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The secret benefits of Grass-Fed BEEF TALLOW — Whalespan

Content›Video›The secret benefits of Grass…

The secret benefits of Grass-Fed BEEF TALLOW

Paul Saladino9m · 2024-08-06

Claims Made

22

Claims Supported

18

Support Rate

82%

Support rate

18 of 22 claims supported

18 supported4 partial / not

Claims from this content

19

✓Well SupportedOdd-chain fatty acids found in dairy fats are consistently and strongly associated with improved health outcomes in humans.✓Well SupportedGrass-fed, grass-finished animals are likely the cleanest sources of animal protein due to reduced exposure to contaminants.✓Well SupportedEliminating seed oils and consuming more animal fats like tallow, butter, and ghee is recommended for better health.✕Not SupportedHeating olive oil, even if organic and cold-pressed, negates its potential benefits and makes it unsuitable for cooking.Well Supported

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A. Volkovreader

4h

Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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✓

Trans-vaccenic acid promoted anti-tumor activities and reprogramming of cytotoxic T cells in cell culture tests.

✓Well SupportedThe peroxidation index is a more reliable indicator of an oil's safety for cooking than smoke point.

◐Partially SupportedGrass-fed beef tallow from regenerative cows is a preferred cooking fat due to its stability and beta-carotene content.

◐Partially SupportedTallow is a preferred cooking fat due to its low peroxidation index, making it more stable than oils with higher smoke points.

◐Partially SupportedTallow is non-comedogenic and can be applied topically to the face to help with fine lines and wrinkles.

◐Partially SupportedThe vitamin K2 form found in animal fats like tallow (MK4) is believed to be superior to the form found in plant foods (MK7).

◐Partially SupportedConjugated linoleic acid (CLA), found in animal fats, is correlated with leanness and ease of weight loss.

◐Partially SupportedTallow is stable for cooking due to its very low amounts of linoleic acid and polyunsaturated fatty acids.

◐Partially SupportedGrass-fed and grass-finished beef fat contains higher levels of fat-soluble vitamins A, D, E, K2, and beta-carotene compared to grain-finished beef.

✕Not SupportedHeating unsaturated fats causes them to break down and oxidize, leading to oxidized LDL, which is detrimental.

◐Partially SupportedStearic acid has been shown in human studies to improve mitochondrial function and is associated with lower body mass, leanness, improved cardiovascular outcomes, and lower rates of diabetes and metabolic dysfunction.

✕Not SupportedDo not heat seed oils or olive oil; use a stable fat like tallow instead.

✕Not SupportedTallow is a healthier cooking fat than canola oil and is superior to what Harvard and Mayo Clinic suggest.

◐Partially SupportedTallow contains steric acid and trans-vaccenic acid (TVA).

◐Partially SupportedTallow produced without solvents is preferred.