Posted on 02/07/2024 8:46:30 AM PST by fireman15
I downloaded an app called “BobbyApproved”, created by Bobby Parrish.
You can go to the store, scan an item, and it will tell you if it’s healthy or not, and why it isn’t healthy.
IIRC, Cherry is a retired nurse also.
I didn’t know there was a “extra light” olive oil, but the whole point of ingesting olive oil is the ‘healthy’ fats, limiting them is not the plan.
Put that block of suet into a cast iron skillet (or regular skillet) and render it down on low heat. After a while, the fat turns liquid and you are left with crispy pieces swimming around that are delicious to eat as a snack.
Pour the liquid into a glass container and let it sit on the counter. It will harden and look like the photo below. No need to refrigerate. It will last you months at room temperature with an airtight lid. I keep mine by the stovetop so I can easily use it for cooking.
Many other olive oils are at least partially fake, or could be. Despite their political bent, I trust Costco’s product sourcing.
Personally, I’m at about 11g per day, which is about 5% of calories. I have a large inventory in nuts, but have stopped frying eggs in sesame oil, reduced olive oil, and avoid a few other sources of LA.
I was being mostly sarcastic in my comment, but like your response of “moderation in all things” regarding food. Thus I have gone from my days in Germany of a couple of beers with a meal out to only one beer.
Very good on your father and I’m glad he made it safely home to have and raise his family.
Prost.
“Myself, I do use a “light” olive oil when grilling.”
I’m with you on that.
That’s what I’m doing. We butcher a cow almost every year. Used to throw out the suet fat. No more! Wife takes a purified version to make balm for skin treatment/moisturizer... When purified, it no longer smells like beef.
https://www.youtube.com/watch?v=M4UiZe4mjmg
“Gotta keep that government research grant money coming in somehow!”
That’s why these studies always end with “More research is needed.”
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