Do you need to clean out your pantry?
Contrary to what you may believe, those vegetable oils, such as canola, are contributing to the hardening of your arteries. In my pantry, the fat staples I keep include organic avocado, coconut, and extra virgin olive oil along with ghee.
Grass fed unsalted butter has its place. I prefer to add healthy pink Himalayan, Redmond, or Celtic Sea Salt of my own accord.
If you bake - you want to find a source for Leaf-Lard, which is soft fat harvested from around the kidneys of the pig. Leaf-lard is the highest quality lard you can purchase - soft, creamy and free of pork flavor. Leaf-lard makes the flakiest pie crust ever! If you make cookies, combining leaf-lard with butter or coconut oil, will result in chewy cookies versus crunchy, hard cookies. It was a game-changer in making Pfeffernusse during the holidays - no longer having to be concerned with chipping a tooth!
Although sesame and flax seed oils have health benefits, and add unique flavors to your cooking, the oxidize quickly once taken from seed to oil form. Purchase the smallest bottle possible, refrigerate after opening and use the product quickly. Remember that these oils are sitting on store shelves for a very long time before they end up in your pantry.
When we purchased our grass-fed beef we told the farmer we wanted ALL the fat. Arriving at the butcher-shop to pick up our meat, we were asked if we wanted the fat from the other customer who purchased from the same farmer, as they had no interest. Of course we said yes, and have rendered the fat into beef lard. Contrary to what we have been programmed to think - lard, and healthy fats DO NOT contribute to heart disease.
Frankly, if you have issues with high cholesterol and high blood pressure - review the amount of simple carbs and processed foods you consume. Canola and soybean oils are hydrogenated, chemically processed and also will contribute to hardening of your arteries. Heart disease skyrocketed with the introduction of these oils and the push to make us believe they were the healthy choice. Heaven forbid if you are still using margarine or butter substitutes!
Listen, our great-grandparents knew what they were doing. They consumed healthy fats. They took a tablespoon of cod liver oil daily, and used castor oil on their aches and pains. Cancer and heart disease arose in the 1900s along with the chemical revolution. Think about it...
Be joyful and well,
Rita S.
Contrary to what you may believe, those vegetable oils, such as canola, are contributing to the hardening of your arteries. In my pantry, the fat staples I keep include organic avocado, coconut, and extra virgin olive oil along with ghee.
- EVOO - for making homemade salad dressings I use Extra Virgin Olive Oil - make sure it is PURE. Olive oil has a low smoke point and if used in cooking, should only be used with low heat settings.
- For baking, I use either ghee or coconut oil.
- I use avocado oil to brush on meats before adding a dry rub, roasting vegetables, or making homemade mayonnaise. Avocado oil has a high smoke point - we love it for frying our fresh caught fish. The kitchen remains smoke free!
Grass fed unsalted butter has its place. I prefer to add healthy pink Himalayan, Redmond, or Celtic Sea Salt of my own accord.
If you bake - you want to find a source for Leaf-Lard, which is soft fat harvested from around the kidneys of the pig. Leaf-lard is the highest quality lard you can purchase - soft, creamy and free of pork flavor. Leaf-lard makes the flakiest pie crust ever! If you make cookies, combining leaf-lard with butter or coconut oil, will result in chewy cookies versus crunchy, hard cookies. It was a game-changer in making Pfeffernusse during the holidays - no longer having to be concerned with chipping a tooth!
Although sesame and flax seed oils have health benefits, and add unique flavors to your cooking, the oxidize quickly once taken from seed to oil form. Purchase the smallest bottle possible, refrigerate after opening and use the product quickly. Remember that these oils are sitting on store shelves for a very long time before they end up in your pantry.
When we purchased our grass-fed beef we told the farmer we wanted ALL the fat. Arriving at the butcher-shop to pick up our meat, we were asked if we wanted the fat from the other customer who purchased from the same farmer, as they had no interest. Of course we said yes, and have rendered the fat into beef lard. Contrary to what we have been programmed to think - lard, and healthy fats DO NOT contribute to heart disease.
Frankly, if you have issues with high cholesterol and high blood pressure - review the amount of simple carbs and processed foods you consume. Canola and soybean oils are hydrogenated, chemically processed and also will contribute to hardening of your arteries. Heart disease skyrocketed with the introduction of these oils and the push to make us believe they were the healthy choice. Heaven forbid if you are still using margarine or butter substitutes!
Listen, our great-grandparents knew what they were doing. They consumed healthy fats. They took a tablespoon of cod liver oil daily, and used castor oil on their aches and pains. Cancer and heart disease arose in the 1900s along with the chemical revolution. Think about it...
Be joyful and well,
Rita S.
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