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[QUOTE=Ghjjf;1063135]Lard you say? Why pick that over other choice?
Also, Flaxseed was something I was definitely considering, why shouldnt I choose that option?[/QUOTE]
For the same reason. Saturated fats are good because they remain chemically stable when you are frying with them. Lard, ghee (butter without the proteins) and coconut oil are all examples of saturated fat. Olive Oil is a mono-unsaturated. It's an ok alternative if there are no saturated fats to cook with.
As a general rule of thumb, if it's solid at room temperature, it's good to go. The more runny it is, the more you should run from it.
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Heating flax seed turns it into something akin to linseed oil, not something we should consume
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My preferences, in descending order:
Tallow (grass-fed)
Lard (pastured, not hydrogenated)
Coconut oil (refined. Just bought a 5-gallon bucket from Trop. Trad. So many uses)
Palm shortening
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In a Primal/paleo diet we try to eat things that reduce systemic inflammation. Oxidized fats are highly inflammatory. Unsaturated fats are prone to oxidation--especially in the presence of heat. Flax oil would be one of the worst oils to cook with. it is extremely prone to oxidation--even at room temperature. Saturated fats are less likely to oxidize--that's why they're best for cooking. Just don't heat them above their smoke point.
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Also, as pointed out, linseed oil is flax oil. If you polish furniture with linseed oil and leave the rag out, it will catch on fire. That's how prone flax is to oxidation.
Moreover, rancid oils are oxidized oils.
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[QUOTE=Ghjjf;1063133]Whats the difference between coconut oil (the solid stuff) and unrefined in regards with health benefits.[/QUOTE]
The extra virgin coconut oil (the one with coconut flavor) is ideal. However, many people (me included) don't like the flavor, especially when used for frying/sauteing. You can use refined CO, but make sure it is expeller pressed or cold expeller pressed. It's good also. I use the Specrtum brand.
Ghee, lard, avocado oil, MCT oil, tallow, butter are all good as well.
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[QUOTE=Graycat;1063514]The extra virgin coconut oil (the one with coconut flavor) is ideal. However, many people (me included) don't like the flavor, especially when used for frying/sauteing. You can use refined CO, but make sure it is expeller pressed or cold expeller pressed. It's good also. I use the Specrtum brand.
Ghee, lard, avocado oil, MCT oil, tallow, butter are all good as well.[/QUOTE]
I am in England and have seen avocado oil on sale, so I might buy some of that. I used to buy a block of lard and fry but my sister hates the smell of it.
I now fry with butter, olive oil (It smokes a tiny bit), and oil from when I make my batch of pork scratchings. Would you say this is okay?
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I strain the fat from bacon, and Duck, and that is great to cook with. Sometimes I use coconut oil, or ghee depending on what I am cooking, and what I think will add to the flavor.
Duck fat is crazy slick, I also use it to season cast iron pans, it is great stuff!!!
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The extra virgin coconut oil with the stronger flavor is not something I prefer to cook with, and use the refined coconut oil instead. I stop all consumption of coconut oil at dinnertime, as eating it any later in the evening causes me insomnia, because the MCT's in coconut oil is like pure energy, and it wires me.
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Lard, tallow, duck fat, goose fat, ... All the good things that freak my mil out;)
