As promised at the conclusion of yesterday’s post, today’s will be a continuation of our conversation pertaining to beef tallow. Yesterday’s post provided you with a brief overview of what exactly beef tallow is, and some common uses for it, and today’s post will focus more specifically on the different uses of beef tallow as well as the number of benefits it offers to those who use it.
Check out the following information from barebonesbroth.com.
“1. ABSORB FAT-SOLUBLE VITAMINS
“Tallow is a natural source of fat-soluble vitamins A, D, E, and K. Your body can’t put these vitamins to work without a bit of fat, so getting them from tallow is like a two-for-one perk. Adding more tallow to your diet may help you better absorb these vitamins from other foods too.
“This crew supports your vision, bone health, immunity, and heart health.[*] Vitamin E, a potent antioxidant, also protects your cells from harmful free radicals.[*]
“2. LOWER INFLAMMATION
“Chronic inflammation contributes to aging and the onset of conditions such as heart disease, type 2 diabetes, kidney disease, cancer, autoimmune issues (like arthritis), and neurodegenerative disorders (dementia, Alzheimer’s, Parkinson’s, etc.).[*]
“Good news? Tallow has anti-inflammatory properties. Its fatty acids have been shown to reduce inflammation to prevent, delay, or help treat those conditions.[*][*]
“3. REACH YOUR WEIGHT LOSS GOALS
“Healthy fats are incredibly satiating, which may lessen those afternoon snack prowls and late-night fridge raids. Studies also suggest that the CLA and stearic acid in tallow may help burn body fat and torch visceral fat (the dangerous abdominal fat between your organs).[*][*][*]
“4. BOOST YOUR IMMUNITY
“Did you know that up to 80% of your immunity stems from your gut? [*] That’s why what you eat matters so much for your overall well-being.
“Nourishing your body with the fat-soluble vitamins and powerful CLA in tallow may enhance your immune system and shield your body from (or lessen the severity of) colds, viruses, and infections.[*][*]
“5. PREVENT FREE RADICALS FORMED DURING COOKING
“Many cooking oils are susceptible to oxidation at high temperatures. This kicks off a chain of chemical reactions in which harmful free radicals may form.
“Free radicals cause oxidative stress, which damages your cells and DNA. This is a major trigger of the aging process and the development of chronic illnesses, such as cancer, autoimmune disorders, rheumatoid arthritis, and cardiovascular and neurodegenerative diseases.[*]
“To get around this, choose fats with higher smoke points. Tallow’s smoke point is around 420–480 degrees Fahrenheit, so it can be used for high-heat cooking, roasting, frying, etc., without the fear of burning or producing dangerous compounds.
“It also just tastes better. 😊 After all, many of the most popular fast food chains used to cook their french fries in beef tallow before processed veggie oils came on the scene,[*]” the web page explains.
If you needed more convincing to give beef tallow a try, hopefully this post has swayed you in the right direction.
Photo by Jinen Shah on Unsplash
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