#sourcing

Grass-fed and pasture-raised where it's available, bought as a half-beef from a local ranch and kept in chest and upright freezers. Mostly a supply-chain decision, and I'd rather be honest about that.

Organic where it counts, with particular attention to the crops most likely to be desiccated before harvest. Where practical is doing real work in that sentence.

Not a toxicology argument — an arithmetic one. My supplement stack already covers what fortification exists to add, so fortified flour is a second dose I did not choose and am not counting.

Traditionally fermented soy sauce rather than the acid-hydrolyzed shortcut. A small effect at the volumes anyone eats, and the better option costs about the same.

Even among the good oils, how one is made and how fresh it is decides whether it belongs in your kitchen, and the label is the last place to look.

*Butter was wrongly demonized and setting it next to a bottle of seed oil tells you most of what you need to know.

For most of human history, people cooked in the fat that came off the animals they ate. They rendered it, kept it in a jar by the stove, and fried and roasted a

A cow is forgiving in a way a pig and a chicken are not. You can feed a cow the wrong thing and it will still give you fairly stable fat, because the animal rew

A lot of the fat in your food is settled long before it reaches your plate, back when the animal was still choosing what to eat or having that chosen for it. A