For example:
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When you open a fresh jar of peanut butter do you only work through one side until it is completely empty then start on the other side?
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Or when you get those shallow tubs of hummus does it have to make it back home undisturbed? Then one of the baggers at the grocery store shoves it sideways into the bag completely ruining the symmetry.
No seed oils. No ultra processed food or drink, or to an utter minimum. I mean, I will always eat a pizza or a bag of chips or something at some point. So, it balances out. Little sugar, since it is already everywhere.
Make everything at home, if possible.
Aren’t all oils made from seeds? Which ones do you eat?
You can use animal fats. There’s also evidence saying they’re healthier than plant/seed based oils because they contain more saturated fats and don’t oxidize as quickly.
That’s not true and plant-based oils are so different from each other. Sunflower seed oil is pretty bad, but olive oil or rapeseed oils are good for you. Just don’t use too much, but that applies to all oils
Well you can find quite a few scientific studies saying exactly what I’ve said. I agree that plant based oils are not all the same though.
Just one example:
3918 of those who cooked with vegetable/gingili oil had ASCVD, and 249 of those who cooked with lard/other animal fat oils had ASCVD. The prevalence of ASCVD in vegetable/gingili oil users (31.68%) was higher than that in lard/other animal fat oil users (17.46%). Compared with lard/other animal fat users, the multivariate-adjusted model indicated that vegetable oil/sesame oil users were significantly associated with a higher risk of ASCVD (OR = 2.19; 95%CI, 1.90-2.53). Our study found that cooking with lard/other animal fat oil is more beneficial to cardiovascular health in older Chinese.
Very interesting, thanks for sharing that link! It seems that the analysis is reviewing oil used for cooking, not for raw consumption. I think this makes sense since certain plant seed oils shouldn’t be heated past a certain point at which they become unhealthy.
I wouldn’t want that in my salad dressing though
I don’t know, lard is pretty awesome. It’s a bit of a tradition around here to keep the remains when cooking bacon, put it in the fridge and then spread it on some bread.
I use excess lard to make rice tastier for example, it’s awesome for that. Still wouldn’t want to use it in a salad though ;)
A bite is not good unless it has a little of each thing on my plate. The flavors must all be in every bite.
I respect your opinion, but I am completely the other way.
A meal wants to be a journey through your flavors.
Each getting a small time to shine, before coming together in the end for that one last perfect bite.
The 200-mile rule. Sushi is amazing but raw fish has to be trasnported somehow. If your eating seafood and are not within 200 miles of a body of water where it could have been caught… Probably best to pick something else.
Montana is not famous for its aquatic cusine.
And I too do the peanutbutter thing you mentioned.
Basically none of the fish you buy even right at the ocean is from that ocean unless you buy it right from the fishing boat (and even then…)
