I recently bought 3 pounds of beef suet from a local farmer. He ended up handing me 20 extra pounds for free because he didn't have enough room to store it. Score! I've rendered about 10 jars of Tallow so far.
So can you add the suet to a bone broth? Does it just provide the collagen or tallow or what? I'm new to the beef byproducts business in my home. Any info is appreciated! ❤️
@@liebingf I have heard you can store it unrefrigerated for up to a year. And yes you can also store it in the freezer which I will probably need to do because I have so much of it.
Why is it that we eat/believe whatever they/the system feeds us??? This makes total sense cuz it’s natural not man made. In light of these things I hope we all make more conscious efforts to help one another (as opposed to stepping on each other). Help your neighbors, give a smile, say hello. We’re better together in peace
They are indoctrinated before they get a chance to hear alternative arguments. Also, it is becoming increasingly illegal to have your own opinion so anything that does not conform to the status quo is relegated to the periphery of public consciousness so no one really knows better.
Exactly! This is why I'm growing a garden and making all our food from scratch now, I'm trying to get enough food to also be able to help feed my neighbors because tough times are coming!
Thank you Dr Berg for bringing beef tallow to the forefront. The fear of saturated fat is real and still alive even in the keto lowcarb community. The fat soluble vitamins are especially important and hardest to get in the amounts that come in animal fats. Before refrigeration and crisco, tallow, lard, butter were the main ingredients in just about every recipe. There was very little chronic disease until these were demonized. I love your videos on animal foods, something I think we all need to eat more of for optimal health. There are already plenty of vids on plant. Keep them coming
Animal protein/fat & veges (no grains/seed oils/only sugar is some fruit) have helped my health so much. Last checkup, my lipid panel was good: hdl, ldl, vldl, triglycerides, insulin sensitive (no resistance). Healthy & delicious.
Tallow actually tastes really good too 😋 Before I would always look for the leanest pieces of meat. Now I look for the fattiest ones. From healthy animals of course.
My last visits to a grocery store on a trip to England I was in a hurry and couldn’t even find any dripping for sale. I suspect that only a few old people buy it now and everyone else eats margarine or, if they have sense, butter...
When rendering the tallow cut up in small bits. Leave some of the fat on these bits. Store in fridge. Then add to your eggs and use as a side dish with your meats. A little salt and you have the fats and nutrients one needs.
Dr. Berg is spot on here and will speak to his #2 point “satisfied”. Last weekend I bought some beef ribs from Sam’s (I know, not grass fed but..). They were thin sliced and very marbled. My husband was away and I cooked the whole tray of them and ate them all weekend. I ate until I was full, but I Iwill tell you they were so tasty and satisfying that I couldn’t wait to eat leftovers the next day. I honestly thought I could survive on them and never get tired of them. I credit that to the high marble and fat.
@@kerryjean2223 Yes, you are correct! Grass-fed beef is a darkish red with yellowish fat and hardly any noticeable marbling. The Bearded Butchers have a video of the difference between the two - very informative - with good pictures.
You are exactly right! Now imagine how incredible it is for your skin when applied topically! I’ve been making, and using, tallow skincare for 13 years and my skin has never looked better! Tallow is truly amazing for nourishing the skin!
Since retirement, I started doing the cooking for breakfast and I use olive oil for frying. After seeing this video, I'll be working beef tallow into the mix. I have breakfast and lunch and after 1 pm, I'm done eating for the day. My sister introduced me to Dr Berg 1 year ago when I was diagnosed with stage 4b esophagus cancer and I started eating healthy and looked for foods known to kill cancer. A friend of mine gave me the book "Healing The Sick" by TL Osborn. After the first chemo treatment, I was divinely healed and after the 3rd treatment, I quit chemo,it was extremely painful, I believed I was healed. I watch every video I can of Dr Berg's, looking to expand on eating more healthy. I believe God wants us to eat healthy and I'm into that. Great video,Doc! I really appreciate your work!
I like to use the fat from making bone broth. When the broth is stored in jars the fat settles at the top and creates a perfect seal ( I've got 14 month old, unspoiled broth in my fridge) Then when I come to have the broth I scoop off the layer of fat and store that in a container in the fridge to use for cooking.
In the UK, the best Fish & Chip shops used lard (beef dripping) to fry in. The taste is so much better. Most have moved to vegetable oils to become “healthier”.
Same here in New England but when i can find a place that uses lard . yum doesnt matter if its fish and chips or fried chicken or even a plate of fries/chips . btw i am old enough to remember when McDonalds cooked theirs in Lard. was amazing
I always render beef fat/tallow from cooking and use it to fry foods, like butter, a skin moisturizer, etc, Whenever I feel I have re-used the fat too much (which is hard to tell since rendering cleans the fat/tallow and purifies it) I just make soap with it.
I learned to make my own tallow, and I use it for cooking. I also use ghee or lard in dishes that are suitable for cooking using one or the other. I don’t use any oils anymore…going on 3 years. I even lost my taste for extra virgin olive oil, which now turns me off…happy to stick with animal fats.
