70 thoughts on “The Older Brother on Paula Deen

  1. Patricia

    I order almost all of my supplements from VitaCost.com. Their prices on ghee and coconut oil are the best I’ve found anywhere. They have free shipping on orders over $49. Check out all the brands and varieties of stevia they carry. That site is a goldmine of great prices on nearly any supplement you need.

    @ Kate: I have a hard time trusting any product from WalMart. I read some very negative comments about their LouAna brand of coconut oil somewhere . . . can’t remember where.

    @ TJ: Never heat olive oil. Too much PUFA to withstand heating. This is an oil that is intended to be consumed uncooked.

    Reply
  2. Michele

    Tropical Traditions sells good coconut oil online. I usually buy the Expeller Pressed, then my food doesn’t take like coconuts.

    Reply
  3. TJ

    Don’t have Wegman’s here and I dislike my Wal-Mart for a number of reasons. But we do have Trader Joes and I like that store, so I’ll check there for the coconut oil—thanks Janknitz. Tom, thanks for the advice on the lard. Next time I walk by the meat section, I’ll have to remember to ask the butcher if he has extra beef fat he wants to give away (I expect some weird looks).

    Going low carb is interesting. I feel warm sometimes and cold at other times. I feel like my energy is increased (I used to be sleepy all the time). I can taste the sweetness in veggies that I never noticed before, probably due to so much pop. And when I do have it (rarely), diet coke/coke zero is starting to taste really sweet to me. I have a bottle of water with me just about always now.

    Is all of this normal?

    A lot of people find their tastebuds re-adjust. Carrots taste sweet to me now.

    Reply
  4. Lori

    @TJ, I had some cream of broccoli soup today from a lunch counter, and it tasted sweet. (It must have been the cream–even though cream has no sugars, it somehow tastes sweet to me.)

    Grapeseed oil is very mild and has a high smoking point. The expeller-pressed kind is made without chemicals.

    Reply
  5. Lori

    @TJ, I had some cream of broccoli soup today from a lunch counter, and it tasted sweet. (It must have been the cream–even though cream has no sugars, it somehow tastes sweet to me.)

    Grapeseed oil is very mild and has a high smoking point. The expeller-pressed kind is made without chemicals.

    Reply
  6. Ginger

    Aw you guys. You’re making this Canadian girl blush! I’m so glad to hear some of you want to make your own tallow. When I said “rendering some beef tallow”, to someone on the phone, they thought I had said, “laundering a beach towel” because it seemed more likely to them because they say I’m so “healthy”. Healthy to them means eating tonnes of fruits and vegetables, hearthealthywholegrains (yes I’m stealing that), and lowlowlow or no-fat. Haha NOPE. I love telling them that. NOPE!!

    Haha aw I’m so mean 🙁

    @ TJ – The coconut oil I use is made by Omega Nutrition, but their website seems to only ship to the U.S. But it’s available in some “natural food stores” here in Canada – whole foods, independent stores, etc. Like mentioned above, some bulk stores (Bulk Barn, etc), have also shifted towards providing natural foods. The price on the U.S. website is pretty great.
    Also I had the same experience, I took a sip of my friend’s coke (for old times), and was blown away. I felt like Bart and Millhouse when they had that “all-syrup super squishy” sugar bender. I thought to myself – I actually drank that at a beverage?!

    Reply
  7. Ginger

    Aw you guys. You’re making this Canadian girl blush! I’m so glad to hear some of you want to make your own tallow. When I said “rendering some beef tallow”, to someone on the phone, they thought I had said, “laundering a beach towel” because it seemed more likely to them because they say I’m so “healthy”. Healthy to them means eating tonnes of fruits and vegetables, hearthealthywholegrains (yes I’m stealing that), and lowlowlow or no-fat. Haha NOPE. I love telling them that. NOPE!!

    Haha aw I’m so mean 🙁

    @ TJ – The coconut oil I use is made by Omega Nutrition, but their website seems to only ship to the U.S. But it’s available in some “natural food stores” here in Canada – whole foods, independent stores, etc. Like mentioned above, some bulk stores (Bulk Barn, etc), have also shifted towards providing natural foods. The price on the U.S. website is pretty great.
    Also I had the same experience, I took a sip of my friend’s coke (for old times), and was blown away. I felt like Bart and Millhouse when they had that “all-syrup super squishy” sugar bender. I thought to myself – I actually drank that at a beverage?!

