So, all those vegetable oils we’ve been sold for the last 30 years are now out, and saturated fats — butter, lard and coconut oil, to name a few — are in.
Chopping up 5 lbs of pastured leaf pork fat from a local farmers market
into the slow cooker for a few hours on low
to render into pork lard
straining the rendered lard into jars
I’ve been reading and listening to the science from the experts and incorporating their wisdom into the nutritional side of healing from my autoimmune condition via the autoimmune protocol (AIP) of the paleo approach. I haven’t used corn, canola or vegetable oils for eight months.
5 lbs of pork fat rendered into 2 1/2 qts of lard
When we cook with fat, we reach for lard, beef tallow or coconut oil. Olive oil and avocado oil are healthy but not always suggested for cooking. Read more on healthy fats here.
Here I am more than four months into following the paleo autoimmune protocol (AIP) wherein I have consistently eaten more meat and fats* than I have in my life. The numbers are in, and the only cholesterol number that has risen is HDL the “good” cholesterol (and along with it then, my total cholesterol). My LDL “bad” cholesterol and triglycerides are lower.
* “Good”, quality, grassfed and wild caught animal protein and quality fats: coconut, olive and avocado oils, animal fats
Note that cholesterol levels have never been a concern for me. I wanted to post these lab results because the question of cholesterol levels as they relate to an ancestral-type diet arises frequently in conversation. Keep in mind that this is a sample size of 1. Nothing I write on this blog should be considered medical advice.
Before I began the paleo AIP, I considered my diet healthy: I was gluten free yet still eating loads of oatmeal and homemade granola. Except for my daily indulgence of a piece of quality dark chocolate, I didn’t eat sweets. I avoided milk but ate cheese and organic yogurt. I never drank sodas. I enjoyed wine and spirits and organic tortilla chips with homemade salsa.