Why I prefer cooking with animal fats instead of seed oils....

Alright, let’s dive a little deeper into the topic of cooking with animal fats versus seed oils. Now, I want to preface this by saying that I’m not a doctor or registered dietician, but I have done a fair amount of research and have some experience in the medical field. So, take what I say with a grain of salt (pun intended) and do your own research as well.

In recent years, there has been a resurgence of interest in traditional cooking methods, and one aspect of this is the use of animal fats like lard, tallow, and butter. These fats have been staples in cooking for centuries, and there’s a good reason for that. Not only do they provide incredible flavor to dishes, but they also offer some health benefits.

Animal fats, particularly those from pasture-raised animals, are rich in certain fat-soluble vitamins like A, D, E, and K. These vitamins play a crucial role in various bodily functions, including immune support, bone health, and hormone regulation. So, incorporating animal fats into your diet can be a great way to ensure you’re getting these essential nutrients.

Another advantage of animal fats is their omega fatty acid profile. Omega-3 and omega-6 fatty acids are both important for our health, but the balance between the two is key. Many seed oils, such as soybean, corn, and canola oil, have an unbalanced ratio, with omega-6 fatty acids dominating. An excessive intake of omega-6 fatty acids can promote inflammation in the body, which is linked to various chronic diseases. On the other hand, animal fats tend to have a more balanced ratio, which can help reduce inflammation and promote heart health.

Additionally, animal fats have a higher smoke point compared to many seed oils. The smoke point is the temperature at which an oil starts to break down and release harmful compounds called free radicals. Cooking with an oil that has a low smoke point can not only affect the taste of your food but also potentially harm your health. Animal fats, with their higher smoke points, are less likely to burn and produce these harmful compounds.

Now, I know what you might be thinking. What about the saturated fat content in animal fats? Isn’t that bad for our health? Well, the truth is that the link between saturated fat and heart disease is not as clear-cut as it once seemed. Recent research has challenged the long-standing belief that saturated fat is the enemy. In fact, some studies have shown that replacing saturated fats with carbohydrates or unsaturated fats may not necessarily lead to better heart health.

Of course, as with anything, moderation is key. Consuming excessive amounts of any type of fat, whether it’s from animals or plants, can have negative health effects. So, it’s important to strike a balance and incorporate a variety of fats into your diet.

Ultimately, the choice between cooking with animal fats or seed oils is a personal one. Some people prefer the flavor and health benefits of animal fats, while others opt for seed oils due to their lower saturated fat content. It’s all about finding what works best for you and your dietary needs. Many Mexican cuisines use lard, and duck fat is a staple in French cooking. Myself, I absolutely love bacon grease! I save my own but I also use Bacon Up which is a filtered bacon grease that can be purchased at many grocery stores. 

So, do some research, experiment in the kitchen, and let me know what you prefer to cook with and why! And remember, cooking should be enjoyable, so don’t be afraid to get creative and have fun with your food choices. Happy cooking!