36 thoughts on “The Older Brother on Paula Deen

  1. Ray Kelley

    I saw the latest cover of her magazine while passing the magazine rack at the store. It has her holding a big casserole dish of macaroni and cheese. I thought to myself, “what a shock”.

    Must’ve been the fat in the cheese that gave her diabetes ….

  2. TJ

    Yep, the sugar and carbs turning into sugar gave her Type 2, but nobody touts that. Saw Fat Head yesterday and it was eye opening. I take things with a grain of salt (sorry for the pun), and consider every documentary I see to have some sort of agenda. But things said especially in the 2nd half of the movie made sense to me.

    I’m about 50 lbs over and would love to get down to my normal weight for my height. I also don’t want my belly to be an obstacle in tying my shoes any more! I’m going to do some reorganizing of food, and greatly reduce the amount of carbs and sugars I put into my body.

    What do you recommend for cooking, when cooking oil choices in stores are canola, corn, olive and peanut? I can’t seem to find coconut oil for cooking and that’s the only one I saw in the documentary that you recommend. Pure beef tallow? Yeah, good luck finding that one.

    BTW, did you catch these?



    Olive oil is good. You can buy coconut oil online, reasonably priced if you buy a big bottle. Peanut oil would be better than corn or canola oil. My wife saves bacon grease, strains it, and puts it in jars. Great for frying.

  3. Kevin

    Could be worse, I’ve got three of ’em!!!! Good job Older Brother!! The sarcasm runs deep in the bloodline. Mine too!!

    If it’s not in the bloodline, it was developed as a survival skill.

  4. Ginger

    In response to TJ,

    For cooking I use: butter, coconut oil, beef tallow, and olive oil for lower temps

    For salads I use: extra-virgin olive oil, expeller-pressed sesame, peanut, or flax. Other nut oils (walnut, etc.) are supposed to be good for flavour but can be pricey – good for a shopping splurge. Just make sure they are expeller-pressed and not heat-treated for optimum quality.

    Pure beef tallow is difficult to find, so the other day I made a batch myself and it’s gonna last a while. I went to the supermarket and asked the butcher if they sold beef fat trimmings. Figured they’d be cheap. She went to the back and brought me about 2 lbs. wrapped in plastic wrap. But it wasn’t cheap – it was free. She didn’t understand why I’d even want it -she was shocked. I trimmed off the bits of meat and chopped up the fat, rendered it on the stove top, strained it, and put it in a container in the fridge. Voila.

    Did I mention I’ve lost 25 lbs ?

    Life-changing! Thanks again Tom! =)

    Way to go, Ginger!

  5. wilberfan

    I thought you mean _Paula’s_ older brother! 😉

    Nope, mine posts here occasionally when I’m gone under the moniker The Older Brother.

  6. Gary McRiddle

    I was as pissed off about the endorsement deal as much as anyone, but I was pretty surprised to find out she’s in her 60s. Even if she’s had it for “many years,” and unless many years is code for a “a couple decades,” getting diabetes that late in life is a lot better than most people do these days. My wife’s step-father was diagnosed a few months ago at 38. Perhaps the butter helped?

    I don’t know what’s more impressive, the fact that she went that long without diabetes or the fact that she wears so much makeup I couldn’t tell her age.

    We’ve got kids developing type II diabetes now.

  7. DJ

    Here’s an article from someone with a fancy title… so that must mean she knows what she’s talking about, right?


    Take careful note of the aforementioned title and you’ll see where her stance comes from… at least all the people leaving comments know more than this woman does about diabetes and nutrition.

    I’m buying padding for all my desks as I type, Tom.

    I can get a gallon of coconut oil for about $70.00 (Canadian, mind you) from Upayah Naturals. Cheaper than buying it by 15oz jars.

    Wow, she’s getting killed in the comments. Love it.

  8. mrfreddy

    Anybody watch last night’s Top Chef? I love that show, but I couldn’t watch the elimination round. It was all about cooking “healthy” ie low fat. Sponsored by Healthy Choice, you see. I just couldn’t watch it. I can’t afford to replace my television, which would have been a necessity if I had watched the whole thing.

