I eat the tallow in my ground beef. I typically source 80:20. Favorite is from White Oak Pastures.

When I have beef for lunch, I make sure to have (alot) less carbs.

This is because the Randle Cycle will convert sugar to saturated fat on the body in the presence of simultaneous dietary fat.

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Figured yeah. Living north of the 38th parallel myself, I go lower carb higher fat when I can't get vit d, and vice versa when I can get vit d.

Super tantalizing moving to an eternal summer