[halostatue]

Compared to what and for what purpose?

Olive oil? Peanut oil? No and (mostly) no.

Compared to hydrogenated margarine that was pushed a couple of decades ago before we learned about trans-fats? Of course.

If you use it when cooking for guests, you should disclose that you're using it (especially for non-meat dishes) because it may add extra fat that they're not OK with or consider inappropriate for personal dietary consumption (they're vegetarian, don't eat beef products, whatever).

I have a friend for whom we can't use anything that has sunflower oil in it, which is _really hard to avoid_ in surprising ways (there are spice blends that I use which have a bit of sunflower oil in the mixes).

[bowmessage]

Politics aside, the omega6:3 ratio and PUFA content of tallow is favorable.

[lanfeust6]

Omega ratio matters most taking total intake of 3 and 6 into account. Since tallow is overwhelmingly saturated fat, it's a moot point what the ratio is. The remedy to low omega-3 is just to consume more dominant EPA/DHA and even ALA sources. Omega 6 won't fly off the charts except through consuming lots of packaged boxed foods and ultraprocessed foods, which overwhelming use vegetable oils like soybean or sunflower (North American fat consumption has skyrocketed over a century mostly owing to these foods). Even if you consume some nuts or seed oil now and then, just consume fish or a supplement.

Arguably the "healthiest" cooking oil is olive oil. If we're looking at just the fatty acids though, replacing SFA with PUFAs is a stronger predictor of lower CVD and all-cause mortality.

[halostatue]

Tallow is still higher in long chain SFAs than vegetable saturated fats, which are less healthy than short and medium chain SFAs (but neither is as good as PUFAs).

That sort of overwhelms the omega ratios. As I understand it, both fish oil and (fresh) flax seed oil are still better than tallow.

With RFK's dismantling of good science, politics can't be put aside, as his reasons are essentially "because I said so".