Saturated Fats: "Politically Correct" Nutrition No More

I plan to make my 1st attempt at rendering beef fat to cook with. I found instructions on another blog that I enjoy -

http://blog.cooklikeyourgrandmother.com/2008/04/how-to-cook-with-beef-tallow.html

I have always kept bacon fat to use in recipes much to the dismay of most people. Not for any reason other than it just tastes better.

Thanks to your blog, I have also discovered cocnut oil and have begun using it in my cooking and for my problematic skin. (work GREAT as a massage oil too)

I have always struggled with my weight over the years. I have come to realize that the only time I didn’t, was as a young woman, when my mother prepared meals that were considered “unhealthy”. (ie. fried chicken, mashed potatoes with butter and whole milk, etc) When she attempted to “correct” this. Unbeknownst to her, her misinformed good intentions began years of health and weight issues for both of us.

I want to break this cycle and now discuss what we put in our bodies and how it effects us frequently with my 11 year old daughter. We also discuss that we can only control what we do in our own household and not to critisize anyone else. (but try to tactfully enlighten whenever we can)

I am hoping that by making these changes my weight and health issues will correct themselves and my daughter will head them off.

I only wish I had done this years ago. But It’s never too late…

Carla

I second the above comment!

Reading the science behind how our bodies USE real fats is what cured me. Nourishing Traditions was a great help in that regard - the introduction and all the sidebars in that book are invaluable, and worth the price alone!

Once I realized that real food was actually BEST for me - it was easy. It’s easy to give up the processed junk when you get to eat real butter, cream, milk, meat, cheese, etc.

Shauna

I just oredered my copy of Nourishing Traditions and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (offered as abundle at Amazon.com)

I make Kombucha at home and we love it. We also love KimChi & yogurt. I look forward to making these items at home with "clean" ingredients (raw milk, local organic cabbage, etc.)

Carla:)

Carla,

I haven’t read Wild Fermentation, but you’ll love NT!

FreedomFirst,

You’re so blessed to have had the Mom you did.

Kelly

Goodness, yes! Bacon fat in cornbread is soooo tasty! When I made it, I just substituted melted bacon fat for the veg. oil the recipe called for, but there’s probably a better way to do it.

The problem is that I am a 280 pound professional arm wrestler and triathlete and very hungry and light headed. The harder I work out the more light headed I get. I can remember being this way ever since I was a young teen. I grew up on Carnation freeze dried milk by the way. From the research that I’ve done on Hypo Glycemia, they say that you need to eat more like your ancestors ate, especially breakfast. The only time that I don’t remember having this problem is when I was in the Marine Corps and ate the standard Marine Corp breakfast, eggs, creamed beef, hashborwns and sausage. For the last two month I have switched back to this type of breakfast along with a glass of raw milk 2 to 3 times a day. I can now be trusted alone in the house with out the worry of me eating all the food for the next month “ask my wife”.