Re: Lard vs Tallow vs Goose Fat

[Guest guest]

Do you have a link RE chicken fat being bad for you? I didn't know that.

Sorry, I don't know about the others yet.

--

Yao

-------------- Original message --------------

From: Parashis <artpages@...>

Does anyone know the nutritional value of

Lard

Tallow

Goose Fat

and whether goose fat is bad for you as we now know chicken fat is?

Parashis

artpages@...

artpagesonline.com

[Guest guest]

Fat = break down protein. We now have to evaluate nutritional value?

Oy.......

And chicken fat is " bad " ? Oy. Tell all my Jewish friends about their 'bad'

schmaltz.....and oy!, all the positive reviews in Nourishing Traditions.

Oh, is this more of the PUFA mania???

Maybe part of the equation I never see mentioned is HOW OFTEN PUFA is

ingested? Should we be eating PUFA poultry every other night like modern

Americans, or instead, should we be eating like it like our ancestors, who

butchered a chicken every few months, or when it displayed an ugly

temperament and Had To Go.........

Happy balance....all things in moderation............love my fries made with

duck fat.............

And lard....is there any other way to make a pie crust?????????

And why haven't we had a lively bacon discussion in awhile.............

Sharon

On Sat, Oct 11, 2008 at 7:02 PM, Parashis

<artpages@...>wrote:

> Does anyone know the nutritional value of

>

> Lard

>

> Tallow

>

> Goose Fat

>

> and whether goose fat is bad for you as we now know chicken fat is?

>

> Parashis

> artpages@... <artpages%40earthlink.net>

>

> artpagesonline.com

>

>

[Guest guest]

Am trying to find my source. Need to reverify for myself too.

On Oct 11, 2008, at 6:58 PM, sarahlyao@... wrote:

Do you have a link RE chicken fat being bad for you? I didn't know that.

Parashis

artpages@...

artpagesonline.com

[Guest guest]

--- Parashis <artpages@...> wrote:

> Does anyone know the nutritional value of

> Lard, Tallow, Goose Fat

> and whether goose fat is bad for you as we now know chicken fat is?

, I made a table showing the percentage of saturated,

monounsaturated, and polyunsaturated fat in a variety of fats and

oils, including lard, tallow, and goose fat:

http://stay-healthy-enjoy-life.blogspot.com/2007/10/selecting-fats-and-oils-for-\

health.html

Lard and goose fat have about 10 percent omega-6 polyunsaturated fat

and about 11 percent total polyunsaturated fat (the remainder being

omega-3 polyunsaturated fat). Tallow and butter have only 3 percent

omega-6 and 4 percent total polyunsaturated fat, so they are better to

use than lard or goose fat. It's best to keep your polyunsaturated

fat intake below 4% of total calories over the long run for optimal

health.

[Guest guest]

Thanks ,

I can't open the url because I don't have Excel

I worry about heating the omega 3. It all has it though doesn't it?

Where do you order your tallow from? I think I will try that.

On Oct 12, 2008, at 10:03 AM, wrote:

, I made a table showing the percentage of saturated,

monounsaturated, and polyunsaturated fat in a variety of fats and

oils, including lard, tallow, and goose fat:

http://stay-healthy-enjoy-life.blogspot.com/2007/10/selecting-fats-and-

oils-for-health.html

Lard and goose fat have about 10 percent omega-6 polyunsaturated fat

and about 11 percent total polyunsaturated fat (the remainder being

omega-3 polyunsaturated fat). Tallow and butter have only 3 percent

omega-6 and 4 percent total polyunsaturated fat, so they are better to

use than lard or goose fat. It's best to keep your polyunsaturated

fat intake below 4% of total calories over the long run for optimal

health.

Parashis

artpages@...

artpagesonline.com

[Guest guest]

--- Parashis <artpages@...> wrote:

> I can't open the url because I don't have Excel

, the URL doesn't require Excel, but looks like it got broken

in half by your e-mail. Here's a shorter link to the fats/oils page:

http://tiny.cc/vt5Hk

> I worry about heating the omega 3. It all has it though doesn't it?

If you don't get much omega-6 in your diet, you don't need much

omega-3. Most animal fats from pastured ruminant sources have the

proper ratios and types. Vegetable sources do not.

Omega-3 fats are polyunsaturated and subject to oxidation, so it is a

good idea to keep your omega-6 intake low so you don't need much omega-3.

Some animal fats are fairly high in omega-6, including lard, goose

fat, and chicken fat, and should be used sparingly or you can easily

bump your omega-6 intake over the WAPF recommended limit of 4 percent

of total daily calories.

> Where do you order your tallow from? I think I will try that.

I haven't tried tallow in recent years, though I'm sure I must have

had it with fried foods growing up in the 50's and 60's

I mainly use butter and cream in place of oils. I sometimes use

coconut oil when cooking ground meat, but not very often (though I do

use it regularly as a deodorant). Search the NN archives for tallow

and you should find some good discussions and sources.

