OP: I used to be the same way, so I understand you're not going to jump head first into pork bellies, etc. I started slower with little bits of visible fat, like leaner bacon and steak.
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Is the problem that you are actually averse to animal fat, or is the problem that when you look at a fully skinned chicken leg, for example, you remind yourself that you are eating skin and so gross yourself out?
I tend to separate the skin of a chicken, say, from the meat and eat them separately. If the skin is off the meat it doesn't really look like skin/fat anymore and so I view it as "food" instead of "flesh."
If the problem's not really mental and your body gags at the taste (rather than the sight) of straight fat/skin, maybe you should listen to your body! n=1 and some people may be more susceptible to the chemicals stored there than others.
IMHO, soggy chicken skin is gross, but crispy skin from almost any animal is delectable.
I have had some strange reactions to pork, but I think that's more about animal quality and/or type of frying oil.
If the fat aversion is a texture thing (soggy/blobby vs. crispy/crunchy), save your chicken skin (or whatever it is) for later, REALLY crisp it up in a skillet, then use it as a crunchy salad topper or eat it on its own. (also a good crouton substitute) - though if you really crisp it, technically the crisp bit will be more protein, and you'll end up with rendered fat in your skillet.
As for the coffee... I've been drinking heavy cream in my coffee for years - anything with less fat doesn't taste right and I'd rather have it black instead. BUTTER gives the same satisfaction as heavy cream, but slightly different. I'd recommend just trying some full-on butter coffee. If you hate it, you don't have to do it again. If you love it, awesome!
Avocados are awesome - the CA (hass) varieties have more fat than the Florida varieties.
Simple, give it to someone like me
Just came back from Japan, and had many chicken skin feasts. The put chicken skin on a stick and bbq it. Heavenly.
Seriously, I wouldn't worry about it. If you can't handle looking at fat, don't. As long as you're getting some in your diet, invisibly and non-texturally, you're good.
Sarasue624 - By "aversion" I mean "distaste", "dislike", "it grosses me the hell out because the texture is nasty", as I think I mention frequently in my post! I don't have an allergy or something like that, if that's what you're asking.
1. A strong dislike or disinclination: "an aversion to exercise".
2. Someone or something that arouses such feelings.
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If you don't like it, don't worry about it. I would say give these things a try first -- it sounds like you haven't tried chicken skin or beef fat in a while. If you still can't stomach them, it's no problem. You can always keep your fat intake low and adjust your protein/carbohydrate intake to find what works best for you.
Just wanted to chime in and say I'm the same way.
In fact I am attempting making chicken broth now and had to fight with a whole raw chicken for the very first time. I cut up some stuff I never thought I'd eat, but in the name of broth, I will give it a fair shot
A good part of my fat comes from French cheese (brie, goat), full fat organic yogurt and olive oil, coconut oil, plus of course avocado!
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I love fat, infact I wish most of my meats were actually fat with muscle lining it lol.
I wonder how one develops an affinity or aversion to fat in the first place....just always loved it from when I was younger.
Anywho if I did not like animal fat, I guess I will just cook my veggies, sauces with tons of primal approved oils. I will also eat nuts and avocados will be a stable as well.
Miss J, if it is the texture that bothers you, here is a couple of non-traditional ways I injest(ed) my fat:
1. Freeze the thin slices of bacon. It gives you a very different experience. Russian bacon that is cured with just salt and garlic is kept in the freezer, and that's the only way I could stomach it in my childhood, cold, thin slice.
2. Tibetian tea. I don't like any kind of milk products in my coffee, but I like black tea with butter and salt.
3. Purred vegetables soups with cream. ANd we are talking cream anglaise here, double devon cream that is actually solid.
Have you ever tried full fat sour cream on its own? We used to get it as an afternoon snack as kids. In a glass. I guess it was a sub for yogurt.
Or, if crispy is what appeals to you, you can get a deep firer, and deep-fry your veggies and meats. Or even chop it up, and crispy it in a pan. I had soggy skin and some turkey meat bits from the broth left, so I crisped it up in a big pan till it was dry, and my husband thought it was the best thing since sliced bread... erm, yeah.
Do you like any sort of ribs? Ribs are about as fatty as meat can possibly get...
Last edited by Leida; 09-15-2012 at 02:05 PM.
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