This week’s featured Cooker Ready meal is Slow Cooked Mississippi Roast. Just like our Easy Prep Meals, Paleo Pantry provides you with all of the freshest Paleo friendly ingredients and instructions you need to have this super scrumptious and nutritious meal ready for you and your family in minutes using a pressure cooker such as an Instantpot.
The macronutrient ratios of the Slow Cooked Mississippi Roast are 2 percent carbohydrates, 55 percent fat, and 42 percent protein. This is a great opportunity to talk about a much maligned macronutrient, yes that’s right you guessed it, fat. The fat in this recipe comes from the beef chuck roast and ghee. Ghee is a type of clarified butter made by separating and removing the milk solids from butter after it is heated. This process makes ghee lactose free which is great for individuals with a sensitivity to dairy and anyone following a Paleo diet.
Fat and saturated fat in particular have received a bad rap over the past few decades but they are finally beginning to be exonerated. I’m sure you’ve heard that eating saturated fat raises your cholesterol and that cholesterol causes heart disease. The studies those claims are based on are now over fifty years old and they haven’t aged very well. More current and rigorous research has failed to find the same connections between saturated fat, blood cholesterol, and heart disease. The studies that do link saturated fat to a rise in cholesterol have been relatively short term. Longer term studies have failed to demonstrate a substantial link between saturated fat and blood cholesterol levels. In 2015, the United States government even dropped its previous recommended limit on cholesterol which had been around since the sixties. A review of the latest findings show no substantial link between saturated fat and heart disease.
Not only is fat not inherently bad for us, it’s essential for our health. Fat is needed to transport cholesterol which our bodies use for building and repairing cells, creating hormones, and insulating neurons. Your brain is mostly fat and deficiencies in fat are associated with illnesses including Alzheimer’s, ADHD, anxiety, and depression. Fat contributes to healthy eyes, skin, and hair, partially because of its crucial role in vitamin absorption.
It’s important to realize that dietary fat, the fat we eat, does not directly lead to body fat. Per gram of weight, fat is more calorie dense than protein or carbohydrates but the story is not that simple. Fat helps to regulate blood sugar. It does this by slowing the absorption of carbohydrates into the bloodstream. This in turn helps provide the body with a stable source of energy and promotes a sense of satiety without the cravings and mood swings associated with volatile spikes and subsequent dips in blood sugar colloquially known as ‘getting hangry’.
There are some fats that are best avoided and that are not part of the Paleo diet. These include highly processed vegetable oils with poor Omega- 3 to Omega- 6 ratios such as canola, corn, soybean, sunflower, safflower, peanut, and cottonseed oils. These oils may actually be responsible for much of the negative health effects associated with fat in general. Fortunately you won’t need to worry about any of those when ordering from Paleo Pantry.
I hope after this informative moment together we can reexamine our relationship with fat and begin to appreciate it for what it is: a flavorful macronutrient essential to our overall health and wellbeing. A great place to start is with this week’s Cooker Ready Meal, Slow Cooked Mississippi Roast. It’s one of my all time favorites and it’s ridiculously easy to make. If you’re interested in a deeper dive into some of the topics discussed in this post, I recommend checking out the following:
Posted by Berenger White