Food & fat

[Guest guest]

Hi everyone,

I am loving Paleo eating and seem to be settling into more of a

routine, finding out what my favourite foods are and also what I

don't like. As my health improves I should feel more like getting

recipes out, which will add more variety. I just have a few

questions.

From what I understand about good fats, I aim to have EV cold-press

olive oil (lovely stuff), butter, nut butter, and any fats that

occur in meat, cheese or eggs. I know it's best to be on the

generous side as our bodies need these fats, but I wonder if I'm

going a bit too far in that direction, particularly with the olive

oil. (It's hard to over-use butter when there are no bakes goods to

spread it on, LOL.)

I said in one post that if I didn't need to have veg, I wouldn't

touch another one, but actually I find that I really, really like

veg roasted in olive oil. A heap of onions, slightly caramelised,

with some peppers, and maybe a little of something starchy like

parsnip, turnip, celeriac, or beetroot. I don't measure the oil I'm

using with these, I don't dump it on, but I think it's maybe three

tablespoons or so.

Then at another time of day I might want some raw veg, and I've

found a vinaigrette that works for me: one part olive oil (about two

tablespoons), one part vinegar (I'm using red wine vinegar), and a

dash of tamari soy sauce. I love it, though the red wine vinegar is

a little on the sweet side -- are there kinds of vinegar which are

better to have? I tried lemon juice but it's too tart. (Hard to

please aren't I, LOL.)

Is this too much oil? Once I'm well enough to get back into the

exercising I was doing before all this began, I don't think I'll

worry, but at the moment I'm not exerting myself much and I think it

would be easy to continue to gain weight. Not that it's a huge

worry, but I blew up like a balloon on Radiant Recovery and would

like to stabilise.

I'm also eating a 2-egg omelet with a sprinkle of cheese, a couple

of rashers of bacon, and a little meat, cooked in butter, almost

every day. I have to admit I love the fats in it. Before I came here

I would have been as ashamed to say this as confessing a sugar binge.

So, bacon. I find I'm getting a taste for it and I've been told to

make sure it hasn't been preserved with nitrite (and is sugar-free).

Would you believe two of our local supermarkets have NONE that's

nitrite-free. Another one has got it. It's going to mean going to

three supermarkets for my weekly trip! I take it that nitrite is

toxic? I know that it kills my fish if it builds up in their tank,

and the filter and the bacteria help convert it to nitrate.

Thanks for listening,