Paleolithic Foods Without Animal Cooking Oils

Paleo Diet Food recipes are cooked with plant-based fats. A large number of
veggie oils are unsaturated fats (good fats) and not just
saturated fats (bad fats).

Paleolithic Diet allowed meat, poultry, fish, eggs, fruit and vegetables.
Paleolithic cooking, baking and frying uses plant-based oils. A big number of vegetable oils are unsaturated. Coconut a food item used many Paleolithic
food recipes has saturated fats. Review: Unsaturated Fats, Trans Fats, Omega-3 fatty acids and Saturated Fats.

Unsaturated fats tend to be
liquid at room temp.
There happen to be two varieties of unsaturated fats monounsaturated and
polyunsaturated. Unsaturated fats lower cholesterol and LDL cholesterol in the blood.
Unsaturated fats: avocados, nuts, vegetable oil, flax seed oils and olive
oil. Meat contains both saturated and unsaturated fats. Unsaturated fats lower
chances of heart diseases.

Trans Fats or hydrogenated fats useful to extend life of food products
(cookies, cakes, pies, Fries, margarine and
donuts). Made by chemical processing, called partial
hydrogenation. Trans fats are unsaturated fats but could raise cholesterol levels (bad cholesterol) and reduce cholesterol levels
(good cholesterol). Additionally, Trans fats raise triglyceride (
blood glucose levels) levels within the bloodstream. Paleolithic Diet avoids trans-fats.

Omega-3 fatty acids

Very important to healthy body. Our
bodies does not produce Omega-3. Good sources for omega-3: cold water fish, walnuts and flax
seed. Omega-3 strengthens body's body's immune system and reduces hazards of heart diseases.

Saturated fats found in animal produces: meat, dairy and eggs.
Bad fats also found some plants: coconuts, palm and palm kernel cooking oils. Saturated fats
tend to be solid at room
temperate. Saturated fats considered bad fats rises cholesterol levels. High cholesterol levels could result in hypertension and heart illnesses. Some diet
circles, suggest saturated fats as versus to trans fats.

Paleo Cooking oils

Olive Oil

Derived from the olive. Olive oil is utilized frequently in Mediterranean cooking. Extra Virgin Oil
100% from olive oil has a most superior taste. Not suggested to cook at high temperatures.
High temperature reduces olive oil's taste and nutritional values.
Well suited for salad dressings, marinades and
sauces. Along side vinegar can be used as bread dip (alternative to dairy butter).
Unsaturated fat.

Walnut Oil


Blended with lemon juice will be
first-rate salad dressing on kale or spinach.
to be in high heat only low smoke points. Unsaturated fat.

Coconut Oil

Plant structured saturated fat. Each of the parts of the
coconut aside from shell has nutrients and vitamins, coconut meat, coconut milk and coconut oil. Oil can be used
to grease casserole, baking dishes, fry fish or chicken, stir fry and sauté. Coconut milk used as ingredients in ice cream
and shakes. High smoke point with a life expectancy of nearly 24 months. Coconut meat, milk and oil can be found in many Paleolithic food recipes.

Avocado Oil

Avocado oil is an unsaturated fat and has a high smoke point identical to coconut oil.
Group with your favored spice and
herb for salad dressing. Marinade grilled meat, fish or chicken combined spices and avocado oil

Grape seed Oil

Grape seed oil has a moderate cooking point. Can be found in some Paleo baking, sauté, and stirfry recipes.

Extra Unsaturated fats Used in Paleolithic Diet
Food recipes:

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