Dr. Berg is 100% correct. We started using grass-fed Tallow and it's a huge difference. We can go for very long hours during my fastings. Dr. Berg does pork lard have the same benefits? Thank you
I have been apprehensive about trying tallow. I am IR and I am losing weight, but I will take every nugget of advice I can get from Dr.Berg. The videos brings clarity for me.
I love it. I fry eggs in it and I add it to fathead dough made with coconut flour (it needs a little extra fat). You can add it to veggies, or use to make a sauce. The taste is not real beefy, just good. I am going to use it today when I make meatballs (ground beef, ground pork, crushed pork rinds and Parmesan, and chopped herbs).
More than five decades ago, my mother told me she would NEVER permit Crisco, nor any other shortening, to be in her kitchen, and none of us were to cook or bake any foods with it that she and Dad were to eat. When I left home upon my marriage at the age of 20, I used shortening quite a lot, my then-mother-in-law stating there was nothing wrong with it (she also smoked 3 1/2 packs of cigs a day, and didn't think anything was wrong with that, until she developed lung cancer, which took her life). Finally, though, 20+ years ago I came to understand the utter vileness of all shortenings, and haven't used it in any way, shape or form for any reason. Such gross stuff!
I buy the organic tallow from Amazon. Makes french fries unbelievably better. I know potatoes aren't the greatest but it least it's fried in the right kind of fat.
@Glenn Beck lol Glenn has a load of problems. can't you like say (explain! your stupid thoughts) instead of calling people out as dumb. I see a retired person on your profile picture yet children do a better job at communicating.
The irony is that I ran out of olive oil yesterday and been cooking stew with lamb fat. I ate so little, felt very satisfied and haven’t binged after my 5pm meal. My feeding frenzy starts around 7pm but for two days I wasn’t even bothered with food any more. First time I have no cravings in years. So I came to RUclips to find out if Dr Berg has an explanation.
Unfortunately since most of us raised from the late 70s through the present grew up on everything low fat, it's hard to get used to eating the fat on beef for many of us. I try to coach people and they just feel sick thinking about eating tallow, beef fat, even chicken skin. I think for many of us it's a slow process of getting used to it by eating the stuff you normally trim off.
I got tallow grass feed after this video eating with my eggs, burger from one meal and a half per day now I am just one meal per day. Thank you, Dr. Berg!
Hi, just to clarify something you said about hydrogenation of Crisco. Until the 1990's it was a blend of hydrogenated palm oil and soybean oil. Also, the catalyst used in the hydrogenation process (for Crisco) is Nickel not Aluminum as you stated. Cheers!
I think he was going further back in time. It originated as hydrogenated cottonseed oil and then later changed to other oils. The use of aluminum may have been replaced with nickel later on as well. That's the tricky thing with buying foods- they can change the ingredients or process at any time.
Beef fat trimmings or tallow added to your meal will greatly increase your satiety to fast longer. If you are struggling to fast use tallow to train your extended fasting.
Thank you Dr.Berg for all the info. I've lost more weight with your info & learned to eat healthy, because of your videos. I went to Doctors for years for recommendations to lose weight with little to no success. Thanks again & God bless. Love that you say it like it is.
I am actually rendering trimmings from the butcher shop right now. I plan on using it to replace all of the seed oils in my kitchen. I plan on even using it to replace crisco in biscuit recipes and for deep frying fish.
I'm just concerned of what they feed beef cows. My friends parents own a huge cattle farm in Iowa. They give fructose corn syrup to fatten them, lots of corn, etc. I guess we'll have to search for grass fed cows.
Dr. Berg, I love your videos! Thank you for sharing so much knowledge with us! Please, mr. could you make a video talking about uterine prolapse, bladder prolapse, pelvic floor and hormonal modulation? Thank you very much! 🙏❤
To day I got 3 pounds of beef fat at Safeway from the butche. It was cheep $1a pound. I plan to keep doing this it cheep and yummy. mixed in with othere meats.
That's fantastic! Congratulations! Dr. Berg would love to hear about your success with Keto! Please use this link to upload your story: www.drberg.com/add-client-success-story Dr. Berg's Support Team.
I agree 100%. I’m in my 60’s and my parents, younger brother and I have paid the price for that lie. Horrible heart disease took my parents and younger brother. Me? I’m on keto/IF and started revealing my conditions. I’m gonna scratch and claw to better health. I’m the only one geriatric patient in my PCP’s office and he’s in shock. Haha! Keto/IF is wonderful and sustainable and I do it with a limited income too!
The seed oils have made everyone sick. I remember eating everything with lard. I stopped eating seed oils 2 1/2 years ago. My kids are going to grow up with the right nutritional information. I AM TEACHING THEM.
After I gained 30lbs on a 3-month juice fast (waaaaay too many carrots!), which nevertheless cured me of my fatty and cirrotic liver, I determined to make and drink pure green juices with NO carrots or fruit. Problem: It tastes pretty nasty! Or at best not very appetizing. Solution: I take all the beef broth from my grass-feed roasts cooked in my instapot and add it to my juice. Then I warm it up just enough to dissolve the fat and I drink it like soup. O. M. Gawwwwwd!! IT'S DELICIOUS! Prior to using beef broth, to make my juices tolerable, I worlds sweeten then with a concentrated sweetener. That made it drinkable but my beef broth juice/soup is downright yummy!
