It's bad for you compared to olive oil because it is an animal fat - a saturated fat - as opposed to an unsaturated vegetable healthy oil like olive oil. However, natural bacon fat and lard, it turns out, are much healthier for humans than the ';new age'; alternatives dreamed up in laboratories - the so-called trans-fat (and also cis-fats) that are artificially hydrogenated. So it is healthier than margarine, Crisco and other shortenings that are solid at room temperature, and a lot of the things used for grease or ';emollients'; in pre-packaged foods and fast foods.
Use it sparingly, maybe in a pan with a little olive oil (some chefs might disagree with me on that, as I have no idea if they have similar or dissimilar points at which they vaporize and become too hot), but that will impart a lot of flavor to whatever you are cooking, so just be sure it is something you want a bacon and/or olive flavor to fuse into.Is bacon grease bad for you as compared to cooking oils?
Hear, Hear CarmenS - that is the correct answer. A lot of chefs (me included) use a little Extra Virgin Olive Oil with bacon drippings, even EVOO %26amp; butter. It's all about flavor %26amp; the dish being prepared. I'm in very good heart shape, my weight is hoovering around normal and still built like a Patton tank.The body needs some saturated fat. But, as with anything, in moderation. As for olive oil look for only labels with 1 country of origin listed. Blends of olive oil are not what they claim.
Its bad because its saturated fat. It turns solid at room temperature. Other cooking oils, such as vegetable oil, is liquid at room temperature. Saturated fat clogs the arteries.
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