31–40 of 167 posts
Tallow is popular right now, but plain old butter is just as good, easier to work with, and doesn't make everything it touches taste like beef.
That last one is not necessarily a bad thing. You haven’t truly had popcorn till you’ve had beef tallow popcorn.
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.
How is lard meaningfully different than tallow or vegetable oil? Being animal fat, isn't it approximately the same as tallow?
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.
> Bread grows on trees, apparently
Earlier quoted context omitted.
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
Sydney heart diet study: Seed oil group had something like 62% higher death rate.
Minnesota coronary experiment: replaced saturated fats with seed oil, cholesterol dropped, but for every 30 mg/dL drop risk of death went up something like 20%.
Several recent meta analyses also indicate no real benefit migrating from saturated fats to seed oils. The only silver lining I have seen is there is some evidence replacing them for people who have had a coronary event already. So, no, I don't think the evidence supports "seed oils do much better" in a general sense.
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.
>but I'm more comfortable cooking with lard than either tallow or oil based on the current evidence How is lard meaningfully different than tallow or vegetable oil? Being animal fat, isn't it approximately the same as tallow?
Earlier quoted context omitted.
Compared to what and for what purpose? Olive oil? Peanut oil? No and (mostly) no. Compared to hydrogenated margarine that was pushed a couple of decades ago before we learned about trans-fats? Of course. If you use it when cooking for guests, you should disclose that you're using it (especially for non-meat dishes) because it may add extra fat that they're not OK with or consider inappropriate for personal dietary co…
Politics aside, the omega6:3 ratio and PUFA content of tallow is favorable.
Arguably the "healthiest" cooking oil is olive oil. If we're looking at just the fatty acids though, replacing SFA with PUFAs is a stronger predictor of lower CVD and all-cause mortality.
Earlier quoted context omitted.
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.
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.
>but I'm more comfortable cooking with lard than either tallow or oil based on the current evidence How is lard meaningfully different than tallow or vegetable oil? Being animal fat, isn't it approximately the same as tallow?
Tallow is popular right now, but plain old butter is just as good, easier to work with, and doesn't make everything it touches taste like beef.
> and doesn't make everything it touches taste like beef. That last one is not necessarily a bad thing. You haven’t truly had popcorn till you’ve had beef tallow popcorn.