I bought half kilo tallow recently. I used it only to make our traditional broth called Soto more yummy. I used only tiny amount of it. Then i didnt know what to do with the rest. So i just add tallow to every stir fry vegs i made. I just thought, its fat anyway, and it comes from cow. What can be wrong to eat it on my keto. After that, i felt my weightloss is running faster than usual. No i know why. Thanks, Doc.
Dr Berg that's for this post... Fully agree with benefits of Tallow. But I'm confused now on your Black Seed oil post, how does it differ to other seed oils such as sunflower or canola?
Hi Dr Berg, I just watched your Black Seed oil video right before this one. Please do a video that helps us understand the difference between good and bad seed oils. Along the same line, I know you promote Bulletproof. They changed the recipe for their Collagen Protein Bars to use safflower oil, ingredients that were once organic, are not anymore, and they added 'natural flavor'. Thought you might want to know. I don't plan to eat them after I finish the ones I have. Thank you for sharing your knowledge.
I just finished watching a video on fatty liver that advised too much saturated fat was potentially harmful to the liver. A lot of conflicting info out there. I’ve within the last year pivoted to eliminate grains & have focussed on generally eating good meats with good dairy & home made salads w lemon & ACV. Have lost weight & feel better but still wonder if there are concerns about saturated fat consumption. Regardless I’m keeping an open mind & like the points presented here relative satiety & inherent vitamin benefits.
I was super lucky to find some bison-tallow the other day ... just for $2 a jar! (normal price = $12 a jar). I'll go back there and buy another 10 jars of that. Bison is always grass-fed.
Where I was born and raised, and lived there for 64 years, until just 3 years ago, there are two vast buffalo farms, and those big beasts have THE best of the best pasture in all of the state. Never anything artificial, never any kind of junk added to their feed, just the grass as it grows without chemical fertilizers, and bajillions of gallons of water available all the time. The family who owns both farms take mighty good care of the big beasts, and that meat is absolutely superb! Nothing like a buffalo roast or steak!
Interesting how I have never eaten tallow until about a year ago. We had lard and of course all the "margarine" (hydrogenated oils) and all the seed/vegetable oils you can imagine. But no tallow. I didn't even know it existed or that "beef fat" was a *thing*. When I say tallow most people have no idea what it is. That said, I would make eggs or even chicken in tallow now ... high smoking point, doesn't burn or brown.
Cholesterol is essential to cellular health. The average adult male body produces around 3,000 mg of cholesterol every single day (that's the equivalent of around 1 pound of butter) Cholesterol is essential to cellular function and health by providing building and repair materials to over 100 trillion cells in the human body. Most people need more dietary cholestetol, if anything. LDL transports cholesterol from the liver, into the vascular system and onto our cells which all require cholesterol to function properly. The confusion arises from the two types (or patterns) of LDL cholesterol carrier proteins (which are not differentiated in junk science) with inherently flawed conclusions and the cholesterol panel bloodwork your Dr. orders does not differentiate between. The confusion about cholesterol arises from a misunderstanding of the types of cholesterol carrier proteins. There are two primary types of LDL proteins associated with the transportation of cholesterol throughout the body: Type A: lb-LDL-p (large buoyant low-density lipoprotein particle) and Type B: sd-LDL-p (small dense low-density lipoprotein particle) and it's subtype vld-LDL-p (very low density lipoprotein particle) Type A helps transport cholesterol around the body to various tissues as needed. Type B, the potentially damaging LDL protein particle, has been shown to potentially become trapped in tissues, cause inflammation and arterial plaquing. Type A is supported by a diet that is low in carbohydrates and high in saturated animal fats and Type B, the one you don't want too much of, is associated with a high-carb, high fructose diet leading to elevated blood-sugar levels. All cholesterol carrier proteins that are exposed to elevated levels of glucose in the blood become damaged, artery-coating particles. If your doctor is not testing you for these subtypes, along with your triglyceride, HDL and total cholesterol levels, then you are not getting the entire picture. Tests: - Triglyceride to HDL ratio - Coronary artery calcium score - Large buoyant LDL (lb-LDL-p) ideally normal or high. - Small dense (or Very small dense) LDL (sd-LDL-p) ideally normal or low. - Triglycerides (ideally normal range or low) - HDL (ideally normal or high) - Total cholesterol (high with a carnivore/ketogenic diet)
No, these types of fat are not harmful and are not deposited in the arteries. And they also collaborate with cardiovascular health, and in the formation of the protective layer of neurons (the brain uses a lot of fat). In addition to making use of these "good fats", you should also add quality Omega 3.
Thank you Dr. Berg. That was awesome! Someone needed to say all that to the lies of that industry. I laughed hard as you did that, especially at the end there.
Sorry but i know this: omega6 in it's natural non oxidated form is ok for our metabolism, instead if you heat omega6 they become oxidated and so harmful for us. Because tallow is rendered with prolonged heating does its omega-6 become oxidated and so harmful in the same manner as vegetable oils? Thank you
Right now I'm having my one meal of the day and it's nearly 0 gram carbs and ohh is it delicious!. :)) Just like these beneficial videos by Dr. Berg. 👍
I recently bought 3 pounds of beef suet from a local farmer. He ended up handing me 20 extra pounds for free because he didn't have enough room to store it. Score! I've rendered about 10 jars of Tallow so far.