[Guest guest]

I would check on www.eatwild.com for a local farmer who sells tallow.

you can order beef tallow or beef suet from grasslandbeef.com

http://tinyurl.com/4ep7jw

if you order the suet, then you can make your own tallow from it.

>

> , I made a table showing the percentage of saturated,

> monounsaturated, and polyunsaturated fat in a variety of fats and

> oils, including lard, tallow, and goose fat:

> http://stay-healthy-enjoy-life.blogspot.com/2007/10/selecting-fats-and-

> oils-for-health.html

>

> Lard and goose fat have about 10 percent omega-6 polyunsaturated fat

> and about 11 percent total polyunsaturated fat (the remainder being

> omega-3 polyunsaturated fat). Tallow and butter have only 3 percent

> omega-6 and 4 percent total polyunsaturated fat, so they are better to

> use than lard or goose fat. It's best to keep your polyunsaturated

> fat intake below 4% of total calories over the long run for optimal

> health.

>

>

>

> Parashis

> artpages@...

>

> artpagesonline.com

>

>

[Guest guest]

Thanks , I use coconut oil too but wanted to get some fatty fat

into my son. Have been using lard but realize he's getting too much

omega 6 from all the olive oil he consumes.

I still haven't gotten an answer about the oxidation of omega 3 in our

fats. Maybe the ingestion on enough cholesterol protected us in the

past when we all had a lot of lard?

On Oct 13, 2008, at 7:17 AM, wrote:

I mainly use butter and cream in place of oils. I sometimes use

coconut oil when cooking ground meat, but not very often (though I do

use it regularly as a deodorant). Search the NN archives for tallow

and you should find some good discussions and sources.

Parashis

artpages@...

artpagesonline.com

[Guest guest]

I would buy beef fat and render it yourself, it's much cheaper and simple

enough that my five year old could do it. What about the various other

nutrient contents of the other fats? Unsaturated versus saturated is not

the only consideration. From the standpoint of native nutrition, I would

suppose that the fats one would have the most of were the largest grazers

of various regions, who store the most fat for the winter. Furthermore,

prior to refrigeration butter couldn't be stored as long as ghee could be

in many climates, so less butter than is available to us would likely

have been used- which is probably healthier for us anyway, considering

how difficult uncultured bovine casein can be to digest.

I'm also relatively certain that throwing away goose or duck fat is a sin

in most major world religions.

Desh

____________________________________________________________

Click here to become a professional counselor in less time than you think.

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[Guest guest]

How do you do beef fat into tallow? Where do you get it? My local grassfed farm

is actually a research farm for the state and their processor doesn't send them

much fat, just some suet in the winter.

Thanks!

--

Yao

-------------- Original message --------------

From: De Bell-Frantz <deshabell@...>

I would buy beef fat and render it yourself, it's much cheaper and simple

enough that my five year old could do it. What about the various other

nutrient contents of the other fats? Unsaturated versus saturated is not

the only consideration. From the standpoint of native nutrition, I would

suppose that the fats one would have the most of were the largest grazers

of various regions, who store the most fat for the winter. Furthermore,

prior to refrigeration butter couldn't be stored as long as ghee could be

in many climates, so less butter than is available to us would likely

have been used- which is probably healthier for us anyway, considering

how difficult uncultured bovine casein can be to digest.

I'm also relatively certain that throwing away goose or duck fat is a sin

in most major world religions.

Desh

__________________________________________________________

Click here to become a professional counselor in less time than you think.

http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3oJtohlOi0iqRWFdQNKQDUzPROc7sg\

GK6tP62BqJWzihYpeu/

[Guest guest]

I just googled render suet and here's one of the hits on how to do it.

http://www.rejoiceinlife.com/recipes/suet.php

This will turn beef fat (also called suet) into tallow.

I would check on www.eatwild.com for a local farmer who sells beef fat or suet.

you can order beef suet from grasslandbeef.com

http://tinyurl.com/4ep7jw

>

> How do you do beef fat into tallow? Where do you get it? My local grassfed

farm is

actually a research farm for the state and their processor doesn't send them

much fat, just

some suet in the winter.

>

> Thanks!

>

> --

> Yao

>

> -------------- Original message --------------

> From: De Bell-Frantz <deshabell@...>

> I would buy beef fat and render it yourself, it's much cheaper and simple

> enough that my five year old could do it. What about the various other

> nutrient contents of the other fats? Unsaturated versus saturated is not

> the only consideration. From the standpoint of native nutrition, I would

> suppose that the fats one would have the most of were the largest grazers

> of various regions, who store the most fat for the winter. Furthermore,

> prior to refrigeration butter couldn't be stored as long as ghee could be

> in many climates, so less butter than is available to us would likely

> have been used- which is probably healthier for us anyway, considering

> how difficult uncultured bovine casein can be to digest.

>

> I'm also relatively certain that throwing away goose or duck fat is a sin

> in most major world religions.

>

> Desh

> __________________________________________________________

> Click here to become a professional counselor in less time than you think.

>

http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3oJtohlOi0iqRWFdQNKQDUzPROc7sg

GK6tP62BqJWzihYpeu/

>

>

>

>