Paul Saladino· MD
fats are that way butter tallow nothing is perfect in this case but those oils are going to be much lower in those peroxide values
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
fats are that way butter tallow nothing is perfect in this case but those oils are going to be much lower in those peroxide values
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you want an oil that's more stable animal fats are that way butter tallow nothing is perfect in this case but those oils are going to be much lower in those peroxide values
this is why I'm such a huge fan of cooking with animal fats like Tallow or butter in the pan because they have a lower peroxidation index though the smoke point is about the same choose fats with a lower peroxidation index like Tallow or butter or ghee for cooking fats and you'll do way better
butter ghee and Tallow are my go-to because they're much more stable they have a lower peroxidation index Olive and avocado oil have a higher peroxidation index