Tallow
| Tallow | |
|---|---|
| Type | Animal fat (beef or sheep) |
| Saturation | Predominantly saturated and monounsaturated, low in linoleic acid when animals are grass-fed |
| Smoke point | ~200-220°C (400-420°F) |
| Culinary use | Frying, pastry |
| Shelf stability | Good; low PUFA content resists rancidity |
| Ray's verdict | Generally helps A traditional frying and pastry fat; saturated fatty acids terminate stress reactions that polyunsaturated fats prolong |
Tallow is rendered beef or sheep fat, mostly saturated and monounsaturated, low in linoleic acid when animals ate grass. It is a traditional frying and pastry fat.
Why it ranks high
[edit]Saturated fatty acids terminate the stress reactions, polyunsaturated fatty acids amplify them.
Tallow and butter beat seed oils for heat stability and tissue load. Grain-fed animals raise the linoleic share a little; ruminants still filter better than pigs and chickens on the same feed.[2]
See Saturated fat, Butter, PUFA, Coconut oil.
Practice
[edit]Fry and roast with tallow, butter, ghee, or coconut oil. Keep seed oils out of the pan.
See Butter, Coconut oil, Saturated fat.
See also
[edit]References
[edit]- ↑ Fats, functions and malfunctions., Ray Peat newsletter
- ↑ Ray Peat, "Fats, functions and malfunctions," raypeat.com.