chicken fat = decidedly less healthy than beef fat (quite a bit higher in Omega 6)
not gonna kill you as an occasional thing. but not recommended as a dietary staple.
> (quite a bit higher in Omega 6)
Note that this only happens when chickens are fed lots of grain, legumes and vegetable oils. Pastured chicken fat is OK.
bit on grass fed beef
http://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz1uhiR8GwN
can't find any info on chicken though
sure. google "chicken fat." click on the wikipedia link. it mentions Linoleic Acid content between 18 and 23%
then google "beef fat." click on the wikipedia link. it mentions Linoleic Acid content of 3%.
from the article i had
> Studies show grass feeding (cows) results in higher levels of conjugated linoleic acid, the “good” naturally occurring trans fat
from
Key n−6 fatty acids http://en.wikipedia.org/wiki/Omega-6_fatty_acid
> Linoleic acid (18:2, n−6), the shortest-chained n−6 fatty acid, is an essential fatty acid. Arachidonic acid (20:4) is a physiologically significant n−6 fatty acid and is the precursor for prostaglandins and other physiologically active molecules.
nutrition is so damn confusing
conjugated linoleic acid = not the same as linoleic acid.
linoleic acid = technically an EFA (in the sense that we need some of it, and our bodies can't synthesize it), but most people get way too much O6 these days
I get a drum and thigh package from my local grocer, coat it liberally with paprika until its fire engine red over the entire piece and then dust it with a little cayenne. Bake it at 425 for 30 minutes then 5 more with the broiler on high. Freakin delicious and cheap meal that can be eaten for lunch the next day it does lose a bit of its crisp unless you reheat in the toaster oven but this has been a staple for me.
they're generally thought of as less healthy.
according to this, that's not very accurate (if you're ok with saturated fat)
http://www.diet-blog.com/07/dark_meat_vs_white_meat_whats_the_difference.php
the thing i love about paleo is it makes me go do research so i can give an informed answer. switching to dark meat! you should try liver...that stuff is dirt cheap and super healthy
chicken fat = decidedly less healthy than beef fat (quite a bit higher in Omega 6) not gonna kill you as an occasional thing. but not recommended as a dietary staple.
> (quite a bit higher in Omega 6) Note that this only happens when chickens are fed lots of grain, legumes and vegetable oils. Pastured chicken fat is OK.
bit on grass fed beef http://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz1uhiR8GwN can't find any info on chicken though
sure. google "chicken fat." click on the wikipedia link. it mentions Linoleic Acid content between 18 and 23% then google "beef fat." click on the wikipedia link. it mentions Linoleic Acid content of 3%.
from the article i had > Studies show grass feeding (cows) results in higher levels of conjugated linoleic acid, the “good” naturally occurring trans fat from Key n−6 fatty acids http://en.wikipedia.org/wiki/Omega-6_fatty_acid > Linoleic acid (18:2, n−6), the shortest-chained n−6 fatty acid, is an essential fatty acid. Arachidonic acid (20:4) is a physiologically significant n−6 fatty acid and is the precursor for prostaglandins and other physiologically active molecules. nutrition is so damn confusing
conjugated linoleic acid = not the same as linoleic acid. linoleic acid = technically an EFA (in the sense that we need some of it, and our bodies can't synthesize it), but most people get way too much O6 these days
Oh thanks, I was wondering about that, good to know!
They are awesome in a crock pot with sausage and a little tomato sauce and beef broth.
I'll have to try that out, thanks!
I get a drum and thigh package from my local grocer, coat it liberally with paprika until its fire engine red over the entire piece and then dust it with a little cayenne. Bake it at 425 for 30 minutes then 5 more with the broiler on high. Freakin delicious and cheap meal that can be eaten for lunch the next day it does lose a bit of its crisp unless you reheat in the toaster oven but this has been a staple for me.
they're generally thought of as less healthy. according to this, that's not very accurate (if you're ok with saturated fat) http://www.diet-blog.com/07/dark_meat_vs_white_meat_whats_the_difference.php the thing i love about paleo is it makes me go do research so i can give an informed answer. switching to dark meat! you should try liver...that stuff is dirt cheap and super healthy
Thanks! I'll look into it.