51–60 of 167 posts
> relatively obscure cooking medium I guess I'm old now, because I remember when it was a big deal that McDonald's switched from using tallow.
Deep frying your fries in beef tallow is an absolutely incredible experience, each bite is so rich and satisfying. We definitely lost something in the switch.
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.
This is simply untrue. Independent bodies all over the world regularly test commercially available oils for toxic solvents. While the solvent Hexane is indeed commonly used in the extraction of refined vegetable oils, it is later removed in the refining process.
For example Stiftung Warentest, an independent consumer advocacy organization tested 23 rapeseed oils available in German supermarkets and they all came out clean [1].
A few years earlier, they tested 25 "specialty oils" and found traces of Hexane in only one of them - but still way below the EU threshold of 1 mg/kg. [2]
Here is a study from Japan that tested a bunch of vegetable oils and came to the conclusion that none of the products contained dangerous levels of Hexane. The maximum amount the researchers found was 42.6 µg/kg (again way below the EU threshold) - but in most samples the amount they found was so low they couldn't even get a reading or they didn't find any Hexane at all.
Besides, for cold-pressed oils, no solvents are used at all.
[1] https://www.test.de/Rapsoel-im-Test-1816151-0/
[2] https://www.test.de/Gourmet-Oele-Fast-jedes-zweite-ist-mange...
[3] https://openaccesspub.org/experimental-and-clinical-toxicolo...
Earlier quoted context omitted.
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.
Large part of the molecules of my body were created by supernova
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.
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>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?
The concern I have with vegetable oil is if you heat it past the smoke point, you end up creating toxic compounds. The saturated fats are most stable. Source: https://www.bbc.co.uk/programmes/articles/3t902pqt3C7nGN99hV... I prefer lard because it's slightly lower in saturated than tallow, and doesn't alter taste so much.
Avocado oil has a smoke point of 500F, which is what I use for high heat cooking. By contrast lard is only 370F, which means it supplies less flexibility than avocado oil.
[1]: https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...
As an outside observer of this beef tallow trend, it looks to me a lot like a fad driven by some internalized machismo: "It's not proper food if it's not from a dead animal." While this is not unique to the US, apparently believers of this in the US reached a critical mass enough to make it public policy. I don't doubt that one can find health benefits in beef tallow. But I also vividly remember ads in the 80s and 90…
Saturated fat looks good when you replace trans fat
Red meat looks to be neutral when you eeplace refined grains
Doesn't mean there aren't better options though
RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.
He's almost the perfect example of the colloquial stereotype of "Dunning Kruger Syndrome", which is why he's so dangerous. I've made this example before, but it bears repeating. I know absolutely nothing about chemistry, medicine, or healthcare policy. I am wholly unqualifed to be in charge of anything involving healthcare. Suppose that, despite all reason, I am appointed into a HHS secretary anyway. This would be ba…
Yet still here we are
RFK's playbook is to wake up, check what the crunchy moms on instagram are cackling about, issue policy based on the comments sections.
He's almost the perfect example of the colloquial stereotype of "Dunning Kruger Syndrome", which is why he's so dangerous. I've made this example before, but it bears repeating. I know absolutely nothing about chemistry, medicine, or healthcare policy. I am wholly unqualifed to be in charge of anything involving healthcare. Suppose that, despite all reason, I am appointed into a HHS secretary anyway. This would be ba…
I think you have missed the part about why we are in this situation.
People are absolutely fed up with the medical establishment. There is no way to twist this.
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.
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:…
However, the problem is that the public has also come to that conclusion. The public has gone on to decide "that means my incredibly weakly-evidenced idea is just as good as the expert opinions" which does not follow and is often disastrously wrong.
So I'm also sympathetic to the idea that the saturated fat picture is more complex than a blanket ban suggests. But I know better than to treat things like Brad's arguments as anything other than "interesting hypothesis" as opposed to "something we actually know about nutrition."