Archive for year: 2014
Ever Wondered Where Canola’s Grow?
Canola oil, otherwise known as rapeseed oil, is an oil growing in popularity in the Western world due to its supposed ‘healthiness’ as well as the fact that it is cheap to produce, and therefore, consume. Many people who follow conventional wisdom are switching to canola oil as their oil of choice for frying, roasting and baking – but the more you learn about it, the more you realise it really isn't a good choice…
It may seem strange, but the name ‘canola’ actually has no relevance to the plant it is made from whatsoever. In fact, ‘canola’ was a name chosen by the board of the Rapeseed Association of Canada – the ‘Can’ part standing for Canada, and the ‘Ola’ referring to oil. These marketing companies really aren’t geniuses, are they!?
Like any seed oil, rapeseed requires industrial scale processing to be turned into an oil. It is made my heating and then crushing the seed, before refining with hexane, bleaching with clay, and then deodorizing using steam distillation. You wouldn't eat an animal or vegetable that had been refined, bleached, and deodorized, so why should your oil be any different? We are all wise enough to know by now that ‘refined’ is a word that is most definitely doesn't fit the Paleo blueprint.
Canola oil is marketed as a ‘healthy’ product because it is low in saturated fat. We know by now that saturated fat isn't a bad thing – nope, quite the opposite. Saturated fat provides us with a pure, easy to metabolise form of energy – and that’s why I cook in coconut oil whenever I can. Canola oil also doesn't stand up well to heat, and goes rancid at fairly low temperatures – especially in comparison to stable fats like coconut oil, palm oil and ghee. Canola oil is high in erucic acid, a well known toxin that causes myocardial lipidosis (fatty degeneration of the heart). The majority of Canola oil is also genetically modified to be herbicide resistant.
Canola oil is also marketed as ‘healthy’ because it has a good Omega 3:6 ratio – approximately 2 parts omega 6 to 1 part omega 3. We know that the ideal ratio is 1:1; but, it’s worth holding our hands up and admitting that a 2:1 ratio is pretty good. However, we also know that omega 3s do not stand up well to heat. As Canola oil is processed using high temperatures, the omega 3 turns rancid quickly and is rendered useless – or even worse – toxic. What you are left with is a nasty, omega 6 rich liquid. Oh, and it doesn't even taste good!
The more you learn about Canola oil, the more you realise you are better off without it. It’s not a healthy choice at all, it’s just another product devised by intelligent marketing companies trying to sell a product at the expense of your health.
What are your opinions on Canola oil? Do you use it, or do you prefer olive oil, coconut oil, lard and ghee?
7 Ways to Keep it Paleo While Travelling
Whether it’s a holiday, a business trip, or just visiting friends and family, sometimes it can be difficult staying on track with your Paleo lifestyle when you’re travelling. We've all been in a situation at one time or another where we've been faced with food, sleep, or exercise difficulties when away from home – the important thing, however, is how you deal with them. Thankfully, with some proper planning, it’s easier than you may think to stay true to how you want to live when travelling.
1. Get an Esky/ cool box
If you’re going on a road trip, or even if you just travel for long hours in your work days, investing in a good quality Esky (cool box) is a no brainer. Fill it with ice, and it becomes a great place to store pre prepared salads, meats, hard boiled eggs, fruits and veggies when on the go. Plan your meals in advance so you’re not caught hungry, and stash them all in your cooler to stay fresh.
2. Bring travel safe snacks
If you don’t have access to a cool box or refrigerator, bring food that travels well. Packets of nuts, seeds, jerky, cans of tuna and whole fresh fruits are good options. Even home made fruit and nut bars are good if you’re hungry. If in doubt, bring extra – you can always share or simply take them home again. Make sure to bring plenty of water to stay hydrated.
3. Cooking Facilities
Whenever I travel now, I always aim to stay somewhere with cooking facilities – even if the standard isn't brilliant, a small fridge, a hob and a couple of pans can be life savers when you’re on holiday. Aim to stay with friends, relatives, or go self catering. Even some hotels have mini kitchens in the rooms these days, so try and book a room where you have the facilities to cook for yourself. Don’t forget to bring along your coconut oil!
