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I know there's the typical Olive Oil, butter and nuts. Well my problem is I can't get fat from nuts because I'm allergic. Can I get some other good Ideas for fat sources, besides the obvious meats and Oils?
Full-fat greek yogurt.
Hard cheeses (or soft ones, if you tolerate dairy well enough).
Don't forget that a lot of non-fatty things can be cooked in fat. I cook my greens (chard or spinach) in bacon grease and/or butter, with garlic and other seasonings.
For the purposes of your allergies, does coconut count as a nut? There really aren't that many others that I would use either. I don't even eat nuts all that often or all that much at a time. Most of my cooking is done with olive oil, butter, or bacon grease (in reverse order, actually). Nuts are handy for snacks for some people but not really necessary.
Also, I read a few articles lately that you might be interested in, if you can get your doctor to go along with it: Overcoming Peanut Allergy
Gotcha! Thanks for clarifying. I think mixing it up is a great idea. Mark doesn't worry much about variety, but I think it's a really good thing to have.
One thing that you didn't mention was fish (though that may count as "meat"). Definitely a good source of oils (see the Daily Apple blog -- Mark discussed fish types a week or two ago). Eggs are also a good source. You mentioned dairy as an issue for you, but I'm guessing that's milk. I make eggs a central (and cheap!) part of my diet. 5 grams of fat per large egg.
I think most have been covered by you or by others in the thread.
Pork belly—but perhaps that's already covered under "obvious meats".
Goose grease, perhaps. I just got a 350 g jar imported from France. It says "from geese that are allowed to feed freely" on the label—I guess that means they've been running about outside. The jar didn't cost an arm and a leg. Goose fat is tasty. I think its profile is closer to olive oil than some animal fats—more monounsaturated—not necessarily a good thing in itself but adds variety. Conventionally, it's often used for roasting potatoes, but it's possible to find other uses for it. I sometimes fry a 3-egg vegetable fritatta in a tablespoon of goose grease—works well. I've also tried scrambling eggs with it as a change from butter, and that's fine, too, although I think butter's really best for that.
I guess there's seafood, too. Obviously oily fish regularly is a must, but maybe some bivalves, too. Oysters and mussels look to have a reasonable amount of fat. I just googled seafood and fat up and found this table:
As others have said, you can pretty much take a fatty meat of your choice and render the fat out of it. I always have jars of bacon fat in the fridge, and coconut oil and olive oil in the cupboard. I'm allergic to nuts, too - it's not hard to get fat other places. Kinda sucks when you want to bake a little treat, though, since so many primal recipes use almond flour.
One word about the allergy therapy, though - they can't "cure" it, they just get you to the point of not going into anaphylactic shock if you're accidentally exposed. I got all excited about it when it first hit the news circuit, and then was sad when I found out that it would not let me enjoy almond pancakes.
Lewis - Oh my God, goose fat is divine. Hell, goose in general is divine. My family's always had goose instead of turkey for Thanksgiving, and I swear this year I'm going to cart all the rendered fat home with me (What's that, Mr. TSA agent? I can't take these jars on the airplane with me? The hell you say, you can have my goose fat when you pry it from my cold, dead fingers!)