Originally published February 13 2006
Saturated fats make a comeback with news of their health benefits
by Mike Adams, the Health Ranger, NaturalNews Editor
The Mail Tribune of Southern Oregon hails the return of healthy saturated fats to people's diets by providing detailed descriptions of smaltz, palm oil, ghee and coconut oil; quality fats that are a necessary part of our diet.
Current research from independent (not corporately influenced) sources indicates at least 50 percent of dietary fat should be saturated.
Once again people are enjoying healthy and flavorful butter, coconut oil, palm oil and fat rendered from meat.
For more details, see www.coconutoil.com or "Eat Fat, Lose Fat" by Mary Enig and Sally Fallon ($24.95, 304 pages, Hudson Street).
Since saturated fats are molecularly more stable than unsaturated vegetable oils, they withstand heat up to 375 degrees Fahrenheit.
Butter and ghee: Besides offering invaluable --- and some unique --- fatty acids, butter contains lecithin and trace minerals.
Additionally, purchase cultured butter (Organic Valley is one provider) as it has a noticeably fuller flavor, tastes more buttery, is easier to digest and can be cooked at higher temperatures.
Simply cook butter until its water evaporates and then strain out the protein solids.
I do not recommend the processed, white, flavorless palm oil "shortening" available in natural food stores.
Smaltz, lard and tallow: When you cook a quality meat, it exudes a quality saturated fat that's both a cooking medium and an ingredient.
For example, the smaltz that forms on the surface of chicken soup may be served up with the soup or, after the soup cools, skimmed off and used as a fat.
Marinating: A problem with marinades is that if used for grilling or broiling, they're heated above the fat's healthy range.
Deep-frying: Consider eliminating, or at least reducing, your consumption of deep-fried foods.
A better use for coconut oil is this recipe for saut�ed carrots with flash-cooked greens.
Made entirely in one pot, the dish is one of my student's favorite ways of serving --- and feasting upon --- vegetables.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml