Cook With This Fat, Like Your Grandparents Did

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09/10/2013
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Interviewer: Let's talk about oil a little bit. You touched on vegetable oil a little bit and how bad that is. There's so many other options out there for cooking and other uses. Olive oil we touched on a little bit. Coconut oil has become a big one now.

Sally Fallon Morell: Right. So olive oil is a great oil. It's great for salad dressings. You can cook in it. Make sure it's real olive oil. Again I would say use our shopping guide because we definitely look into all this.

Interviewer: And why is that important?

Sally Fallon Morell: Because it's often just vegetable oil.

Interviewer: Oh really?

Sally Fallon Morell: Yes, so you have to be careful. So you get what you pay for with olive oil. Coconut oil is a good fat. You have to be careful because it burns easily. Another good fat is palm oil. It's highly saturated; very stable. Then of course, butter, lard. We cook in lard a lot. We cook in bacon fat a lot. Then tallow, which is beef fat, chicken, duck and goose fat. A lot of choices in your animal fat.

Interviewer: Do you have a preferred cooking oil? You know butter will sometimes burn easily as well.

Sally Fallon Morell: Ghee is a very good cooking fat as well.

Interviewer: Which is what?

Sally Fallon Morell: Well it's butter with the milk (?) so it doesn't burn as easily.

Interviewer: Is that what you prefer? Or does it just depend?

Sally Fallon Morell: My preferred cooking fat is lard. The food tastes great. Lard is a great source of vitamin D. It's very stable, doesn't burn, doesn't break down.
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When it comes to cooking oils or fats, which are best to use? President of the Weston A. Price Foundation, Sally Fallon Morell discusses many different fats and oils from olive oil to lard. Find out what she recommends and why. You may be surprised!

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