Top Celeb Chefs Are Swapping Seed Oils for This “Gross” Ancient Fat

Wait… They’re Cooking With Beef Fat?!

It's the question the internet is asking. And the answer is... YES!!

It’s happening in top kitchens around the world. Michelin-starred chefs. The best Instagram chefs. Top athletes. Even biohacker moms with cast iron pans.

They’re ditching canola, skipping avocado oil, and straight-up banishing “heart-healthy” seed oils from their kitchens.

And what are they using instead?

Beef Tallow.
Yes—rendered animal fat.

The same stuff your great-grandmother cooked with before Crisco poisoned the food supply. The same fat our ancestors prized for its stability, flavor, and dense nutritional punch.

It was demonized for decades. Mocked as unhealthy due to saturated fats...

Now? It’s having a viral comeback. And for good reason.

Seed Oils Are the Real Problem—Not Saturated Fat

Let’s clear this up:

Tallow didn’t destroy your metabolism.
Tallow didn’t give you heart disease.
Seed oils did.

Corn oil. Soybean oil. Canola. Cottonseed. Sunflower. All industrial seed oils—pressed, bleached, deodorized, and rancid before they even hit the pan.

These oils are loaded with unstable omega-6 fats that oxidize under heat, inflame your cells, disrupt your hormones, and trash your mitochondria.

Tallow doesn’t do that.

Why? Because tallow is stable. Saturated and monounsaturated fats don’t oxidize the way polyunsaturated seed oils do.

That means:

• No toxic byproducts when heated
• No cellular inflammation post-meal
• No gut-wrecking emulsifiers or chemical residues

Just clean, ancestral fuel your body actually recognizes.

What Makes Tallow So Damn Good?

Let’s talk performance.

Tallow has a high smoke point (~400°F) which means it handles heat like a champ. Perfect for frying eggs, crisping potatoes, searing steak, or roasting veggies—without oxidizing and breaking down into garbage.

It’s also loaded with:

• Stearic acid for mitochondrial function and fat oxidation
• Conjugated linoleic acid (CLA) for metabolic support
• Vitamins A, D, E, and K in fat-soluble forms your body can use

This is not empty fat. This is nutrient-dense, pro-metabolic, skin-glowing, hormone-nourishing fuel.

But Isn’t Tallow… Gross? And Unhealthy?

Modern marketing made you think that. It turned you off from what your ancestors loved and sold you processed sludge in plastic instead.

Let me say this clearly:

Tallow is real food.

It’s what we evolved to cook with. It’s what tribes around the world used to nourish themselves during harsh winters. It’s what early American kitchens leaned on before Big Agra waged war on saturated fat.

Gross? No. Unhealthy? Far from it...
It’s gold.

Tallow is the ultimate cooking fat. It cooks clean, and leaves your food tasting like food.

Why Lineage Tallow Is in a League of Its Own

Not all tallow is created equal.

Most of the stuff you’ll find online is gray, smelly, and made from grain-fed trim from industrial feedlots. That’s not what your body needs—and it’s definitely not what your food deserves.

Lineage Tallow is different:

• Made from 100% Australian grass-fed, grass-finished, regeneratively-raised beef
• Triple-filtered for purity and freshness
• Rendered gently to preserve nutrients and flavor
• Packaged in glass jars (not plastic) to avoid leaching
• Zero additives, zero shortcuts

This is the cleanest cooking fat on the planet.
And once you try it—you’ll never go back.

This Isn’t a Trend. It’s a Return.

We’re not innovating here. We’re remembering.

Tallow is what humans cooked with for centuries—before the lab coats told us not to.

And now? The pendulum is swinging back. Hard.

If you care about real food, real performance, and real ancestral health... you need to get seed oils out of your kitchen yesterday.

👉 Try Lineage Tallow for yourself and taste the difference.

Cook like your ancestors.
Fuel like a human.
Live like it matters.

– Dr. Paul Saladino

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