FAQ
1.) What evidence is there to show that Seed Oils are bad?
- Extreme omega-6 overload & chronic inflammation Seed oils (soybean, corn, canola, sunflower, etc.) are 50–80 % linoleic acid (omega-6). Modern intake is 10–20× higher than ancestral levels, driving an omega-6:omega-3 ratio often >15:1 (ideal is <4:1). This shifts eicosanoid production toward pro-inflammatory pathways that promote systemic inflammation, atherosclerosis, and autoimmune issues (Marklund 2019, Simopoulos 2016).
- Highly prone to oxidation & toxic byproducts Polyunsaturated fats in seed oils have multiple double bonds, making them extremely unstable when exposed to heat, light, or air. Repeated heating (as in restaurant frying) generates oxidized lipids, aldehydes (e.g., 4-HNE), and acrolein — compounds directly linked to endothelial damage, LDL oxidation, and cancer risk in human and animal studies (Grootveld 2022, Ramsden reanalyses).
- Randomized trials show increased mortality when replacing saturated fat When saturated fats (butter, tallow, coconut) are replaced with seed oils, large recovered RCTs (Sydney Diet Heart Study, Minnesota Coronary Experiment) and meta-analyses show higher rates of heart-disease death and all-cause mortality — despite lowering total cholesterol (Ramsden 2013 & 2016, Hamley 2017).
- Disrupt mitochondrial function & fat-cell metabolism Excess linoleic acid gets incorporated into cell membranes and adipose tissue, increasing oxidative stress inside mitochondria and promoting insulin resistance and obesity via over-activation of endocannabinoid receptors and lipogenic pathways (DiPatrizio 2014, Guyenet 2021)
2.) Where are your products made?
We handmake ALL of our own products in our own restaurant kitchen in Carrollton, TX. We're different than a lot of snack companies because we don't just slap a brand on fancy packaging where all the product is outsourced to massive commercial co-packers. Due to our incredibly high standard of ingredient integrity, we'll never stray away from this.
3.) Where do you get your Tallow?
We've partnered with a few local Texas ranches that raise grass-fed cattle without hormones or anti-biotics to provide Tallow for our chips. We are always working to curate the best ingredients and are hopeful for an exclusive ranch partnership in the near future.
4.) What's so great about Tallow?
It's a much healthier alternative to highly processed seed oils. It has a rich flavor that contains fat soluble vitamins A, E, K, and healthy Omega-6 fatty acids. There is some evidence to suggest Tallow has anti-inflammatory properties. Ultimately, we want to create snacks we feel good about eating.
5.) What type of diet are your snacks good for?
Our snacks are great for all sorts of diets. They are all gluten-free, soy-free, and paleo friendly. However, due to the tallow, they aren't quite vegan.
6.) Do your products taste meaty?
No, our chips don't taste meaty! The Beef Tallow we use is carefully rendered to be clean and neutral, enhancing natural flavors of our ingredients with a subtle richness.
Anything we missed? Please submit your questions to Randy@Tallow-Foods.com