Best LCHF Food?

bestLCHFfood

Here’s a fun survey on which the best LCHF foods are. It only takes a minute to complete and for each answer you can see what others have replied:

Best LCHF Food?

Please note that certain foods don’t fit an LCHF diet at all, so then you’ll have to pick “the least bad”.

28 Comments

  1. muiiio
    I'd love to see this with the "correct" answers as well :)
  2. Lisa
    I love this survey, would love to do it again with even more food choices.

    (except I would leave out the high carb stuff) .

  3. Aniara
    "Couscous eller quinoa?"

    Öh... nej?

  4. Reeni
    Both are equally good
  5. Michelle
    People picked eggs over bacon?? It's bacon, people! Bacon is the king of food!
    Replies: #10, #27
  6. Drew
    Sardines in extra virgin olive oil.... Great LCHF food or Greatest LCHF food?
    Reply: #7
  7. ana

    Sardines in extra virgin olive oil.... Great LCHF food or Greatest LCHF food?

    Just about to have some from a local fish tavern on the Mediterranean

  8. paulc
    Cheese omelette with bacon on the side... :)
  9. FrankG
    Bacon IS the king of food :-) but I think for all-round, complete nutrition, it is hard to beat an egg -- or a steak... or both!

    Of course (as Dr Andreas pointed out) not all of the choices offered have what I would consider a low carb option -- just lower.

    AND then you need to consider the source of the food... an egg from a de-beaked chicken, stuffed in a small cage and fed GMO corn, hardly compares to one from a chicken free to run outside in the sunshine and fresh air of a pasture, while scratching around for bugs and worms etc... :-)

  10. Brian
    Taste-wise, bacon is the most amazing food ever devised. However, I picked eggs because they pack a more nutritious punch than bacon.
  11. LarryB
    It should say "better" not best. In English, you use the relative rather than the superlative when comparing only two things.

    That said, some of those should be "less bad."

  12. murray
    What is it about bacon? We get our bacon from old-order Mennonite farms freshly sliced double thick and our kids love it with almost anything:--bacon and eggs; lardons on butternut squash soup; bacon and cantaloupe; bacon-wrapped steak; bacon and avocado; bacon and strawberries; bacon chocolate, bacon-wrapped asparagus, etc.. My son especially likes bacon strips with whipped cream on it as a finger food. I like getting an unsliced slab and slow-cooking it over maplewood charcoal to eat as succulent pork belly.

    Ralph Waldo Emerson wrote "The Earth laughs in flowers." He didn't quite get it right. The Earth laughs in bacon.

    Reply: #13
  13. murray
    Okay, you made me laugh. Thanks for that, Frank.
  14. Damocles
    Answered all questions,
    how do I know if I have won?
    Reply: #16
  15. FrankG

    how do I know if I have won?

    We'll check back with you in fifty years and see how you are doing :-)

  16. sten
    Taste wise bacon is great, although some of the taste may come from sugar in the preparation. Don't know the % in the finished product...
    But bacon has a problem: The fat is less saturated and less monosaturated than the fats from goats,sheep and beef: Through their sophisticated 4-stomach system these animals (that chew the cud) convert grass and other cellulose into the most durable fats: Saturated and monounsaturated.
    (I would like to see the other durable meats being prepared in similar (less sugar) fashion. Is there anything out there ?)

    There has been a lot of speculation why pig meat was banned in muslim and Jewish religions
    I would like to add: Since the traditional way of preserving meat was drying especially in warmer climates, the pig fat would simply not last or get rancid long before the other fats, making any fat in the meat and hence the meat unsuitable to dry and store any longer time. When salted in colder cellars in colder climates the problem would be lesser as the degradation process is temperature dependent.
    But today the most important variable, "durability in warm places" , would be tested inside our bodies....
    Our brains and nerves are made and electrically isolated with fats, and I for one therefore nowadays avoid all fats that are not of the most durable kind.

    Old people were in the past often known to be wise and sources of sound advice whereas today old people are too often associated with dementia and Alzheimer's.

    Large intake of industrial polyunsaturated fats was not possible before industrial margarine was introduced in 100 years ago, 1913. The prevalence of the nerve disease MS increased 6-fold 1920-1930, for unknown reasons. The cause of MS is not known but often attributed to that "the immune system attacks nerves or nerve isolation". Could it just be bad fats going rancid !

