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Why Tallow Might Be Your New Best Friend
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Why Tallow Might Be Your New Best Friend
In the latest episode of Whole-Body Health, Dr. Saleeby dives into the history, science, and surprising benefits of tallow—a natural fat that’s making a big comeback in health and skincare circles.
Tallow isn’t just old-school; it’s packed with nutrients that support skin health, hormone balance, and even immune function.
For centuries, it was a staple in both kitchens and apothecaries—and after hearing Dr. Saleeby explain it, you might be wondering why we ever moved away from it!
💬 Have you ever used tallow for cooking, skincare, or health?
The Whole Body Health episode can be found here https://imahealth.org/courses/whole-body-health-with-dr-saleeby/lessons/whole-body-health-episode-37-all-about-tallow/
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2 Replies
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I have kept commercially prepared Tallow in my pantry for a couple of years. What is the difference from commercially produced Tallow to the bacon grease that I pour in a jar?
I honestly forget that it is there. It cooks a little differently from olive oil and butter, which are the only alternatives that I use.
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Great question! While commercially produced tallow and bacon grease are both rendered animal fats, there are some key differences in their source, composition, and typical uses:
🥩 Tallow
Source: Typically rendered from beef or lamb fat (specifically suet—fat around the kidneys).
Purity: Usually slow-rendered, filtered, and purified to remove impurities, moisture, and proteins.
Smoke Point: High (~400°F / 204°C), making it stable for high-heat cooking.
Shelf Life: Very stable—can last months unrefrigerated if stored properly.
Uses: Cooking (especially in paleo/keto), skincare, soaps, candles, healing balms.
🥓 Bacon Grease
Source: Rendered from pork belly, which is cured and smoked.
Additives: Contains salt, smoke flavor, sugar, and other curing agents, which can impact health and shelf life.
Smoke Point: Lower than tallow (closer to ~325°F / 163°C).
Shelf Life: Less stable—best refrigerated; can go rancid faster due to leftover food particles.
Uses: Flavorful cooking fat (great in beans, eggs, greens), but not ideal for skincare or long-term storage.
🧼 Bottom Line:
Tallow = Pure, clean, shelf-stable, nutrient-rich — great for both cooking and body care.
Bacon grease = Tasty, but less stable and not suitable for cosmetic use due to salt and additives.
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