4. Stock up on food whenever possible
When you’re in a new place, you never know when you might run out of options to get your hands on some good quality, fresh food. That’s why, when the chance comes along, its important you take advantage and stock up on as much as you can carry. If you come across a small butchers or farmers market, and you have the time available, fill your boots!
5. Research the area
If you are planning on eating out a lot when you’re away, it would be a good idea to do some research on the area before you leave. Check out the local restaurants and see if they have any choices on the menu that are suitable. If needs be, call them in advance and let them know your requirements – the chances are, they’ll be more than happy to help.
6. Intermittent Fasting
If it’s just a short trip, why not take it as an opportunity to experiment with intermittent fasting? You could do a 12, 24, or even 48 hour fast. This is an especially good technique when you’re on a long haul flight and don’t want to face the prospect of reheated aeroplane food.
7. Spontaneous Exercise
You’ll struggle to follow your usual training plan when you’re away, but that’s ok. When the opportunity presents itself, engage in some spontaneous exercise. Throw a few sprints into your day, go for long walks, swim in the sea – any little bit of activity you can squeeze in while you’re away will make you feel much better.
I’d love to know how you keep Paleo when travelling! Do you have any tips or tricks that I may have missed?
6 Unusual Meats You Should Try
One of the many luxuries of a Paleo diet is all of the high quality meat, fish and poultry there is to enjoy. For me, it doesn’t get better than a grass fed fillet steak, a crisp wild salmon fillet or a couple of juicy chicken thighs. However, there are times when it feels like you have hit meat monotony; which is the perfect time to shake things up and introduce something new to dinner times. There are plenty of exciting, more unusual meats just waiting to be enjoyed…
Which of the following have you tried?
Ostrich
Ostrich is a delicious, rich red meat that is a brilliant alternative to beef or lamb. The meat actually comes mainly from the legs and back of the bird – there isn’t any breast meat available! It makes excellent burgers, and the steaks are lovely simply pan fried and served rare. It’s a very good source of protein, iron and calcium – and almost always free range too.
Kangaroo
Like Ostrich, Kangaroo meat is almost always free range – I'm still yet to visit a kangaroo farm! It has a texture that is somewhat like liver, and is best served rare and paired with rich flavours like garlic, sun dried tomatoes and caramelised onions. I've also seen kangaroo sausages, although they were made with wheat flour and some strange looking ingredients, so I decided to give these a miss – but making my own is definitely on the to do list.
Zebra
A mild tasting meat, Zebra has delicate ‘gamey’ flavours similar to venison. As it has a low fat content, it’s important not to overcook it and make it too tough – serve the steaks medium rare and enjoy with roasted root vegetables or a big green salad. Demand is increasing for Zebra year on year, so it can be pretty expensive. Make sure it’s from a good source with humane hunting methods and fast shipping from its country of residence.
Bison
Bison is very similar to beef, but it’s always wild – so not subject to any of the artificial hormones, drugs and feeds found in modern day beef production. For this reason, it’s more expensive, but definitely worth it. Bison mince makes excellent burgers and Paleo Bolognaise, and the steaks are perfect just as they are. It has a more well-rounded amino acid profile than beef as well, and is very rich in Iron and Vitamin B 12.
Crocodile
Likened to chicken, crocodile is a mild tasting, lightly coloured meat that works well in curries and stir-fries. You’ll find most of the good meat in the tail, which means it’s very lean. Make sure you source this meat sustainably though, as some species of crocodile are at high risk of extinction.
Camel
Camel has been enjoyed for centuries across Africa and Asia, and is a popular choice with Muslims as it is considered Halal. The flavour is slightly sweet and similar to mutton, and it benefits from slow cooking as it can be rather tough. One camel yields an exceptionally high amount of meat, as almost the entire animal (including the hump!) is edible. Camel blood is also consumed by many indigenous tribes in Africa – but I’d recommend staying clear of this one!
