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BTD Forums  /  SWAMI Xpress  /  Grease and fat
Posted by: Brett650, Friday, January 4, 2013, 3:34am
I'm still learning how to cook meat after many years as a vegetarian, and I'm confused about how to handle fatty portions including the little puddles of grease that are sometimes left behind.

My SWAMI says grass-fed, antibiotic, hormone and pesticide free meats "are high in conjugated linoleic acid (CLA) a very healthful fatty acid --actually the only trans fat that is healthy!" That suggests the fat could be healthy and should be consumed, perhaps in lieu of olive oil that I might use otherwise.

On the other hand, we're instructed to choose very lean cuts, which suggests the fatty portions are best avoided.

I really don't know how mainstream people handle this stuff, nor do I understand what Dr D recommends. Thoughts, anyone? Thanks!

(I'm fairly thin and not trying to lose weight, in case that has any bearing on the discussion.)
Posted by: Christopher1, Friday, January 4, 2013, 4:19am; Reply: 1
Quoted from Brett650
I'm still learning how to cook meat after many years as a vegetarian, and I'm confused about how to handle fatty portions including the little puddles of grease that are sometimes left behind.

My SWAMI says grass-fed, antibiotic, hormone and pesticide free meats "are high in conjugated linoleic acid (CLA) a very healthful fatty acid --actually the only trans fat that is healthy!" That suggests the fat could be healthy and should be consumed, perhaps in lieu of olive oil that I might use otherwise.

On the other hand, we're instructed to choose very lean cuts, which suggests the fatty portions are best avoided.

I really don't know how mainstream people handle this stuff, nor do I understand what Dr D recommends. Thoughts, anyone? Thanks!

(I'm fairly thin and not trying to lose weight, in case that has any bearing on the discussion.)


Listen to your body. It will let you know if you need more fat or protein - or carbs, for that matter. Chew your food well.
Posted by: ABJoe, Friday, January 4, 2013, 4:22am; Reply: 2
Depending on the animal, lean is variable...  For instance, lamb has a much higher fat content than beef.
Posted by: Andrea AWsec, Friday, January 4, 2013, 12:51pm; Reply: 3
Perhaps both ideas work-- if consuming grass fed meat do not be afraid of the fat, we buy the fattest hamburgers when we buy grass fed they taste better too.

  If you buy store bought meat be very careful with the fat content, the fat stores all the ingested, hormones and drugs that the animal consumes. ( our bodies do the same so fast weight loss is not a good thing) ;)

Once the fat is heated I suspect it might not be so good to scoop it out and eat it from the pan?

Hope this helps.
Posted by: Eric, Friday, January 4, 2013, 2:09pm; Reply: 4
This may be a little bold, but I would venture as far as to say fat is the least of your worries as a type O.  High levels of Intestinal Alkaline Phosphatase allow for a high fat diet, although you make slightly less as a non-secretor.  I won't disqualify the suggestions in ER or LR4YT, but my experience is that fat is good, and too much is possibly better than too little.
Posted by: Lloyd, Friday, January 4, 2013, 3:16pm; Reply: 5
The fat that comes from lean cuts of grass fed meat, of which you are eating normal portions, should not be something of concern.
Posted by: yvonneb, Saturday, January 5, 2013, 1:41pm; Reply: 6
Saturared fat promotes inflammation, so if you have an inflammatory condition, I'd stay away from it and make up the calories with flax or olive oil. Otherwise go with Lloyds recommendation.

Good Luck!

PS: Best way to get rid of saturared fat in cooked food is to let it cool. The fat will make its way to the surface of the cooking liquid where it can be scooped off easily.

Posted by: Green Root, Saturday, January 5, 2013, 2:04pm; Reply: 7
Saturated fats are stable, flax seed oil goes rancid very easily...
despite that I do like more compliant veggie oils than lamb's fat for instance... maybe I haven't got any so good-quality lamb yet. In Finland they give hay to lamb, because it's a long winter here... and some grains, too.
Posted by: ABJoe, Saturday, January 5, 2013, 5:01pm; Reply: 8
Quoted from Green Root
I do like more compliant veggie oils than lamb's fat for instance... maybe I haven't got any so good-quality lamb yet. In Finland they give hay to lamb, because it's a long winter here... and some grains, too.

The hay wouldn't be a problem and with the cold winters, the grain is probably necessary to get enough nutrition into the animals that are over-wintering...

Grains during the summer shouldn't be necessary, but it does speed fattening, so the farmers may feed it to shorten time to market for the lambs.  This is the less healthy farming method that changes the omega 3 / 6 ratios and makes the meat less healthy for us.
Posted by: D.L., Saturday, January 5, 2013, 7:46pm; Reply: 9
Cool saturated fat by putting the cooked product in the fridge. It will rise to the top so you can easily scoop it off.
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