Dr. Jockers Functional Nutrition

Seed Oils vs Beef Tallow: The Battle That's Changing the Food Industry with Steven Rofrano

Nov 4, 2025
Steven Rofrano, Co-founder and CEO of Ancient Crunch, shares his journey to healthier snacking through grass-fed tallow. He reveals the challenges of creating delicious chips and highlights the drawbacks of seed oils versus the benefits of tallow in cooking. The discussion covers the importance of organic ingredients, the pitfalls of modern 'healthy' brands, and how traditional recipes can reclaim nutrient density. Listeners learn why they should prioritize quality foods and how to support local producers for better health.
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ADVICE

Render Tallow Low And Slow

  • Render tallow gently using water or steam to keep temperatures below boiling and avoid burnt flavors.
  • Proper rendering prevents burned collagen bits from polluting the fat and yields clean-tasting tallow.
INSIGHT

Tallow Ages Cleaner Than Seed Oils

  • Used tallow stays golden and smells pleasant while reused seed oils darken, smell foul, and polymerize.
  • Seed oils form sticky, hard-to-clean residues requiring specialized cleaners in commercial kitchens.
INSIGHT

Stability: Tallow Versus Seed Oils

  • Saturated fats like beef tallow are more stable for cooking than polyunsaturated seed oils.
  • Polyunsaturated seed oils form reactive compounds and trans fats when heated, increasing inflammation and oxidative stress.
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