Are there any unusual meats that you have tried that I've missed? Please feel free to share them with me below!
The Ultimate Paleo Guide to Cooking Oils
In the Paleo world, we’re not scared of fat. Quite the contrary – we embrace healthy fats and encourage liberal consumption. We worship the health giving properties of coconut oil, olive oil and grass fed ghee. At the same time, we understand the danger of rancid seed oils with a scarily high Omega 6 content. All the information about fats can be somewhat confusing – so do you know what oil to use, and when to use it?
Coconut Oil
My personal favourite – and perhaps the all-round king of cooking oils, coconut oil really is a product that no Paleo kitchen is complete without. It’s shelf stable, rich in healthy medium chain triglycerides and doesn’t oxidise easily. It’s perfect for using in baked goods, for frying, for roasting vegetables – or just eating by the spoonful. Many people also use it as a natural moisturiser, hair product or lip balm. It’s also been proven to have antibacterial effects and is excellent for improving your gut health, boosting your immunity and improving your metabolism. If you’d rather not stock up on lots of different oils, coconut oil has to be the first on your list.
Make sure you buy the unrefined ‘extra virgin’ kind – it’s solid at room temperature and liquid at around 24 degrees C (76F). It can be pretty expensive compared to things like olive oil, which is why I buy mine in bulk!
Ghee
Ghee always throws up a bit of confusion for us Paleo folk, not least because it’s a form of dairy and dairy isn’t part of the Paleo framework. Yes, Ghee is clarified butter – but the process that makes it removes the problematic casein and lactose content. If you don't tolerate other forms of dairy, you'll probably still be ok with ghee. I’ve recently started including it in my diet, with excellent results – and it tastes amazing too!
It has a great omega 3 : omega 6 ratio (roughly 1:1) and is rich in vitamins A, D, E and K2. It’s one of the most stable fats for cooking at high temperatures, so is great for frying and roasting. However, it is expensive, and if you can’t buy it grass fed, you’re probably better off without it altogether.
Palm Oil
Similar to coconut oil in that it is shelf stable and rich in healthy saturated fats, palm oil is generally more expensive and harder to find. It also draws about controversy because of its sustainability and the impact palm oil farming is having on Orang-utan populations. If you can find it from a verified, sustainable source, and you can afford it – then use it much as you would in coconut oil (except in baking). If you can’t, stick to the good stuff above.
Olive Oil
Probably the most popular and well known healthy oil – olive oil is one of those that you can enjoy with your conventional wisdom friends without getting into an argument about the health benefits of saturated fats. It stands up fairly well to heat, so makes a decent oil for light pan frying – but it’s much better as a dressing, drizzled liberally onto salads, meats, or used in pesto. You’ll find lots of different flavours and colours of olive oil on the shelves; just make sure you always buy ‘Extra Virgin’ and ideally organic. In my experience, the darker the colour, the tastier it will be.
Animal Fats
Animal fats are much maligned in conventional wisdom, but why so?
Avocado Oil, Walnut Oil and Macadamia Oil
Experiment with these as dressings and enjoy their unique flavours – but don’t attempt to cook with them. They’re not the most heat stable, and besides, they’re expensive so why would you want to? Buy them in dark bottles where possible to minimise oxidation.
Storage Matters: Keeping Your Oils Fresh
Even the healthiest Paleo cooking oils can become harmful if they’re stored incorrectly. Oxidation is a real issue — especially for oils that are sensitive to light, air, or heat. If your olive oil is sitting in a clear bottle by the stove, it’s probably well on its way to rancid. Make sure you always:
- Store oils in dark glass bottles (or stainless steel) away from sunlight
- Keep lids tightly sealed to reduce air exposure
- Avoid storing oils near the oven or other heat sources
- Buy smaller quantities if you don’t use oil quickly — freshness is key
As a general rule, saturated fats like coconut oil, ghee, and tallow are more stable and less prone to oxidation, whereas oils like walnut or macadamia are far more delicate.
