Why Cooking With Grasa Is Actually Healthier for You!

Abuela was right all along! Grasa is really the best cooking partner in the kitchen - you just have to get good quality fat. Cooking with animal fat has been a practice for centuries, and in recent years, it’s seen a resurgence as people reconsider the benefits of traditional fats over modern vegetable oils. While vegetable oils have been promoted for decades as "heart-healthy" alternatives due to their unsaturated fat content, research and understanding of nutrition are evolving. Here’s why cooking with animal fat might be better for you than using vegetable oils:

1. Stability at High Temperatures

Animal fats, such as lard, tallow, and duck fat, are more stable at high temperatures than most vegetable oils. They are predominantly made up of saturated and monounsaturated fats, which are more resistant to oxidation when exposed to heat. This means they’re less likely to break down and form harmful compounds like free radicals or trans fats during cooking.

Vegetable oils, particularly those high in polyunsaturated fats (like soybean, corn, and sunflower oil), are much less stable at high temperatures. When heated, they can degrade and produce harmful byproducts like aldehydes, which have been linked to inflammation and an increased risk of diseases, including heart disease and cancer.

2. Healthier Fat Profile

Contrary to popular belief, animal fats are not entirely saturated. They contain a mix of saturated, monounsaturated, and polyunsaturated fats, often in more favorable ratios than many vegetable oils. For example, lard contains around 50% monounsaturated fat, which is the same heart-healthy fat found in olive oil.

While excessive consumption of processed and oxidized fats (like trans fats) has been linked to heart disease, naturally occurring saturated fats are essential for many body functions, including hormone production, cellular structure, and nutrient absorption.

3. Rich in Fat-Soluble Vitamins

Animal fats are a great source of fat-soluble vitamins like A, D, E, and K2. These vitamins play critical roles in maintaining healthy skin, vision, immune function, and bone health. For example, vitamin K2 is essential for proper calcium metabolism and has been shown to support heart health by preventing calcium from building up in the arteries.

Vegetable oils, on the other hand, often lack these fat-soluble vitamins unless they are fortified. They are also commonly processed in ways that strip them of beneficial compounds.

4. Lower in Omega-6 Fatty Acids

One of the key reasons to avoid vegetable oils is their high concentration of omega-6 fatty acids. While omega-6 fats are essential, excessive amounts can cause an imbalance in the omega-6 to omega-3 ratio in the body, which is linked to chronic inflammation. Chronic inflammation is a major factor in many diseases, including cardiovascular disease, diabetes, and autoimmune conditions.

Animal fats typically have much lower levels of omega-6 fats compared to vegetable oils, helping to maintain a healthier balance of fatty acids in your diet.

5. Less Processing and Fewer Additives

Animal fats are generally less processed than vegetable oils. To extract oil from plants like corn, soybeans, or seeds, manufacturers use high heat and chemical solvents (like hexane), which can damage the oil and introduce toxins. The oils are then refined, bleached, and deodorized to make them palatable, further degrading their nutritional quality.

In contrast, animal fats are minimally processed. Traditionally rendered animal fat involves slow heating to separate the fat from the tissue, with no need for harsh chemicals. This results in a more natural, nutrient-dense product.

6. Satiety and Blood Sugar Control

Fats in general, particularly saturated fats, can increase satiety and help control blood sugar levels by slowing the absorption of carbohydrates. When you cook with animal fats, you’re likely to feel fuller for longer, reducing the likelihood of overeating or snacking on sugary or processed foods.

Vegetable oils, especially those used in processed foods, can promote overeating because they are often used in conjunction with refined carbohydrates. This combination can lead to insulin spikes, cravings, and weight gain over time.

7. Traditional Use and Historical Context

For millennia, people have cooked with animal fats like butter, lard, and tallow, with heart disease being relatively rare in traditional societies. The widespread use of vegetable oils only became popular in the 20th century, with the rise of industrialized food production. This shift to refined oils coincided with the increase in chronic diseases like obesity, diabetes, and cardiovascular disease, leading some researchers to question the long-term safety of replacing traditional fats with industrial oils.

Conclusion: A Return to Traditional Fats

Cooking with animal fat can be a healthier choice than using many vegetable oils due to its stability at high temperatures, healthier fat profile, rich nutrient content, and lower levels of processing. While moderation and balance are key, incorporating natural, minimally processed animal fats into your cooking may provide more health benefits than you might have thought—especially compared to highly processed, unstable vegetable oils that are pervasive in modern diets.

Choosing animal fats from well-raised, grass-fed animals can further enhance the nutrient quality and benefits of these traditional fats, making them a valuable addition to a healthy, balanced diet.