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Thread: Macular Degeneration and Vegetable OIls

  1. #21
    Senior Member JaneV2.0's Avatar
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    Quote Originally Posted by happystuff View Post
    Thanks for all the info and input. When I bake for home, I do all those things like subbing applesauce and always use butter, etc. I do most of the baking for work birthdays and those are the baked goods that I stick to the recipes... it's not always wise to use co-workers as guinea pigs. LOL.

    I've never tried avocado oil, but will. And see about a bottle of light olive oil for a sub as well.

    Thanks again!!
    I've made mayonnaise with both; I'm not a huge fan of EVOO, so mayo made with it didn't make the cut.

  2. #22
    Senior Member kib's Avatar
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    I've actually got back to cooking with tallow and lard sometimes - great for baking, but I try to source it carefully, so it's pricy and maybe not worth the effort. I second avocado oil as a light alternative to olive, and butter ... well, I consider everything from buns to beans simply a good vehicle for the transfer of butter from plate to mouth.

  3. #23
    Senior Member JaneV2.0's Avatar
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    From dietheartnews on Twitter:

    Bacon fat: 50% is monounsaturated, mostly oleic acid (valued in olive oil). About 3% monounsaturated antimicrobial palmitoleic. About 40% saturated - why bacon fat is relatively stable, unlikely to go rancid. Remaining 10% is polyunsaturated. It's all good!

  4. #24
    Senior Member Teacher Terry's Avatar
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    I remember when some people would save the bacon fat to fry eggs in. I hate the taste and can’t eat it.

  5. #25
    Senior Member JaneV2.0's Avatar
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    Quote Originally Posted by Teacher Terry View Post
    I remember when some people would save the bacon fat to fry eggs in. I hate the taste and can’t eat it.
    I enjoy bacon, pretty much as often as possible, but bacon fat adds flavor I don't need in most other foods. I will use it in dressing for bacon and tomato salad, and to cook green beans, etc. I like my eggs cooked in butter.

  6. #26
    Simpleton Alan's Avatar
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    Quote Originally Posted by Teacher Terry View Post
    I remember when some people would save the bacon fat to fry eggs in. I hate the taste and can’t eat it.
    I still do.
    "Things should be made as simple as possible, but not one bit simpler." ~ Albert Einstein

  7. #27
    Senior Member Teacher Terry's Avatar
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    I love bacon and cook my eggs in butter or olive oil.

  8. #28
    Senior Member rosarugosa's Avatar
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    Eggs are great fried in butter, but in bacon fat is the best!

  9. #29
    Senior Member catherine's Avatar
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    Quote Originally Posted by JaneV2.0 View Post
    I enjoy bacon, pretty much as often as possible, but bacon fat adds flavor I don't need in most other foods. I will use it in dressing for bacon and tomato salad, and to cook green beans, etc. I like my eggs cooked in butter.
    I make Scottish mince, mostly for DH but I'll eat it if it's local grass-fed beef. However, DH doesn't like grass-fed beef because he feels it doesn't have the same fatty flavor as regular beef. So I fry up a couple of slices of bacon, throw it in the mince and spoon in a couple of teaspoons of bacon fat, and according to him, it tastes better. It's a bit of a compromise on my part, because pouring in bacon fat from Oscar Meyer or whatever somewhat negates my efforts to eat local/sustainable. Oh, well.
    "Do any human beings ever realize life while they live it--every, every minute?" Emily Webb, Our Town
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  10. #30
    Senior Member iris lilies's Avatar
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    So, buy local bacon. Why not?

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