Found this article interesting:
Caution When Using Chicken Fat for Cooking
(We have organic chickens ourselves)
A recurring theme on this blog is the critical importance of utilizing Traditional Fats for cooking rather than industrialized factory fats such as margarine, spreads and vegetable oils that are rancid from processing and devoid of nutrients. The type of fats used for cooking can make or break your health regardless of other kitchen practices that may be right on target such as sourcing local and organic produce, consumption of antibiotic/steroid free grassfed meat and use of freshly ground flour to prepare traditionally made baked goods.
Factory fats such as hydrogenated/partially hydrogenated oils and processed liquid oils like soy, corn, safflower and canola are modern fats introduced to the human diet only in the last few decades and can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis. They must be vigilantly avoided to achieve maximum health and vitality.
Nutrient rich traditional fats best used for cooking include the following:
■Lard from pigs outside in the sunlight
■Tallow and suet from beef and lamb
■Chicken, goose and duck fat
■Coconut, palm and palm kernel oil
Click link for rest of article: www.thehealthyhomeeconomist.com/caution-wh
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