Why I Stopped Cooking With Oils

Remember that for most oils what we’re doing is refining and concentrating them to get them into the oil state that they are. A way I have always looked at many of my food choices is “if this were during the cave man times, or any time we had what was likely the most optimal and nutritious human diet, would they have eaten this?”

They didnt’ have machines to refine and extract. And although perhaps they did mash foods here and there, the overall *volume of consumption* of the result would be no where near what we’re consuming today.

And all I can really do here is explain the areas I once studied and then what I implemented based on research, trial and error. Studying fats, from saturated to monounsaturated to polyunsaturated has been one of my most challenging nutrition areas to study; it is fairly complex and confusing.

Quick Lesson:

Saturated fats tend to be solid at room temperature:
Butter
Ghee
Beef tallow
Lard (pork fat)
Coconut oil
Palm Oil

Monounsaturated oils tend to be liquid at room temp, solid when refrigerated:
Olive oil
Peanut oil
Canola oil

Polyunsaturated oils are liquid even when refrigerated:
Corn oil
Soybean oil
Safflower oil
Sunflower oil

To make the study of fats worse, we’re living in a new era where the often amazing work put in my respected doctors, scientists and researchers can no longer be found in the results of most search engines; the paid for and/or establishment standards are all that’s readily listed, and some of the best of those I studied under are outright obliterated from being able to be found any longer.

This is likely, as usual, due to money and lobbying interests, of which there is a ton of money and lobbying centered on the promotion of their oils.

My Own Oil Results

You can see the results of my diet and I also explain how much of what I’ve done has helped me manage what was chronic pain, into a complete return of quality of life.

Point being, my choices sure as heck are working for ME.

So I’ve referenced the area of the 80/10/10 diet which came largely from Douglas Graham. He and many others made excellent points about the possibilities of oils being an issue in our diets and the notion of “clogging up” the insulin receptors as I’ve referenced in my content.

It’s along this same train of thought that I decided to experiment with not using cooking oils. 

While cycling other dietary fats in my diet, just as I cycle carbs.

My decision was accentuated by the omega 3 to 6 ratios in our diet and how that relates to inflammation, another topic I cover in my fat loss content which certainly would apply to pain and discomfort issues as well. The vast majority of oils in our diet contribute to an imbalance, and excessive amount of omega 6, and compensating with omega 3’s does not seem to be the answer; the answer instead is to REDUCE the omega 6’s in the diet.

So then we have our western style of cooking, of which oil has become a standard part.

“Why not try using just plain spring water?” I thought to myself. Especially with these amazing non-stick and non-toxic pans I was now using that you can also find here.

Welp: It’s working like a charm.

As you know I’m not a big meat eater…I’m mostly just turkey now with occasional chicken and shrimp as my go-to meat proteins. I haven’t eaten any others for many years now (though may try some clam chowder again some day, was eating that a bunch of years back).

So I’ve found that using most of the turkey options, the cutlets, shredded or patty-style, can be cooked successfully and easily with my style of pan and submerged in water as the medium.

No worries about heating oils and the complications of consuming that nor the clean up thanks to the type of non toxic pans I use.

Constant experimenting with salt and spices on the cooked meat brings all the flavor I need, and the texture is just fine as far as I’m concerned. From a health perspective, I have no problem trading the crispy effect of cooked oils with the non-crispy effect of using spring water.

What About Animal Fats as Oils?

Welp, here’s the thing in my experience: I also look at what the people LOOK LIKE who are presenting the information on promoting animal oils; are they overweight? Perhaps just a bit of extra weight?

Or are they super-slim.

And what I found was that the very low oil folks, the fruitarians and vegans who were using the Douglas Graham approach, were *more often* (not always tho) slimmer.

Interestingly many of the people in this trend do not put as much attention on exercise either; based on what I’ve noticed over the past decade, it seems like many of those who like this form of dieting do it because they also do not want to have to exercise as much.

And you’ve seen what some vegan bodybuilders look like in other parts of my content; they look just like meat eating bodybuilders if not better.

………….T

Speaking of Oils…