This savvy consumer is also expecting restaurants to start cooking with tallow and to move away from using cooking oils that release free radicals at high temperatures. If you’re still cooking with seed oils, there’s nothing more important you can do in your life than switching to beef tallow. Seriously. Close your computer, dump your canola oil in the garbage where it belongs. And go buy some tallow. Beef Tallow Nutrition Free radicals and the toxic breakdown products of Linoleic acid like HNE are implicated in almost every disease pathology.

Because of the double bonds, these fatty acids are very unstable. When you cook with seed oils you blast your food with cancer causing radicals.Nutrients are vital for all cellular function. They play a role in everything from growth to immune support, to brain function. Many also have antioxidant properties that can protect against diseases like cancer and Alzheimers. [*] [*]. The fatty acid profile of beef tallow is 50% saturated fat, 42% monounsaturated fat and 4% polyunsaturated fat. For instance, people in Hong Kong consume 695 grams per day of meat. That even puts Ron Swanson to shame. Thus, if you want to burn more fat on the carnivore or keto diet, increasing, not decreasing your fat intake may be better.

And this was great for the big consumer companies. The seeds were traditionally a waste product, so they were cheap. Ketosis occurs when Glucagon is high and Insulin is low. The high ratio between glucagon and insulin signals to your body to release nutrients from storage — i.e. body fat — and burn them for energy. The production of certain vegetable oils, like palm oil, leads to widespread deforestation and a high carbon footprint. Before the masses were brainwashed by Ancel Keys, tallow was the most common fat for cooking. Tallow was prized for its stability, taste and availability. Tallow was used for everything from frying to adding flavor to soups and stews.As a result, of the fear he created, soybean oil consumption increased 1000x in the 20th century. Linoleic acid now is 8% of calories Like butter or shortening, lard is a cooking fat that can be used for baking, sauteing, grilling, or frying. For any recipe that you don't want to have a lingering pork flavor, be sure to use rendered leaf lard or processed lard. 2. Is cooking with lard healthy? Most importantly, it turns out that the bad cholesterol, “LDL”, is only bad when it’s damaged by unsaturated fats .

Beef tallow is a staple in the carnivore diet. In this post, I’m going to tell you what tallow is, the 9 main benefits of eating tallow and how to make it. It is 100% natural and has been rendered in the traditional way from grass fed and organic beef suet. Beef tallow is a staple of the carnivore diet. You’ve been brainwashed into believing fat and steak are bad for you.

Partnerships & Collaborations

Increased saturated fat intake tends to reduce carbohydrate consumption, which really causes heart disease

We’ve talked about a lot here, and I really hope that you get a lot out of this article. It wasn’t easy for me to learn all this information – it took me years to learn about these things and improve my own health. MINERAL RICH - The Tallow is skin food at its best, rich in CLA and Omega 3's and a clean source of fuel for the body. Great for a ketogenic diet. Use it for deep or shallow frying or as abio-available body butter for the ultimate skin nourishment. Lard is a good source of fats that support a healthy heart After olive oil, which consists of 77 percent monounsaturated fatty acids, lard has the most monounsaturated fats at 48 percent. These fats help to lower blood cholesterol levels and maintain healthy cells. 3. What is lard used for in baking?At that rate, you’d expect them to be practically rolling down the street and dropping like fleas from heart disease. But they actually have the world’s longest life expectancy at 84.5 years . Scientists have now realized LDL particle size matters more than total LDL number. Diets high in saturated fat and low in carbs increase LDL size (which is a positive) [*] Tallow was loved by chefs because it has a very high smoke point beyond 400 F and it does not go rancid like other oils. Because of its high saturated fat content, it’s very stable. Beef tallow used to be a staple in people’s kitchens but has been replaced by cancer causing seed oil sludge. When the AHA — i.e. the mouthpiece for Procter & Gamble — brainwashed us into fearing saturated fats, we replaced them with these unsaturated seed oils such as Canola oil and Sunflower oil.