2

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Beef tallow and heat damage

Answered on September 12, 2014
Created July 26, 2012 at 11:17 PM

I am currently eating an extremely clean diet, with emphasis on meat and fat quality. I currently am using kerry's gold butter for the majority of my fat intake. However, this stuff is extremely expensive for me and I can't continue on at the current rate. I previously purchased a 5lb bucket of grass fed tallow from us wellness. I am concerned with the rendering process, potentially damaging the fats and causing undesirable by products. How concerned should I be with this? I emailed us wellness and they said they render the fat with water for 8-10 hours at 180-200 degrees F.

Medium avatar

(3213)

on July 27, 2012
at 04:24 PM

http://www.marksdailyapple.com/yet-another-primal-primer-animal-fats/#axzz21qCKNzX4 http://www.marksdailyapple.com/how-to-render-beef-tallow/#axzz21qCd1UHG I'll leave this two links here, i think you'll find them highly informative

954dbd7efe0e7653e8efd377d7776d38

(457)

on July 27, 2012
at 09:40 AM

This is basically what I suspected, but was hoping for someone to show some research, showing rendering tallow is bad. Guess I'll be buying my 5 gallon tub of tallow soon, along with a new deep freezer. Thanks for the information.

954dbd7efe0e7653e8efd377d7776d38

(457)

on July 27, 2012
at 09:38 AM

Doesn't my specific question pertain more to ALE's than AGE's? I eat raw salads several days a week and 4 oz of raw liver a week. I cook my meat on very low heat with water. I steam all my vegetables, as well. Thanks for the information on raw paleo, but humans have had fire for a long time.

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2 Answers

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Medium avatar

(3213)

on July 27, 2012
at 12:06 AM

Beef tallow is extremely saturated, so it is extremely resistant to heat. I would say that under those temperatures, there's no oxidation or production of carcinogens. The smoke point of beef tallow is between 375??F-400??F

954dbd7efe0e7653e8efd377d7776d38

(457)

on July 27, 2012
at 09:40 AM

This is basically what I suspected, but was hoping for someone to show some research, showing rendering tallow is bad. Guess I'll be buying my 5 gallon tub of tallow soon, along with a new deep freezer. Thanks for the information.

0
1b32fc0f24120eb9fdc387e841d0dc8f

(161)

on July 27, 2012
at 01:58 AM

There's always the concern of Advanced Glycogen Endproducts in cooked foods, and fats accumulate the most ( http://en.wikipedia.org/wiki/Advanced_glycation_end-product ). Avoiding AGE's is one of the arguments for the Raw Paleo Diet. It certainly takes some getting used to, but I've seen much more complete healing from disease and much more muscle gain and weight loss than I have ever seen in the Cooked Paleo community. Learn more here: http://www.rawpaleodiet.com/ and here: http://www.rawpaleodietforum.com/

I personally lost five pounds of fat and gained five pounds of muscle without working out once over three months. Sounds farfetched, but it's true. I looked as lean and ripped as I ever have. Since I went back to cooked paleo, I've gained weight and felt worse.

954dbd7efe0e7653e8efd377d7776d38

(457)

on July 27, 2012
at 09:38 AM

Doesn't my specific question pertain more to ALE's than AGE's? I eat raw salads several days a week and 4 oz of raw liver a week. I cook my meat on very low heat with water. I steam all my vegetables, as well. Thanks for the information on raw paleo, but humans have had fire for a long time.

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