Why does beef tallow make me sick?

Answered on January 13, 2014
Created December 13, 2013 at 10:56 PM

I like to make beef tallow using supermarket suet as a fat source, but I always get slightly sick after consuming it. Never throw up, but want to sometimes and feel nauseous, slightly feverish, and occasionally dizzy when I eat it. My best guess is that the tallow I make is infected, but I don't know why. I use a crock pot, so it's possible as it warms up to proper temp (I think about 1 hour), bacteria overgrow in fat. But is that enough to make the fat make me feel slightly sick?



on December 14, 2013
at 02:54 AM

are you cooking with the tallow of just eating it 'straight', just the thought of eating it straight with a spoon makes me feel sick...but that's just me

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4 Answers


on January 13, 2014
at 07:20 PM

MasterVycen, I agree with you that you should eat organic beef tallow, but you also need to eat grass-fed beef tallow if possible. Grain fed beef tallow is extremely high in omega 6 fatty acid, and puts a heavy strain on your heart in the long run.


on January 13, 2014
at 04:17 PM

*Update: I've now stopped eating huge amounts of beef tallow for energy and feel much better. Instead, I'm eating lots of coconut oil and olive oil. I believe the problem is that the beef tallow I buy is only available as non-organic, factory-farmed. And because animals store much of the antibiotics and hormones that they are often given in their fat, I was loading up on hormones and antibiotics by eating tons of beef fat. So basically, I've learned that beef tallow is a no-no unless its organic.



on December 14, 2013
at 03:23 PM

Sometimes you have no choice. How do you consume some coconut oil for breakfast? Sure, you can spread it on bread, but there are a lot of people who prefer not to eat bread. This said, I love a spoon of tallow in my dinner soup.



on December 14, 2013
at 03:17 PM

Put down the paleo koolaid. You aren't supposed to eat fats straight. Bacteria generally don't grow in fat, fat is largely shelf-stable (tins of lard last for decades).

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