Educate me on why you choose to cook in tallow over, lets say, olive or avocado oil? Getting more natural fats and proteins in?
Discussion
Beef tallow is very low in linoleic acid and does really well at high heat. Ghee is good too. Butter as well at lower heats. Olive oil oxidates when it’s heated so I prefer it raw only when it’s extra virgin from a high quality source. Avocado oil is often not pure and combined with other oils. But it’s linoleic acid content is higher than tallow and ghee.