From science to the kitchen:
the daily act of nourishment
If knowledge is theory, cooking is practice.
Here we turn the science of fats, balance, and oxidation into simple rituals — one meal at a time.
Everyday Nourishment
Short, seed-oil-free recipes designed for clarity, beauty, and repeatability.
Each dish honors the principle of metabolic calm — stable fats, clean ingredients, ancestral flavor.
The right fat for the right heat
Short, seed-oil-free recipes designed for clarity, beauty, and repeatability.
Each dish honors the principle of metabolic calm — stable fats, clean ingredients, ancestral flavor.
— Stable Fats —
· Ghee · Tallow · Butter · Coconut Oil
Why They’re Stable
These fats are saturated or low in polyunsaturated fatty acids (PUFAs), meaning they resist oxidation and don’t break apart easily under heat.
Their molecular structure stays intact, even during frying or roasting, producing less inflammation and fewer toxic aldehydes.
How to Use Them
Ideal for high-heat cooking — sautéing, searing, roasting, or baking.
They give food a rich flavor, improve nutrient absorption, and remain chemically stable across time and temperature.
In Metabolic Terms
Stable fats provide clean energy: steady mitochondrial fuel that burns predictably without oxidative stress.
They’re the foundation of metabolic calm — what our cells recognize as familiar.
— Moderate Fats —
· Olive Oil · Duck Fat
Why They’re Moderately Stable
Olive oil and duck fat are rich in monounsaturated fats, which offer balance — fluid enough for metabolism, yet resistant enough to oxidation.
They can handle gentle heat but lose integrity if overexposed.
How to Use Them
Perfect for medium or low heat — sautéing vegetables, slow-cooking, or finishing dishes.
Use olive oil raw to preserve its antioxidants and phenolic compounds, or duck fat for flavor-rich, medium-temperature dishes.
In Metabolic Terms
These fats bridge structure and flexibility — they nourish without stress, representing the middle ground between purity and adaptation.
— Unstable Fats —
· Walnut Oil · Flaxseed Oil · Seed Oils
Why They’re unstable
These oils are rich in polyunsaturated fatty acids (PUFAs), especially linoleic acid, which oxidizes rapidly when exposed to heat, light, or air.
That oxidation generates toxic aldehydes like 4-HNE and MDA — molecules linked to inflammation, liver injury, and cellular stress.
How to Use Them
If used at all, keep them cold and unheated — add a drizzle after cooking or use occasionally in dressings.
Never use for frying or sautéing; they degrade within minutes of exposure to heat.
In Metabolic Terms
Unstable fats confuse the body’s signaling — they alter the way mitochondria burn energy and trigger oxidative stress.
They symbolize fragility disguised as modern convenience.
