Healthy Fat is Where It's At ...and I am not talking about avocados! - September 24th, 2026

Monica Corrado opens this week’s In the Kitchen with Monica livestream with a conversation about fats—specifically the difference she sees between traditional fats and highly processed industrial oils. Using avocado oil as a starting point, Monica encourages viewers to think about how fats are made, how much processing is involved, and which fats have traditionally been part of the human diet.

Highlights include:
-Why Monica distinguishes whole avocados from avocado oil
-The difference between traditional fats and highly processed industrial oils
-A discussion of butter, cultured butter, ghee, lard, tallow, duck fat, chicken fat, coconut oil, and olive oil
-How butter and cultured butter are traditionally made from cream
-Why Monica encourages reading ingredient labels and considering how a fat or oil was produced
-Ways to incorporate traditional fats into soups, stocks, stews, eggs, mayonnaise, and everyday meals
-A Q&A covering fat digestion, gallbladder support, olive oil, soaking beans, cultured foods, and introducing more fat into the diet
Monica closes by encouraging viewers to look more closely at the fats they are eating, choose foods that are as close to their traditional form as possible, and gradually incorporate more nourishing, traditional fats into their kitchens.

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