“How To” Paleo Cooking Oils


Today, I share my list of Paleo Cooking Oils.

While I have a wide variety of these liquid fats in my pantry, olive oil is my go-to. I use its various forms for making Massie Mayo (extra light), to flavor salads (extra virgin), and for general cooking (pure and pomace).

I’ve discussed cooking with olive oil on the site before and recommend giving this article a read. Here is a good list of oils and their smoke points, which is the point at which oil breaks down and begins to smoke. Beyond that, there is a flash point, which is the temperature at which oil bursts into flame. If you want to see me finding the flash point of olive oil, watch this video.

I could talk all day about oil, cooking agents and healthy fats. But, like you, I’ve only got a few minutes. So, here is what I’ll give you:

  1. Focus on oil that is high in monounsaturated fat (olive, nut oil, avocados and bone marrow). If you want to know more about why, check out this article from Loren Cordain and get your geek on.
  2. Stay away from oils that are high in omega-6 PUFAs (cheap vegetable oils). If you want to read more about this, check out my article on mayo and why you’re best off making your own.
  3. From a Zone standpoint, olive oil is 1/3 teaspoon per block. One block is 3 grams of fat. So, follow me now, 1/3 teaspoon weighs exactly 3 grams on the scale. Yikes! What? Think about it. All this means is that olive oil is pure fat.

Okay. I can’t give away all of my oil secrets because I have to get to the gym and lift heavy weight! Focus on olive oil and use the others in the video for flavor, fashion and fun. But, you don’t have to take my word for it. Listen to Thomas Jefferson, that dude was wicked smart…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Mixing it up for the masses.

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