On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
wrote:

>Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
>higher smoke point. Not bad for shrimp and other seafood too. I still
>tend to use Grapeseed for expensive steaks.
>
>I do not generally do a lot of frying anymore tho', but Coconut (the
>brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
>Liter around here.

OK, I was going to ask you if you used the liquid or hard stuff...
according to what I've read, the hydrogenated stuff has a higher smoke
point than liquid.
>
>I honestly don't go thru maybe 3 liters of oil per year anymore,
>including Olive, Grapeseed, Coconut and Peanut. Most of my food is
>Electrogrilled, steamed, or microwaved. Butter is used at the rate of
>about 1 lb. maybe every 2 months and dad eats most of it. I hardly
>touch the stuff except for flavoring from time to time in small amounts.
>I sometimes think I was avoiding fat too much.
>
>And I have managed to recently accelerate my weight loss by INCREASING
>the amount of fat calories in my diet. I stalled out in May for a
>month. Played around with the Atkins fat fast (5 days on, weekends
>protein only) the last 2 weeks in June and went from 207 to 195
>as of last night. :-)

Congratulations
>
>I love Atkins.

I've been looking at South Beach lately, not very hard... but
considering it. I'm not a dieter.
>
>My last triglyceride reading as of last Friday night was 67. I still
>have a bit of an issue with total Cholesterol (230) but my last visit to
>the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
>per day then re-test in 6 weeks. I'm complying...

Flax seed oil? Sounds like it's pill form. Do you take any type of
fish oil?

--
I love cooking with wine.
Sometimes I even put it in the food.