👍
Could you please email me some of that tallow?
So can you add the suet to a bone broth? Does it just provide the collagen or tallow or what? I'm new to the beef byproducts business in my home. Any info is appreciated! ❤️
I'm drooling at the amount of Dumplings I could make, with that much Suet. Lol. Take care Therese. ❤🙂🐶
@@liebingf I have heard you can store it unrefrigerated for up to a year. And yes you can also store it in the freezer which I will probably need to do because I have so much of it.
In our country (Afghanistan 🇦🇫) we eat beef Tallow with eggs for breakfast 🍳 it’s very filling, love ❤️ it
This is true 🇦🇫🇦🇫🇦🇫💪🏽💪🏽💪🏽💪🏽
AFARIN!!!!!
Is there really all that discord going on there?? I'm just curious how much the media is lying
They sounds delicious
@@chickenscursandacabin they lie about everything
Tallow is also very nourishing to the nervous system.
I'll agree with that, it also makes a great stew or curry.
Low fat diet can make you crazy.
That part!
Why is it that we eat/believe whatever they/the system feeds us??? This makes total sense cuz it’s natural not man made. In light of these things I hope we all make more conscious efforts to help one another (as opposed to stepping on each other). Help your neighbors, give a smile, say hello. We’re better together in peace
When in doubt...at least for myself:
Natural = goodness
Somtimes we dont know the difference and when we rely on mass producers we are manipulated into the system. Do it yourself, and share.
They are indoctrinated before they get a chance to hear alternative arguments. Also, it is becoming increasingly illegal to have your own opinion so anything that does not conform to the status quo is relegated to the periphery of public consciousness so no one really knows better.
Theres been some serious propaganda backed by "science". It goes back decades to Ancel Keys.
Exactly! This is why I'm growing a garden and making all our food from scratch now, I'm trying to get enough food to also be able to help feed my neighbors because tough times are coming!
Thank you Dr Berg for bringing beef tallow to the forefront. The fear of saturated fat is real and still alive even in the keto lowcarb community. The fat soluble vitamins are especially important and hardest to get in the amounts that come in animal fats. Before refrigeration and crisco, tallow, lard, butter were the main ingredients in just about every recipe. There was very little chronic disease until these were demonized. I love your videos on animal foods, something I think we all need to eat more of for optimal health. There are already plenty of vids on plant. Keep them coming
Dr berg you hit the nail on this! I drink my mums fatting bone broth every week it’s a fat burner and a half, it’s crazy!
Explain more please how you lost weight
Tallow is hands-down, the best cooking oil for most foods, especially when it's sourced from grass-fed beef, goat or lamb.
Where do you it? Especially lamb?
@@larisaboytsov6977 Local small business butcher maybe?
@@larisaboytsov6977 you need to purchase beef suet from the butcher or a local farmer. Then you render that into tallow.
@@larisaboytsov6977 Missing a verb?
Did not know tallow can come from goat or lamb as well
Animal protein/fat & veges (no grains/seed oils/only sugar is some fruit) have helped my health so much. Last checkup, my lipid panel was good: hdl, ldl, vldl, triglycerides, insulin sensitive (no resistance). Healthy & delicious.
Its also great for seasoning and maintaining your cast iron pans.
Tallow actually tastes really good too 😋
Before I would always look for the leanest pieces of meat. Now I look for the fattiest ones. From healthy animals of course.
It’s my favorite part of the meat
Fun fact: McDonald's used tallow for fries, before the big "fast food makes you fat " movement
I remember my dad saying he didn't McDonald's french fries anymore when they switched. Like any of us should be eating there....
I was working there in high school when they made the switch.
they tasted a thousand times better too!
I can remember back when I was in my teens McDonald’s french fries were the best ever now they taste like sticks of cotton. They’re horrible.
As I recall the switch was made because vegans caused a stink once it was discovered that the fries were fried in beef fat.
Tallow is only high in CLA if it comes from 100% grass fed beef. As little as 30 days of finishing on grain significantly reduces the CLA
CLA mean
@@iamjawed5642 conjugated linoleic acid
CLA reduces body fat and improves immune function
I browned my grass fed 15% fat last night and didn’t drain it.
So hard to break the draining habit. It was so much more satisfying and flavorful.
Do you know how much tallow do you add to 15% beef. I'm trying to get to a 1/1 fat to protein ratio but not sure how much tallow to add.
@@bradley8apig461why in gods name do you need a 1:1 fat to protein ratio? Unless you are eating a small amount of protein, that would kill you
@@sebaschan-uwu
it wouldnt.
its actually better to have more fat than protein.
@@sebaschan-uwu why would you say such a thing ?? Educate yourself. Do a little research. Old myth.
@@sebaschan-uwu Not true.
I use beef tallow every day. I love it
Beautiful job,doc.Many blessings for changing so many people's well being.
Beef dripping is tallow to the UK 🇬🇧 folks
My last visits to a grocery store on a trip to England I was in a hurry and couldn’t even find any dripping for sale. I suspect that only a few old people buy it now and everyone else eats margarine or, if they have sense, butter...
