Beef Tallow vs. Olive Oil: The Truth About Cooking Fats (From a Heart Surgeon) | EP 409.A

About this episode

Dr. Gundry discusses the debate between beef tallow, lard, and olive oil, examining their health implications and the impact of government dietary advice.

Beef tallow is making a huge comeback. Seed oils are under fire. And suddenly, everyone seems to have an opinion about what you should be cooking with. But what does the science actually say? In this episode, I'm breaking down one of the biggest nutrition debates today: beef tallow vs. lard vs. olive oil. I'll explain how decades of government dietary advice changed the way Americans cook, why animal fats disappeared from our kitchens, and whether they deserve a place back on your plate. You'll also discover the surprising truth about olive oil that most people get wrong, my thoughts on the butter-in-coffee trend, and the cooking fats I actually recommend after decades as a heart surgeon and nutrition researcher. If you've ever wondered which fats are helping your health—and which ones are quietly working against it—this episode is for you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

People in this episode

Host: Dr. Gundry

Topics covered

• cooking fats
• nutrition debate
• health advice
• dietary changes
• animal fats
• olive oil misconceptions

Keywords

• beef tallow
• olive oil
• lard
• cooking fats
• nutrition
• heart health
• dietary advice

Mentioned in this episode

Organizations: government

Products: beef tallow, olive oil, lard, butter

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