The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
While there is nothing wrong with throwing a big hunk of butter or a glug of olive oil in a pan, these two fats are far from perfect when it comes to cooking. Butter burns easily, turning dark and bitter when the heat is too high for too long. To a lesser extent, the same goes for olive oil. Coconut oil is a good alternative since it’s less sensitive to heat, but the coconut flavor is hard to mask and not every dish is enhanced by it. Even so, it’s not uncommon to reach for these three fats first while cooking, mostly out of habit, and overlook the most versatile fat of all: animal. (Yes, yes, I know, butter is technically animal fat.)