  17. murray
    sten, I expect that is a significant reason for cooking bacon, to render the polyunsaturated fats. I find that putting some extra virgin olive oil on the bacon improves the rendering. I also "bake" the bacon, cooking in the oven for about 30-60 minutes at about 225-275F (while I walk the dog). This avoids the toxins from cooking above 325F but renders the polyunsaturated fat.

    My understanding is that Aboriginal people in Canada prefer fat from spring bears to fat from autumn bears, presumably in preference for fat with less polyunsaturated fats. Similarly, the coastal Aboriginals prepare oolichan butter from candlefish. These are very high in polyunsaturated fats, but they perfected a rendering process that reduces the polyunsaturated fat content and results in very stable and nutritious fat. So valued was oolichan that there were oolichan-trading trails going some 300 km inland, which the early European explorers used to find their way to the Pacific. The oolichan butter lasted quite a while before going rancid without refrigeration. A few years ago Dr. Wortman had some local oolichan butter analyzed at a lab and they found the fatty acid profile was the closest match to stored human fat they had encountered. So how food is prepared is a critical factor that should not be overlooked.

    Reply: #19
  18. sten
    HI Murray, most interesting information!
    Regarding fat from spring bears: Does it mean that the bears consume the shortest lasting fat first ? If so, that probably goes for us too and the recent craze about intermittent fasting is in that case even better than we thought as it gives the body opportunity to burn the pufas before they burn (oxidize) bytemselves, leaving long lasting fats for the long term!

    Regarding rendering, we now buy (grass finished) beef fat at the end of the summer, this year the second year. Timing is so that it should be packed with all the fat soluble vitamins that the animals have been storing in the fat during the summer. We render this in boiling water, to melt and extract the fat for frying (and vegetable soups) for the rest of the year. (Without fats in veggie soup lots of vitamins and fat soluble minerals etc. (beta carotene) from the veggies may just be flushed straight through the system..)

    All the fat melts and can be poured off when we render the Tallow. Left is some crispy meat residues which also can be consumed.
    I didn't know that pork was rendered to get rid of the fat. Is it a long standing tradition ?
    Can the pork meat be dried and stored long time after?
    How do you know that only the polyunsaturated fats melt at temperatures over boiling? Or is
    it time & temperature, or rather all fat?

  19. murray
    Regarding hibernation, yes, the current hypothesis is that the bears selectively burn off the polyunsaturated fats first. (Aboriginals report that fall bear fat tastes fishy.) So that would support your observation that this is another potential benefit of fasting.

    I wish I knew more about rendering. I store my olive oil in the fridge (I am probably overly fussed about potential oxidation of unsaturated fats). I notice that there is a differential rate of congealing of the fat, or the melting of the fat. I presume the saturated fats and then mono-unsaturated fats harden first and the polyunsaturated fats remain liquid the longest in the fridge. When I get nut butter in a jar and open the jar room temperature, I pour off the surface oil, as I presume this is polyunsaturated fat. Moreover, as a result of its extrusion it has been exposed to air at room temperature. At least polyunsaturated oil within an intact nut has been shielded from exposure to oxygen. One does need some omega-6 EFA from somewhere.

    Different fats liquify and render at different temperatures--thus the miracle of chocolate, because stearic acid (C18:0) melts at body temperature, but with chocolate solids and tempering, a piece of chocolate stays solid to touch but melts in your mouth. The Earth laughs in chocolate. So rendering at a lower temperature should favour extraction of polyunsaturated oils. Also, the cooling of rendered liquid fat should produce some separation, with the saturates congealing first and the polyunsaturates rising to the top. For this reason, I separate the fat from meat juices and add butter, on the assumption a good portion of the fat in the bottom of the roaster is oxidized polyunsaturated fat. I see this as well after pouring rendered bacon fat into a jar and putting it into the fridge--you can see and feel the difference in texture between layers of different fat--the top being very soft and the bottom much firmer.

    I get great grass-fed beef tallow from my butcher. It is like yellow wax. I'll have to inquire about separating the polyunsaturates. My understanding is that lard and duck fat are mostly monounsaturated, so I expect (or hope) the traditional rendering processes remove the poly-unsaturated fats.

