A few weeks ago we listed 5 potentially harmful foods that could seriously damage your health if you ate them on a daily basis.
In this article we’re doing the exact opposite and reveal 5 Thai super foods you can find almost anywhere in Thailand that you never eat, but should.
Studies reveal that around 40% of the world’s population are at risk of iodine deficiency, which can lead to future health problems in young children (dried seaweed from the 7-Eleven doesn’t count).
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While rainy season is officially over, getting dengue fever in Thailand is still a potential risk. This year alone more than 42,000 people have been infected by the virus and has resulted in more than 35 deaths in Thailand alone.
The dengue fever virus is transmitted by mosquitoes and can lead to vomiting, high fever, headaches, fatigue, and several other nasty symptoms which can last for several weeks and sometimes even lead to death.
In today’s article, you will learn:
- Why Thailand mosquitoes are attracted to certain people
- Why pregnant women are at greater risk to mosquito bites
- Which parts of the body they bite the most and why
- Why you should never use DEET spray
- How to make a homemade mosquito trap in under 1 minute.
1. Why Thailand mosquitoes love to bit you
If you’ve spent any amount of time in a tropical country you’ll know that mosquitoes like certain people more than others.
Coconut oil is fantastic, and olive oil richly deserves all its good press. But they’re not the only Paleo fat choices around! In fact, some of the best Paleo-friendly fats might be right under your nose: animal fats.
Animal fat, of course, has a terrible reputation, but like all the rest of the low-fat myth, it’s completely undeserved. Fat, including saturated fat, from healthy pastured animals does not cause heart disease, cancer, high cholesterol, obesity or anything else. Chalk up one more point for traditional wisdom: the fats our grandparents and great-grandparents cooked with are good for us after all.
Why choose animal fat?
When you have jars of olive or coconut oil available in every store, why would you want to go for something “weird” like tallow or lard?
- It’s usually cheaper. Many farmers will literally give it away, because nobody wants it. With the rest of the world still terrified that looking sideways at a spoon of lard will give them heart disease, mass quantities of animal fat are yours for the taking.
- It’s delicious. Soybean and canola oil aren’t just unhealthy; they’re also a crime against taste buds everywhere. The right fat will do wonders for your cooking, and make even ordinary dishes taste like amazing indulgences. There’s a reason why duck fat French fries are so legendary.
- It has health benefits. For example, here’s one paper where beef tallow increased the power of conjugated linoleic acid in fighting mammary tumors. This study is extremely interesting. A 10% beef tallow diet was carcinogenic, but when 1% conjugated linoleic acidwas added, the diet became anti-carcinogenic. This may suggest that pasture-raised tallow (which naturally contains conjugated linoleic acid) is significantly more healthful than factory-farmed tallow.
In this study, beef tallow helped subjects absorb Vitamin A better than sunflower oil. In this study, feeding either lard or tallow to alcoholic rats reduced liver damage dramatically compared to corn oil.
It’s hard to find studies in human subjects, or studies where animal fats were given without massive doses of soy or corn oil alongside, but the data we do have is encouraging.
Lard is the fat from a pig; both the raw and the rendered fat are called lard.
Raw fat: will be white to pale pink. It may have scraps of meat, connective tissue, or skin clinging to it (hey, you’re buying a part of something that was once alive; it’s not going to look 100% perfect all the time).
Rendered fat: should be pure white to very pale warm cream color. It’s solid at room temperature, but soft – around the consistency of butter.
How to cook it: lard is irresistible melted on top of a baked sweet potato (as a replacement for butter), or use it to cook any pork dish for extra flavor.
Suet or Tallow
Suet or tallow is the fat from a cow. Suet is the raw fat; tallow is the rendered fat.
Raw fat: will be white to pale yellow, crumbly, and very light for its size. It may have scraps of meat, connective tissue, or skin clinging to it.
Rendered fat: should be white to cream-colored. Because it’s highly saturated, it’s hard and brittle at room temperature. You can’t scoop it, and to cut it you’ll need a sharp knife. If this is a pain in the neck, you can pour your rendered tallow into an ice cube mold while it’s still hot and liquid; it will solidify in the cubes and you can pop them out to cook with one at a time.
How to cook it: tallow is one of the most stable cooking fats this side of coconut oil. Because it has a relatively high amount of saturated and a relatively low amount of polyunsaturated fat, it’s ideal for high-heat cooking. It has a very mild beef flavor, and it’s tasty with almost any kind of vegetables or eggs.
Both the raw and the rendered fat are simply called “duck fat,” although rendered is much more common to find in stores.
Raw fat: typically comes attached to a duck. Should be white to pale yellow or pink. Feels soft and slightly greasy.
Rendered fat: solid but soft at room temperature, around the consistency of butter. Should be a creamy white.
How to cook it: Duck fat is the Cadillac of animal fats – it’s so decadent you almost want to eat it straight from the spoon. Try roasting parsnips or other starchy root vegetables in it for a delicious treat. Alternately, try a confit.
Summing it Up
Animal fat is healthy, delicious, and economical. It just doesn’t make sense to butcher a cow, throw out huge chunks of perfectly good fat, and then buy more cooking fat to brown your meat with! And animal fat is also delicious in a way “vegetable oil” just can’t match – try it once, and you’ll never go back to tasteless junk fat again.
Look in the fats section of our online grocery store for lard from free-range pigs and tallow(un-rendered) from pasture-fed cows.
Article originally from paleoleap.com by Sebastian Noel