The composition of the fatty acids is typically as follows:[5]
Saturated fatty acids:
Palmitic acid (C16:0): 26%
Stearic acid (C18:0): 14%
Myristic acid (C14:0): 3%
Monounsaturated fatty acids:
Oleic acid (C18-1, ω-9): 47%
Palmitoleic acid (C16:1): 3%
Polyunsaturated fatty acids:
Linoleic acid: 3%
Linolenic acid: 1%
When rendering the tallow cut up in small bits. Leave some of the fat on these bits. Store in fridge. Then add to your eggs and use as a side dish with your meats. A little salt and you have the fats and nutrients one needs.
Dr. Berg is spot on here and will speak to his #2 point “satisfied”. Last weekend I bought some beef ribs from Sam’s (I know, not grass fed but..). They were thin sliced and very marbled. My husband was away and I cooked the whole tray of them and ate them all weekend. I ate until I was full, but I Iwill tell you they were so tasty and satisfying that I couldn’t wait to eat leftovers the next day. I honestly thought I could survive on them and never get tired of them. I credit that to the high marble and fat.
Sounds yummy.
@@kerryjean2223 Yes, you are correct! Grass-fed beef is a darkish red with yellowish fat and hardly any noticeable marbling. The Bearded Butchers have a video of the difference between the two - very informative - with good pictures.
i go for beef ribs for the same reason
You are exactly right! Now imagine how incredible it is for your skin when applied topically! I’ve been making, and using, tallow skincare for 13 years and my skin has never looked better! Tallow is truly amazing for nourishing the skin!
Since retirement, I started doing the cooking for breakfast and I use olive oil for frying. After seeing this video, I'll be working beef tallow into the mix. I have breakfast and lunch and after 1 pm, I'm done eating for the day. My sister introduced me to Dr Berg 1 year ago when I was diagnosed with stage 4b esophagus cancer and I started eating healthy and looked for foods known to kill cancer. A friend of mine gave me the book "Healing The Sick" by TL Osborn. After the first chemo treatment, I was divinely healed and after the 3rd treatment, I quit chemo,it was extremely painful, I believed I was healed. I watch every video I can of Dr Berg's, looking to expand on eating more healthy. I believe God wants us to eat healthy and I'm into that. Great video,Doc! I really appreciate your work!
Wow buddy glad to hear everything is perfect. !!!!!! It’s amazing how much knowledge is out there that we don’t know about👍🏾👍🏾👍🏾👍🏾
I use both beef and bison tallow. I couldn't be happier with the results
I like to use the fat from making bone broth. When the broth is stored in jars the fat settles at the top and creates a perfect seal ( I've got 14 month old, unspoiled broth in my fridge) Then when I come to have the broth I scoop off the layer of fat and store that in a container in the fridge to use for cooking.
do you need to change fat.
In the UK, the best Fish & Chip shops used lard (beef dripping) to fry in. The taste is so much better. Most have moved to vegetable oils to become “healthier”.
Lard is actually pig fat, Tallow is beef fat. I didn't know that either but I've been watching utube videos on how to render animal fat
Same here in New England but when i can find a place that uses lard . yum doesnt matter if its fish and chips or fried chicken or even a plate of fries/chips . btw i am old enough to remember when McDonalds cooked theirs in Lard. was amazing
@@ladybistre9596 in USA lard is beef fat so is tallow other wise will be noted as pork
@@WhatsCookingTime Lard was *always* pig fat in the US. Tallow is from beef.
I always render beef fat/tallow from cooking and use it to fry foods, like butter, a skin moisturizer, etc, Whenever I feel I have re-used the fat too much (which is hard to tell since rendering cleans the fat/tallow and purifies it)
I just make soap with it.
I learned to make my own tallow, and I use it for cooking. I also use ghee or lard in dishes that are suitable for cooking using one or the other. I don’t use any oils anymore…going on 3 years. I even lost my taste for extra virgin olive oil, which now turns me off…happy to stick with animal fats.
Dr. Berg is 100% correct. We started using grass-fed Tallow and it's a huge difference. We can go for very long hours during my fastings. Dr. Berg does pork lard have the same benefits? Thank you
Hi there! You may find this Dr. Berg's video helpful regarding your question: ruclips.net/video/Av6akFWExA0/видео.html
Dr. Berg's Support Team.
I have been apprehensive about trying tallow. I am IR and I am losing weight, but I will take every nugget of advice I can get from Dr.Berg. The videos brings clarity for me.
I love it. I fry eggs in it and I add it to fathead dough made with coconut flour (it needs a little extra fat). You can add it to veggies, or use to make a sauce. The taste is not real beefy, just good. I am going to use it today when I make meatballs (ground beef, ground pork, crushed pork rinds and Parmesan, and chopped herbs).
More than five decades ago, my mother told me she would NEVER permit Crisco, nor any other shortening, to be in her kitchen, and none of us were to cook or bake any foods with it that she and Dad were to eat. When I left home upon my marriage at the age of 20, I used shortening quite a lot, my then-mother-in-law stating there was nothing wrong with it (she also smoked 3 1/2 packs of cigs a day, and didn't think anything was wrong with that, until she developed lung cancer, which took her life).
