“…..beef tallow has a high smoke point—the point at which oil begins to smoke and can give food a bad taste—which makes it good for frying. Seed oils, too, have a high smoke point.
“I don’t think there’s a case to be made for health benefits of beef tallow,” Dow told Verywell. “If any exist, they are minor, and are vastly overshadowed by the harm of beef tallow’s saturated fat content.”
………..They claim that omega-6 fatty acids in seed oils can break down into toxins when used for cooking, leading to inflammation.
However, seed oils themselves aren’t the problem. Their reputation for being unhealthy largely stems from their presence in ultra-processed foods, which often contain other ingredients like high-fructose corn syrup, added sugar, and excess sodium.3
Linoleic acid, the primary omega-6 in seed oil, does not increase inflammation and may actually help lower heart disease risk.“