    Reply
  8. Mark. Gooley

    Lard sold at a (regional?) chain of discount grocery stores called Save-A-Lot seems not to be hydrogenated. There are regional rendering plants including one in south Georgia (Curtis?) that sell non-hydrogenated lard, and some regional grocery chains like Hitchcock’s in north Florida stock such lard: BHA and/or BHT added but apparently no hydrogenation (I suppose that hogs fed stale food containing trans-fats would have some in their body fat, mind you). Small chains and independent grocers seem more likely to have it.

    The Mexican and other Hispanic markets in Florida tend to stock partly-hydrogenated lard… I’ve seen nothing else at the ones I’ve tried.

    Reply
  9. Mark. Gooley

    Lard sold at a (regional?) chain of discount grocery stores called Save-A-Lot seems not to be hydrogenated. There are regional rendering plants including one in south Georgia (Curtis?) that sell non-hydrogenated lard, and some regional grocery chains like Hitchcock’s in north Florida stock such lard: BHA and/or BHT added but apparently no hydrogenation (I suppose that hogs fed stale food containing trans-fats would have some in their body fat, mind you). Small chains and independent grocers seem more likely to have it.

    The Mexican and other Hispanic markets in Florida tend to stock partly-hydrogenated lard… I’ve seen nothing else at the ones I’ve tried.

    Reply
  10. The Older Brother

    Thanks to all you fellow Fat Heads that dropped by my blog. As any regulars would’ve noticed, it was a pretty basic recap of LCHF and its relation to diabetes, but it was written for submission to the more general, less well-informed audience of my local paper.

    Well, it in fact got published in today’s (Sunday) edition, although I didn’t care for the title they gave it, and they “corrected” my hearthealthywholegrain reference.

    So far, the comments have been from people of the “yeah, but at least whole grains are better than sugar” variety.

    In case you want to check in, it’s at:

    http://www.sj-r.com/letters/x987154863/Letter-In-the-end-it-s-your-choice

    Thanks again!

    Cheers

    Excellent. You never know; you may have helped some near-diabetic see the light.

    Reply
  11. Underground

    The Fischer’s brand lard sold here is about the only one I’ve seen that doesn’t state that it’s “Filled” or made partly with hydrogenated vegetable oils.

    Reply
  12. The Older Brother

    Thanks to all you fellow Fat Heads that dropped by my blog. As any regulars would’ve noticed, it was a pretty basic recap of LCHF and its relation to diabetes, but it was written for submission to the more general, less well-informed audience of my local paper.

    Well, it in fact got published in today’s (Sunday) edition, although I didn’t care for the title they gave it, and they “corrected” my hearthealthywholegrain reference.

    So far, the comments have been from people of the “yeah, but at least whole grains are better than sugar” variety.

    In case you want to check in, it’s at:

    http://www.sj-r.com/letters/x987154863/Letter-In-the-end-it-s-your-choice

    Thanks again!

    Cheers

    Excellent. You never know; you may have helped some near-diabetic see the light.

    Reply
  13. Mike S.

    Thanks to everyone for the tips on rendering tallow. I picked up 30-40 lbs. of fat from a friend’s grass-fed cows yesterday, and rendered two batches so far. About 14 lbs. of fat yielded about 7 lbs. of tallow. Does that seem like a low yield?

    Reply
  14. Underground

    The Fischer’s brand lard sold here is about the only one I’ve seen that doesn’t state that it’s “Filled” or made partly with hydrogenated vegetable oils.

    Reply
  15. Mike S.

    Thanks to everyone for the tips on rendering tallow. I picked up 30-40 lbs. of fat from a friend’s grass-fed cows yesterday, and rendered two batches so far. About 14 lbs. of fat yielded about 7 lbs. of tallow. Does that seem like a low yield?