Finally, though, 20+ years ago I came to understand the utter vileness of all shortenings, and haven't used it in any way, shape or form for any reason. Such gross stuff!
Love beef dripping (as we call it in the UK), really cheap and much tastier than lard.
@@jaysbakes37 Beef dripping is beef tallow yes, at least here in England.
@@AJDOLDCHANNELARCHIVEand here in New Zealand
THANK YOU SO MUCH FOR THIS INFOMATION DR. BERG! You are a blessing to our society!!
I buy the organic tallow from Amazon. Makes french fries unbelievably better. I know potatoes aren't the greatest but it least it's fried in the right kind of fat.
It's great for my curly hair and my sensitive skin.
Your skin will instantly use the retinol in tallow once you apply it.
Same goes with ghee.
So glad to see you speaking the truth about Tallow. It is the best for cooking meats.
I love tallow...I cook my liver in it, season in the pan, then drink the molten salty liquid straight out the pan..😁👍🤤🤤🤤🤤
@Cyril ...yeah, that didn’t come out right....I cook my chicken/lamb/pig/ox/deer livers in tallow...🤭😉
you self inflicted harm and cooked your own liver?
@@fidelcatsro6948 ..I sound like Hannibal the Cannibal.. I ate my own liver with some fava beans and a nice Chianti...fuff, fuff, fuff..
😂
@Glenn Beck lol Glenn has a load of problems. can't you like say (explain! your stupid thoughts) instead of calling people out as dumb. I see a retired person on your profile picture yet children do a better job at communicating.
2 teaspoons of tallow goes into my afternoon coffee with a pinch of salt! Every day.
Lol that’s my morning coffee, that does me till lunch time
That's similar to what the Mongols do. A chunk of sheep fat melted in tea with rock salt
Where can i buy beef tallow? I suppose i can recycle cooking fat but thats it. Thanks.
@Glenn Beck oh that will work i bet. Thanks.
Sounds way better than coconut oil. Do not like the coconut flavour.
Thank you for this great information
No problem. Happy to share this info. Stay safe!
The irony is that I ran out of olive oil yesterday and been cooking stew with lamb fat. I ate so little, felt very satisfied and haven’t binged after my 5pm meal. My feeding frenzy starts around 7pm but for two days I wasn’t even bothered with food any more. First time I have no cravings in years. So I came to RUclips to find out if Dr Berg has an explanation.
Ghee, lard, coconut oil, palm oil, tallow... All good for you.
@@jaysbakes37 Saturated fat fills you up and it's good for your liver, lungs, and yes, even your heart. Just go easy on the carbs, especially sugar...
Is palm oil healthy?
@@znmm2588 absolutely not, stay away from it
Unfortunately since most of us raised from the late 70s through the present grew up on everything low fat, it's hard to get used to eating the fat on beef for many of us. I try to coach people and they just feel sick thinking about eating tallow, beef fat, even chicken skin. I think for many of us it's a slow process of getting used to it by eating the stuff you normally trim off.
When I make my beef oxtail and ribs soup, I removed the fat that floats. That's the tallow I use for frying.
I’m excited! Thank you!
I use Bison Tallow.
I got tallow grass feed after this video eating with my eggs, burger from one meal and a half per day now I am just one meal per day. Thank you, Dr. Berg!
Just what I needed to hear!
Thanks! I wanted to know more about tallow! 💞
Hi, just to clarify something you said about hydrogenation of Crisco. Until the 1990's it was a blend of hydrogenated palm oil and soybean oil. Also, the catalyst used in the hydrogenation process (for Crisco) is Nickel not Aluminum as you stated. Cheers!
Good to know; metal just plain doesn't belong in the body when it's introduced in unnatural ways!
I think he was going further back in time. It originated as hydrogenated cottonseed oil and then later changed to other oils. The use of aluminum may have been replaced with nickel later on as well. That's the tricky thing with buying foods- they can change the ingredients or process at any time.
My husband loves this stuff!!
Best doctor on our planet ❤
Thanks for the support!
Beef fat trimmings or tallow added to your meal will greatly increase your satiety to fast longer.
If you are struggling to fast use tallow to train your extended fasting.
Thank you Dr.Berg for all the info. I've lost more weight with your info & learned to eat healthy, because of your videos. I went to Doctors for years for recommendations to lose weight with little to no success. Thanks again & God bless. Love that you say it like it is.
Yes sir! Great video to share with my followers.
I can’t wait to try Tallow!
It's awesome for your skin and hair too.
@@emh8861 Do you mean it's good for them from eating it or from applying it?
I am actually rendering trimmings from the butcher shop right now. I plan on using it to replace all of the seed oils in my kitchen. I plan on even using it to replace crisco in biscuit recipes and for deep frying fish.
Use the Crisco for long-burning candles... but the tallow, yes, that is the one to use... :) Great info Dr. B... thank you so much :)
Fabulous on your skin!!
I'm just concerned of what they feed beef cows. My friends parents own a huge cattle farm in Iowa. They give fructose corn syrup to fatten them, lots of corn, etc. I guess we'll have to search for grass fed cows.
