If you have recently been in the social media in Nutrition, you have probably seen influencers who claim that seed oils are bad for them and that beef valley is better. you say that seed oils are inflammatory and toxic. But the Science suggests Most of these claims can be exaggerated wild.
However, people have all teamed up about seed oils (and their many online trailers) to cook with other fat sources -one of the most popular substitute fabrics that are beef alg.
Influencer claim This beef alg is anti-inflammatory and does not increase cholesterol levels. If that doesn’t sound quite right for you, you are not alone. Many people still remember that as Fast -Food restaurants in the 90s the use of beef valley in the 90s, in response to health representatives who wanted to stop the increase in heart diseases (15).
But the flood of public opinion has turned, and now many people think that beef -talg is actually good for them. Is there a truth or is this just a further health loss? We turned to the real experts – nutritionist – to find out.
So what is beef alg at all?
Beef Talg is a rendered form of beef fat, which is fixed at room temperature. Like butter and lard, it is primarily saturated fat. It is manufactured by removing, cooking and clarifying the fat tissue from cows to create a thick, oily consistency that is very similar to the lard (lard,1).
Beef meat -Talg has a high smoke point (1) to effectively for cooking methods with high heating such as:
- Fry
- Frying frying
- Fry
- Grill
- Sales gones
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Advantages and disadvantages of beef valley
Beef Talg could have some potential health benefits, but these must be weighed against its risks, especially with regard to heart health. “We don’t have many high -quality research on beef valley and its effects on humans,” says Myfitnesspal registered nutritionist Emily Sullivan.
Possible advantages of beef valley
Contains beef valley -talg Stearic acidAnd there are some studies that indicate that stearic acid could have one Cholesterol -lowering effect ((2). However, Sullivan says that more research on this topic is necessary to confirm this claim.
“Rindertallow contains small amounts of VitaminsBut not a considerable amount in a 1 tablespoon of portion, ”says Sullivan.
In addition, beef valley is a source of Conjugate linol acidWhat is a form of polyunsaturated fat can reduce inflammation ((3). According to Sullivan, most of the research on the advantages of conjugated linoleic acid was carried out on animals in a laboratory environment, so that research on humans are necessary before we can say that it reduces inflammation in humans.
Although cooking with beef alg may have some advantages, most of these advantages are not completely of science and seem to be relatively insignificant in small quantities.
About the experts
Emily Sullivan, RD is a food curator at Myfitnespal. She acquired her bachelor’s degree and completed her dietary internship at Ohio State University and received her degree in culinary art at Johnson and Wales University.
Melissa Jaeger RD, LD is the head of the nutrition for MyFitnespal. Melissa received a Bachelor of Arts in Nutrition (DPD) from College of Saint Benedict and completed her diet internship via Iowa State University. In May 2024, she was recognized as a registered young nutritionist of the year, which was awarded by the Minnesota Academy of Nutrition and Dietetics.
Stephanie Saletta, MS, RD is the Sr. Lead Nutrition Scientist at MyFitnespal. Stephanie acquired her master’s degree in nutrition from San Diego State University. It has experience in nutritional research, the development of obesity prevention and the treatment of treatment and sports nutrition.
Disadvantages of beef -talg
Beef -talg is saturated fatAnd there is an overwhelming group of scientific research results that show that saturated fat Increases the LDL cholesterol level (This is the “bad” cholesterol) – thus saturated fat Increases the heart cycle -Id disease (CVD) riskor risk of heart diseases (4). “There is good indications that the exchange of saturated fats against unsaturated fats, including food oils, the LDL cholesterol levels and heart health benefits,” says Stephanie Saletta, MS, MS, RD, Lead nutritionist at MyFitnespal ((((((((((((((16).
100 g of beef valley contains 50 g saturated fat (5). The USDA recommends keeping saturated fat consumption to no more than 10% of calories per day (6), and the American Heart Association recommends that you limit it to 6% (4).
So if you follow USDA recommendations, it is about 22 g saturated fat a day if you eat about 2,000 calories a day. If you follow the guidelines of the American Heart Association, you want to keep this saturated fat even lower overall – only 13 g a day for the same 2,000 calories a day.
Just think about it 1 tablespoon of beef valley contains 6 g saturated fat. We all know that the amount you use can add quickly when cooking. Since you want to restrict your saturated fat intake and contain many frequent foods already saturated fat, it can be a good idea to avoid additional sources for saturated fat countries such as beef alg.
“Not only grams with saturated fat add up quickly, but also the total calories made of fat. Fat contains 9 calories/grams – more than protein or carbohydrates. If you register your meals – including your food oils – you can see in Myfitnespal how your calories with your health goals are on the track.” Melissa Jaeger, RD, LD and MyFitnespal Head of Nutrition.
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Beef Talg against other fats
We have found that beef talg is high in saturated fat – 50 g saturated fat per 100 g. But how about seed oils and other animal fats?
Per 100 g, here is how much saturated fat each of these seed oils and animal -based fats contains:
And here is how much saturated fat in 100 g of other common cooking fats is:
- Olive oil: 16 g (9)))
- Rapese oil: 7 g (7)))
- Avocado oil: 12 g (8)))
- Lard: 39 g (10)))
- Butter: 46 g (11)))
Beef Talg has more saturated fat than all, even butter.
Frequently asked questions (FAQs)
Does beef alg influence the taste of food?
Yes, because beef talg is a rendered form of beef fat, it has a fleshy and hearty taste profile.
How long does beefallow take at room temperature?
Rind meat -talg can be stored at room temperature for up to one year (up to one year (13).
Should I cool beef tallow?
If you use beef tallow less often, you can take 6 to 12 months (13). You may have to thaw the beef alg when they are cooled.
Can beef valley be used as a replacement for butter or oil when baking?
Beef talg could be used as a baking replacement, but its meaty taste profile could make it cheaper for hearty baked goods. “It is important to note that beef valley has a higher amount of saturated fatty acids than butter and oil, which should be taken into account if this exchange starts in a recipe,” says Sullivan.
Is beef tallow expensive?
The price for the Talk Valley Prize can vary due to the brand and quality, but in general it is more expensive than vegetable and seed oils.
Is beef talg only lard?
Beef talg consists of beef fat, while lard is made from pork fat. Schmalz has a mild, neutral taste that makes it better baking.
Is beef tallow bad for cholesterol?
Beef Talg has high amounts of saturated fat. Studies show that saturated fat increases the “bad” cholesterol level.
The end result
Most people should not Replace vegetable/seed oils with beef with beef due to its high concentration of saturated fatty acids, says Sullivan. A small amount of saturated fat can be part of a nutrient -rich diet, but it is still recommended to use unsaturated fats such as vegetable oils as the main fat source for cooking (cooking (cooking (14).
“There are more research on beef valley and all requirements that are made.
The contribution Should you cook with beef valley? Here is what a nutritionist has to say appeared first Myfitnespal Blog.
