This thread will walk you through a few of the main benefits of cooking with tallow and why I view it as the most important cooking fat you can implement to improve your metabolic health.
First off, Tallow is rendered fat (Suet), typically from the organs of the animal. The rendered fat is slowly cooked over low heat until it becomes a liquid.
Almost all seed oils are made from GMO sources that can trigger allergic reactions & inflammation.
The rendered fat of tallow is a fantastic alternative that will allow you to remove these toxins from your body.
5/ Dairy-Free
Because Tallow is made from the rendered fat of the animal, there is no dairy content (unlike butter or ghee). This will allow it to sit more comfortably in your GI.
For anyone that has a sensitivity to dairy, Tallow could be a great option for you.
6/ High Smoke Point
Tallow has a phenomenal smoke point of 350 - 400 degrees.
Notice how when you try and cook a steak at high heat with olive oil or butter the liquid burns and turns black? That is because the smoke point on the oil & fat is low.
Tallow's high smoke point allows you to get a fantastic sear & crust on your meat without the burning of other oils.
PRO TIP: Let your pan get nice and hot before you put the tallow in. When you place your steak in the pan, you should hear an audible sizzle to develop the crust.
7/ Nose-to-Tail
By consuming tallow, you are using the entire animal and making sure none of it goes to waste.
Our ancestors were known for making entire use of the animal, which included cooking with rendered fat.
TIP: Opt for a Local Tallow Source
I highly recommend buying Tallow from a trusted source like a local farm or preparing this yourself.
if you are buying from a store, the product is almost definitely hydrogenated.
This allows for extended shelf-life but it is not natural.
TIP: Opt for Grass-Fed Tallow
Studies have shown that Grass-Fed tallow has 45% less PUFA and 66% Omega-6 Fatty Acid than Grain-Fed tallow.
PUFAs and Omega-6s are shown to trigger inflammation and damage mitochondrial health.
If you are unable to source directly from a local farm, brands like @EPICbar and @Fatworks have very high-quality products that you can order directly from Amazon.
Our app, @SeedOilScout, will allow you to find all local restaurants that are cooking with healthy fats such as tallow, lard, ghee, butter, etc.
You will be able to dine fearlessly and ensure that you are getting real foods prepared properly:
You’ve started prioritizing saturated fats over PUFA’s and seed oils, but not all saturated fatty acids (SFA) are created equal.
Different SFA's have wildly different effects on metabolism and can vary greatly even within different parts of the same animal
Many studies attacking saturated fats focus on the effects of palmitic acid (16:0), the dominant fatty acid in palm oil. Palmitic acid has been shown to raise visceral fat in humans and rats, and its production is terrible for the global ecosystem: @TuckerGoodrich
Stearic acid(18:0) has been strongly correlated with lower levels of visceral fat, lower cholesterol and better cardiovascular outcomes.
Its name comes from the Greek word στέαρ "stéar", which means tallow, a hint at where to start our search to become strong like bull…
The 13 hottest🔥seed oil safe restaurants in NYC right now:
1. Springbone Kitchen, Rating: 5/5, Views: 717
Review: "This local fast casual chain is vocally seed oil free and features fresh bone broth & grass fed beef, dine fearlessly!"
Website: order.springbone.com
2. Au Cheval, Rating: 4/5, Views: 426
Review: "The fryer is filled with fresh beef tallow at au cheval, everything is tallow fried here: chicken, fries and nachos..."
Website: auchevalnyc.com
The dangers of deep fryers, a deep dive into dirty oil 🤿
Deep fried food is wrecking your health, thread on strategies to lessen the damage or avoid them all together 🧵
Fried foods are a staple of American casual restaurants, and when done right they are delicious and addicting.
Convenience and cost led kitchens to move from solid, stable and saturated fats like beef tallow and lard to polyunsaturated seed oils, that cant take the heat 🔥
Seed oils are PUFAs, they have fewer double bonds along their carbon chain, and are highly sensitive to heat. They spit out trans fats, oxidized lipids and other nasty free radicals in a process called “Nonenzymatic browning”.