wishIwasSalludon
broken but not destroyed
- Joined
- Nov 9, 2023
- Posts
- 30,243
- Reputation
- 52,454
beef tallow has a high smoke point at 420 F or 250 C for non Americans
When oil reaches it smoke point it releases carcinogenic fumes into the air which is bad for your lungs it also releases harmful substances into your food
The main thing that makes fried food so unhealthy is the oxidized lipids as well as other chemical reactions that occur when
Oxidized lipids reek havoc on your body and go into your blood stream causing inflammation in pretty much all your organs and just fucking shit up in general
universityhealthnews.com
pubmed.ncbi.nlm.nih.gov
beef tallow is stable under high temperatures as it’s mostly saturated and mono unstaturates with a tiny high of polyunsaturated fat
So the amount of oxidation at reasonable temperatures is minuscule to near 0
@Gengar @ElTruecel @Narcissus🥀 @PseudoMaxxer @ManletJordanBarrett @gooner23
When oil reaches it smoke point it releases carcinogenic fumes into the air which is bad for your lungs it also releases harmful substances into your food
The main thing that makes fried food so unhealthy is the oxidized lipids as well as other chemical reactions that occur when
Oxidized lipids reek havoc on your body and go into your blood stream causing inflammation in pretty much all your organs and just fucking shit up in general
Oxidized Cholesterol & Vegetable Oils Identified as the Main Cause of Heart Disease
Is the American Heart Association wrong about their recommendations to avoid foods high in cholesterol they're the cause of heart disease and use polyunsaturated fats?
universityhealthnews.com
Dietary advanced lipid oxidation endproducts are risk factors to human health - PubMed
Lipid oxidation in foods is one of the major degradative processes responsible for losses in food quality. The oxidation of unsaturated fatty acids results in significant generation of dietary advanced lipid oxidation endproducts (ALEs) which are in part cytotoxic and genotoxic compounds. The...
pubmed.ncbi.nlm.nih.gov
beef tallow is stable under high temperatures as it’s mostly saturated and mono unstaturates with a tiny high of polyunsaturated fat
So the amount of oxidation at reasonable temperatures is minuscule to near 0
@Gengar @ElTruecel @Narcissus🥀 @PseudoMaxxer @ManletJordanBarrett @gooner23