If it's what's convenient for you then stick with regular beef, you can make up for the lack of vitamins with some beef liver
@Glenn Beck okay;
That makes omega 6 i think. That's why we get grass fed for more omega 3 and way less 6, i do believe that's how it works.
Look for 100% grass fed and grass finished.
@@asepsisaficionado7376 how do you eliminate the excessive B6? The taste of regular beef is better.
I make skin creams with tallow and there is nothing better for my previously dry skin with eczema.
Dr. Berg, I love your videos! Thank you for sharing so much knowledge with us! Please, mr. could you make a video talking about uterine prolapse, bladder prolapse, pelvic floor and hormonal modulation? Thank you very much! 🙏❤
Hi! I will check with Dr. Berg about doing a video on this subject.
Dr. Berg's Support Team.
@@Drberg Thank's! 🙏❤
To day I got 3 pounds of beef fat at Safeway from the butche. It was cheep $1a pound. I plan to keep doing this it cheep and yummy. mixed in with othere meats.
Can tallow replace my olive oil for greasing pans when cooking/frying? Olive oil sucks for making scrambled eggs.
Dr. Berg i m from Pakistan i followed you from 1 year i lose my weight 118 to 92 kg
That's fantastic! Congratulations! Dr. Berg would love to hear about your success with Keto! Please use this link to upload your story:
www.drberg.com/add-client-success-story
Dr. Berg's Support Team.
I agree 100%. I’m in my 60’s and my parents, younger brother and I have paid the price for that lie. Horrible heart disease took my parents and younger brother. Me? I’m on keto/IF and started revealing my conditions. I’m gonna scratch and claw to better health. I’m the only one geriatric patient in my PCP’s office and he’s in shock. Haha! Keto/IF is wonderful and sustainable and I do it with a limited income too!
I cook my french fry's in beef Tallow.
Apparently also called 'beef dripping' in UK
Just making some tallow now 😄 I hope it comes out nice and white like it should.
Last time I overcooked it and it turned a bit grey
I use beef tallow on my keto lifestyle. Thanks Dr Berg
Great!
The seed oils have made everyone sick. I remember eating everything with lard. I stopped eating seed oils 2 1/2 years ago. My kids are going to grow up with the right nutritional information. I AM TEACHING THEM.
What about goose fat ? It's popular in French cuisine. Hi from Paris !!
I render and use beef tallow regularly. So good. Do you recommend grape seed oil or what oils should be in a healthy kitchen
Hello. Please see the oils here that I recommend: ruclips.net/video/g35hiy1o26I/видео.html
After I gained 30lbs on a 3-month juice fast (waaaaay too many carrots!), which nevertheless cured me of my fatty and cirrotic liver, I determined to make and drink pure green juices with NO carrots or fruit.
Problem: It tastes pretty nasty! Or at best not very appetizing.
Solution: I take all the beef broth from my grass-feed roasts cooked in my instapot and add it to my juice. Then I warm it up just enough to dissolve the fat and I drink it like soup.
O. M. Gawwwwwd!!
IT'S DELICIOUS!
Prior to using beef broth, to make my juices tolerable, I worlds sweeten then with a concentrated sweetener. That made it drinkable but my beef broth juice/soup is downright yummy!
Thank you for all videos
You're very welcome!
Crud o started out as a candle company. It makes a great emergency candle that lasts for days ❤
Great video thanks for the info
I bought half kilo tallow recently. I used it only to make our traditional broth called Soto more yummy. I used only tiny amount of it. Then i didnt know what to do with the rest. So i just add tallow to every stir fry vegs i made. I just thought, its fat anyway, and it comes from cow. What can be wrong to eat it on my keto. After that, i felt my weightloss is running faster than usual. No i know why. Thanks, Doc.
Dr Berg that's for this post... Fully agree with benefits of Tallow.
But I'm confused now on your Black Seed oil post, how does it differ to other seed oils such as sunflower or canola?
Blackseed oil isn't for cooking. It's to be taken orally for health.
You are so right Dr Berg 97 years of false data about unsaturated and saturated fats 🤗Thank you very much 🙏🌷🌈💕
My Dad used to eat dripping sandwiches as a kid.
Hi Dr Berg, I just watched your Black Seed oil video right before this one. Please do a video that helps us understand the difference between good and bad seed oils.
Along the same line, I know you promote Bulletproof. They changed the recipe for their Collagen Protein Bars to use safflower oil, ingredients that were once organic, are not anymore, and they added 'natural flavor'. Thought you might want to know. I don't plan to eat them after I finish the ones I have.
Thank you for sharing your knowledge.
Blackseed oil isn't a cooking oil, take it orally.
Can you recommend any good brands? Organic and grassfed?
I just finished watching a video on fatty liver that advised too much saturated fat was potentially harmful to the liver. A lot of conflicting info out there. I’ve within the last year pivoted to eliminate grains & have focussed on generally eating good meats with good dairy & home made salads w lemon & ACV. Have lost weight & feel better but still wonder if there are concerns about saturated fat consumption. Regardless I’m keeping an open mind & like the points presented here relative satiety & inherent vitamin benefits.
