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| Body | Why so Buck wild for tallow they say? 😆 <br /> <br /> It's gold 😍 and this hunting season provided us with such abundance 🥰<br /> <br /> Tallow has a long history of being used for both food and skin medicine. Venison tallow once rendered down is so soft and light!<br /> <br /> During my journey, we've experienced such tremendous healing from animal products. I could go into story after story with you, all backed by time honored traditions. These are the methods our ancestors used, The original skincare and food. <br /> <br /> Most fats we use both internally and externally are filled with inflammatory PUFAs which are unstable and can be toxic to the body. Tallow on the other hand is far more balanced and offers stability and slows oxidation. Tallow is also loaded with bioavailable nutrients, both topically and internally. Let's go down the rabbit hole of polyunsaturated fatty acids- aka PUFAs.<br /> <br /> Most fats, be it in food or topicals (lotions ect) are PUFAs and they're touted to be anything and everything. I've certainly used plenty of them for myself, for my family and in products. They have so many great qualities, and I'm not going to sit here and say they're all bad, but moderation is certainly key as with everything. Essentially, the issue with PUFAs is that they are most times unstable and this leads to oxidation (damage and deterioration) when they're exposed to light, heat or air (so, anytime they're on our skin, or in our bodies). Their molecules have double bonds, rendering them weak and easily broken. So why does any of this matter? Well, when these fats/oils oxidize it creates a free radical cascade which damages what may have been previously UNdamaged lipids. PUFAs have now been identified as the main culprit of cellular damage. In fact, there's been studies done on internal use of PUFAs vs not, and how quickly the individual consuming PUFAs skin starts to get damaged and deterioration sets in, because what you eat affects your skin too.<br /> <br /> This is why we generally try only using MUFAs (monounsaturated fatty acids) and SFAs (saturated fatty acids) aka Tallow!! SFAs have no molecular double bonds, which means there isn't any opportunity for oxygen to squeeze in and oxidation to occur. Some other SFAs I like to use are Lanolin, Cocoa Butter and things like that.<br /> <br /> Tallow has a nutritional profile that is astounding. The amount of bioavailable vitamins and minerals that these time honored foods have is incredible. Not only that, but you need fats in your diet to absorb fat-soluble vitamins like vitamins A, D, E and K. These vitamins support your immune system, skeletal system, cardiovascular system, and so much more. Similarly, did you know you don't get hydrated from water? You NEED minerals with it. Your body can't absorb your water intake without minerals. Having a diet high in minerals is so important in staying hydrated.<br /> <br /> Tallow is the perfect fat for frying, baking, sauteing and roasting. It has a much higher smoke point (about 480) compared to almost any other plant dervied fat/oil on the market (with smoke points closer to 350) The smoke point of a cooking fat is simply at what temperature it will burn. Once it burns it loses its nutritional value and causes a chemical composition change. This oxidation ends up contributing to the formation of free radicals. <br /> <br /> Tallow is loaded with Choline, CLA and fatty acids like oleic acid, palmitoleic acid, stearic acid, linoleic acid as well as extremely bioavailable vitamins like B12, A, K, D and E. These nutrients support a healthy metabolism, as well as having anti inflammatory and immune supportive properties, as well as supporting cognitive function and brain health.<br /> <br /> Peep the last picture of my first European mount I made. Excited to narrow down my process in freezing temps and offer that service in the future 🥰 |
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