111–120 of 167 posts
Earlier quoted context omitted.
Remove whatever politics you might believe from the equation. Is beef tallow a better option for a cooking fat? I think it is.
How is “I think it is” a more valuable contribution than what the parent said?
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.
> 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…
Earlier quoted context omitted.
If I understand it correctly, tallow is made from beef or mutton. The same principle can be applied to pork fat -- and presumably any other herbivore? -- to create lard. Which is is also delicous for fries.
Yes, the difference is that tallow is solid at room temperature, so great for preservation. I was planning on making pemmican with it, but slicing, drying, and pulverizing hundreds of tiny strips of meat seemed like a lot of work. https://en.wikipedia.org/wiki/Suet https://en.wikipedia.org/wiki/Pemmican
Earlier quoted context omitted.
Yes, the difference is that tallow is solid at room temperature, so great for preservation. I was planning on making pemmican with it, but slicing, drying, and pulverizing hundreds of tiny strips of meat seemed like a lot of work. https://en.wikipedia.org/wiki/Suet https://en.wikipedia.org/wiki/Pemmican
Lard is also solid at room temperature.
Earlier quoted context omitted.
Yes, I agree. Now, everyone trying to fix the medical establishment is immediately called an anti vaxxer, science denier, etc. At some point it was inevitable that we get someone who can shrug these labels off because they do not have a scientific reputation that can be killed with these labels. My point is, again, we are in this situation because sane attempts to fix things has not worked. To an extent that people w…
If your “fixes” for the medical establishment include spreading unsubstantiated fear mongering about vaccines and science denial then you would be right to be classified as an anti vaxxer and a science denier.
Earlier quoted context omitted.
Are you sure? 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…
I don't have time to look into the sydney heart study but I know for the minnesota experiment they, not knowing how bad it was at the time, used margarine with high trans fats as the replacements. Also had a huge 95% drop out rate Actually on a quick check the sydney study looks to be the exact same
I was looking for duck fat to roast some potatoes in. The store didn't have it but they did have beef tallow. I gave it a shot. Worked great. I'd get it again
I would end up with a 1/2 gallon of foie gras infused (normal) duck fat.
Decided to make french fries using it. It was the best fries I have ever had.
Nonetheless, I would never eat like that today.
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?
What this matters isn't clear of course.