What About Smoke Points?
If you’ve ever wondered why some oils are better for high-heat cooking while others are only suited for drizzling, it comes down to their smoke point — the temperature at which oil begins to break down and produce free radicals. Here’s a quick guide for common Paleo oils:
| Oil/Fat | Approx. Smoke Point (°C) | Best Use |
|---|---|---|
| Coconut Oil | 177–232°C | Frying, roasting, baking |
| Ghee | 250°C | High-heat cooking, sautéing |
| Olive Oil (Extra Virgin) | 160–190°C | Dressings, light pan-frying |
| Avocado Oil | 270°C | Grilling, frying, searing |
| Tallow | 200–250°C | Deep frying, roasting |
| Duck Fat | 190°C | Roasting, shallow frying |
Choosing the right oil for the right purpose isn’t just about taste — it’s also about health. When oils are overheated past their smoke point, they degrade, releasing harmful compounds and destroying beneficial nutrients.
Rendered Animal Fats: Rediscovering the Old Ways
While tallow, lard, and duck fat may have fallen out of favour during the low-fat craze of the 80s and 90s, they’re making a comeback in the Paleo community — and for good reason. These traditional fats are:
- Stable at high temperatures
- Rich in flavour
- Loaded with fat-soluble vitamins (especially if grass-fed or pasture-raised)
- Inexpensive to make at home from leftover cuts
If you roast meat regularly, don’t throw away the drippings. Strain and store them in a glass jar in the fridge — they make amazing roast potato fat or can be used in pan-frying savoury dishes. Homemade tallow (from beef) and lard (from pork) are especially good for stir-fries, frying eggs, or crisping up vegetables. Duck fat, in particular, is revered for its unmatched flavour when roasting root vegetables or making confit.
Sourcing Paleo-Friendly Oils
When buying fats and oils, the source is everything. Not all ghee is grass-fed. Not all coconut oil is cold-pressed. Not all olive oil is even real! Look for the following to get the best quality:
- Extra Virgin Olive Oil: Cold-pressed, dark bottle, ideally Australian, Spanish, or Italian with harvest date on label
- Coconut Oil: Organic, cold-pressed, virgin (avoid refined unless deodorised for a specific purpose)
- Ghee: Grass-fed, cultured if possible
- Tallow & Lard: Grass-fed and pasture-raised, ideally homemade from clean animal fat
- Avocado & Macadamia Oils: Cold-pressed, sold in dark glass bottles, no additives
With so many oils diluted or blended with cheaper alternatives, it pays to read labels carefully. If the price seems too good to be true, it probably is.
Flavour First: Cooking Oils as Ingredients
In Paleo cooking, oils aren’t just functional — they’re part of the recipe. Each one brings its own distinct character to a dish. Use ghee to create nutty depth in your scrambled eggs. Roast pumpkin in duck fat for a rich, velvety texture. Drizzle macadamia oil over grilled zucchini for a slightly sweet, Australian bush-tucker edge.
The secret is to match the oil to the mood. Coconut oil adds a tropical twist to curries or baked sweet potatoes, while olive oil is perfect for Mediterranean-style dishes. And if you’re lucky enough to get your hands on homemade tallow? Roast up a big tray of carrots, parsnips, and beets and let the flavour do the talking.
Summary: Choose Wisely, Cook Boldly
Fats are foundational to the Paleo diet — not feared. They provide satiety, help absorb nutrients, and bring essential flavour to our meals. By choosing heat-stable, minimally processed, nutrient-dense oils, you’ll get all the benefits without any of the downsides of modern processed fats.
Still using vegetable oil “just to finish off the bottle”? Do yourself a favour and toss it. Stock your pantry with oils that your great-grandparents would recognise — and your body will thank you.
🥥 What’s your go-to Paleo cooking fat these days? Tried duck fat on roasted cauliflower yet? Let me know what you’re cooking with in the comments below!
