Prepared Meals

Prepared Paleo Meals

We offer pre-packaged, homemade Paleo meals, making eating paleo quick and easy, much easier than it was 50,000 years ago as the two gents below can attest to.

Hunting Old School

Our healthy, homemade Paleo meals will keep you eating right when you're on the go.

Click here to learn more about our meal services.

Olive Oil? Can we use it when our beloved butter just won't do?

Mark Sisson, of Mark’s Daily Apple, Defends Olive Oil’s Reputation

Olive oil’s reputation has been besmirched. It isn’t the magic life elixir fueling the teeming hordes of Mediterranean-dieting, crusty bread-eating, moderate wine-drinking centenarians, but it doesn’t deserve to be tossed in the trash heap with soybean, grapeseed, corn, and canola oils. I sense that it’s fast becoming a “fallen fat” among our crowd and I think it’s a darn shame. Are a few extra grams of linoleic acid, one or two unfortunate incidents of adulterated oil, and gushing praise from vegans, vegetarians, and the American Heart Association alike enough to turn us against a staple, phenolic-rich food sporting several thousand years of storied history?

Allow me to explain myself. Early this week, I got an email from a reader: “I often roast my veggies with EVOO. Would butter be a better alternative, or are the fats in EVOO just as well?” This is an extremely common, totally innocent question. I get similar questions a few times each week. Moreover, I’ve noticed a general undercurrent across the paleosphere of folks avoiding olive oil altogether, either because it isn’t necessary for health, has too much linoleic acid, or it’s too prone to oxidative damage when exposed to the elements (heat, oxygen, light). I’d like to address each of these, particularly the oxidative stability. And I’ll answer whether I think we can cook with it or not.

Read the rest of Mark’s article here.

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