Thanks everyone for commenting on the cooking oils question.

I used to use coconut but it gives food a coconutty taste. I recently bought
some rendered goose fat and I am going to try that. It tastes really good in
good. Perhaps it works at higher temperatures better than olive oil

--Richard

judy genova wrote:

> Hi Everyone!
>
> For what its worth, I stick to coconut oil or olive oil.  I was told by a
> nutritional counselor who is helping me with my thyroid dilemma to avoid all
> vegetable or seed  based oils, and use animal fat, butter, coconut or olive
> oil.  Her 1st choice is coconut oil, because it stimulates the thyroid, and
> also contains the anit-microbial lauric acid (also found in mother's
> milk)..Her reason for avoiding flax, safflower, canola, evening primrose,
> borage etc - they contain too many polyunsaturates, which create the
> improper omega 3, omega 6 ratio, which in turn can lead to hormonal
> imbalance (estrogen dominance,) ..... Coconut oil is extremely heat stable,
> and great for browning and baking.  I use Spectrum, and I also use it for my
> pemmican to cut the beef tallow ratio in half.
>
> Cheers,
>
> Judy Genova, cavegirl
>
> _________________________________________________________________________
> Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.
>
> Share information about yourself, create your own public profile at
> http://profiles.msn.com.