I was super lucky to find some bison-tallow the other day ... just for $2 a jar! (normal price = $12 a jar). I'll go back there and buy another 10 jars of that. Bison is always grass-fed.
Where I was born and raised, and lived there for 64 years, until just 3 years ago, there are two vast buffalo farms, and those big beasts have THE best of the best pasture in all of the state. Never anything artificial, never any kind of junk added to their feed, just the grass as it grows without chemical fertilizers, and bajillions of gallons of water available all the time. The family who owns both farms take mighty good care of the big beasts, and that meat is absolutely superb! Nothing like a buffalo roast or steak!
Dr Berg you're a real living legend!
Thank you so much for your support!
Interesting how I have never eaten tallow until about a year ago. We had lard and of course all the "margarine" (hydrogenated oils) and all the seed/vegetable oils you can imagine.
But no tallow. I didn't even know it existed or that "beef fat" was a *thing*. When I say tallow most people have no idea what it is.
That said, I would make eggs or even chicken in tallow now ... high smoking point, doesn't burn or brown.
Can you please give some information that either saturated fats (animal fat, ghee, butter and coconut oil) can increase LDL and triglycerides?
Cholesterol is essential to cellular health. The average adult male body produces around 3,000 mg of cholesterol every single day (that's the equivalent of around 1 pound of butter) Cholesterol is essential to cellular function and health by providing building and repair materials to over 100 trillion cells in the human body. Most people need more dietary cholestetol, if anything. LDL transports cholesterol from the liver, into the vascular system and onto our cells which all require cholesterol to function properly. The confusion arises from the two types (or patterns) of LDL cholesterol carrier proteins (which are not differentiated in junk science) with inherently flawed conclusions and the cholesterol panel bloodwork your Dr. orders does not differentiate between.
The confusion about cholesterol arises from a misunderstanding of the types of cholesterol carrier proteins. There are two primary types of LDL proteins associated with the transportation of cholesterol throughout the body: Type A: lb-LDL-p (large buoyant low-density lipoprotein particle) and Type B: sd-LDL-p (small dense low-density lipoprotein particle) and it's subtype vld-LDL-p (very low density lipoprotein particle) Type A helps transport cholesterol around the body to various tissues as needed. Type B, the potentially damaging LDL protein particle, has been shown to potentially become trapped in tissues, cause inflammation and arterial plaquing. Type A is supported by a diet that is low in carbohydrates and high in saturated animal fats and Type B, the one you don't want too much of, is associated with a high-carb, high fructose diet leading to elevated blood-sugar levels. All cholesterol carrier proteins that are exposed to elevated levels of glucose in the blood become damaged, artery-coating particles. If your doctor is not testing you for these subtypes, along with your triglyceride, HDL and total cholesterol levels, then you are not getting the entire picture.
Tests:
- Triglyceride to HDL ratio
- Coronary artery calcium score
- Large buoyant LDL (lb-LDL-p) ideally normal or high.
- Small dense (or Very small dense) LDL (sd-LDL-p) ideally normal or low.
- Triglycerides (ideally normal range or low)
- HDL (ideally normal or high)
- Total cholesterol (high with a carnivore/ketogenic diet)
LDL is irrelevant, Triglycerides will become lower, which is a good thing
No, these types of fat are not harmful and are not deposited in the arteries. And they also collaborate with cardiovascular health, and in the formation of the protective layer of neurons (the brain uses a lot of fat). In addition to making use of these "good fats", you should also add quality Omega 3.
Dr Lair Ribeiro, a cardiologist and nutrologist doctor has easy to understand articles about it. He is Brazilian and studied for years in the US.
Watch David Feldman he figured out the purpose of cholesterol and why we need not to fear it. Also David Diamond and Nadir Ali
Start from 2:01
Hi Dr. Berg, tallow is very expensive, is beef dripping (much cheaper) still a healthy alternative?
That is the same i think tallow in America and beef dripping in UK
Thank you Dr. Berg. That was awesome! Someone needed to say all that to the lies of that industry. I laughed hard as you did that, especially at the end there.
Thanks, really appreciate your videos.
Welcome to Global Eugenics 101
Sorry but i know this: omega6 in it's natural non oxidated form is ok for our metabolism, instead if you heat omega6 they become oxidated and so harmful for us. Because tallow is rendered with prolonged heating does its omega-6 become oxidated and so harmful in the same manner as vegetable oils? Thank you
Is beef and lamb fat the same in terms of healthiness and taste?
How does cooking/high heat affect those vitamins in the tallow.
Beef Tallow for French 🍟 is what McDonald's used to use I believe
Some are correcting people sayibg it was lard i think, can't trust mcd anyway
Grew up on it in England
How about bacon grease? I've got plenty of that.
Which is better, butter or tallow? Assuming both are grass fed.
Right now I'm having my one meal of the day and it's nearly 0 gram carbs and ohh is it delicious!. :))
Just like these beneficial videos by Dr. Berg. 👍
Dr. Berg what CLA product do you recommend?
Is convential beef tallow still good for you? Or should I hunt for an organic grass-fed one?
i heard all the toxins go into the fat so now i make sure if i get any meat with fat or tallow i get organic , grass fed grass finished