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Is beef tallow making a comeback?

nytimes.com

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Re: Is beef tallow making a comeback?

#21

Post by tombert »

bowmessage wrote: post #8
Workaccount2 wrote: post #5

RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.

Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.

It's probably still better to avoid eating french fries regardless of what they're fried in. That would probably lead to better health outcomes regardless.

Unless you're claiming that it tastes better, then sure, beef tallow is pretty tasty.

Re: Is beef tallow making a comeback?

#22

Post by AstroBen »

bowmessage wrote: post #18
AstroBen wrote: post #13

Earlier quoted context omitted.

Avocado, canola, olive oil would all be way better. Beef tallow is really high in saturated fat

The omega6:3 ratio and PUFA content of tallow is favorable. Canola and other seed oils are made using toxic solvents which are not full removed from the final product.

Go look up the studies of actual outcome data when replacing saturated fats with seed oils. Seed oils do much better

Re: Is beef tallow making a comeback?

#24

Post by dsr_ »

bowmessage wrote: post #17
babypuncher wrote: post #11

Earlier quoted context omitted.

Our own health department has completely removed objectivity from their process. It doesn't matter if they say something right or wrong now, they've completely lost our trust.

I don’t particularly trust any claims from previous administrations’ health departments, let alone this one. Politics aside, the omega6:3 ratio and PUFA content of tallow is favorable.

You've made this comment three times so far.

That changes my perception from "maybe that's a good point" to "spammers should die painfully."

Re: Is beef tallow making a comeback?

#25

Post by tptacek »

beejiu wrote: post #20

It's kind of mentioned in the article, but I'm more comfortable cooking with lard than either tallow or oil based on the current evidence. Avoiding UPF is probably the most important factor though.

UPF as in ultra-processed food? UPF designations are farcical; they're a modern formally-ratified instance of the naturalist fallacy. There are attributes of ultra-processed foods that are bad, but it's not the ultra-processing that makes it so; it's a very "correlation is causation" situation.

Re: Is beef tallow making a comeback?

#27

Post by JumpCrisscross »

bowmessage wrote: post #14
halostatue wrote: post #10

Not to be flippant, but we know that the answer to that is "No" because of Betteridge's Law of Headlines[1]. I haven't read the article ("too hard, didn't care"), but as a foodie: - in certain food circles, it never went away - industrially, McD's in at least North America used beef tallow as one of the par-frying oils for their fries well into the 21st century -- which caused a stir amongst vegetarians and Hindu who…

Beef tallow has a favorable omega 6 to omega 3 ratio and low levels of PUFAs, compared to seed oils and other cooking fats. I recommend reading the article.

> tallow has a favorable omega 6 to omega 3 ratio

Source for Americans needing more omega-6-fatty-acid intake?

> seed oils

Do we have evidence around seed oils? Or is this the new homeopathy?

Re: Is beef tallow making a comeback?

#28

Post by beejiu »

tptacek wrote: post #25
beejiu wrote: post #20

It's kind of mentioned in the article, but I'm more comfortable cooking with lard than either tallow or oil based on the current evidence. Avoiding UPF is probably the most important factor though.

UPF as in ultra-processed food? UPF designations are farcical; they're a modern formally-ratified instance of the naturalist fallacy. There are attributes of ultra-processed foods that are bad, but it's not the ultra-processing that makes it so; it's a very "correlation is causation" situation.

The fundamental problem with UPF isn't the nutritional qualities of the food. It's the _process_ itself. UPF is basically derived from A/B testing food continuously to making it (a) highly consumable and (b) low cost. Repeat that process over decades and thousands of times and you get overconsumption of shit food.

Re: Is beef tallow making a comeback?

#29

Post by m000 »

bowmessage wrote: post #8
Workaccount2 wrote: post #5

RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.

Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.

Hey! You forgot to mention about its favorable omega 6 to omega 3 ratio. /s

Re: Is beef tallow making a comeback?

#30

Post by getpost »

Brad Marshall[0] makes a case for the benefits of stearic acid (C18:0), which is predominant in beef tallow and cocoa butter. It acts as a beneficial metabolic signal that promotes mitochondrial fat oxidation, higher energy expenditure, and leanness—counteracting the obesogenic effects of polyunsaturated fats (PUFAs), especially linoleic acid.

[0] https://fireinabottle.net/every-fire-in-a-bottle-post-from-t...

EDIT: I'm sympathetic to Brad's argument and I'm concerned that RFK Jr's incompetence will interfere with ongoing research in this area of metabolism.

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