    Reply
  16. Brooke

    On the subject of coconut oil, Walmart sells Spectrum Organic (refined or unrefined) for $5.99. Here’s the link for a $2 coupon…

    http://bricks.coupons.com/Start.asp?tqnm=xa4ieur90474046&bt=vi&o=94001&pt=&lang=&ws=&ct=&ci=&cl=&cp=&eb=&c=QX&p=kmbr6z&z=&r=&pc=&tc=

    BTW, good news….on The Chew last week, Oz’s daughter Daphne recommended coconut oil and lard as the healthiest cooking oils. Could not believe my ears, coming from an OZ!

    There’s hope in the world.

    Reply
  17. Brooke

    On the subject of coconut oil, Walmart sells Spectrum Organic (refined or unrefined) for $5.99. Here’s the link for a $2 coupon…

    http://bricks.coupons.com/Start.asp?tqnm=xa4ieur90474046&bt=vi&o=94001&pt=&lang=&ws=&ct=&ci=&cl=&cp=&eb=&c=QX&p=kmbr6z&z=&r=&pc=&tc=

    BTW, good news….on The Chew last week, Oz’s daughter Daphne recommended coconut oil and lard as the healthiest cooking oils. Could not believe my ears, coming from an OZ!

    There’s hope in the world.

    Reply
  18. Peggy Holloway

    I thought I’d share an email I sent to syndicated columnist Froma Harrop that was in my morning paper. The column original appeared 2 days ago in the Providence (RI) journal.
    Dear Ms. Harrop
    Although I understand that the point of the column is that we make our own choices about what to eat, I am compelled to comment on the common misconceptions that you unfortunately perpetuated there. Type II Diabetes is not “caused” by eating butter and cream. Chronic high blood sugar (so-called Type II Diabetes) is a symptom of over consumption of dietary carbohydrate (sugars, starches, and grains) in the presence of insulin resistance, a condition in which insulin does not properly signal the cells to take in glucose and use it for fuel. This is a very common condition due to the fact that many human groups have not evolved to handle a carbohydrate-based diet. It is the sugar and flour in Paula’s recipes and her daily diet that are culprits in her unfortunate diagnosis. I was marching straight for “Type II” until I became aware of the science of metabolism that clearly debunks the mistaken “lipid hypothesis,” that is: fat makes us fat and causes heart disease and obesity and obesity causes diabetes; cut fat and you will lose weight and not “give yourself diabetes.” I operated under those mistaken ideas for 20 years and was especially concerned because I witnessed the havoc wreaked upon my father and grandfather by the ravages of poorly managed high blood sugar and insulin levels (Type II Diabetes). Once I learned that the optimal food source for those of us with insulin resistance is fat, which does not require insulin for the cells to utilize, I reversed a plethora of health issues by cutting carbs and eating unlimited fat and moderate protein. After 12 years on a low-carbohydrate, high fat diet, I’m happy to say that at age 59, I am of a healthy weight and normal blood sugar, take no medications and have the energy to cycle thousands of miles every year. It is irresponsible for you as a journalist to continue to promote the idea that eating fat is the cause of “diabetes,” when most people can prevent and reverse blood sugar disorders by adopting a low-carb lifestyle. Most of my family has adopted the low-carb lifestyle and have reversed a variety of related issues including morbid obesity (my daughter lost 150 pounds), insomnia, eating disorders, chronic fatigue, anxiety disorders, and ADHD (my son) along with avoidance of the “Type II Diabetes” that plagued previous generations.
    Please read the science. I suggest starting with anything by your fellow journalist Gary Taubes, then checking out books by Jeff Volek, Eric Westman, Stephen Phinney, (I highly recommend “The Art and Science of Low-carbohydrate Living” )and Mary Vernon (she wrote the Atkins book for diabetes treatment). Some fun blogs are drjaywortman.com,(a Canadian doctor who has successfully controlled his own diabetes and works with First Nations peoples who are particularly prone to insulin resistance) livinlavidalowcarb.com, and most entertaining fathead.com.You might want to watch Tom Naughton’s “Fathead” documentary first for its easy to understand explanation of the science of metabolism.
    I hope you will do a service to so many people who continue to operate under the “fat is evil” misconception. A correction of the errors in you column would be the appropriate step to take and could possibly even save lives.
    ·Sincerely,
    Dr. Peggy Holloway

    Excellent!

    (If people go to fathead.com, they’ll end up shopping for sports posters, however.)

    Reply

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