I used to buy fat-free or low-fat everything. I’d look at labels and scoff at how much fat was in some products and I thought I was doing the right thing. It’s easy to get sucked into the hype when you’re looking for a healthy way to eat. I’m happy to say that I’ve changed my ways.
I’ve learned to trust tried and true methods that have served people for centuries. I’m no longer afraid of fat, it’s not the heart and health killer that it was once made out to be and truth be told, there is nothing in the world that tastes better than fat. You can make even the bitterest of green veggies appetizing to your kids with the right amount of butter. Butter, lard, olive oil and coconut oil (just to name a few) will give an unparalleled and refined flavor to just about any dish you use it in and you’ll never be feeling like you’re doing without.
This post on Minimally Processed, Unrefined Fats & Oils from Nourished Kitchen is a fantastic piece showcasing the importance of using fat in your diet and why it is essential for us.
I’m often asked about healthy fats – and how they can be appropriately used and while I’ve written on the subject of healthy fats and oils before, it never hurts to revisit the topic. In my kitchen, I use a wide variety of fats and oils – some of which I use exclusively for cooking while others I use exclusively as finishing oils.
In our home, I focus exclusively on traditional foods – the foods that nourished our ancestors prior to the industrial revolution of the 19th century and the green revolution of the mid-20th century. As such, I naturally exclude any fat or oil that wouldn’t have been available two-hundred years ago or that is produced through industrialized processes like hexane-extraction, genetic modification or hydrogenization. We’re talking real food here, folks.
