Any reason not to use the fat from the top of my beef or chicken broth for cooking? Posted on February 21, 2013, 0 Comments

 from C.Jordan

Answer:

Fat attracts toxins.  Thus, unless you can be assured of the quality of the animal, I'd skim the fat off and get rid of it.  Grassfed beef should be fine.  But finding decent store bought chickens is virtually impossible.  Even the ones claiming to be cage free or pasture raised are often fed a diet filled with soy or grains or worse.  Chickens are omnivores.  As such, they cannot make the conversion of PUFA's in their feed to saturated fat in their bodies.  In fact, thinking that commercially raised chicken is healthy for humans is prehistoric at best.