A short YouTube video by Aaron Hartman, MD, advising which cooking fats to keep at home for health. The speaker recommends extra virgin cold-pressed olive oil for its omega-9 profile and anti-inflammatory polyphenols (noting peppery/burny flavor as freshness cue) and advises using it for low-temperature cooking (vegetables, baking, broiling) but not frying. He also recommends ghee (clarified butter), especially from grass-fed animals, as a source of beneficial saturated fats.
Chapters
What are the essential fats everybody should have in their home? The things to cook with that can maximize your health and your family's health. Let's go through it. First of all, extra virgin olive oil is a go to. There are actually cultures, certain Greek islands and places in Greece where actually the only kind of fat they use for cooking is extra virgin cold pressed olive oil. It's an omega 9 fatty acid. It's a little different than other ones, but it has a lot of anti inflammatory polyphenols which are the bitey, kind of burny, peppery kind of taste when you eat those. So if the olive oil doesn't have that, it's probably a little old. But extra virgin olive oil is great. You can cook vegetables with it because vegetables don't heat above 100 degrees centigrade. So you won't overheat it. But you should never fry with it. You can bake with it, you can broil with it, but you should never ever over fry with olive oil. The next one to think about having is ghee G H e which is clarified butter. If you get healthy saturated fat from grass fed, grass fed animals, you'll get a lot of great C19, a bunch of these really lower chain number of fatty acids that are important for regulating cell function and vibration from ghee butter is great as well. Grass fed grass.