tongue.
I tried telling him to eat lightly cooked egg yolks as well but for some reason he’s having trouble on that one. I think because he’s having “dumping syndrome” he is just going for the highest calorie foods he can get (which he thinks is processed carbs).
A. Yes, this is a difficult situation–people have heard all their lives that fats are bad, so it is hard to persuade them otherwise.
It you are doing his cooking, you can hide the butter in mashed potatoes, put cream in soup, cook potatoes in lard, egg yolks in smoothies, etc. Also, he can eat his eggs any way and get the goodness from them. If someone is doing his cooking for him, then the fats can be sneaked in. And serve him bacon and eggs for breakfast, it will be hard for him to resist.
If he is doing his own cooking, that will be harder. My book, Nourishing Fats, might be able to convince him. . . but of course, people get addicted to carbs, so it is hard to cut back.
Q. Have you heard that cooked oils of all kinds change their molecular composition when heated and may become something the body does not know how to process? I am wondering if this is true of beef fat. I don’t know how much credibility I should give to this theory.
I also remember reading a diet for depression that sounded a lot like this. It wasn’t big on supplements and was very big on organ meats, so wondering if you hear of folks whose mood has improved after being on this diet.
A. Beef fat is very stable and unless it is heated to burning, it will not break down. Yes, we have had many testimonials about how this diet has helped with depression and allowed people to get off their meds.
Q. Have just come across your fascinating Vit K test results.
In document 021015, the Menaquinone-4 result for Green Pastures butter oil was around 800 ng/g.
In document 120315(1), the Menaquinone-4 results for Green Pastures semi-solid and liquid fractions were both around 200ng/g. I’d be most grateful if you could let me know what you think explains the difference in these results.
A. The results are highly variable depending on what is in the grass. When the grass is rapidly growing in the spring and fall, you will get the highest vitamin K.
Q. Does sesame oil and coconut oil have high levels of phytic acid?
A. No, phytic acid is not in these oils.
Q. What is your opinion on King Rice Bran oil?
A. We don’t recommend rice bran oil, it is an industrial oil and very high in omega-6.
Q. If I will rub emu oil on my skin for vitamin K2 will it absorb into the blood stream allowing me to get the vitamin K2 in it the same way if I swallow it? I cannot eat it because it’s not kosher.
A. Hard to say. You can get K2 from chicken liver and chicken fat.
Q. Nutiva makes a shortening which contains organic palm fruit oil, organic unrefined red palm oil, and organic unrefined virgin coconut oil. I know red palm oil and coconut oil are good oils, but what about organic palm fruit oil? Is this a good product or bad?
A. Yes, this is fine, a safe stable oil. . . but what are you using it for? Butter is SO much healthier!
Q. We like soft butter to spread on toast etc. It would be good if I could think far enough ahead to take it out to soften before a meal but that doesn’t always happen. If I leave it out at room temperature for a few days it goes sour and doesn’t have the sweet cream taste. What does the organization recommend for keeping butter fresh but soft and ready to be spread on biscuits etc.? Also, when I use butter in cooking and baking, does it lose the vitamin A content or other vitamins?
A. I would suggest using salted butter. Leave it out on the counter in a covered butter dish. Only put out what you can use up in about two days. (My husband and I put out half a pound in a butter dish and it is gone in two days–so never goes bad.) The vitamin A is fairly stable, so fine for cooking and baking
Q. One of the local food club owners here in Miami just made some statements about certain foods on her email newsletter that she claimed Dr. Price “specifically recommended,” as follows,” tropical oils—coconut oil, palm oil and palm kernel oil; traditional vegetable oils—extra virgin olive oil, expeller-expressed sesame oil, small amounts of expeller-expressed flax oil.
I don’t recall Dr. Price specifically saying anything about these oils. Can you verify whether or not he commented on these oils, and whether he recommended them?
A. Price never said anything about these oils, but these are the oils we (WAPF) recommend.
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We have dairy protein allergy. What would be our best fat options for baked goods and grilling?
I’ll add we also have IBD and Crohn’s
Use lard! It’s good at higher temps, and has the same solidifying effect as butter. If you’re worried about the taste in sweet recipes, it probably wouldn’t come through as porky, but instead it would give a pleasant savory note—akin to adding a dash of salt to your cookies. But you could also use clarified butter/ghee as well. It’s meant to have all the casein removed. Coconut oil works well in baking too too. If you add a little coconut cream to the recipe, it’s a good butter replacement as far as texture. Flavor wise, it lacks “butteryness.” If you get “refined” coconut oil it won’t have a coconut flavor (if you don’t like that taste, if you do like it then get unrefined!).
Whichever you use when you’re grilling, you can just put a scoop of the fat in a heat-safe bowl in the corner of your grill. This way it’ll melt, and you can easily use it to brush down your foods.
I have questions about avocado oil. Have been using it to make homemade mayo/dressing but found something on line saying it is not regulated and other very bad oil (soy etc) are being mixed with it. Is it considered one of the good oils and how can you know your getting a pure product and sould you always go for extra virgin as opposed to refined when buying your oils?
i also wondered about avocado and olive oils, since one article mentions vegetable oils cause problems, is this all vegetable oils or just the industrial types?
Hello, we were wondering if Sesame Oil is safe for deep frying…
I have had my thyroid removed due to cancer. Will I still get the benefits from coconut oil because after reading the ‘The Good Fat Diet’ I understand that the dietary benefits of coconut fat are related to it improving thyroid function and therefore metabolism?
Very helpful as usual. Thanks from down under!