    Head … bang … on … TV screen?

  9. CeeBee

    TJ – I have found Nutiva coconut oil at the GNC store, but I think you get a better deal when you order online.

    Ginger – I am so impressed, I think I’m going to try your method for rendering beef tallow.

  10. Marilyn

    TJ, I second that vote for the Nutiva brand coconut oil. So far, it’s been consistently high quality. I’ve purchased other brands online and had to throw some of it out because it smelled like gasoline, or just didn’t seem clean.

    Since I just roasted a goose yesterday, I have lots of lovely goose fat now for a while. I sautee things in it, and fry my eggs in goose fat and butter, but I don’t do any heavy-duty frying in it. Hmmmm. Maybe I’ll try cooking my eggs in goose fat and coconut oil this morning. . . . 🙂

  11. TJ

    Great! Thanks for the responses. I figured olive oil was good (been around and used for thousands of years). Thanks for the tips on oils you use, and places to get coconut oil, Ginger and Charlotte.

    Tom, you mentioned saving bacon grease. My mom used to do that and cook with it when I was a kid. I was thin as a rail back then. I used to save all kinds of grease just from having it go down the sink, but now I’m going to save bacon grease just for cooking.

    One more thing, what are your thoughts on LARD (Manteca)? I’ve seen it offered in stores as well, although it’s in much smaller portions. It’s essentially pork fat, so is it going to be a decent alternative? I mentioned cooking with LARD to my wife, and she just gave me a look like I had five heads. She’s seen the movie as well, but is opting for portion control instead.

    Unfortunately, many of the brands of lard sold in stores are hydrogenated. If you can get your hands on a slab of pig fat, you can render your own.

  12. Geoarrge

    Wegman’s carries coconut oil in their international section, but it’s a Northeastern chain.

    BTW, about 10 days into low-carb diet and lost 9 pounds so far. Also down 1 inch of girth, going by how my belt fits.

    Excellent results.

  13. Janknitz

    Nut oils are polyunsaturated fatty acids–Omega 6 which is not so great. They are easily oxidized and cause imflammation in the body. Ideally, you want to have more Omega 3 and less Omega 6.

    Coconut oil is tolerant of high temperatures. Trader Joe’s now carries it at a reasonable price, Whole Foods and my local chain grocery have it (but it’s more expensive). Look in the aisle where the oils are and you have to look closely–the grocery store carries only one brand and one size, so it competes with literally hundreds of other oils for shelf space.

    Butter isn’t so great at high temperatures either, but you can search the internet to learn how to make your own ghee (not exactly clarified butter, but almost) and that can tolerate higher temps. Ideally, start with butter from grass fed dairy cows.

    Animal fats like pure lard (not hydrogenated), beef tallow, and chicken schmaltz are fine, too.

    Olive oil is great for quick, low temperature sautes, but it doesn’t hold up for higher temperature cooking.

  14. Brian

    For the Canadians, all the Bulk Barns in my area stock a few jars of Nutiva brand coconut oil, and I assume it’s the same nationwide. That stuff is delicious. I make scrambled eggs in the morning and the routine always goes: “One scoop for the pan, and one scoop for me. Mmmmmmmmmmmm!”

    I should really stop doing that, since I go through jars so quickly. 😛

    An alternative I’ve found is Palm Oil. If you can find it, it’s full of carotenoids which make it taste like carrots/squash. It turns food orange, but it’s a great taste addition to lots of savoury dishes. Very healthy too!

    A little coconut oil, some cocoa powder, some stevia … mix it up, stick it in the freezer for a few minutes. Great little treat for the kids.

  15. 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.

  16. Michele

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

  17. 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.

  18. 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.

  19. 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?!

  20. 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.

  21. 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:


    Thanks again!


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

  22. 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.

  23. 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?

  24. 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…


    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.

  25. 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.
    Dr. Peggy Holloway


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


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