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.