    Reply: #22
  20. Marcy
    Grass fed butter, I use it on everything. So versatile and delicious.
  21. sten
    Interesting if this really is another argument for fasting!
    From experience and from what you say it seems to me that above body temperatures all fat melts leaving separation best to during cooling. Our tallow solidified totally in room temperature 20 C which means little or any(?) pufas in that. But I guess if we fill a jar and wrap it to cool down much slower in room temp, the pufas may then separate ? Do you know if pufas also are less dense so they end up at the top ?
    Reply: #23
  22. murray
    As you likely know, an unsaturated fat bends at the site of the double bond. So congealed saturated fat (all things being equal) should stack and become more dense than the liquid unsaturated fat. I suppose the rate of cooling would affect the degree of separation. If there is water, it might also depend on the degree of emulsification in the presence of surfactants (such as egg yolk, garlic, mustard, soy lecithin), which could hold unsaturated fats in the water portion longer and confound the separation of fats. I suppose like surfactants, there may be molecules that promote the binding of fats to each other. I just read Gerald Pollack's book on the Fourth Phase of water, so perhaps the charge polarity of fats causes them to weakly self-organize into structures that well-designed rendering could dissociate. Lots of unknowns from the science perspective. Might be best to just speak to some Aboriginal elders on Vancouver Island and find out how they do it.

    I have some excellent grass-fed ghee I keep in the fridge. I have noticed a little differential separation sometimes when they get near room temperature. I suppose the MCTs liquify if they are not integrated with the longer chain saturated fats. Some jars I get start with separation (with internal pools of liquid, like Swiss cheese holes of liquid within a general solid) and others do not. I suppose the ones with separation underwent some up and down temperature changes during storage or transport. I'll have to do some researching and experimenting this weekend.

    Reply: #25
  23. Kindke
    bacon is OK but it gets boring quickly, also sometimes i find it too salty.

    prefer charcoal grilled fatty pork ribs or belly. Pork really is the greatest meat imo.

  24. sten
    Butter and hence ghee has near 4% omega-6, 25% monounsaturated and the rest saturated fats.
    How much MCTs is in butter I don't know but our coconut oil remains solid up to 25 C!
    Which means the pools are probably the 4% pufas. Have never seen it with butter: As you just pointed out above butter is emulsified with proteins which by definition are removed from the ghee, enabling the separation.
    Just discard it or to be sure send the parts to a lab for analysis or cheaper leave a piece of each separation out of the fridge and see how long time to get rancid! A well controlled heat cabinet set at 37 would possibly show the result in a week or maybe even a day ?

    Your explanation why the packing density is higher in line with saturation level explains the actual density very well which should leave thinner the crap fat at top!

    When we render tallow the fat comes off extremely clear in liquid form with no tendency to any emulsion. Slow cooking with some bubbling.

    Our Tallow was very white and I heard also before that yellow is the color to expect, similar to butter that is getting its yellow color from beta-carotene in the summer. Are we getting something else when we are getting the white tallow ?

    Reply: #26
  25. murray
    I don't mean to oversell how yellow the tallow is. For sure, it is paler than the grass-fed butter I get (which appears to be at peak this week according to my cheesemaker, with fast-growing autumn grass). The grass-fed beef carcasses I see at my butcher vary. It may depend what kind of grass they are on and how fast-growing the grass was during finishing (assuming grass-finished). Also, some grass-feds are kept longer to grow more. My butcher took me in the fridge to view the carcasses and the grain-feds are about one and a half times the size and have a thick layer of hard, white fat over the muscles. The grass-feds are lean and you can identify each of the muscles without cutting away fat. The older grass-feds seem more yellow, but in Canada they generally don't mature more than 30 or 36 months (can't recall which off-hand) because of BSE regulations.

    Yes, coconut oil is generally solid at room temp, but MCT oil is liquid and stays liquid in the fridge. I don't know if it is from the removal of most of the lauric acid (C12:0, leaving mostly C10:0 and C8:0), or whether there are proteins that cause the coconut oil to solidify that have been removed to make MCT oil. The short chain fatty acids (like butyric acid) are fairly volatile. They give cheese part of the distinctive smell when you freshly cut a slice and add much of the flavour. I expect some or much of these are lost when making ghee, which is why I use both butter and ghee.

  26. JAUS
    Bacon is not even close to be the best. I actually try to avoid eating bacon, I'm still not convinced that nitrates are completely harmless and the same goes for smoking food. I rather eat beef than pork anyway.

    I'm annoyed that people chose fish over meat, fish is overated. Grass-fed beef is better, less mercury and other heavy metals.

    Beef is the protein source that really makes me feel full for a long time. Cheese, fish, poultry, eggs and pork all makes me hungrier again faster than beef does.

  27. Nan
    Pasta and grains! Not really LC, save the seed quinoa, but then we have the omega 6 issue.

    I liked the photos.

    http://www.sugaraholics.com

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