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Hey can you guys list some of the *healthy fats* we can eat?
Healthy Fats
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Call this sarcasm if you wish, but most Americans will not eat what would save them from diabetes.
The thing is that the "life force essential fatty acids" are unstable when isolated and if left in food, the food will go rancid very quickly. It is their instability that causes higher life to exist. Commercial processing destroys these fats so that their products can be distributed, sold, and consumed before they spoil.
When examining the wallycorker: Diet that I adopted to control Type 2 diabetes,
REF: http://www.diabetesforum.com/diabet...0-diet-i-adopted-control-type-2-diabetes.html
I looked for the element that made it work for wallycorker but no one else and I found it! It was:
Snacks:
Oily fish - rich in omega-3 types - sardines, mackerels etc.
Most Americans will not eat those oily, smelly, awful tasting little fish! Most people will leave those out of their diet.
My solution lately has been:
eating 1/2 can salmon, 2 tbs flaxseed oil, 1 tbs ACV (apple cider vinegar), 1 tbs MCT (medium chain triglyceride), spices, (all mashed together), vit/min, ascorbic acid.
I find that this is increasing my brain power much faster than insulin sensitivity but my insulin sensitivity is also much higher.
Fish oil capsules did nothing for me but I was only taking 4 caps a day and 1/2 can of salmon equates to about 13 caps so maybe my criticism of fish oil caps may be unwarranted.
It looks like I will have to eat 1 can of Alaskan Pink Salmon each day for a year to restore the necessary Omega-3 Fatty Acids in my body.
ColaJim
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460 Posts
For me the healthy fats are the ones that come in real whole food from nature... not the recent man-made varieties. In other words unless oil comes out when you squeeze an ear of corn (which it doesn't for me) I don't eat corn oil... which was more likely developed as a industrial lubricant.
Dr Kurt Harris discusses Fats in detail here... There is No Such Thing as a Macronutrient Part I - Fats
Here is Tom Naughton's take on it...
Dr Kurt Harris discusses Fats in detail here... There is No Such Thing as a Macronutrient Part I - Fats
Here is Tom Naughton's take on it...
Same as Frank - those that are real whole food... not made in a lab.
Virgin Cold-Pressed Coconut Oil & Olive Oil
Bacon grease, lard (not the kind w/ hydrogenated oil added), tallow
Leave the fat and skin on grass-fed and pasture raised meats, eat the dark meat of chicken, eat the organ meats too if you like
Wild-caught salmon, anchovies, mackerel (as ColaJim states - maybe make your own Caesar dressing with anchovies?)
Avocados, avocado oil
Nuts, nut butter
Grass-fed butter, ghee
Whole-milk grass-fed cheese, milk
Goat milk / cheese / yogurt
Of course it's not always feasible to get the grass-fed or pastured products, but those are ideal. The regular ones are still good if you cannot do the grass-fed.
In Canada, they have Tenderflake which is pure lard (unless they are using falst advertising), and my MIL sends me 4lbs of it every fall. I have not found pure lard on the shelves in the US - it all has hydrogenated oil added to it. You would probably need to contact a butcher or a farm that specializes in grass-fed / pastured animals and get lard / tallow from them and render it yourself.
Always use the drippings from your meat when you cook. Save your bacon grease. Don't skim the fat off chicken broth if you boil your own chicken. Make your own bone broths and leave the fat in.
Basically eat like your grandparents or great-grandparents would have.
Virgin Cold-Pressed Coconut Oil & Olive Oil
Bacon grease, lard (not the kind w/ hydrogenated oil added), tallow
Leave the fat and skin on grass-fed and pasture raised meats, eat the dark meat of chicken, eat the organ meats too if you like
Wild-caught salmon, anchovies, mackerel (as ColaJim states - maybe make your own Caesar dressing with anchovies?)
Avocados, avocado oil
Nuts, nut butter
Grass-fed butter, ghee
Whole-milk grass-fed cheese, milk
Goat milk / cheese / yogurt
Of course it's not always feasible to get the grass-fed or pastured products, but those are ideal. The regular ones are still good if you cannot do the grass-fed.
In Canada, they have Tenderflake which is pure lard (unless they are using falst advertising), and my MIL sends me 4lbs of it every fall. I have not found pure lard on the shelves in the US - it all has hydrogenated oil added to it. You would probably need to contact a butcher or a farm that specializes in grass-fed / pastured animals and get lard / tallow from them and render it yourself.
Always use the drippings from your meat when you cook. Save your bacon grease. Don't skim the fat off chicken broth if you boil your own chicken. Make your own bone broths and leave the fat in.
Basically eat like your grandparents or great-grandparents would have.
I'm with Jim - gotta have my salmon! I didn't know how much I've come to rely on our oily-fishy way-of-eating until I spent a week with the kids. Not knocking their cooking, but the first thing I did when we got home last night was stir up some salmon spread & that's all I've eaten since! 
I'm new to salmon as I've never really liked seafood at all. We have it about once every two weeks, same with tilapia and shrimp.
I've looked at salmon cakes as a way to eat more, since I personally can do some carbs... can I used canned salmon for those and they will still taste okay?
I've looked at salmon cakes as a way to eat more, since I personally can do some carbs... can I used canned salmon for those and they will still taste okay?
Canned is all I use cuz I can't afford fresh!
On sale, I can normally get a one-pound can for less than $2.We enjoy these salmon patties & the various salmon spreads are a mainstay - usually mixed with a brick of cream cheese.
Thanks!
Yeah, it's pricey...cheapest is $8.99/lb and we usually get 1.5lbs to feed all of us...could probably get away with just 1lb. One weekend we have salmon, the next we have a grass-fed steak.
If I could get away with making some things with canned salmon that I like, it would be nice. I can't tolerate any fishy taste really, even though I can eat tuna straight from the can on some townhouse crackers, only I can't eat the crackers any longer...used to be one of my go to lunches. Salmon patties would work though... make up a batch, then reheat for lunches maybe.
Yeah, it's pricey...cheapest is $8.99/lb and we usually get 1.5lbs to feed all of us...could probably get away with just 1lb. One weekend we have salmon, the next we have a grass-fed steak.
If I could get away with making some things with canned salmon that I like, it would be nice. I can't tolerate any fishy taste really, even though I can eat tuna straight from the can on some townhouse crackers, only I can't eat the crackers any longer...used to be one of my go to lunches. Salmon patties would work though... make up a batch, then reheat for lunches maybe.
As I've said, I'm not a seafood person at all... but I've found marinated and grilled salmon to be really good, and the thinner the filet, the better (for me) as it's got less of a fish taste.
Both of these were good:
Grilled Salmon II Recipe - Allrecipes.com (I left the sugar out)
Baked Salmon II Recipe - Allrecipes.com (we grilled it)
It's salmon season here and we've been trying our hardest to catch some but no luck yet.... I almost had one last weekend but he let go of the hook right as I got him to shore. May just have to go buy some this week cause the store down the street had a good price this week
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I'm with you. The more of a fish taste something has the less likely I am to eat it.
I'll have to try this though.
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